Easter is just around the corner, and although we aren’t permitted to visit our families for a grand Easter dinner, we can still dine by ourselves in style. Why not use this year to try a new dish with new ingredients so you can woo the next dinner crowd you serve? Showcase microgreens, desserts, and delicious meat cuts that come directly from your local farmers in BC. Don’t know where to start? Don’t stress; DirectFood.store has you covered with a list of seven curated recipes using our shop’s finest ingredients. Let’s get started!

Arugula Salad 

Are you looking to add a delicious side salad topped with an easy-to-make dressing? This salad recipe only takes two quick minutes to prepare. 

Recipe 

Ingredients

For dressing 

• 6 tbsp. extra-virgin olive oil 
• 2 tbsp. lemon juice 
• Kosher salt 
• Freshly ground black pepper 

Arugula 

Shaved Parmesan for garnish

Directions

1. Make the dressing: In a medium bowl, whisk together olive oil and lemon juice, then season with salt and pepper.
2. In a large bowl, lightly dress arugula, then top with Parmesan.

This recipe was prepared by Delish.com.

Roast Lamb Recipe

You can never go wrong with a roast, but why not switch things up and try a delicious lamb recipe? Combine herbs, spices, and delicious vegetables into one baking dish, letting them bathe in aromatic and flavourful juices. This recipe only takes 15 minutes to prepare and serves 4-6.

Recipe

Ingredients

• 1 (2-lb.) boneless lamb shoulder roast, tied with butcher's twine
• 4 cloves garlic, minced
• 1 tbsp. freshly chopped rosemary
• 2 tsp. fresh thyme leaves
• 3 tbsp. extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper 
• 2 lb. baby potatoes, halved if large

Directions

1. Preheat oven to 450º and place oven rack in the lower third of the oven. In a small bowl, mix garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper. Rub all over the lamb.
2. In a 9"-x-13" baking dish, toss potatoes with remaining oil and season with more salt and pepper. Place lamb on top of potatoes and roast until internal temperature reaches 145º, about 1 hour.
3. Let rest 15 minutes, remove twine, then slice roast and serve.

This recipe was prepared by Delish.com.

Roast Beef

If a roast lamb recipe isn't what you were looking for, you can never go wrong with a traditional roast beef dish. You can use various cuts, so check out the Beef section on our website for your options. This meal takes 2 hours to prepare but can serve up to 8.

Recipe

Ingredients

• 1 (4-lb.) round roast1/4 c. extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp. chopped fresh rosemary 
• 1 tbsp. chopped fresh thyme leaves
• 2 tsp. kosher salt
• 1 tsp. Freshly ground black pepper

Directions

1. Recommended: let the roast sit uncovered at room temperature for 1 to 2 hours.
2. Preheat oven to 450°. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast.
3. Place roast in roasting pan fitted with a roasting rack. Roast for 15 minutes, then reduce heat to 325° and roast 1 hour 45 minutes more for medium or 2 hours for medium-well done.
4. Remove from oven and let rest 15 to 30 minutes before serving.

This recipe was prepared by Delish.com.

Classic Roast Chicken

Are you looking for a classic that won't make you think twice about whether or not your family will be satisfied? You've got to try this classic roast chicken recipe. It only takes 20 minutes to prepare and can serve up to 6.

Recipe

Ingredients

• 1 (3 1/2-lb.) chicken
• Kosher salt
• Freshly ground black pepper
• 1 yellow onion, cut into large pieces
• 3 medium carrots, peeled and cut into large pieces
• 2 stalks celery, cut into large pieces
• 1/2 lb. baby potatoes, quartered
• 1 head garlic, halved
• 1 tbsp. extra-virgin olive oil
• 3 tbsp. melted butter
• 1 lemon
• 1 bunch fresh thyme

Directions

1. Pat chicken dry and season all over with salt and pepper. Tie legs together and tuck wing tips under the body of the chicken. (If you have time, let rest in the fridge for 1 hour, or up to overnight.)
2. Preheat oven to 425°. Fill a 9"-x-13" baking dish with onion, carrots, celery, potatoes, and garlic and toss together with oil and 1 teaspoon salt. Place the chicken on top, brush the chicken all over with melted butter, stuff the cavity with lemon and most of the thyme, and reserve a couple of sprigs for garnish. 
3. Roast until juices run clear and a meat thermometer inserted into the thigh center reads 165°, 50 minutes to 1 hour. Tent chicken with foil and let rest 15 to 20 minutes, then transfer to a cutting board and carve. 
4. Serve chicken with roasted vegetables.

This recipe was prepared by Delish.com

Salmon Salad

Are you looking to add a healthy twist to your Easter dinner this year? Try out a salmon salad with microgreens. Enjoy the flavours of salmon while getting the nutrient boost from the microgreens. This dish takes little prep time and can serve 4-6 dependent on how much fish and microgreens are used.

Recipe

Ingredients

• 4 oz salmon
• 4 oz micro salad
• 1 lemon
• Thyme
• Maldon sea salt
• Freshly ground black pepper

Directions

1. Grill salmon with lemon and thyme
2. Place salmon on a bed of Micro Salad
3. Season with Maldon sea salt and ground black pepper to taste

This recipe is prepared by Arizonamicrogreens.com.

Bay-Crumbled Salmon with Creamed Spinach And Wild Mushrooms

A good dish for Good Friday. Bake this delicious crumbled salmon while enjoying a savoury sauce. It will make your taste buds sing! This is a low-carb meal that serves up to 6 people with only 20 minutes of prep time. 

Recipe

Ingredients

• 4 bay leaves
• 50g dried breadcrumbs (preferably panko)
• ½ lemon, zested and juiced
• 500g spinach
• 300ml double cream
• 100ml white wine
• 30g dried porcini mushrooms, very roughly chopped
• 1 whole skinless salmon fillet (about 850g)
• 50g butter

Directions

1. Crush the bay leaves as finely as possible using a pestle and mortar, then mix with the breadcrumbs, lemon zest and some seasoning, then set aside. Put the spinach in a colander and pour over boiled water from the kettle to wilt it. Rinse under cold water to cool, then squeeze out as much of the water as possible. Bring the cream, white wine and mushrooms to the boil in a pan, remove from the heat and set aside.
2. Spread out the wilted spinach in the base of a baking dish or roasting tin that's enough to fit the salmon snugly. Pour over the creamy mushrooms—season to taste. Lay the salmon on top, down the middle of the dish, with the rounded side up. Season the salmon, drizzle over the lemon juice, and then scatter over the breadcrumbs, so the fillet is completely covered. Will keep chilled for up to 24 hrs.
3. Heat the oven to 200C/180C fan/gas 6. Dot the butter over the salmon and bake for 30-35 mins until the fish is just cooked through, the crumb is golden, and the cream has bubbled into the spinach. Leave to rest for a few minutes, then serve the salmon and spinach straight from the dish.

This recipe is prepared by bbcgoodfood.com

Pull-Apart Easter Blossom Bread

We can't dive into recipes without at least having one dessert item. We found a favourite Easter dessert called pull-apart Easter blossom bread. Enjoy a rich doughy bread filled with jam. This takes 45 minutes to make, but it serves up to 20, so you can have some leftover throughout the week.

Recipe

Ingredients

• 6 cups all-purpose flour, or more if needed (divided) 
• 1 tablespoon rapid rise yeast 
• ½ cup white sugar 
• ¼ teaspoon salt 
• ½ cup unsalted butter 
• 1 ¾ cups milk 
• 3 eggs, beaten 
• 1 lemon, zested and juiced 
• 1 egg yolk 
• 1 tablespoon water 
• ½ cup berry jam 
• 1 cup confectioners' sugar 

Directions

1. In a large bowl, whisk together 4 cups of flour, yeast, white sugar, and salt. In a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees F (43 degrees C). Gradually whisk about 1/3 of the buttermilk mixture into the beaten eggs, then return the egg mixture into the remaining milk mixture. Stir the lemon zest into the liquid ingredients (set aside lemon juice for later). Pour the liquid ingredients into the flour mixture and stir until thoroughly combined.
2. Add enough flour to make a soft dough; turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes. Place dough into an oiled bowl and turn the dough around to cover the surface lightly with oil. Cover the bowl with plastic wrap and allow to rise in a warm place until doubled about 1 hour. Punch down the dough and allow to rest for 10 minutes.
3. Divide the dough in half and roll each half into a ground ball. On a floured surface, roll out a ball into a 12-inch circle. Place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. Cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. Cut each quarter into five narrow wedge-shaped strips. (Center of the dough is uncut.) Remove the drinking glass. Twenty thin wedge-shaped strips are surrounding the uncut center of the dough.
4. Pick up two adjacent strips and twist them together about four times; pinch the ends of the two pieces together at the top. Gently coil to form a rough flower shape. Arrange the round into the middle of the circle, where the drinking glass was.
5. Pick up two more adjacent strips, twist and pinch them as before, coil them into a rough round and arrange the new petal next to the center rosette. Repeat with the remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into eight more petals around the center rosette. The finished bread has nine petals surrounding the center round—repeat steps with the second ball of dough to make two loaves of bread.
6. Grease a baking sheet or line with parchment paper. Place the shaped bread onto the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled 30 to 45 minutes.
7. Preheat oven to 375 degrees F (190 degrees C). Beat the egg yolk with water in a small bowl and brush the mixture over both the bread.
8. Bake in the preheated oven until the bread has turned golden brown, about 25 minutes. Allow cooling.
9. Use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. Mix the reserved lemon juice and confectioners' sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the bread. Allow glaze to set. To serve, pull the petals apart.

This recipe is prepared by allrecipes.com

We have now seen seven great recipes for you to try out this Easter. From great dining options to a healthy salad for lunch to a lovely dessert. We would love to hear which recipes you tried and how they worked out for you! Don't forget to get your ingredients from the DirectFood.store shop to ensure the freshest ingredients all within one cart!