The frost is thawing, and springtime is around the corner. Even the end of Lent is in sight, and that means it’s time to plan your Easter menu. Whether you’re cooking for a big crowd or an intimate gathering, our menu is chock-full of traditional dishes (and one extraordinary dessert) that will delight all of your guests—even the tough-to-please ones. To make prep time a little easier, we recommend looking to broths and non-dairy beverages by Pacific Foods, all of which are preservative- and GMO-free, made with care and with locally sourced ingredients whenever possible. They’re great shortcuts for cooks, and guests will be none the wiser.
Asparagus and Tarragon Velouté
Asparagus is at its peak right now, so this is the perfect time to make a bright and flavorful soup with it. This velvety velouté has an incredibly creamy texture, though it’s completely dairy-free. Kenji starts the soup by gently cooking leeks and fennel with vegetable broth and asparagus, then purées it to a smooth consistency. Top it with delicate asparagus tips, chopped tarragon, fluffy fennel fronds, extra-virgin olive oil, and a dollop of crème fraîche (if you’d like to make it even creamier). It’s a great, colorful starter to your Easter meal and comes together in just 20 minutes.
Braised Lamb Shanks With Bitter Herb Salad
An Easter feast isn’t complete without lamb, and this braised lamb shank recipe is a showstopper. Daniel makes this tough cut super tender via a long, slow braise with vegetables, chicken stock, and white wine. For more flavor, he rubs the lamb with a spice mix of coriander, fennel, cumin, and smoked paprika. To add some brightness to this hearty dish, he tops the finished product with a light salad of sliced endive, celery, herbs, and lemon juice.
Crispy Braised Chicken Thighs With Cabbage and Bacon
While we love lamb, we acknowledge that it can be polarizing—which is why we’re also including this deeply comforting crispy braised chicken thigh recipe in our Easter menu. This dish, a meal in and of itself, can be made all in one pan, which makes it great for entertaining. Just like the lamb, the chicken is braised, this time in a flavorful mix of Pacific Foods Organic Chicken Stock, bay leaves, thyme, and a little sugar. We recommend leaving the chicken skin uncovered so you get super-crispy skin and moist, tender meat underneath. The resulting combination of cabbage, salty bacon, sugar, and vinegar gives the dish a sweet-and-sour sauce that you’ll want to mop up with plenty of crusty bread.
Triple Coconut Cake
This extravagant cake is made with coconut in three different forms: coconut milk, toasted coconut flakes, and coconut flour. The moist, tender crumb goes perfectly with Stella’s intensely creamy coconut frosting. While it takes a little time to get this layer cake together—maybe get it going while the lamb is braising—it’ll be the talk of your holiday gathering.