Easter Lunch Menu Ideas
Thursday, April 1st, 2010Going to be too busy this Sunday morning to prepare an Easter Brunch? No worries, I’ve got some great recipes for you to use to celebrate Easter Lunch!
Sweet Orange Ham
Ingredients:
- 1 (3- to 4-pound) fully cooked boneless ham
- 1 cup firmly packed brown sugar
- 1/4 cup prepared mustard
- 5 tablespoons orange juice
Directions:
- Place ham in an aluminum foil-lined roasting pan.
- Stir together brown sugar, mustard, and orange juice; pour over ham.
- Bake ham at 350° for 1 1/2 to 2 hours or until a meat thermometer inserted into the thickest portion registers 140°, basting ham every 30 minutes with glaze.
- Remove ham, and let stand 15 minutes before slicing. Serve with remaining glaze.
Walnut-Green Bean Salad
Ingredients:
- 1 cup coarsely chopped walnuts
- 3/4 cup olive oil
- 1/4 cup white wine vinegar
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pounds fresh green beans
- 1 small purple onion, thinly sliced
- 1 (4-ounce) package crumbled feta cheese
Directions:
- Bake walnuts in a shallow pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted; set aside.
- Combine oil and next 5 ingredients; cover and chill.
- Cut green beans into thirds, and arrange in a steamer basket over boiling water.
- Cover and steam 15 minutes or until green beans are crisp-tender. Immediately plunge green beans into cold water to stop cooking process; drain and pat dry.
- Combine walnuts, beans, onion, and cheese in a large bowl; toss well. Cover and chill.
- Pour oil mixture over bean mixture 1 hour before serving; toss just before serving.
Lemon Roasted Potatoes
Ingredients:
- 3 tablespoons olive oil
- 1 1/2 tablespoons butter
- 3 pounds small Yukon gold or red potatoes, peeled
- 1/4 cup lemon juice
- 4 teaspoons chopped fresh thyme
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Directions:
- Preheat oven to 400°.
- Cook olive oil and butter in a skillet over medium heat, stirring constantly, 3 to 4 minutes or until butter begins to turn golden brown.
- Remove butter mixture from heat, and add peeled potatoes, tossing gently to coat.
- Spread potatoes in a single layer in a 15- x 10-inch jelly-roll pan.
- Bake at 400° for 40 to 45 minutes or until potatoes are golden brown and tender, stirring twice.
- Transfer potatoes to a large serving bowl, and toss with lemon juice, chopped fresh thyme, salt, and pepper until well coated. Serve potatoes immediately.
Be sure to check back later this week for a new delicious recipe for Easter Dinner!