Easter Recipes for Your Spring Gathering

As Easter approaches, it’s time to gather with loved ones and indulge in delightful treats that capture the essence of the season. Courtesy of culinary expert Casey Easton of Food Lab Boulder, we present a collection of irresistible Easter recipes that will dazzle your guests. Happy hosting!

Roasted Carrot Tahini Dip

Makes 2 cups

6-8 carrots, medium dice
2 tbsp vegetable oil
½ cup tahini
1 lemon, juice and zest
1 clove garlic
3 TBSP olive oil

Toss carrots in vegetable oil and roast at 350 F until very soft and somewhat caramelized. Allow carrots to cool. Blend with remaining ingredients except olive oil, adding water as needed and seasoning with kosher salt (no pepper). Briefly blend in olive oil (do not overblend or olive oil will become bitter). 

Apple Fennel Salad, Yogurt Dressing

Serves 4

1 apple, sliced into matchsticks
1 head radicchio, sliced thin
1 fennel bulb
1 shallot, sliced thin
½ cup parsley, picked and chopped
½ cup shaved manchego
1 cup nuts or seeds of choice

1 cup plain yogurt
2 TBSP fresh dill or oregano
1 lemon, juiced
1 tsp granulated garlic
¼ cup grated parmesan cheese
Salt
Pepper

1. Mix together all dressing ingredients by hand or hand blender. 
2. Toss together all salad ingredients, add dressing and toss until coated. Serve.

Balsamic Honey Rack of Lamb

1 rack of lamb, room temperature and silverskin removed
4 TBSP dijon mustard
1 TBSP honey
1 TBSP balsamic
1 TBSP rosemary, picked and chopped
1 TBSP black pepper
1 tsp salt

1. Preheat an oven to 400F. 
2. Heat a cast iron or heavy bottomed pan on medium-high heat without any oil. 
3. Place the rack of lamb directly in the pan, fat side down, and sear it for about 5 minutes on either side, or until the fat has rendered and caramelized.
4. Remove the lamb from the pan. 
5. In a small bowl, mix the dijon, honey, balsamic, rosemary, pepper, and salt.
6. Generously rub the mixture over the lamb rack and transfer it to a sheet pan with a resting rack. 
7. Roast it in the oven for 15-20 minutes for medium rare, then let it rest for 5 minutes before slicing it and serving.

Cauliflower Puree W Herb Pesto

Puree

1 TBSP canola or vegetable oil
½ yellow onion, sliced 
4 cloves garlic
½ head cauliflower, roughly chopped
1 cup stock or water
Salt
Pepper

Herb Pesto

½ cup pumpkin seeds, toasted
1 cup flat leaf parsley leaves
1 cup fresh spinach leaves
1 cup fresh basil leaves
2 tbsp lemon juice
1 cloves garlic, minced
1 cup olive oil
¼ cup parmesan cheese

1. Combine all the ingredients and blend until slightly smooth. Season to taste.
2. Heat a deep skillet over medium with the oil, and add the onions. 
3. When they turn translucent, add the garlic, cauliflower, and salt, and cook the mixture until the garlic is aromatic. 
4. Add the stock to barely cover the cauliflower. 
5. Bring the mixture to a boil, cover it, and reduce the heat to a simmer. 
6. Simmer the mixture for 10-15 minutes or until the cauliflower is fork tender.
7. Check occasionally while cooking to ensure the cauliflower isn’t dry and burning, add stock if the cauliflower is still firm or if the stock has cooked off.
8. Remove the mixture from heat and blend it with a hand blender until smooth.