![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/pear-salad-1.jpg\")
<\/p>\n<\/p>\n
The sweetness of pears gives us Easter vibes in this fresh green salad topped with crunchy walnut.<\/p>\n
Serves:\u00a0<\/strong>4<\/p>\n Preparation time:\u00a0<\/strong>10 mins<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n In a bowl, whisk olive oil, lemon juice, apple pie spice, salt, and black pepper. Set aside. Then, combine remaining ingredients in a bowl except for walnuts. Drizzle dressing on top, toss well, and add walnuts and feta cheese, serve salad.<\/p>\n A little sweetness and tartness make lunch shine for Easter, and this vegetable salad represents it right.<\/p>\n Serves:\u00a0<\/strong>4<\/p>\n Preparation time:\u00a0<\/strong>10 minutes<\/p>\n Cooking time:\u00a0<\/strong>15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Make a large pot of salted water and add green beans cook over medium heat for 3 to 4 minutes or until tender. Drain and run green beans under cold water to stop cooking. Transfer green beans to a bowl. Cook becon in a skillet over medium heat for 10 minutes or until brown and crispy transfer to a paper towel lined plate and set aside. Wipe skillet clean and heat in olive oil. Saut\u00e9 garlic for 1 minute or until fragrant and whisk in vinegar, jam; season with salt and black pepper. Toss in green beans, fold in bacon, and serve salad.<\/p>\n Easter green colours and mint bland well, and to represent that feeling in your meal; this salad is the right pick.<\/p>\n Serve:\u00a0<\/strong>4<\/p>\n Preparation time:\u00a0<\/strong>10 minutes<\/p>\n Cooking time:\u00a0<\/strong>5 minutes<\/p>\n Ingredients for mint pesto:<\/strong><\/p>\n Ingredients for salad:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Add pesto ingredients to a food processor. Then, blend until smooth. Set aside to allow flavours to develop. Heat olive oil in a heavy skillet. Saut\u00e9 snap peas for 3 to 4 minutes or until blistered and tender and season with salt and black pepper. Stir in peas and warm for 1 minute. Turn heat off. Add watercress to a salad bowl, top with pea’s mixture and pesto. Toss well and immediately.<\/p>\n Quiche is an excellent balance between breakfast and dinner serving. This pastel green platter is filling, colourful and delicious to enjoy as a family.<\/p>\n Serves:\u00a0<\/strong>4<\/p>\n Preparation time:\u00a0<\/strong>10 minutes + 10 minutes chilling<\/p>\n Cooking time:\u00a0<\/strong>50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Preheat oven to 350 degrees F. Next, grease a pie pan with cooking spray and line with pie crust, pressing to fit well. Set aside in the freezer to chill for 10 minutes. Meanwhile, in a bowl, whisk heavy cream, eggs, and Gruyere cheese. Fold in ham, asparagus, and season with salt and black pepper pour mixture into pie crust. Then, bake in oven for 50 minutes or until eggs set and golden brown on top. Remove quiche, slice, and serve ham.<\/p>\n This salad serves as the perfect side dish for the meat dishes shared in the following recipes. Brussel sprouts are hearty to enjoy and couldn’t better than with a balsamic toss.<\/p>\n Serves:\u00a0<\/strong>4<\/p>\n Preparation time:\u00a0<\/strong>10 minutes<\/p>\n Cooking time:\u00a0<\/strong>40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Preheat oven to 425 degrees F. Next, add all ingredients to a bowl except for balsamic reduction, toss well and spread on a roasting sheet. Then, roast in oven for 40 minutes or until Brussel sprouts are crisp on the outside and fork tender. Remove from oven, toss Brussels sprouts with balsamic reduction and serve warm.<\/p>\n It is a balance between pastel and bold colours to spice up things on the lunch table. Meanwhile, it is easy to assemble and serves well with many main dishes.<\/p>\n Serves:\u00a0<\/strong>4<\/p>\n Preparation time:\u00a0<\/strong>10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Add all ingredients to a bowl. Then, toss well. Serve salad immediately.<\/p>\n A quick snack for kids as they play Easter games in the garden. It is also filling for you as you put together fun activities for Easter.<\/p>\n Serves:\u00a0<\/strong>4<\/p>\n Preparation time:\u00a0<\/strong>10 minutes<\/p>\n Cooking time:\u00a0<\/strong>5 minutes<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Add pineapples, brown sugar, and Dijon mustard to a medium pot and cook over low medium heat for 5 minutes or until pineapples soften. Turn heat off and let cool to touch. Divide ham between biscuits, top with pineapple and sauce, and serve immediately.<\/p>\n This recipe is another way to enjoy ham with pineapple because they make for an excellent combo. The dish is right for Easter lunch servings, and kids will love it.<\/p>\n Serves:\u00a0<\/strong>4<\/p>\n Preparation time:\u00a0<\/strong>10 minutes<\/p>\n Cooking time:\u00a0<\/strong>1 hour 35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Preheat oven to 325 degrees F. Add pineapples, brown sugar, and Dijon mustard to a medium pot and cook over low medium heat for 5 minutes or until pineapples soften. Turn heat off. Place ham on a baking tray and spread pineapple mixture all over ham. Roast in oven for 1 1\/2 hours while basting with pineapple sauce every 30 minutes. Remove ham from oven, slice, and serve with sauce in roasting pan.<\/p>\n These potatoes are ideal for any meat dishes. They smell so good, have a good crunch around their edges, and will look good on the dinner table.<\/p>\n Serves:\u00a0<\/strong>4<\/p>\n Preparation time:\u00a0<\/strong>10 minutes<\/p>\n Cooking time:\u00a0<\/strong>60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Preheat oven to 425 degrees F. Add all ingredients to a bowl. Then, toss well. Spread potatoes on a roasting sheet and cook in oven for 45 to 60 minutes or until potatoes are crispy around the edges and fork tender. Remove from oven and serve warm.<\/p>\n These meringue pieces sit so pretty, and everyone will love their portion. I advise you make enough to go around because you don’t want kids squabbling about them.<\/p>\n Serves:\u00a0<\/strong>8<\/p>\n Preparation time:\u00a0<\/strong>10 minutes<\/p>\n Cooking time:\u00a0<\/strong>1 hour 30 minutes<\/p>\n Chilling time:\u00a0<\/strong>3 to 4 hours<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Preheat oven ti 275 degrees F and line a baking sheet with greaseproof paper. Mix confectioner’s sugar and cornstarch in a bowl and set aside. Next, add egg whites and vinegar in the bowl of an electric mixer and beat on medium speed for 1 to 2 minutes or until foamy peaks form. Gradually, whisk in sugar mixture a tablespoon at a time until stiff glossy. Add vanilla and mix for 1 minute. Spoon mixture into a piping bag with large star nozzle. In circular movement, pipe 8 nests of meringue mixture onto baking sheet to form a large circle (looking like a wreath). Also, pipe small stars between and around each nest to make beautiful decoration. Next, bake meringue in oven for 1 hour 30 minutes or until firm. Remove from oven and let cool completely. Chill meringue in refrigerator for 3 to 4 hours. Twenty minutes before serving, toss berries with lemon juice in a bowl and let sit until chilling time is over. Lastly, remove baking sheet from fridge and top each meringue with whipped cream. Add berries and garnish with edible flowers.<\/p>\n Carrots signify Easter; I am not pure sure why they do, but we know they look suitable for the festivity. This colourful carrot side dish brings the Easter mood alive in our homes.<\/p>\n Serves:\u00a0<\/strong>4<\/p>\n Preparation time: <\/strong>10 minutes<\/p>\n Cooking time: <\/strong>30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Preheat oven to 425 degrees F. Add carrots, olive oil, salt, and black pepper to a bowl and toss well. Spread carrots on a large baking sheet and roast in oven for 25 to 30 minutes or until tender. Transfer carrots to a large bowl. In a small bowl, whisk lemon juice, orange juice, and honey. Pour mixture on carrots and toss well. Spread carrots on a serving platter, garnish with sesame seeds, and serve warm.<\/p>\n Chicken is a must serve for Easter, and while at it, let your serving embody the colors of the festivity. This dish is an excellent one to make and enjoy for dinner.<\/p>\n Serves:\u00a0<\/strong>4<\/p>\n Preparation time:\u00a0<\/strong>10 minutes<\/p>\n Cooking time:\u00a0<\/strong>25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Preheat oven to 450 degrees F. Heat olive oil in a casserole pot, season chicken with salt, black pepper, and sear on both sides in oil for 6 minutes or until golden brown. Transfer to a plate and set aside. Add olives, lemon, and tomatoes to chicken, stir well and cover lid. Bake in oven for 25 minutes or until chicken through. Remove pot and serve food warm.<\/p>\n Grab all the carrots that you can find, multi colors, will work perfectly, and make a tasty side dish from them.<\/p>\n Serves:\u00a0<\/strong>4<\/p>\n Preparation time:\u00a0<\/strong>10 minutes<\/p>\n Cooking time:\u00a0<\/strong>30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Preheat oven to 400 degrees F. Add all ingredients to a bowl. Toss well. hen, spread carrots on a baking tray in a single layer and roast in oven for 25 to 30 minutes or until fork tender. Transfer carrots to a serving bowl.<\/p>\n Give kids real eggs as a surprise for their snack time and tell them the beautiful story of Jesus Christ this Easter. The colourful reveal will make them remember the gift of salvation and grace as they grow.<\/p>\n Serves:\u00a0<\/strong>4<\/p>\n Preparation time: <\/strong>30 minutes<\/p>\n Cooking time:\u00a0<\/strong>12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Cook eggs in boiling water for 10 to 12 minutes and transfer eggs to an ice water bath. Cool for 2 to 3 minutes and peel eggs. Cut eggs in half lengthways and empty yolks into a bowl. Set aside. Mix each gel colour with 1 cup of water and divide egg whites in them. Let sit for 20 minutes to allow egg whites absorb the colour. Meanwhile, add greek yogurt, Dijon mustard, mayonnaise, and salt to egg yolks. Mash and mix until smooth fill a piping bag with the mixture. When the egg whites are ready, remove them from the colour liquid, pat dry with paper towels, and arrange on a serving platter with the hole sides facing upwards. Fill each egg white with the egg yolk mixture and garnish with paprika. Serve immediately.<\/p>\n Make Easter egg pick and find treats for kids using foods that they love. Here’s lovely example.<\/p>\n Serves:\u00a0<\/strong>4<\/p>\n Preparation time:\u00a0<\/strong>10 minutes<\/p>\n Cooking time:\u00a0<\/strong>9 minutes<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Spread cabbage in a lunch box to make a bed for the egg reveals. Divide the ingredients between the egg containers and cover them. Sit egg containers on cabbage bed and present the lunch gift.<\/p>\n Introduce some zest into your Easter with this hearty pasta serving.<\/p>\n Serves:\u00a0<\/strong>4<\/p>\n Preparation time: <\/strong>10 minutes<\/p>\n Cooking time:\u00a0<\/strong>16 minutes<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Cook spaghetti in salted water according to package’s directions until al dente. Then, drain and set aside. Heat olive oil and butter in a large skillet and toast pecans fo 2 to 3 minutes or until fragrant and golden brown. Spoon to a paper towel lined plate to drain grease. Add spaghetti, lemon zest, and lemon juice to skillet, and toss well. Season with salt as needed and fold in pecans. Serve food warm.<\/p>\n Lamb chops make for a right dinner and cooks excellent with garlic seasoning. Enjoy this dish with some of the side dishes shared earlier, like roasted raimbow carrots or carrot coins.<\/p>\n Serves:\u00a0<\/strong>4<\/p>\n Preparation time:\u00a0<\/strong>10 minutes<\/p>\n Cooking time:\u00a0<\/strong>8 minutes<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n On a plate, mix garlic, rosemary, salt, and black pepper season lamb on both sides with spice mixture. In a skillet, heat olive oil medium heat and cook lamb for 3 to 4 minutes per side. Let lamb rest for 5 minutes before serving.<\/p>\n These muffins burst with many flavours. You will love waking up to them for outdoor breakfast with your family.<\/p>\n Serves:\u00a0<\/strong>4<\/p>\n Preparation time:\u00a0<\/strong>10 minutes<\/p>\n Cooking time:\u00a0<\/strong>15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Preheat oven to 350 degrees F. Then, grease a muffins tray with cooking spray. Next, in a bowl, combine dry ingredients. In another bowl, whisk we ingredients. Blend both mixtures until smooth. Then, divide batter between the muffin holes and bake in oven for 15 minutes or until muffins rise and set. Remove from oven and serve with warm milk, coffee, tea, or juice.<\/p>\n Incorporate carrots into breakfast in a seamless way. These pancakes taste best when made fresh.<\/p>\n Serves:\u00a0<\/strong>4<\/p>\n Preparation time:\u00a0<\/strong>10 minutes<\/p>\n Cooking time:\u00a0<\/strong>16 minutes<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n In a bowl, combine flour, nutmeg powder, baking powder, cinnamon powder, salt, and brown sugar. Whisk egg with milk and mix into dry mixture. Then, fold in carrots. Working in batches, heat oil in a skillet, and cook 2 tablespoons of batter on both sides for 2 to 3 minutes or until pancakes set and are golden brown. Transfer to a plate, top with whipped cream, swirl cream, swirl on honey.<\/p>\n Introducing fish to your Easten servings should be unique. Adding garlic and Parmesan cheese to this fish dish males it more exciting to enjoy and fits the festivity well.<\/p>\n Serves:\u00a0<\/strong>4<\/p>\n Preparation time: <\/strong>10 minutes<\/p>\n Cooking time:\u00a0<\/strong>20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n First, preheat oven to 425 degrees F. Grease a baking sheet with olive oil. Season flounder with salt and black pepper. Next, in a bowl, combine breadcrumbs, Parmesan cheese, garlic, lemon zest, and lemon juice. Coat fish with mixture and lay on baking sheet. Bake in oven for 20 minutes or until fish is flaky. Dish food and serve warm.<\/p>\n Each glass bursts with so much aroma that you’ll love any time of the day.<\/p>\n Serves:\u00a0<\/strong>4<\/p>\n Preparation time:\u00a0<\/strong>10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n Process the entire ingredients in a blender until smooth.<\/p>\n It is a comforting soup ideal for cold fall nights too.<\/p>\n Serves:\u00a0<\/strong>4<\/p>\n\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/Southern-Green-Beans-with-Apricots_EXPS_FTTMZ18_61250_D11_15_4b.jpg\")
<\/p>\nGreen beans with apricot glaze<\/h2>\n
\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/Schermata-2021-02-26-alle-10.07.23.jpg\")
<\/p>\nMint pesto and pea salad<\/h2>\n
\n
\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/Aspargus-Ham-Quiche-18.jpg\")
<\/p>\nAsparagus and ham quiche<\/h2>\n
\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/Balsamic-Bacon-Brussels-Sprouts-11.jpg\")
<\/p>\nRoasted balsamic Brussels sprouts<\/h2>\n
\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/7726-Courgette-and-radish-ribbon-salad-with-basil-dressing.jpg\")
<\/p>\n\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/Schermata-2021-02-26-alle-11.29.48.jpg\")
<\/p>\n\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/Schermata-2021-02-26-alle-11.44.21.jpg\")
<\/p>\nPineapple glazed ham<\/h2>\n
\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/parmesan-roasted-potatoes-5.jpg\")
<\/p>\nGarlic roasted red potatoes<\/h2>\n
\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/IMG_7080-1440x2160-1.jpg\")
<\/p>\nBerry meringue wreath<\/h2>\n
\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/Schermata-2021-02-26-alle-12.31.25.jpg\")
<\/p>\nRoasted rainbow carrots with citrus vinaigrette<\/h2>\n
\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/Chicken-Provencal-10.jpg\")
<\/p>\nChicken things with cherry, tomatoes, olives, and caramelised lemons<\/h2>\n
\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/f6ba7884-f569-4478-8e2d-f76ae9606eb5-2019-0115_honey-smoked-paprika-roasted-carrots-with-chorizo-chickpeas-and-dates-final-3x2_ty-mecham_001.jpg\")
<\/p>\nPaprika roasted carrots coins<\/h2>\n
\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/Schermata-2021-02-26-alle-15.13.46.jpg\")
<\/p>\nDyed eggs<\/h2>\n
\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/Schermata-2021-02-26-alle-15.29.19.jpg\")
<\/p>\nEaster garden lunch box<\/h2>\n
\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/27964_sfs-garlicky-spaghetti-pine-nuts-lemon-31-scaled.jpg\")
<\/p>\nLemon spaghetti with pecans<\/h2>\n
\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/Schermata-2021-02-26-alle-16.00.24.jpg\")
<\/p>\nGarlicky lamb chops<\/h2>\n
\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/Schermata-2021-02-26-alle-16.09.55.jpg\")
<\/p>\nApple coconut muffins<\/h2>\n
\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/BBB117-Carrot-Cake-Pancakes-Thumbnail-FINAL.jpg\")
<\/p>\nCarrot cake pancakes<\/h2>\n
\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/Parmesan-salmon-feat.jpg\")
<\/p>\nGarlic parmesan flounder<\/h2>\n
\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/Orange-Ginger-Carrot-Smoothie-Recipe.jpg\")
<\/p>\nCarrot orange smoothie<\/h2>\n
\n
![\"\"](\"https:\/\/www.irenemilito.it\/wp-content\/uploads\/2021\/02\/Roasted-Carrot-Ginger-Soup-Recipe-7-1.jpg\")
<\/p>\nCarrot ginger soup<\/h2>\n