Don’t let COVID-19 spoil your Easter Sunday. Celebrate with these great recipes!

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We can all agree that Easter is not going to be the same this year. Owing to the coronavirus pandemic, which has infected over 1.2 million people in at least 183 countries, countless churches around the world will sadly be empty this Sunday. But that doesn’t mean we can’t still mark the anniversary of our Savior’s selfless demise. While you may not be able to gather with family and friends as you normally would, you can still enjoy some great Easter food with the people closest to you—either in person or via Skype, or Facetime, or WhatsApp, or whatever!

What follows is a list of five delicious recipes to help guide you through these strange and uncertain times and divert your attention, however fleetingly, from the horrible disease ravaging the world. Whatever you do, be sure to wear your best cashmere sweater for the occasion!

So without further ado …

Mixed Green and Herb Toss Salad (Good Housekeeping)


6 c.

mixed spring greens (like Bibb, pea shoots and mâche), torn

2 c.

mixed herbs (like tarragon, dill, mint and chives), chopped

1 c.

shelled edamame

1/4 c.

olive oil

1 tbsp.

lemon juice

2 tsp.

Dijon mustard

1 tsp.


Kosher salt


1 small shallot, finely chopped

Soft-cooked eggs and edible flowers, for serving


In large bowl, toss greens and herbs. Fold in edamame.

In bowl, whisk together olive oil, lemon juice, mustard, honey and 1/4 teaspoon each salt and pepper; stir in shallot.

Gently toss salad with dressing and top with eggs and flowers, if desired.

Pearl Couscous With Leeks and Peas (Country Living)


1 1/2 c. pearl or Israeli couscous

1 1/2 tbsp. fresh lemon juice

3 tbsp. olive oil, divided

2 leeks (white and light green parts only), thinly sliced

Kosher salt and freshly ground pepper

1 c. frozen green peas, thawed

1/3 c. toasted pine nuts

6 radishes, thinly sliced


Cook couscous according to package directions; drain and transfer to a bowl. Stir in lemon juice and 1 tablespoon oil.

Heat remaining 2 tablespoons oil in a medium skillet over medium heat. Add leeks, season with salt and pepper. Cook, covered and stirring occasionally, until tender, 6 to 8 minutes. Add peas and cook, stirring occasionally, until heated through, 2 to 4 minutes. Add leek mixture, pine nuts, and radishes to couscous and stir to combine.

Scalloped Portobello Mushrooms (Delish)


1 1/4 c. shredded Gruyère

1/4 c. freshly grated Parmesan

2 tbsp. freshly chopped parsley, plus more for garnish

1 tbsp. fresh thyme leaves

1/2 tsp. garlic powder

6 large portobello mushrooms, stems removed and sliced 1/2″

Kosher salt

Freshly ground black pepper

1/4 c. heavy cream


Preheat to 425 degrees. In a medium bowl, toss together Gruyère, Parmesan, parsley, thyme, and garlic powder.

Arrange one-third of mushrooms in the bottom of a 2-quart baking dish, season with salt and pepper. Sprinkle with one-third of cheese mixture. Repeat layering two more times. Pour heavy cream over mushrooms.

Cover with foil and bake until mushrooms are tender, about 35 minutes.

Remove foil and carefully pour off any excess liquid in bottom of dish. Broil until top is golden, about 4 minutes more.

Spring Vegetable Carbonara (Woman’s Day)


1 1/2 c. frozen peas

1 lb. spaghetti

2 tbsp. olive oil

1/2 lb. asparagus, trimmed and cut into 1/2-inch pieces

1 tsp. fresh lemon juice

Kosher salt


2 large eggs

3/4 c. grated Parmesan, plus more for serving

1 tsp. freshly grated lemon zest

12 basil leaves, thinly sliced, plus more for serving


Bring a large pot of salted water to a boil. Add peas and cook until just tender, about 2 minutes. Using a slotted spoon, transfer peas to a small bowl. Add spaghetti to boiling water and cook just until al dente, about 9 minutes. Reserve 3/4 cup pasta water, then drain pasta.

While pasta is cooking, heat oil in a 10-inch skillet over medium. Add asparagus and cook, stirring occasionally, until just tender, about 3 minutes. Add peas and 1/2 teaspoon salt and cook 2 minutes more. Turn off heat and set pan aside.

In a large bowl, whisk together eggs and Parmesan. Add drained pasta and 1/2 cup reserved pasta water and toss to coat well, adding more if necessary.

Fold in asparagus and pea mixture, along with lemon zest, lemon juice, and basil. Season pasta with 1/4 teaspoon pepper and additional salt if necessary. Divide among bowls and top with extra Parmesan and basil if desired.

Carrot Snack Sticks (Weelicious)


1 cup all purpose flour

2 tablespoons parmesan cheese, grated

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup carrot, finely shredded

2 tablespoons (3-4 tbsp if using regular shredded carrots) vegetable or canola oil


Preheat oven to 400 degrees.

Combine the first four ingredients and stir to combine.

Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.

Add the oil and work with your hands to bring the dough together.

(If you are concerned that it is not coming together, just add 1 extra teaspoon of oil to the dough and work it with your hands until it comes together.)

Form the carrot parmesan dough into a flat rectangular disk and allow to rest for 1-2 minutes then roll out 1/2 inch thick on parchment paper or a dry clean surface.

Using a sharp knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.

Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.