Easy Easter Dinner for 6
It’s Your Turn to Host
But cooking an entire turkey dinner seems like a BIG job… well, look no further. This Easter dinner is SO easy to make and your friends and family are doing to LOVE it!
I will be sharing in the coming weeks the step-by-step process on how my Easter Dinner is made! Follow me and keep an eye on my Instagram Story!
Mini Avocado Toast Crostinis
prep time: 15 mins
Total time: 15 mins
Servings: Appetizer for 6
Ingredients:
3 ripe avocados
1/4 red onion, diced
Walnuts, chopped/crushed
1/4 cup cream cheese
1 baguette
1 radish, sliced in thin slices
Sesame seeds
cherry or grape tomatoes, sliced
2 garlic cloves, minced
Salt and pepper
Instructions:
Cut the baguette into slices and toast in the oven for 5-10 minutes at 350 until toasts are crispy
Cut avocados in half, remove the pit and add to a bowl and mash
Add the cream cheese, red onion, garlic, salt, and pepper to the bowl and mix well
Top each crostini with the avocado spread and top with sesame seeds, crushed walnuts, one tomato slice, and one radish slice
Tender Green Beans with Shallots & Pancetta
prep time: 10 mins
cook time: 15 mins
Total time: 15 Mins
Servings: Side dish for 4-6
Ingredients:
1 lb. Green Beans
80g. pancetta, cut into cubes
2 shallots, thinly sliced
3 tbsp. butter
Salt and pepper
Instructions:
Boil green beans in salted water until they are tender (approximately 4-6 minutes)
Remove beans from heat and add to an ice bath
Panfry pancetta and shallots in butter until pancetta is crispy and shallots are fragrant
Drain green beans and add to the pan and coat with butter, shallots, and pancetta
Season with salt and pepper to taste
Roasted Root Vegetables
prep time: 20 mins
cook time: 50 mins
Total time: 1 hour and 10 minutes
Servings: Side dish for 4-6
Ingredients:
1 beet
1 sweet potato
1 red onion
1 parsnip
5 rainbow carrots
Coconut Oil
Rosemary and thyme
Salt and pepper
Instructions:
Chop all vegetables into small chunks
Place chopped vegetables into a bowl
Melt coconut oil in the microwave (you will want enough that all vegetables are coated)
Season vegetables with Meridian Veggie Rub, salt, & pepper
Place vegetables in a baking dish or on a parchment-lined cookie sheet
Place springs of rosemary and thyme on top of the vegetables
Bake at 400 degrees for 40-50 minutes until all vegetables are fork-tender
Remove rosemary and thyme before serving
Cumin Chipotle Gratin Sweet Potatoes
prep time: 15 mins
cook time: 40-50 mins
Total time: approx 1 hour
Servings: Side dish for 4-6
Ingredients:
3 sweet potatoes
2 tbsp. butter
1/3 cup flour
2 cups cream
340g smoked gouda, shredded
1 tbsp. cumin
1 tsp. chipotle seasoning
3 garlic cloves, minced
Salt and pepper to taste
Parsley, chopped
Instructions:
Slice sweet potatoes into thin slices (tip, if the potatoes are really hard and tough to slice, you can bake them a little bit in order to soften them before slicing)
Put sweet potatoes laid out in a baking dish nice and tightly but on a slant
Melt butter in a saucepan and add half of the flour, mixing to ensure no lumps remain
slowly pour in the milk and add remaining flour whisking constantly to remove lumps
Once the mixture is smooth (like gravy), bring to a simmer for about 10 minutes and then remove from heat
Add half 2/3 of the cheese and stir until melted
Add cumin, chipotle, salt and pepper to taste
Pour sauce on top of the sweet potatoes and cover them all well
Cover the dish with foil and bake at 400 degrees for 40 minutes to an hour (until sweet potatoes are fork-tender)
Once potatoes are cooked, top with the remaining cheese and broil for a couple of minutes until cheese is browned
Remove from the oven and garnish with parsley
Turkey Breast Roast
prep time: 10 mins
cook time: 45-55 mins per kg.
Total time: between 1 hour and 3 hours
Servings: between 3 and 6
Ingredients:
Rosemary
Oregano
Thyme
Red Onion
Olive Oil
Instructions:
Mix turkey rub with olive oil until a thick paste is made
Brush turkey rub mixture all over the turkey breast roast, ensuring a good coating on all surfaces of the turkey breast roast
Drizzle olive oil on the bottom of a roasting pan
Add large slices of onion into the bottom of the roasting pan
Lay turkey breast roast on top of the onions
Add rosemary, oregano, and thyme on top of and beside the turkey breast roast
Roast turkey breast at 350 for 45-55 minutes per kg (you can tell the size of the turkey breast by looking at the label
For the last half hour of cooking, I like to raise the temperature to 400 degrees to get a nice crispy skin coating
Turkey breast is cooked when internal temperature reaches 170F
Slice turkey breast roast and serve with gravy, and sides
Rainbow Carrot Cake
prep time: 15 mins
cook time: 25-35 mins
Total time: 40 mins to an hour
Servings: Dessert for 6
Ingredients:
1/2 lb. rainbow carrots, peeled and grated (keep some of the peels)
1 1/2 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon, ground
1/2 cup walnuts, chopped
1/2 cup raisins
1/4 cup buttermilk
1 tsp. vanilla extract
1 cup brown sugar
3/4 cup vegetable oil
2 eggs
2 cups cream cheese
1/2 cup butter, room temperature
2 cups icing sugar
1 tsp. vanilla extract
Mint leaves
Instructions:
Coat a cake pan with butter
In a large bowl, mix flour, baking powder, baking soda, salt, and cinnamon
Add carrots, walnuts, raisins, buttermilk, vanilla, eggs, brown sugar and oil
Mix until no lumps appear and then pour into the cake pan
Bake for 25-35 minutes at 350 degrees until a toothpick inserted into the cake comes out clean
In a bowl, mix together the cream cheese and butter until smooth
Add vanilla and gradually add the icing sugar
When cake has completely cooled, begin icing the cake
Make carrot flowers by rolling carrot strips into flowers
Garnish with mint
Thank you Meridian Farm Market for sponsoring this post. All recipes, comments, opinions, and photos are my own.
