6 Fast & Fresh Easter Recipes (2024)

WORK TIME: 10 minutes
TOTAL TIME: 10 minutes
SERVINGS: 8

¼ c olive oil
2 Tbsp red wine vinegar
1½ Tbsp grainy mustard
¼ tsp black pepper
1 yellow bell pepper, cut into thin strips
10 oz spring greens (about 10 c)

1. WHISKtogether oil, vinegar, mustard, and black pepper in serving bowl.
2. ADDbell pepper and greens, toss gently to coat, and serve immediately.

NUTRITION (per serving) 76 cal, 1 g pro, 2 g carb, 1 g fiber, 7 g fat, 1 g sat fat, 69 mg sodium

WORK TIME: 15 minutes
TOTAL TIME: 2 hrs 40 minutes
SERVINGS: 8 + generous leftovers

7 lb bone-in sliced ham
1½ c pomegranate juice

1. REMOVEham from refrigerator about 40 minutes before cooking. Heat oven to 350°F.
2. POURpomegranate juice into small saucepan and simmer until thickened (about ⅓ cup), 25 minutes.
3. PUTham in baking dish and top with glaze. Bake until heated through, about 2 hours, basting occasionally with pan drippings and covering with a foil tent if outside begins to darken too much.

NUTRITION (per 3 oz serving) 153 cal, 19 g pro, 3 g carb, 0 g fiber, 7 g fat, 2.5 g sat fat, 814 mg sodium

WORK TIME: 20 minutes
TOTAL TIME: 1 hr 5 minutes
SERVINGS: 8

2 Tbsp olive oil
½ med onion, finely chopped
½ tsp salt
1 lb sliced mushrooms
⅓ c dry white wine
1½ c arborio rice
3 c chicken stock, heated
¾ c grated Parmesan

1. HEAToven to 350°F.
2. HEAToil in Dutch oven over medium-high heat. Add onion and salt and cook until onion begins to turn golden brown, about 7 minutes. Add mushrooms and cook, stirring occasionally, until liquid given off by mushrooms evaporates and mushrooms brown, about 15 minutes.
3. ADDwine and cook until evaporated, about 3 minutes. Transfer to ovenproof serving dish if desired. Stir in rice, hot stock, and ½ cup of the cheese. Put in oven and bake until rice is cooked and all liquid is absorbed, about 35 minutes. Season to taste with salt and black pepper and top with remaining ¼ cup cheese.

NUTRITION (per serving) 246 cal, 11 g pro, 36 g carb, 1 g fiber, 6.5 g fat, 2 g sat fat, 427 mg sodium

WORK TIME: 15 minutes
TOTAL TIME: 20 minutes
SERVINGS: 8

1½ tsp olive oil
1½ lb asparagus, trimmed and cut into 1" pieces
1 Tbsp water
½ lb sugar-snap peas, ends trimmed and strings removed
3 scallions, sliced
1½ tsp reduced-sodium soy sauce
1½ tsp honey

1. HEAToil in large pan with lid over medium heat. Add asparagus and water. Cover and steam 5 minutes.
2. ADDpeas, scallions, soy sauce, and honey. Cover and cook until tender, about 5 minutes.
3. SEASONto taste with salt and black pepper and serve warm or at room temperature.

NUTRITION (per serving) 34 cal, 2 g pro, 5 g carb, 2 g fiber, 1 g fat, 0 g sat fat, 36 mg sodium

WORK TIME: 20 minutes
TOTAL TIME: 55 minutes + cooling time
SERVINGS: 12

7 lg egg whites (1 c)
1 tsp cream of tartar
1 c + 2 Tbsp superfine sugar
5 lg egg yolks (⅓ c)
2 Tbsp hot water
1 Tbsp freshly grated lemon zest
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt
1 c cake flour
18 oz mixed fresh berries (about 3 c)
¼ c honey
2 Tbsp lemon juice

1. HEAT oven to 350°F. With electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Beat in 2 tablespoons of the sugar.
2. PUT egg yolks and remaining 1 cup sugar in another large bowl. Add hot water and beat until very pale yellow in color, about 4 minutes. Beat in lemon zest, vanilla extract, baking powder, and salt. Gradually beat in flour, then gently fold one-third of the egg whites into yolk mixture. Gently fold in remaining whites.
3. POUR into ungreased 10" springform pan. Bake until wooden pick inserted in center comes out clean, 35 minutes. Cool on rack 45 minutes. Run knife around edge to loosen cake. Remove cake from pan and top with berries.
4. MICROWAVE honey 30 seconds. Stir in lemon juice and let cool slightly. Drizzle glaze over top of cake.

NUTRITION (per serving) 190 cal, 5 g pro, 39 g carb, 3 g fiber, 2 g fat, 0.5 g sat fat, 82 mg sodium

WORK TIME: 15 minutes
TOTAL TIME: 15 minutes
SERVINGS: 8

4 limes
40 mint leaves, thinly sliced
5 c mango nectar
5 c club soda

1. CUT 1 lime into 12 thin slices and squeeze remaining limes to get 6 tablespoons juice.
2. COMBINE juice, mint, nectar, and soda.
3. POUR into 8 tall glasses filled with ice. Garnish each with lime slices.

NUTRITION (per serving) 97 cal, 0 g pro, 26 g carb, 1 g fiber, 0 g fat, 0 g sat fat, 35 mg sodium