Easter Menu

A fresh, simple Easter menu with bright spring flavors and cozy favorites—easy to make, but special enough to celebrate.

Grandma Sue’s Shashlik

This is one of the few truly Russian recipes I have from my grandma Sue, and it’s the one we make every Easter. It’s a simple, nostalgic, and something we all look forward to.

Serves 6-8 • Prep: 15 minutes | Marinate: 24 hours | Skewer, Grill, + Rest: ~1 hour

Ingredients

• 1 (4–5 lb) boneless leg of lamb, cut into 1½-inch cubes (ask your butcher to do this part!)

• 2½ tsp kosher salt

• 2 tsp garlic powder

• 1½ tsp freshly ground black pepper

• ½ cup Worcestershire sauce

• 2 lemons, quartered

• 2 white or yellow onions, thinly sliced

Instructions

1. Place the lamb in a large bowl or dish with a lid. Sprinkle with salt, garlic powder, and pepper, then add the Worcestershire sauce.

2. Squeeze the lemons over the meat, then add the rinds right into the marinade. Add the sliced onions and mix everything together really well.

3. Cover tightly and refrigerate for at least 24 hours—this is what gives it that deep flavor and tenderness.

4. When ready to cook, remove the lamb from the fridge and let it sit at room temperature for 20–30 minutes. This helps it cook more evenly on the grill.

5. Preheat a grill to medium-high heat. Thread the lamb onto skewers and grill until nicely charred on the outside and tender inside, about 8–10 minutes, turning as needed.

6. Cook to an internal temperature of:

   • 130–135°F for medium-rare (ideal for lamb)

   • 135–140°F for medium

7. Let rest for 5–10 minutes before serving.

8. While the meat cooks, sauté the marinated onions in a little butter over medium-low heat until soft, caramelized, and jammy.

9. Serve with Grandma Marlene’s Rice Pilaf, roasted asparagus, and spoon the caramelized onions over the top. Enjoy!

Notes

• No grill? Use the broiler—just cook on a hot sheet pan and turn once.

• Don’t overcook—lamb gets tough quickly.

• Soak wooden skewers in water for at least 30 minutes before grilling so they don’t burn.

---

Grandma Marlene’s Armenian Rice Pilaf

Serves 4-6 | 45 minutes

Ingredients

• 4 tablespoons butter

• ¼ cup vermicelli

• 1 cup long grain white rice

• 2 cups chicken broth

• ½ teaspoon salt

To finish

• ½ cup almonds

• 6–8 Medjool dates, pitted and sliced into rounds (we’re a little heavy-handed with the dates 🤍)

• 1 tablespoon butter (for sautéing almonds)

Note - Vermicelli is a very thin pasta — you’ll usually find it in the pasta aisle or sometimes in the Mexican section (like fideo). It toasts quickly and gives the pilaf a special flavor and texture.

Instructions

1. Melt the butter in a large skillet or saucepan over medium heat. Add the rice and sauté for a few minutes, until it just starts to turn lightly golden.

2. Add the vermicelli and continue cooking until the vermicelli is golden brown.

3. Add the chicken broth and salt. Bring to a boil, then reduce to low heat, cover, and cook for 25–30 minutes.

4. While the rice cooks, melt 1 tablespoon butter in a small saucepan and sauté the almonds until golden brown.

5. Once the liquid is absorbed, gently toss the rice and add the sliced dates so they soften up and plump in the warm rice. Place a clean dry cloth or paper towel between the pot and the lid (this is key) and let it stand for 10 minutes.

6. Fluff with a fork and top with the buttery toasted almonds. Serve immediately.

It’s one of those recipes that doesn’t look fancy… but everyone goes back for seconds🤍

---

Kale & Quinoa Salad

This fresh, vibrant kale & quinoa salad is the perfect addition to your Easter menu—light, colorful, and full of texture. It balances out richer dishes with a bright, tangy dressing and a mix of sweet and savory flavors.

Serves 6-8 | 25-30 minutes

Ingredients

For the Salad:

• 8–9 cups kale, roughly chopped (I used Tuscan Kale)

• 1 ½ cups cooked quinoa, cooled (½ cup dry quinoa yields 1 ½ cups cooked)

• 1 red bell pepper, diced

• 1 cup red seedless grapes, halved

• ½ cup salted, roasted cashews, roughly chopped

• ½ cup salted, roasted almonds, roughly chopped

• 1 cup grated parmesan cheese

For the Dressing:

• ⅓ cup champagne vinegar or white wine vinegar

• zest of ½ lemon

• Juice of 1 lemon

• 1 ½ teaspoons Dijon mustard

• 1 ½ teaspoons maple syrup or honey

• 1 teaspoon sea salt

• ½ teaspoon freshly ground black pepper

• ⅓ cup avocado oil

Instructions

1. For the Salad- Cook 1/2 cup of quinoa according to package instructions. Allow it to cool completely before adding to the salad.

2. Add the chopped kale, cooked quinoa, diced red bell pepper, halved grapes, cashews, almonds, and grated parmesan to the bowl of kale.

3. For the dressing - In a small bowl, whisk together the vinegar, lemon juice, lemon zest, dijon mustard, maple syrup or honey, sea salt, and black pepper. Gradually whisk in the avocado oil until the dressing is combined.

4. Pour most of the dressing over the salad and toss until all ingredients are evenly coated. (I hate an over dressed salad, so I reserve some of the dressing because you can always add more, but once it’s overdressed, it’s over).

5. Serve immediately and enjoy. Because kale is so hearty, this salad keeps well in the fridge - enjoy it for a few days!

---

Melissa’s Dinner Rolls

These are my college roommate Melissa’s recipe, and they are truly the best rolls I’ve ever had. No tweaks needed — they’re soft, buttery, and always the first thing gone.

Ingredients

• 2 packets active dry yeast (each packet = 2 1/4 teaspoons; total = 4 1/2 teaspoons)

• 1/4 cup warm water

• 1 tbsp sugar (for activating yeast)

• 3/4 cup sugar

• 1 cup butter, softened

• 2 cups lukewarm water

• 1 Tablespoon coarse salt

• 2 eggs

• ~6 cups all-purpose flour (add as needed)

Instructions

1. Activate the yeast: In a small bowl, combine the yeast, 1/4 cup warm water, and 1 tablespoon sugar. Let it sit until foamy.

2. Cream butter + sugar: In a stand mixer, beat the softened butter with the 3/4 cup sugar until smooth.

3. Add wet ingredients: Mix in the eggs, then the salt, then slowly pour in the 2 cups lukewarm water.

4. Add yeast mixture: Pour the activated yeast into the bowl and mix.

5. Add flour: Add the flour 2 cups at a time.

• The dough should be soft and slightly tacky, not stiff.

• If the dough is sticking heavily to the sides and bottom, add a little more flour (¼ cup at a time).

• If it’s pulling away cleanly from the sides but still lightly sticking at the bottom, that’s perfect.

• Don’t add too much — soft dough = soft rolls.

Knead in the mixer for about 2 minutes.

6. First rise: Transfer the dough to a greased bowl, cover, and let rise until doubled in size.

7. Chill: Punch down the dough, cover, and refrigerate overnight for the best flavor and texture.

✨ Short-cut option: If you don’t have time for an overnight chill, you can skip it. Let the dough rise a second time for 30–45 minutes, then shape and bake. (They’re still great — just slightly less tender than the overnight method.)

8. Shape + second rise: Divide the dough into three equal portions. Working with one portion at a time, roll it into a 12–14 inch circle on a lightly floured surface.

Use a pizza cutter to divide the circle:

1. Cut the circle in half

2. Cut each half into quarters (4 total)

3. Cut each quarter into eighths (8 total)

4. Then cut each eighth in half to make 16 wedges per circle

To shape, take one wedge and roll from the wide end toward the tip to form a crescent. Place each roll point-side down on a parchment-lined baking sheet so they keep their shape.

Let the shaped rolls rise for 45–60 minutes, or until they look puffy, soft, and almost doubled. If your kitchen is cool, they may need a bit longer.

9. Bake: Preheat the oven to 400°F while the rolls finish rising. Bake for about 10 minutes, or until lightly golden. Brush with melted butter and sprinkle with salt while warm. Watch them disappear ✨

---

Roasted Green Beans with Almonds + Thyme

These roasted green beans are a simple, elegant side that fits perfectly into your Easter menu. Blistered and golden with toasted almonds, garlic, and a hint of thyme, they bring a fresh, savory balance to richer dishes. Easy to make but full of flavor, they’re the kind of side everyone keeps coming back for. ✨

Ingredients

• 1 ½ lbs green beans (I prefer haricots verts), rinsed and trimmed

• ¼ cup sliced almonds

• 1 clove garlic, minced

• 1 teaspoon fresh thyme leaves, finely chopped (or ½ teaspoon dried)

• 1 teaspoon Dijon mustard

• 2 tablespoons olive or avocado oil

• 1 teaspoon sea salt

• ¼ teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 425°F (220°C).

2. On a parchment-lined sheet pan, add all ingredients. Toss right on the pan until everything’s coated, then spread the beans in a single layer. I’ve linked my favorite sheet pans and parchment paper.

3. Roast 15–18 minutes, stirring once halfway through, until the beans are blistered and golden in spots.

4. Serve warm — they’re simple, elegant, and irresistible.

---

Grandma Marlene’s Carrot Cake

This recipe is older than me and I’ve made this enough times now to know—it works. It’s soft, perfectly spiced, and hint of orange zest in the cream cheese frosting is so, so good. The perfect ending to your Easter menu.

---

9 x 13 serves 12-15, 13 x 18 serves 20-24 • Time: 20 minutes prep, 30ish minutes bake, + cooling time

---

INGREDIENTS

Choose your pan: 9x13 (thicker, classic) or 13x18 (lighter, great for a crowd)

---

9x13 (Original)

Wet

• 3 eggs

• ¾ cup oil

• 2 tsp vanilla

Dry

• 2 cups sugar

• 2 cups flour

• 2 tsp baking soda

• 1 tsp cinnamon

• ½ tsp salt

• ½ tsp allspice

Mix-ins

• ¾ cup buttermilk

• (1) 12 oz can crushed pineapple, drained

• 2 cups grated carrots

• 1⅓ cups flaked coconut

---

13x18 Sheet Pan (1.5x)

Wet

• 5 eggs

• 1 cup + 2 Tbsp oil

• 3 tsp vanilla

Dry

• 3 cups sugar

• 3 cups flour

• 3 tsp baking soda

• 1½ tsp cinnamon

• 1 tsp salt

• ¾ tsp allspice

Mix-ins

• 1 cup + 2 Tbsp buttermilk

• (1) 12 oz can crushed pineapple, drained

• 3 cups grated carrots (freshly grated is best)

• 2 cups flaked coconut

---

INSTRUCTIONS

Preheat oven to 350°F.

Line a 13x18 sheet pan with parchment or grease a 9x13 pan.

In a large bowl, whisk together sugar and oil. Add eggs one at a time, then stir in vanilla.

In a separate bowl, whisk together flour, baking soda, spices, and salt. Add to the wet ingredients and stir gently to combine.

Pour in the buttermilk and mix until smooth—this is where the batter loosens.

Fold in the pineapple, carrots, and coconut.

Pour into your prepared pan and bake:

• 9x13: 30–40 minutes

• 13x18: 28–32 minutes (start checking at 28 — mine usually lands around 30)

The center should be set with a light spring when pressed.

Cool completely before frosting.

---

CREAM CHEESE FROSTING

For 9x13

• 8 oz cream cheese

• ½ cup butter

• 1 tsp vanilla

• 1 lb powdered sugar

• Zest of 1 orange

• Pinch of salt

For 13x18

• 12 oz cream cheese

• ¾ cup butter

• 1½ tsp vanilla

• 1½ lb powdered sugar

• Zest of 1–2 oranges

• Pinch of salt

Beat cream cheese and butter, orange zest, and salt until smooth. Add powdered sugar gradually. Beat until light and fluffy.

NOTES

• Here’s a link to my favorite hand mixer

• Batter will be thinner than expected—that’s exactly right

• Don’t over mix once flour is added - at this point switch from a handmixer to a spatula to keep the cake tender.

• The original recipe calls for walnuts but I leave them out because one of my nephews is allergic. But I do think they’re very nice on top of the frosting, especially toasted.

xoxo,

Chelsea