Easter, a great time to get with family and celebrate, not to mention chow down especially if you gave up a favored food for lent. Nothing is more important then the main meal though and it can bring up some tough decisions. Do you cook something hearty and filling, or something crisp and light? Easter this year is the beginning of April. meaning we aren’t out of the cold front yet but it still is sunny and somewhat warm outside. What’s a person to cook?
Here are some great recipes to get your Easter main course off to a good start!
Potatoes on the side: You can never go wrong with potatoes. They pair well with almost anything and there are so many different kinds of ways to cook them, you can’t go wrong. Here is a recipe for Sage Potatoes au Gratin.
3 tablespoons unsalted butter
2 cups heavy cream
10 fresh sage leaves
1 pound russet potatoes
1/2 cup grated manchego cheese
Bring the cream, 1/2 teaspoon salt and the sage to a simmer in a large saucepan over medium-low heat; cook 10 minutes. Meanwhile, peel the potatoes and slice 1/8 inch thick (use a mandoline, if you have one).
Cover the bottom of the prepared dish with about one-quarter of the potatoes, overlapping the slices. Season with salt and cayenne pepper and sprinkle with one-third of the cheese. Repeat the layers 2 more times (potatoes, salt, cayenne, cheese), ending with a layer of potatoes.
Strain the cream, discarding the sage. Pour the cream into the dish and press the potatoes down. Cut the remaining 2 tablespoons butter into pieces and dot over the potatoes. Cover with aluminum foil and transfer to the oven; reduce the oven temperature to 350 degrees F and bake 40 minutes, then uncover and bake until golden and bubbly, about 20 more minutes
Spinach-Pita Salad: Salads are always a go to for any main course. Its light and fresh but also if someone is trying to stay on the healthier side, you have them covered. Even better is a spinach salad. Spinach is a super food which has a lot of vitamins and tastes great.
Marmalade-Glazed Carrots: How can we have Easter, with the Easter bunny, and not have carrots? This recipe is super simple but taste awesome and looks pretty as well.
Uncover and add the remaining 2 tablespoons butter to the skillet. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the candied pecans.