What’s Your Version of Easter Lunch?

Momma excels in the art of entertaining, meal planning, marinating, baking, cooking, and pretty much anything associated with food.  She excels in so many other areas as well but is known throughout the community for her cooking.   After Easter Sunday lunch, a guest (non-relative) at the table said what an honor it was to spend Easter Sunday at her table.  I think it may have been one of the most kind, thoughtful compliments she received.

I started thinking about if I were ever to host Easter what I might plan to serve.  Here is a little brainstorming using some of what Momma considers with variety, taste, and color on a plate.

Starter:  Chilled Green Pea Soup (Southern Living via My Recipes.com)

Main Course:

  • Pork or Beef Tenderloin-One of our family recipes
  • Dressing-Momma’s recipe has turned my non-dressing eating husband into a dressing eater
  • Deviled Eggs-Because it isn’t Easter without deviled eggs; these would have to have a twist though-perhaps pimento cheese, or sun dried tomato, or the pickle addition coming from pickled okra?
  • Grilled Seasonal Vegetables-Lots of color (red, hello, greens)

Dessert: Strawberry Creme Frosted Cake from Perry’s Plate & Homemade Cadburry Eggs (because they should be year-round)


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