The Easter season (and springtime!) is the perfect time to hit the refresh button and enjoy all that is right in your world.
Even if you don’t observe Easter, you can gather with your friends and family to celebrate longer days and warmer weather.
While Easter is associated with delicious chocolate treats, it’s a good idea to balance your sweet tooth with some healthier Easter meal ideas.
Fortunately, we have just what you’re looking for!
5 Easter Meal Ideas for Your Celebrations
Before you sit down to dinner, it’s a good idea to have some light snacks or finger foods on hand for your guests. Depending on the type of gathering you are hosting or attending, you can do something formal or something as simple as Harvest Snaps Snack Crisps Lightly Salted with some hummus for dipping. The choice is yours, really.
But if you’d like to try something more creative, here is an Easter meal idea to get you started:
Baked Feta Bites
This is an Easter appetizer that will have your guests talking! The sweetness of the roasted red peppers with the saltiness of the feta pairs wonderfully with the buttery, flaky dough; not to mention, they’re super easy to make! It’s up to you whether or not you decide to share the recipe.
- 1 (8-oz.) tube crescent dough
- 24 ~2″ square pieces roasted red pepper (jarred red peppers are fine, no need to roast your own peppers, unless you want to)
- 24 1″ cubes feta
- 1 Tbsp fresh thyme leaves, plus more for garnish
- ½ medium shallot, minced
- Kosher salt
- Cooking spray, for pan
- Lemon zest, for garnish
- Preheat oven to 375°F with rack in the center position.
- Roll out crescent dough and pinch together seams. Using a knife, cut into 24 squares (three times down the length of the dough, five times across the width).
- Grease a mini muffin tin with cooking spray and place squares into muffin tin slots.
- In each square, place a piece of roasted red pepper, a cube of feta, and a sprinkle of thyme leaves and shallots. Season lightly with salt.
- Bake 15 to 17 minutes or until dough is golden. Let cool for 5 minutes.
- Transfer to serving platter and top with more fresh thyme leaves. Grate a light layer of lemon zest over top and serve.
Easter Meal Side Dishes
No meal is complete without a side dish or two! And spring has such great produce (like asparagus, yum!) this is where your Easter meal ideas can really shine!
Super Green Salad
Nothing says spring rebirth quite like an all green salad. Crunchy, creamy, and crispy, this salad makes up for its lack of color variation with its multiple textures and zippy flavor.
- 1 ½ cups frozen green peas
- 1 pound asparagus, trimmed and cut diagonally into 2 ½ inch pieces
- 12 ounces or about 4 cups of sugar snap peas, trimmed
- 3 Tbsp of minced shallots
- 3 Tbsp extra virgin olive oil
- 1 ½ tsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- ¾ tsp Kosher salt
- ½ tsp ground black pepper
- 4 ounces of watercress
- 1 cup loosely packed flat-leaf parsley
- ½ cup torn mint leaves
- 1 firm, ripe avocado
- 1 cup, crushed Harvest Snaps Snack Crisps Black Pepper
- In a large pot with a lid, or a dutch oven, bring water to a boil and add green peas, asparagus, and sugar snap peas.
- Boil about 3 minutes or until slightly tender, drain and rinse with cold water.
- In a large bowl, whisk together shallots, oil, rind, juice, mustard, salt, and pepper. Add blanched vegetables and toss to coat.
- Add pea tendrils, parsley leaves, mint leaves, and cubed avocado. Toss to combine.
- Sprinkle Harvest Snaps pieces on top and serve.
Easter Meal Main Dishes
Traditional mains can vary from family to family. Some choose lamb, while others go with ham. Maybe after trying this Easter meal idea, your new tradition will be salmon!
And when looking at basic nutrition facts, it becomes clear that salmon is a potentially healthier choice than lamb or ham! With plenty of omega-3 fatty acids, protein, and even fiber, salmon is a smart choice for brain and heart health!
Orange Glazed Salmon
Citrusy and sweet. This is a dish full of bright flavors you can enjoy any time of year. This recipe uses arrowroot flour to thicken the glaze. Arrowroot flour is both flavorless and gluten-free, making it perfect for this dish where you want the citrusy sweetness to star!
- 2 Tbsp avocado oil
- 4 (6-ounce) salmon filets (Coho, Atlantic, Sockeye, whichever you prefer)
- 1 orange, juiced
- 2 cloves garlic, minced
- 2 Tbsp honey
- 2 Tbsp tamari
- 1 tsp fresh thyme, finely chopped
- Salt and pepper, to taste
- ½ tsp arrowroot flour
- 1 tsp water
- Pat dry salmon and season with salt and pepper.
- Heat avocado oil in a pan on medium-high heat.
- Add salmon to the pan and cook 3-4 minutes on each side.
- While salmon is cooking, whisk together arrowroot powder and water. Set aside.
- Once salmon is done cooking, transfer to a plate.
- Reduce heat under pan to medium-low. Sauté minced garlic for 30 seconds.
- Add the orange juice, honey, tamari, thyme and arrowroot mixture.
- Whisk these ingredients together until 1-2 minutes or until slightly thickened.
- Add salmon back to the pan and spoon glaze over the top and serve.
Easter Meal Desserts
Who doesn’t love a little dessert at the end of a good meal? While chocolate is the star of the Easter season, why not mix things up by taking advantage of the colors and flavors of the season?
Below are two, beautiful, Instagram-worthy desserts that make use of seasonal ingredients and traditional Easter flavors!
Strawberry Rhubarb Crisp
This Easter meal idea is one that can easily double as a go-to summer BBQ potluck classic!
A little sweet, a little tart, this brightly colored beauty of a dessert will have you coming back for seconds!
Rhubarb is a spring vegetable known for its tart taste but when baked, and combined with strawberries, it is a true delight. Rhubarb can offer some nutritional benefits as well! This vegetable is an excellent source of antioxidants, vitamin K, vitamin C, calcium, and potassium.
Strawberries not only provide a little sweetness to this dessert but also provide antioxidants, vitamin C, manganese, and folate!
For the topping:
- 1 cup rolled oats
- ¼ cup all-purpose flour (or the gluten-free flour of your choice)
- ¼ cup unsalted butter, melted
- ¼ cup brown sugar
- ⅛ tsp coarse salt
- Fresh basil leaves, torn, for garnish
For the fruit:
- 8 ounces of strawberries, hulled and halved. If the berries are large, cut them into quarters.
- 8 ounces of rhubarb, trimmed, and cut into ½ inch pieces
- ½ cup raw sugar
- 1 Tbsp cornstarch
- ¼ tsp coarse salt
- Preheat oven to 375℉. In a large bowl, combine strawberries, rhubarb, raw sugar, cornstarch, and salt.
- Transfer to an 8-inch baking dish.
- In a medium bowl, combine oats, flour, butter, brown sugar, and salt. Stir slightly clumpy and sprinkle over fruit.
- Bake about 45 minutes or until the juices are bubbling in the center and the topping is golden brown.
- Top with torn basil and serve.
Carrot Cake Cookies
Carrot cake is an Easter meal favorite. Hit those same flavors in a hand-held, bite-sized format!
- 1 stick unsalted butter, melted, plus 1/2 stick, room temperature, for frosting
- 1/3 cup packed light-brown sugar
- 1/3 cup granulated sugar
- 1 large egg yolk, at room temperature
- 1 cup all-purpose flour (or the gluten-free flour of your choice)
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¾ tsp coarse salt
- ¾ cup old fashioned rolled oats
- 3/4 cup packed finely grated carrots (about 3 carrots)
- ¼ cup golden raisins, chopped
- ¾ cup pecans, finely chopped (exclude if going nut-free)
- ¼ cup confectioners’ sugar
- 2 ounces fresh goat cheese or cream cheese, at room temperature
- 1 ½ tsp apricot jam
- Preheat oven to 350℉. In a large bowl, whisk together melted butter, brown and granulated sugars, and egg yolk.
- In another bowl, whisk together flour, ginger, cinnamon, and salt. Stir flour mixture into butter mixture to combine. Mix in oats, carrots, and raisins. Cover and refrigerate for 30 minutes.
- Roll dough into 1 ½ inch balls; roll balls in pecans to coat (if using). Space 2 inches apart on parchment-lined baking sheets. Bake 10 minutes.
- Remove from oven. Press an indentation into the center of each cookie with the end of a wooden spoon. Bake until golden brown on bottoms, 10 to 12 minutes more. Transfer cookies to a wire rack and let cool.
- In a bowl, beat the remaining 1/2 stick butter and confectioners’ sugar on medium until smooth. Beat in goat/cream cheese until just combined. Swirl in jam.
- Fill the center of each cookie with cheese mixture; serve.
Pro tip: place cheese icing mixture in a sandwich bag with a corner cut out. This will allow you to easily, and neatly, pipe the icing onto the cookie!
No Matter Your Easter Plans, Be Sure to Invite Harvest Snaps
These Easter meal ideas sure have our mouths watering!
No matter your plans, whether you are having a formal sit-down dinner or hosting Sunday brunch, let Harvest Snaps be a part of your day!
Harvest Snaps is a better-for-you snack that always has vegetables as the #1 ingredient! Made with green peas, red lentils, or black beans, Harvest Snaps Snack Crisps and Harvest Snaps Crunchy Loops give you all of the good stuff you want, without any of the unwanted fillers.
Add Snack Crisps or Crunchy Loops to any veggie tray for next-level crunch and flavor. Or, you can easily top salads with Harvest Snaps or use them in recipes in place of breadcrumbs for a flavor-packed gluten-free alternative.
Harvest Snaps are the perfect way to snap up the goodness, and enjoy your Easter celebrations!