How many served?...Low/medium budget?.

We will do a pork crown roast if 6-8. (including us). Chilled shrimp creole starter plate.

Appetizer DimSum.

4-6 will be 2 racks of lamb.

Just two. Pork crown roast was very expensive last time I looked. I haven't been able to find good boneless pork roast in years. I did see some nice thick bone-in chops at Whole Foods today though. I haven't bought their pork before.

I like sleeve’s suggestion of crown roast pork, if that would work. Or maybe beef or salmon?

Maybe this would help…?

https://www.thekitchn.com/things-to-serve-for-easter-that-arent-ham-or-lamb-255500

I just made a savory cheesecake for tomorrow. It's to go with a quiche. But since you already have a cheesecake dessert... Maybe a quiche with a salad or soup?

I haven't really shopped Whole Foods for at least 5 years, and much has changed in the world, but they used to be willing to order anything you wanted.

How about duck or Cornish Game Hen? Spring duck is a thing though most people do fall nowadays.

A filet of salmon - slow roasted with fresh herbs, and served with asparagus?

My mom made a yummy sour cream and cucumber sauce for salmon, I wish I had her recipe.

I'm not a fan of fish. I will eat a little salmon but not much.

I think I made game hens last Easter. I wish I could find fresh instead of frozen.

Turkey. No dressing.

Eileen, can you get pork tenderloin? I was thinking they’re a good size for two people. This is one of my favorite marinades for pork tenderloin and delish whether grilled or roasted. Nice for Easter with scalloped or au gratin potatoes and roasted asparagus.

Dijon Mustard Marinade

2 cloves garlic, minced
1/2 tsp. salt
2 T. Dijon mustard
1 T. soy sauce
2 T. lemon juice
1 tsp. dried rosemary, thyme or herbs de Provence
1/4 cup olive oil

Combine and pour over lamb, boneless chicken breasts or pork tenderloin, covering completely. Cover and marinate in fridge for several hours or overnight, turning occasionally. Grill or roast to desired doneness.

We just had ham last month, so that's out. Dh doesn't eat lamb and I don't want beef.

I have half a box of lasagna noodles from Christmas. Maybe I'll make Ina's or Deb's Mushroom Lasagna with a side of braised asparagus.

https://smittenkitchen.com/2010/10/mushroom-lasagna/

https://www.foodnetwork.com/recipes/ina-garten/portobello-mushroom-lasagna-recipe-1946968

Judi, Ina’s Mushroom Lasagna is a favorite at our house.

I might do a small beef tenderloin in crust: Beef Wellington

Soufflé?

I don't think I'd do a soufflé if dessert was cheesecake. Two similarly soft courses. I'd want something to chew on. I'd do beef Wellington, roast pork, turkey, duck or chicken. If those didn't suit I'd do a pie such as chicken and mushroom or chicken and leek.

We'll be having a leg of lamb followed by simnel cake. I made the cake yesterday.

I was always frightened of trying to make beef Wellington until I found this recipe which uses short crust rather than flaky pastry. Much easier to make. I've made this a few times and it's been foolproof and delicious. Even if you think you don't like mushrooms don't worry. They're so finely minced and blended you wouldn't know they were there other than the richness they contribute to the meat flavour. https://www.heraldscotland.com/life_style/14930616.shirley-spears-recipe-beef-wellington/

I have thought of making a chicken pie since I've only made one this winter and I made it with puff pastry for a change. I prefer pie crust.

Whole Foods sells rotisserie chickens. I can't roast a chicken to save my life so it would be a treat. Maybe I could make picnic sides if the weather is warm.

Agreed, Floral! I was thinking it's sometimes easier to change dessert than settle on a main to go with the planned one.

Eileen, I think you have a great idea! I can tell you how to make an easy roast chicken in a decent oven but why should you? If the WF chicken is a treat, isn't that perfect for a celebration? You've sounded a bit down about the other possibilities. Even if the weather dorsn't cooperate, picnic sides are fun, and certainly denote the change of season. Maybe have some carrtot soup ready to heat and serve if the weather is bad enough to need something warming. If its not needed, it can go with the leftovers, or with sandwiches for lunch the next day.

chloebud, good to know. Even if I don't make it for Easter I need to make it soon. Also thinking about shrimp etouffee.

I was thinking a chicken, mushroom and leek pie but I've always put peas, carrots and potatoes in my pie, so I'd have to find a vegetable or salad. Maybe a carrot soup would be a good way to provide the vegetables. Maybe asparagus soup to be seasonal, though I've never had asparagus soup. Artichokes are in season now too.

Mmmm, asparagus. Put the asparagus in the pie :) If you do your pie open face, you can lay out the guss all nice and fancy on it. Or you could skip the pie pan and do it as a galette.

Mushroom and leek sounds good, but not very Springy. Nothing erong with that! But do you have ramps? Wild leeks.

I've made asparagus soup. I’m not a huge asparagus fan, but like asparagus soup, It does need a little fat in it.

“Maybe a carrot soup would be a good way to provide the vegetables.”

Just in case, this is a good one from the Silver Palate.

Carrot Dill Soup

Serves 6

4 T. butter
1 onion, diced
2 1/2 lbs. carrots, peeled and diced
2 ribs celery, leaves included, diced
8 cups chicken stock (homemade or canned)
1/4 cup plus 2 T. chopped fresh dill
1 tsp. salt (or to taste)
1/4 tsp. freshly ground black pepper
Pinch of cayenne

For garnish: Creme Fraiche (or sour cream), diced red bell pepper, fresh dill sprigs

Melt butter in soup pot. Add onion and cook over low heat until wilted, about 10 minutes.

Add carrots, celery, stock, 1/4 cup dill, salt, black pepper and cayenne. Bring to boil, reduce heat and cover. Simmer until carrots are tender, 40 minutes. Allow to cool slightly.

Puree soup with immersion blender in the soup pot...OR, in batches, puree in blender or food processor. Return it to the pot, stir in remaining 2 T. dill and adjust seasonings. Heat through.

Serve each bowl of soup garnished with creme fraiche (or sour cream), sprinkling of red pepper and sprig of dill.

Is carrot soup similar to butternut squash soup?

Carrot Dill Soup

That sounds good. I make a ginger carrot soup, but I like the idea of the dill. Have you ever served with lemon wedges? That goes great with the ginger version.

Baby leeks are in season and mushrooms are available all year round just go well with chicken. Asparagus season hasn't started here yet. Nor have the new potatoes really. Seasonal vegetables here would be purple sprouting brocolli, spinach, spring cabbage, bunch carrots, beets and various salads. Forced rhubarb is about the only homegrown 'fruit' in season.

I'm trying to imagine artichoke soup made with fresh artichoke hearts. I love the hearts.

https://www.simplyrecipes.com/recipes/artichoke_soup/

“Have you ever served with lemon wedges?”

I haven’t but it sounds good, especially with dill.👍🏻