Happy Easter, Farmhouse friends! We hope your holiday lunch table is bright, beautiful, and filled with local springtime favorites. Looking for a seasonally-inspired Easter Lunch idea? See our favorite recipes, driven by fresh produce and seasonal meats sourced in Texas.
Appetizer: Beet-Pickled Deviled Eggs
“These eggs are not for the timid, but they are so lively and packed with flavor! Perfect on their own or smashed onto a piece of hearty toast, they make an excellent breakfast or anytime snack. That’s to say you have leftovers, which you won’t. So make an extra batch for yourself.”
Recipe Credit: The Kitchn
Main Course: Seared Lamb Loin Chops
Serve this classic seared lamb loin chops dish as your stunning main course! Serve with a side of mint chutney and fresh herbs for a beautiful presentation.
Salad: Vegetable Rainbow Salad
“Pickled vegetables, uncommon produce, ancient grains and a cross-cultural dressing that includes miso and chipotle chile in adobo. If ingredients like lime radishes and baby orange cauliflower aren’t available at your farmers’ market, use equal quantities of similar vegetables.”
Drink: Grapefruit Sangria
“This Sparkling Grapefruit Sangria Recipe has a citrus twist and is perfect for warmer weather! So easy to throw together and is just beautiful to serve.”
Dessert: I Knead That’s Lemon Pie
I Knead That is back with their famed pie fillings – this time with bright spring lemon curd. Rich, sweet, and tart, this filling is exceptionally well balanced, making it guaranteed home run at Easter brunch, family picnics, or spring grill gatherings. Just follow the baking instructions for your dough, add the pie filling, chill, and enjoy! Click Here Shop Now