Easter dinner isn't the most important part of Easter by a long shot; however, it is a yummy part. Here is a menu that might give you some ideas for your own Easter dinner.
Lemon-Dill Salmon
Salmon seems to be a crowd pleaser even among people who don't really like fish in general. (The guilty will remain nameless.) Here's my husband's favorite, quick and easy way to make salmon, and he's quite a good cook!
Salmon filets (okay if skin on one side)
2 tsp olive oil (or olive oil spray)
Fresh dill, chopped
A lemon
Preheat grill, medium high. With foil, create a rectangular "tray" (or 2), folding up the foil to create sides that will prevent liquid from seeping out. Spread (or spray) olive oil on the foil. Lay filets in foil, spreading the remaining oil on top. Sprinkle chopped dill and garlic salt (to taste) on top of filets. Finally, squeeze half a lemon over each filet. Place the foil trays on the grill, and cook for about 10-12 minutes (depending on thickness) until it flakes with a fork. (No need to turn it.) You can serve salmon with its skin, which will be nicely charred. Otherwise, filets lift easily off the skin with a spatula.
This salmon dish is great with Lemonaise Light by Ojai (a mayonnaise substitute that you can get at your local health food store and, interestingly enough, Walmart.) The Lemonaise is great with a little extra lemon, garlic salt and pepper.
Garlic-Almond Green Beans
2 packages of fresh green beans. (Prepared for cooking). About 1 1/2 lbs.
2 teaspoons of minced or crushed garlic
2 Tablespoons of salted butter
2/3 cup of sliced almonds
Preheat the oven to 400. Melt the butter and garlic then toss everything together in a mixing bowl. Spread mixture out on a cookie sheet, and bake at 400 for about 12 min. Next broil them for about 7 minutes or until they are a bit shriveled up and lightly browned on the top. (Serves 6 to 8)
Heirloom Carrots with Thyme and Maple syrup
Every Easter dinner has to include carrots for obvious reasons. Here is a great recipe:
A big bunch of Heirloom Carrots or 2 Small Bags (regular carrots are fine.)
1 Tablespoon of fresh thyme (or teaspoon of dried.)
1 Tablespoon of salted butter
1 Tablespoon of maple syrup
1/4 teaspoon of sea salt and a grind or 2 of cracked pepper.
Preheat oven to 400. Chop thyme very fine. (I use a manual food chopper.) Mix thyme, butter, maple syrup and salt & pepper in a medium sized bowl. Cut carrots into bite-sized pieces and toss in mixture. Spread on a sprayed cookie sheet and bake for 15 min. or until a fork goes in them with a little effort. Next you broil them for about 7 min. until they they are brown on top and a bit shriveled. (Serves 6)
Try It You'll Love It!