Easter usually falls during Spring, a time when we turn to ideas of renewal and away from the heaviness of Winter. It is the perfect time to enjoy family, friends and lighter fare. Try these perfect for Easter lunch ideas. They’re all easy to make and offer great taste without expanding your waist.

Roasted Asparagus with Lemon Vinaigrette
This one was a hit at my house, even the picky eaters liked it. Be careful not to overcook the asparagus, crisp-tender stalks taste best.

• 3/4-pound fresh asparagus, woody stems removed
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

For the Vinaigrette:
• 1/2 teaspoon Dijon mustard
• 1/2 lemon, juiced
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 400 degrees
2. In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
Meanwhile, make the vinaigrette:
1. In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. You can also just add everything to a mason jar. Seal it tightly and give a good shake. Season with salt and pepper, to taste.
2. Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.
From Melissa d’Arabian

abstract-1238248_640 (1)Roasted Salmon with Thyme and Honey Mustard Glaze

• 10 thyme sprigs
• 1 (3-pound) skin-on salmon fillet (preferably sustainable), pin bones removed – tweezers make the job easy and fast
• 1/4 cup country Dijon mustard
• 2 tablespoons honey
• 1 teaspoon white wine vinegar
• 2 teaspoons fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 lemon, thinly sliced

1. Preheat oven to 450°.
2. Line a baking sheet with parchment paper. Arrange thyme sprigs in a long row on parchment. Place salmon, skin side down, on top of thyme.
3. Combine mustard, honey, and vinegar in a bowl. Brush mixture evenly over top of salmon. Sprinkle salmon with 2 teaspoons thyme leaves, salt, and pepper. Arrange lemon slices over salmon.
4. Bake salmon at 450° in center of oven 26 minutes or until desired degree of doneness. Serve hot or at room temperature.
From Cooking Light
The Best Vanilla Custard
I haven’t tried this one but it looks great!

• 8 large egg yolks, at room temperature
• ⅔ cup sugar
• ½ teaspoon vanilla extract
• Pinch of salt
• 2 vanilla beans
• 3½ cups reduced-fat milk


1. Preheat oven to 325°F.
2. Put a full kettle of water on to boil.
3. Whisk egg yolks, sugar, vanilla extract and salt in a medium bowl.
4. Split vanilla beans down the middle, then use the tip of a sharp knife to scrape all the black paste from them into a medium saucepan. Add the bean pods and milk to the pan. Bring to a gentle simmer over medium heat.
5. Slowly whisk into the egg mixture. Place a fine sieve over a large bowl and strain the custard into the bowl (discard the pods).
6. Place eight 6-ounce ovenproof baking dishes (or ramekins) in a large roasting pan that’s at least 2 inches deep and fill with the custard.
7. Pour the boiling water around the baking dishes until it comes about halfway up the sides. Cover the pan loosely with foil. Bake the custards until set around the sides but still a bit wobbly in the center, 30 to 35 minutes.
8. Using oven mitts, transfer the baking dishes to a wire rack and let cool to room temperature. Cover and refrigerate until cold, at least 3 hours and up to 3 days.
From Eating Well

Spring Salad

• 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. Whisk together oil, vinegar, mustard, and black pepper in serving bowl.
2. Add bell pepper and greens, toss gently to coat, and serve immediately.
From Prevention

Try them all for a can’t miss meal your guests will rave about. Enjoy!