My 2017 Easter Menu

One week to go until Easter Sunday! Have you got your menu planned? If you’re still searching for ideas or recipes, I hope you’ll find some inspiration from my Easter menu for this 2017.

We will be having Glen’s family over to our house for Easter lunch, again this year. I’m making most of the food. I think our guests will be bringing a couple of salad/ veg dishes, and appetizers, as well.

Here is what I will be making…

roasted cinnamon maple pear chips

Roasted Cinnamon Maple Pear Chips, served with cheeses

spinach artichoke mini quiches in wonton cups

Spinach and Artichoke Mini Quiches in Crispy Wonton Cups


Plum, Grape, and Goat Cheese Salad

slow roasted boneless leg of lamb with garlic rosemary lemon via

Boneless Lamb Roast with Rosemary, Garlic, and Onion

I’m using the slow cooker, not using the recipe in the link. I layer thick slices of brown onion on the bottom and add beef stock/ broth, to add flavour and moisture.

scalloped potatoes 2

Scalloped Potatoes

maple dijon roasted carrots

Maple Dijon Roasted Carrots

Elderflower Bundt Cake with sugared berries and flowers on top via Peony Lim

Vanilla Bean Bundt Cake with Vanilla Bean Glaze

I’ll be adding pink flowers and sprigs of lavender from my garden, as well as little candy-coated chocolate eggs on top of the cake. Image of cake above via Peony Lim.

Happy Easter to all celebrating! Wishing you and yours a lovely holiday.

Plum, Grape, and Goat Cheese Salad

Are you looking for a gorgeous salad that can be ready in just ten minutes? Of course you are. That’s a dinner dream come true! Not to mention, it’s a perfect holiday side dish. With Easter coming up next week, I thought I’d give you a really quick, easy, and absolutely delicious salad recipe. You are going to love it!


My favourite salad recipes are ones that are easily adaptable, so I can customize them to work with what I’ve got on hand and what’s in season. This is one of my go-to salad recipes, because it can be changed in little ways to create almost endless variations and still taste amazing. I made this salad, today, with plums, green grapes, goat cheese, and some cashews for added saltiness and crunch. I’ve made it before with blueberries, green grapes, Danish feta, and leftover roast shredded chicken, and it was so lovely. Also, even though I totally love the vinaigrette recipe, this salad is just as good with a very simple balsamic vinaigrette. Feel free to customize this salad recipe to your heart’s content.

You can make this salad about an hour ahead of time and keep it cold in the refrigerator. It will be fine. Any longer than that, and the lettuce will get a little soft at the edges. This salad is so quick and easy to make, you really can just throw it together right before dinner. The only prep is cutting the plums and making the vinaigrette. If you use blueberries instead and buy a dressing (or omit it entirely), then you have no prep at all. So easy!


Here’s the recipe. Enjoy!

Plum, Grape, and Goat Cheese Salad

A quick, easy, and completely delicious salad recipe, which can easily be customized to suit what's in season.



Cos lettuce (or other mildly-flavoured lettuce)

Baby spinach

Green grapes, a generous handful

2-4 ripe plums, cut into bite-sized pieces

Goat cheese, to taste

A couple handfuls of salted cashews


1 tsp. Balsamic vinegar

1 1/2 Tbsp. extra virgin olive oil

1 tsp. Dijon mustard

1 tsp. honey

1/2 Tbsp. cold water




Arrange whole lettuce leaves on platter or large plate. Scatter a handful of baby spinach on lettuce. Arrange plum pieces and grapes among the leaves. Crumble and toss the goat cheese on salad. Toss cashews on top.


Put all ingredients in a small lidded jar and close tightly (I use an old jam jar). Shake vigorously until blended.

Devour salad immediately. (Really, you can make this salad about an hour ahead of time, and put it in the refrigerator. It will be fine. Any longer than that, and the lettuce will begin to soften too much.)

Notes: This salad can become a wonderful meal simply by adding chicken on top. I like to serve it with cold leftover shredded roast chicken (I’ll admit, I buy it at the shops) or strips of baked breaded/ crumbed chicken.


This is my own original recipe. All written content and photos are Copyright Kimberly Sequoia 2017 for a delicious moment.