No Ham Easter Dinner Ideas: Mouth-Watering Recipes For Your Festive Table

No Ham Easter Dinner Ideas: Mouth-Watering Recipes For Your Festive Table

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1001+ Easter dinner ideas simple step by step recipes
1001+ Easter dinner ideas simple step by step recipes from archziner.com

Easter is a time for renewal and celebration, but it can be tough for those who don’t eat ham. Whether you’re a vegetarian or just looking for some new ideas, we’ve got you covered with these delicious no ham Easter dinner recipes. From savory pies to sweet desserts, these recipes will add a burst of flavor to your festive table.

Recipe 1: Savory Vegetable Pie

Ingredients:

  • 1 pre-made pie crust
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup milk
  • 4 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Place the pie crust into a 9-inch pie dish and set aside.
  3. In a large skillet, sauté the onion and garlic until softened.
  4. Add the bell peppers and zucchini and cook for 5-7 minutes, until tender.
  5. Add the cherry tomatoes and cook for an additional 2-3 minutes.
  6. In a separate bowl, whisk together the milk, eggs, salt, pepper, and nutmeg.
  7. Spread the vegetable mixture evenly in the pie crust and sprinkle with feta cheese.
  8. Pour the egg mixture over the vegetables.
  9. Bake for 35-40 minutes, or until the center is set and the crust is golden brown.
  10. Let the pie cool for a few minutes before slicing and serving.
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Nutritional Information:

Serving Size: 1 slice
Calories: 235
Fat: 15g
Carbohydrates: 17g
Fiber: 2g
Protein: 8g

Cooking Time:

Preparation Time: 20 minutes
Cooking Time: 40 minutes

Equipment:

  • 9-inch pie dish
  • Large skillet
  • Bowl
  • Whisk

Serving Suggestions:

This savory vegetable pie is delicious on its own, but it also pairs well with a simple green salad or roasted asparagus.

Variations:

You can customize this recipe by using your favorite vegetables or cheese. Try adding mushrooms, spinach, or even some crumbled goat cheese.

Substitutions:

If you don’t have feta cheese, you can use any crumbled cheese you like. You can also use almond milk or soy milk instead of regular milk.

Storage:

Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Tips:

To prevent the crust from getting soggy, prick the bottom of the pie crust with a fork before adding the vegetables.

Frequently Asked Questions:

Can I make this pie ahead of time?
Yes, you can make the pie a day ahead of time and store it in the refrigerator. Reheat in the oven before serving.

Can I freeze this pie?
Yes, you can freeze the pie before baking. Cover the pie with plastic wrap and aluminum foil before freezing. When you’re ready to bake, remove the plastic wrap and bake the pie according to the recipe.

Recipe 2: Sweet Potato Casserole

Ingredients:

  • 4 large sweet potatoes, peeled and cubed
  • 1/2 cup unsalted butter, melted
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup pecans, chopped
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons unsalted butter, melted
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Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Place the sweet potatoes in a large pot and cover with water.
  3. Bring to a boil and cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
  4. Drain the sweet potatoes and transfer them to a large bowl.
  5. Add the melted butter, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to the bowl and mash until smooth.
  6. Spread the sweet potato mixture evenly in a 9×13-inch baking dish.
  7. In a separate bowl, mix together the pecans, brown sugar, flour, and melted butter.
  8. Sprinkle the pecan mixture over the sweet potato mixture.
  9. Bake for 25-30 minutes, or until the top is golden brown and crispy.
  10. Let the casserole cool for a few minutes before serving.

Nutritional Information:

Serving Size: 1/2 cup
Calories: 235
Fat: 14g
Carbohydrates: 25g
Fiber: 3g
Protein: 2g

Cooking Time:

Preparation Time: 15 minutes
Cooking Time: 30 minutes

Equipment:

  • Large pot
  • Large bowl
  • 9×13-inch baking dish
  • Bowl
  • Spoon

Serving Suggestions:

This sweet potato casserole is a perfect side dish for any Easter dinner. Serve it alongside roasted vegetables or a green salad.

Variations:

You can customize this recipe by adding marshmallows on top of the pecan mixture before baking. You can also use different nuts, such as walnuts or almonds.

Substitutions:

If you don’t have maple syrup, you can use honey or brown sugar instead. You can also use coconut oil instead of butter.

Storage:

Leftover casserole can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.

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Tips:

To make the sweet potato mixture extra smooth, use a hand mixer instead of mashing by hand.

Frequently Asked Questions:

Can I make this casserole ahead of time?
Yes, you can make the casserole a day ahead of time and store it in the refrigerator. Reheat in the oven before serving.

Can I freeze this casserole?
Yes, you can freeze the casserole before baking. Cover the casserole with plastic wrap and aluminum foil before freezing. When you’re ready to bake, remove the plastic wrap and bake the casserole according to the recipe.

Final Thoughts

These no ham Easter dinner ideas are perfect for anyone looking to add some variety to their festive table. Whether you’re in the mood for a savory vegetable pie or a sweet potato casserole, these recipes are sure to please. Don’t be afraid to get creative and add your own spin to these dishes. We hope you enjoy these recipes and have a happy Easter!

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