Cauliflower Gratin, Pamela Morgan

Easter is the perfect excuse to cook the ultimate Springtime feast, and of course break out all of my favorite floral tops. To me, Easter means eating all of the delicious greens, deviled eggs, and glazed ham! For anyone who gave up their favorite foods for lent, this is a time to indulge and let all of your cravings inspire your recipes.

This year, I’m so grateful to be fully vaccinated and getting back to a somewhat normal routine. I can finally hug my family and spend quality time with my beautiful granddaughter! My Easter feast may have evolved over the years, but this year it’s all about veggies. As we prepare to enter this new post-pandemic world, I think it’s so important that we’re eating nutrient-rich foods to keep up our immune systems. I hope you’ll take a page out of my book this year and check out the best Easter recipes of 2021.

Easter Dinner Menu

Bourbon and Mustard Glazed Ham


In my opinion, It wouldn’t be Easter without a glazed ham! All of the sweet, complex flavors from the Bourbon and whole-grain mustard glaze work so well with the smoky flavor of the meat. My foolproof basting method keeps this piece of ham nice and juicy throughout, plus you can make a delicious pan sauce out of those wonderful pan juices when you’re finished. Click here for the recipe.

Dairy-Free Leek and Asparagus Bisque 


Dairy-Free Leek and Asparagus Soup
What better way to take us from winter to spring than with a beautiful vegetable soup. This asparagus-leek combo is one of my favorites. It can either be a casual weeknight meal or simply a great beginning to a more upscale dinner party. The secret to my dairy-free vegetable bisque is always homemade cashew cream. Click here for the recipe.

Deviled Eggs and Caviar, Two Ways


To me, deviled eggs are all kinds of nostalgic and they bring back memories of growing up in Texas. This one-bite appetizer is decadent, but barely takes up any time in the kitchen. This year, I took my usual recipe to a luxurious new level, thanks to my friends at Black River Caviar. Find the recipe here.

Beet Salad with Candied Pecans and Crumbled Goat Cheese


Pamela Morgan - Beet Salad
Who doesn’t love a salad chock full of candied nuts and goat cheese?! If you know me, you know I’m a sucker for beautiful food. This beet salad is nothing short of gorgeous. All of the components are easy to make yourself. The best part is, you can make everything ahead of time and compose the salad whenever you’re hungry! Not to mention, beets are packed with nutrients. Click here for the recipe.

Shiitake, Asparagus, and Boursin Cheese Frittata



A frittata is the ultimate brunch food. Cooked slowly over a low flame, a frittata is basically a crustless quiche. You can make it with any combination of eggs, vegetables, herbs, and cheese. For this vegetable-packed frittata, I’m using a combination of asparagus with earthy shiitake mushrooms and creamy Boursin cheese. Find the recipe here.


Cauliflower Gratin

Cauliflower Gratin, Pamela Morgan


I don’t know about you, but when I hear the word gratin, my ears perk up. At its core, gratin is a dish of melted cheese and butter with a crust of breadcrumbs on top. My cauliflower gratin is made with gruyere cheese (always a must have for gratin), Cauli Crunch, cream, butter, and onion. This comfort food dish is gluten-free and healthier than the classic potato version. If you want to go lighter on the dairy, almond milk works just as well here and it’ll add a nice nutty flavor to the dish. Click here for the recipe.


Blackberry Crème Brûlée


If you really want to impress your dinner guests, torch your crème brûlée right at the table! This classic French treat, aka burnt cream, is a rich custard topped with hardened caramelized sugar. The best part about eating crème brûlée is cracking through that layer of caramelized sugar on top and plunging your spoon into that silky sweet custard below. The slightly tart flavor of the blackberries works so well with the decadent custard. You’ll never go wrong with crème brûlée on the menu! Click here for the recipe.

There’s no time like the present to spice up your holiday menu. I hope these recipes inspire you to have fun in the kitchen and incorporate vegetables in any way you can. Like always, I’d love to hear your thoughts in the comments section below.