Easter Menu Ideas

Easter Menu Ideas


A Delicious Easter Feast Entree, Main, and Dessert from KAS

This Easter, celebrate with a delightful and stress-free meal using the freshest ingredients from KAS! We've curated a perfect three-course menu featuring an Entree, a flavourful main course, and a light and refreshing dessert, all guaranteed to impress your guests.

With Easter hopping around the corner, get ready for a KASual Easter lunch menu that’s sure to put a smile on everyone’s face, with a pop of fun textures, colour and styles to add into your home.

Entree: Vegetable Platter served with Classic Deviled Eggs (6 servings)

Start your Easter gathering off on a delightful note with these adorable Easter Deviled Eggs. Our classic deviled egg recipe gets a festive twist, perfect for the occasion. Pair them with a colourful and healthy vegetable platter, featuring a vibrant selection of fresh, seasonal vegetables from KAS .

A colourful vegetable platter with salad, cherry tomatoes, and chives is a healthy and refreshing complement to the creamy deviled eggs.


  1. Eggs: 6 large
  2. Filling: 1/4 cup mayonnaise, 1 tsp Dijon mustard, 1/2 tsp white vinegar, salt, pepper
  3. Salad: Cherry tomatoes (halved), black olives (sliced)
  4. Decoration: Carrot or chives (optional)


  1. Hard-boil eggs, peel, halve. Mash yolks with mayo, mustard, vinegar, salt, pepper.
  2. Pipe or spoon filling back into whites.
  3. Salad: Toss cherry tomatoes and olives in a bowl. Arrange on a platter.
  4. Place deviled eggs on top of salad.
  5. Decoration (optional): Cut carrot triangles (beaks) or use chives for a grassy touch.
  6. Chill 30 minutes before serving. Enjoy!
  7. Serve:  Refrigerate the deviled eggs for at least 30 minutes before serving. Enjoy your adorable Easter chick deviled eggs!


  • For perfectly peeled eggs, use older eggs (a week old is ideal) and place them in a pot with a teaspoon of baking soda. The baking soda helps loosen the shell membrane.
  • If you don't have a piping bag, you can spoon the filling back into the egg whites or use a zip-lock bag with a corner snipped off.
  • Get creative with the decorations! You can use chives for grass, or other vegetables like peas or pimientos for eyes.

Main: Honey Mustard Glazed Ham with Roasted Vegetables  

Served on: Organic Linen Plate

A classic Easter dish with a sweet and tangy twist. This recipe creates a beautiful glazed ham with tender roasted vegetables, perfect for your Easter celebration.


  • Bone-in ham (around 7 lbs)
  • 2 tbsp honey
  • 2 tbsp Dijon mustard
  • 4 cups chopped vegetables (potatoes, carrots, parsnips, onions - any combination you like)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh herbs (optional: thyme, rosemary)


  1. Preheat oven to 400°F (205°C).
  2. Prepare the glaze:  In a small bowl, whisk together honey, mustard, and a pinch of pepper.
  3. Prep the ham:  If your ham has a rind, score it with a diamond pattern. You can leave the rind on or remove it, depending on your preference.
  4. Roast the ham (optional):  Place the ham in a roasting pan with a little water in the bottom (to prevent drying). Tent the pan with foil and roast for about 1 hour, or until the internal temperature reaches 160°F (70°C). This step is optional, but helps ensure the ham is cooked through before glazing.
  5. Roast the vegetables: Toss chopped vegetables with olive oil, salt, and pepper. Spread them on a separate baking sheet.
  6. Glaze and roast:   After 1 hour (or if skipping step 4), remove the ham from the oven, increase oven temperature to 425°F (220°C), and take off the foil. Brush the glaze generously over the ham. Arrange the roasted vegetables around the ham on the same pan.
  7. Optional herb addition: Scatter some fresh herbs like thyme or rosemary over the ham and vegetables.
  8. Roast everything together:  Return the pan to the oven and roast for another 30-45 minutes, or until the vegetables are tender and the ham is glazed and golden brown. Baste the ham with the pan drippings occasionally for extra flavour.
  9. Rest and serve:  Let the ham rest for at least 15 minutes before carving. Serve with the roasted vegetables and enjoy!


  • You can adjust the amount of mustard in the glaze depending on your preference. For a milder flavour, use less Dijon mustard.
  • For a show-stopping presentation, sprinkle the glazed ham with fresh chopped herbs before serving.
  • Leftover ham and vegetables can be stored in an airtight container in the refrigerator for up to 3 days.

Dessert: Easter Lemon Curd Tart with Fresh Berries

Served on : Organic Linen Plate or Organic Linen Side Plate

A light and refreshing dessert perfect for your festive lunch.

This bright and beautiful tart is perfect for Easter brunch or dessert. The creamy lemon curd filling complements the fresh berries for a delightful flavour combination that's sure to impress.


  • For the Pastry:
    • 1 1/4 cups all-purpose flour
    • 1/2 cup powdered sugar
    • 1/2 teaspoon salt
    • 1/2 cup (1 stick) cold unsalted butter, cubed
    • 2-3 tablespoons ice water
  • For the Lemon Curd:
    • 3 large eggs
    • 1 cup granulated sugar
    • 1/2 cup freshly squeezed lemon juice (about 3 lemons)
    • 2 tablespoons unsalted butter, softened
    • 1 tablespoon grated lemon zest
  • For the Topping:
    • 2 cups fresh berries (strawberries, raspberries, blueberries, or a combination)
    • 1 tablespoon powdered sugar, for dusting (optional)


  1. Make the Pastry: In a large bowl, whisk together flour, powdered sugar, and salt. Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Be careful not to overmix.
  2. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat oven to 375°F (190°C). Lightly grease a 9-inch tart pan with a removable bottom.
  4. On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer the dough to the tart pan and press it gently into the bottom and sides. Trim any excess dough from the edges.
  5. Prick the bottom of the dough with a fork a few times. Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper, and bake for an additional 5-7 minutes, or until the crust is golden brown. Let cool completely.
  6. Make the Lemon Curd: In a saucepan, whisk together eggs, sugar, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes. Do not let it boil.
  7. Remove from heat and whisk in the softened butter and lemon zest until smooth. Pour the lemon curd into the cooled tart shell.
  8. Assemble the Tart: Once the curd has cooled and set (at least 30 minutes), arrange the fresh berries on top of the lemon curd. Dust with powdered sugar, if desired.
  9. Refrigerate the tart for at least 1 hour before serving.


  • For a richer flavour, you can use a mixture of brown sugar and granulated sugar in the crust.
  • If the lemon curd gets too thick while cooking, you can add a tablespoon or two of water to thin it out.
  • You can use store-bought lemon curd if you prefer.
  • To prevent the berries from browning too quickly, you can brush them with a light glaze made of equal parts water and apricot jam.
  • Get creative with the topping! You can also add a dollop of whipped cream or a drizzle of melted white chocolate.

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