Easter menus may very well be one of my favorite holidays to plan. we were super busy during easter with our organic grab & go shop and meal delivery service. I had so much fun with the new springtime flavor combinations. brunch or an early lunch is usually what I associate with easter- a decadent meal after church full of color and whimsy. behold, my easter recipe roundup for a fabulous and festive meal.
classic ploughman's lunch:
i’ve made so many intricate and time-consuming charcuterie boards over the years with my business, meyer & sage. this beautiful spread took me mere minutes to make and it’s equally as beautiful. this classic ploughman’s lunch requires minimal arrangement, minimal knife work, you can keep condiments in jars if you like, no muss, no fuss. view full recipe here.
fancy wedge salads with parmesan truffle dressing:
this recipe for fancy wedge salads with parmesan truffle dressing simply amplifies the classic wedge salad. don’t get me wrong- i love a classic wedge salad. i love the bleu cheese dressing, the cold and crunchy iceberg, the smoky bacon, tomatoes and avocado. one of my favorite things to do when writing a recipe is to elevate a classic. i think you’ll really love this classic update for entertaining! get the recipe here.
paleo pear berry muffins:
pears are easily in my top 5 favorite fruits, (along with cherries, plums, mango and raspberries), and i love utilizing blueberries for their health and vitality superpowers. i paired these two beloved fruits up in a soft & fluffy muffin made with paleo, gluten-free, refined sugar-free and grain-free ingredients. the result is a moist muffin with subtle sweetness and slow-cooked fruits. these paleo pear berry muffins will be your favorite cozy treat. view full recipe here.
savory gorgonzola cheesecake:
this recipe is an oldie but a goodie. i’ve been making this for years during my personal cheffing time, for private events and bridal showers. this savory gorgonzola cheesecake is unexpected, sophisticated, beautiful and delicious. it’s creamy, savory, nutty, peppery, chewy and sweet all wrapped up in one delicious bite. serve with sparkling punch or a glass of champagne for a luxurious and festive event. view full recipe here.
classic pastured egg salad:
when we were running my organic grab & go shop, i needed another high protein offering to accompany our popular organic chicken salad and wild-caught tuna salad. i decided to make egg salad the way i wanted to make it. full of texture, super flavorful and pretty to look at. This would be fabulous served alongside fresh cucumbers or stuffed in fresh croissants for Easter brunch. view full recipe here.
wild-caught smoked salmon dip:
this wild-caught smoked salmon dip was also a customer favorite from my organic grab & go shop and we only made it around the holidays in small batches. it’s luxurious, rich, sophisticated and full of flavor. it’s bound to impress your guests- even if smoked salmon isn’t their cup of tea. i’m personally not a huge smoked salmon fan in general, but i *love* this dip. view full recipe here.
Caramelized Leek, asparagus & ham strata:
this caramelized leek, ham & asparagus strata with gruyere is the perfect addition to your easter table and will feed a crowd. leftovers are also so delicious if you have a smaller group.
quiche is a common brunch item so I decided to go the strata route. a strata is a simple casserole with cubed bread and a decadent custard poured atop. it’s essentially a savory bread pudding. I made this strata gluten-free with a gf challah bread and also incorporated some new springtime in-season produce. caramelized leeks, asparagus and nutty gruyere are a symphony together! view full recipe here.
assembly only relish tray:
a simple relish tray has dual purposes- it can help garnish bloody mary’s at the bar and enhance easter ham as well. Use your favorite pickles, olives, relishes and fresh herbs from the olive bar at your local grocer. view full post here.
I hope you’ve enjoyed my easter recipe roundup! make sure to keep a look out for my high-protein recipe series for new recipes that I’ll be posting the entire month of march. make sure to sign up for my newsletter to always stay in the loop! xoxo, Callie
