Easter-Worthy Recipes To Make In Your HexClad Pans

Easter’s coming up, which means it’s time to get ready to make a delicious feast worthy of the occasion. Whether you’re planning to serve a feast after a visit to church or simply hosting after a killer egg hunt, we have delicious ideas for celebrating this Spring holiday. Coming just in time after a long winter (or a long summer, if you live in the Southern Hemisphere), Easter is a time of renewal—perfect for gathering for a large meal to share with family and friends.

EASTER TRADITIONS AROUND THE WORLD

In the US, a traditional Easter meal often features baked ham or roasted lamb. Salmon is becoming increasingly popular for pescatarians, and there are always delicious sides to round out the feast. Fresh spring produces pairs well with all three mains: pencil-thin asparagus, tender baby potatoes, quickly sautéd ramps, or a minted pea salad. Easter is celebrated differently around the world. In Sweden, you’re likely to eat two Easter meals: a lunch and a dinner. Lunch consists of cured and smoked fish and a creamy baked potato gratin called Jansson’s Temptation. At dinner, you’ll find something quite similar to American Easter celebrations, with roast lamb, potato gratin, and asparagus. In Italy, meanwhile, Easter, or Pasqua, includes a savory pie called torta pasqualina that includes greens, cheese, and hard-boiled eggs alongside pasta, leg of lamb, and a panettone-like bread called columba.

If you’re looking for inspiration, we’ve got three fantastic new recipes to make in your HexClad Hybrid Roasting Pan to celebrate Easter

Just because you want to make a beautiful Easter meal doesn’t mean it has to be a ton of work. To make a laid-back Easter main special enough for the holiday, we recommend opting for your roasting pan rather than juggling lots of pots and pans on the stovetop. Not only are these main dish recipes excellent for Easter, we recommend keeping them in your back pocket for dinner parties throughout the year.

Rosemary-Dijon Leg of Lamb Roast

If you’re looking for a showstopping main to wow your family and friends on Easter, this epic leg of Rosemary-Dijon Leg of Lamb Roast is the thing to choose. You’ll start by rubbing the lamb all over with salt and pepper and resting it so the meat becomes infused with flavor. Then, before roasting in your Hexclad Hybrid Roasting Pan, you’ll slather it with a garlicky mustard-rosemary sauce (that’s got a kick of umami from soy sauce). After a long roast in the oven, the meat will be perfectly tender. Then, you’ll turn the pan drippings into a luxurious gravy. Serve it with the classics: steamed asparagus, peas, and roasted potatoes. P.S. You’ll use ¾ cup of red wine to make the gravy. Pick one you love and enjoy the rest of the bottle with the meal.

Hot Maple Glazed Ham

Looking for a Southern inspired Easter or just love the occasion to make a big ham roast? Then we’ve got the recipe for you: this Hot Maple Glazed Ham is just the right combination of spicy and sweet. Thanks to starting with a fully cooked ham, all you’ll need to do is whisk together a glaze to coat the ham, then slowly bake it until it's gorgeously lacquered. The glaze combines everyday ingredients you probably already have in your pantry: maple syrup, light brown sugar, apple cider vinegar, red pepper flakes, sriracha, and black pepper. If you’re sensitive to spice, skip the sriracha and red pepper flakes. Serve it with fluffy buttermilk biscuits, and a dollop of grainy mustard. Other side dishes that would pair well include collard greens or creamed spinach.

Citrus Roasted Salmon with Salsa Verde

Not all Easter meals need to revolve around meat. If you’re looking for something lighter (not to mention much faster) than lamb or ham, a gorgeous side of salmon is a perfect pick. Our ​​Citrus Roasted Salmon with Salsa Verde is roasted with a whole pound of sliced citrus and a handful of sliced shallots, which lend the fish a complex savory-sweet depth of flavor. You’ll top the quickly-roasted fish with a salsa verde made with anchovies, garlic, parsley, basil, capers, and a generous amount of olive oil. Serve with steamed potatoes, roasted beets, and sautéed greens like kale or Swiss chard.