Easter takeout meals from restaurants and recipes to make at home
Easter Sunday will look quite a bit different for many people this year.
Whether you're planning a long-distance, virtual brunch with family or ordering a fully prepped dinner menu delivered from a nearby restaurant, here are some reimagined ways to gather and celebrate the holiday amid coronavirus.
Easter meals to go
As we hop closer to Sunday, there's been a significant spike in interest online for "Easter takeout meals," according to data compiled by Google analytics.
While cooking a full brunch or dinner may be an Easter tradition for some, this year you have the perfect excuse to order your full feast to go.
On top of mitigating potential health risks by avoiding grocery shopping, takeaway orders help support kitchen staff and local communities.
Many restaurants that have managed to keep their kitchens staffed up are offering a full Easter menu for takeout, giving diners a restaurant-worthy holiday meal without the fuss.
National restaurant chains like California Pizza Kitchen, STK, Bucca Di Beppo and more are offering complete meal kits with everything from choices of appetizer, main course, sides, dessert, drinks and even decorations. Prices will vary by party size and selections.
Check your favorite neighborhood eateries online and on social media channels to find out which places are open for the holiday -- many chefs at smaller, independent restaurants are cooking up full menus so you don't have to.
Search for hashtags like #Easterbrunch, #Easterdinner, #openfordelivery and #Eastertakeout on Instagram or Twitter.
Restaurants are taking advantage of curbside takeaway options and delivery through third-party apps like DoorDash, Grubhub and Caviar to help hungry customers get their food safely.
Dessert deliveries are a sweet way to celebrate the holiday with a family member or friend that can't be together in person on Sunday.
Bakeries are rising to the occasion and offering festive dessert options, like this bunny cakes from Paris Baguette or Easter cookies from Sugar and Scribe.
Check out local bakeries and other pastry shops in your community that are whipping up holiday confections.
Festive recipes to cook at home
This could also be the perfect time to start a new food-related tradition!
Whether you just started getting into cooking because of social distancing or you've always loved waking up early on Easter morning to get in the kitchen, there's no doubt that this weekend is a great time for delicious food.
If you've already gone to the grocery store or have a delivery of ingredients on the way, there are tons of festive recipes you can whip up for Easter brunch or dinner.
Like so many others staying at home for the time being, chefs from Ina Garten to Melissa Clark have hopped onto livestreams to walk followers through their favorite recipes. Easter weekend is the perfect time to tune in and try your hand at something new or perfect a tried-and-true classic.
Check out these recipes below for a little inspiration.
Baked Eggs in Prosciutto Cups
Chef and "Simple Beautiful Food" author Amanda Frederickson shared this super easy brunch favorite that would make an egg-cellent addition to any Easter table.
Ingredients:
Fresh spinach
Eggs
Prosciutto
Directions:
Preheat the oven to 350 degrees. Grease a 6-cup muffin pan.
Divide 4 ounces of prosciutto among the 6 muffin cups, making sure to carefully cover all of the surfaces of the muffin cups. Sauté down 4 cups of fresh spinach in a dry skillet over medium heat. Let the spinach cool slightly and gently squeeze out any excess liquid from the spinach, then divide among the prosciutto-lined cups. Carefully crack 6 eggs into the 6 muffin cups. Sprinkle each with black pepper.
Bake the cups for 16 to 18 minutes, until the whites are just set and the yolk is still runny. Serve immediately.
Tip: To make this recipe even easier on a busy morning, fill the muffin pan with prosciutto and spinach the night before and refrigerate. When ready to eat, crack the eggs into the muffin cups, bake, and eat.
“Reprinted from Simple Beautiful Food. Copyright © 2020 by Amanda Frederickson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.”
Sweet Potato Hash
Cook time: 45 minutes or less
Makes 4-6 servings
Ingredients:
2 tablespoons olive oil
1 red onion, diced
1 red bell pepper, de-seeded and diced
3-4 sweet potatoes, diced into cubes
1/2 bunch kale, ribs removed and chopped
2 garlic cloves, minced
1 tsp smoked paprika
1/2 teaspoon cumin
1/2 teaspoon turmeric
Pinch of chili flakes
1 cup fresh parsley
Salt and pepper
Directions:
Heat the oil in a large pan over medium heat. Add the onion, bell pepper and sweet potatoes and cook, stirring occasionally until caramelized, about 20 to 25 minutes.
Add in the kale, garlic, spices and a pinch of salt and pepper, stirring well to incorporate, and cook for another 5 to 10 minutes until the kale is wilted. Season to taste.
Remove from heat and stir in the parsley.
Herb and Heirloom Cherry Tomato Breakfast Tart
Dry Ingredients:
1 1/2 cups almond flour or almond meal
1 cup raw sunflower seeds, soaked overnight and drained
1 cup sun-dried tomatoes, minced
1 cup flaxseed meal
1 1/2 tablespoon raw coconut flour
1 1/2 teaspoon dried minced onion
1/2 teaspoon dried basil
1/2 teaspoon sea salt
Wet Ingredients:
1 cup zucchini, diced
1 tablespoon coconut nectar
1 tablespoon lemon juice
1 1/2 teaspoon water
1 1/2 teaspoon olive oil
1 1/2 teaspoon coconut aminos
Coconut oil (for the tart pan)
The Filling
1 1/2 cups raw cashews
1 cup water
1 Tbsp lemon juice
1 1/2 teaspoon chickpea miso
1/2 teaspoon sea salt
1/2 teaspoon white pepper
For the Topping:
1 1/2 cups heirloom cherry tomatoes, halved
3 garlic cloves, minced
2 tablespoons balsamic vinegar
2 tablespoons fresh basil, minced1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
1 tablespoon olive oil
Salt and pepper to taste
Directions:
Place all dry ingredients into a food processor and pulse until thoroughly uniform. Then place into a large mixing bowl and set aside.
Place all wet ingredients into a high-powered blender and blend until smooth.
For the crust, preheat oven to 375 degrees.
Coat a 9- or 10-inch tart pan with a small amount of coconut oil. Add the liquid mixture to the large mixing bowl with the dry ingredients and mix thoroughly until a batter is achieved.
Construct the crust by distributing the batter along the tart pan. Press firmly against the wall of the pan to form a crust throughout the pan. If you prefer a crispier crust, heat in the oven for 5 to 10 minutes before adding the filling.
For the filling, blend all of the ingredients in a blender until thick and creamy. Adjust the thickness by adding a bit more water if needed. Distribute evenly into the tart crust.
To make the topping, combine the ingredients in a mixing bowl and mix thoroughly. Evenly distribute on top of the tart.
Bake the tart for approximately 30 minutes or until the crust is golden brown. Let cool and enjoy!
Two above recipes reprinted with permission from The Ranch Malibu and the newest cookbook "Food Food Food."
Parmigiano Reggiano and Spinach Muffins
These small savory pastries are made with the "King of Cheeses" which will make a great addition to any Easter bread basket.
Ingredients:
9 ounces plain flour
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon caster sugar
3 ounces Parmigiano Reggiano
4 ounces spinach, cooked, cooled and chopped
1 egg
8 ounces milk
3 ounces vegetable oil
Directions:
Grate the Parmigiano Reggiano finely, and set aside.
Preheat the oven to 375 degrees. Put eight paper muffin cases into a muffin pan, or line them with squares of greaseproof paper.
Sift the flour, salt and baking powder into a large mixing bowl. Stir in the sugar, about two-thirds of the Parmigiano Reggiano and the spinach. In a large bowl, beat together the egg, milk and vegetable oil.
Pour the liquid mixture into the dry ingredients. Using a metal spoon, stir until just combined. Do not over-beat this mixture or stir it too much. It should be quite lumpy, but there should be no traces of dry flour.
Spoon the mixture into the muffin cases and sprinkle the remaining Parmigiano Reggiano on top. Bake for 20-25 minutes until risen and golden. Serve whilst warm.
Tip: Press out the excess water from the cooked spinach with your hands or use the back of a spoon. If you’re wondering why sugar is in the recipe, this is because it improves the texture and flavor.
Recipe courtesy of Parmigiano Reggiano Consortium.
A new twist on traditions
You can still set the table and make plans to gather virtually with people from afar on Easter Sunday.
Bust out your favorite bunny, egg and floral decor and set the table for the family or even just for yourself -- no matter the party size the festive flare will keep people in the holiday spirit on Sunday.
Once the menu is set, the food is prepped and plated -- whether you cook or order takeout -- fire up the devices and hop on a video call with friends, family and loved ones to share the meal from a distance.
Happy Easter!
