Easter Meal Ideas

Easter is one of those holidays that I have such fond food memories of. When I was growing up, there were a few constants on our menu each year – ham, Polish sausage, rye bread and lamb cake. Also, each year included 2 homemade horseradishes, white and red, which my grandfather made for us. Such good food and such good memories!

Now that I have my own family, we don’t do too much for Easter. Our Easter meal is typically just our immediate family, or just us with the addition of my brother-in-law and his girlfriend. Even still, we want our kids to grow up with the great holiday food memories that my husband and I both have. So we’ve carried our favorite traditions on, with the exception of the homemade horseradish, which I still miss each year.

We are still finalizing our plans for this coming Easter and trying to determine if we’ll have any guests over for the day. One thing we have decided is that will be doing a brunch this year instead of a dinner. I love making brunch and we all love eating breakfast and lunch combined into one meal, so we’re definitely all looking forward to.

While I still need to put a few finishing touches on this year’s menu plan, I thought I’d share what we had last year in case your looking for any Easter dinner inspiration. I’d love to hear what your having too!

Easter Dinner Menu

Honey & Mustard Glazed Ham

Polish Sausage

Hard Boiled Eggs

Mixed Berries

Rye Bread

Asparagus Swiss Cheese Strata

Garlic & Parsley Fingerling Potatoes

Springtime Roasted Veggies

Lemon Raspberry Cake

As you can see, we like to go all-out for holidays around here. My brother-in-law and his girlfriend did join us last year so it wasn’t just the 6 of us at least. And Easter leftovers are some of the best out there, right after Thanksgiving leftovers!

I’d love to hear about what you’ll be eating this year for Easter or about any special Easter food traditions that you have.

One thought on “Easter Meal Ideas

  1. Don’t give up on the horseradish! You can buy the root at any store. You don’t have to use a grater on the back porch like your grandfather. I cheat and put it in the cuisanart. Just peel it, cut it in chunks, add a tablepoon of vinegar and a couple of tablespoons of water and grind until it is the consistency you want. Salt to taste. Jut don’t let the kids help! When William was little he put his face near the just opened cuisanart, and I thought he was going to choke to death from the fumes!

    Aunt Julie

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