Easter Menu: Smoked Salmon Casserole, Easter Bunny Carrots, Egg Cradles, & Tropical Macaroons

Easter is fast approaching and yet somehow the holiday feels incredibly late this year! The following recipes are brunch recipes but if you plan on making a big Easter dinner, I recommend either my Pot Roast or Rib Eye recipe.  I had so much fun preparing this meal!  I made most of it last night and we have been eating the leftovers all day today. My first two macaroon attempts were complete failures but this afternoon the boys and I pulled it together and came up with a macaroon we all were happy with.  Before I share my recipes I’ll share with you our typical approach to Easter, sans the “traditional” candy stuffed plastic eggs and over-sized chocolate bunnies. 

My mom was a “health nut” so even growing up I did not associate Easter with candy.  My childhood memories of Easter are of my entire family huddled around the dining room table which was crowded with my mom’s old antique gold glass coffee mugs; all which were filled with shimmering liquid color and bobbing white eggs. We would all draw pictures on eggs with crayons and dunk, swirl and dip into the many pastels and brights in front of us.  After our million eggs were dry we would take turns hiding the little treasures outside in the yard as we all would scatter and look for the goods.  I remember my dad joking, “You have to find them all kids or the lawn mower will be spitting out rotten eggs next time I mow!!” We would have an egg toss, play Frisbee and take pictures in our “fancy” Easter clothes.  I didn’t even know that there was candy to be missed, it was simply a fun day with my family.

Years later my family has created our own traditions, very similar to my childhood Easter memories. We all dye eggs together and my husband and I will hide the eggs that we have created together along with several plastic eggs filled with pennies, nickels, and dimes. We hide a few “golden” eggs that have either quarters inside or a dollar.  The kids baskets I usually fill with fun little toys that I find at the $1 store and this year a few new art supplies, sidewalk chalk, bubbles, and each kid will get a small chocolate bunny. Everything is hidden in my closet and not yet assembled so on Easter Sunday I’ll take pictures of their baskets and post them later in the day or on Monday.  In years past after the baskets and egg hunts we have gone to the park with a picnic, flown kites, and played baseball.  This year we plan on heading out for bowling with friends after the morning spent with the kids. A new tradition might be born! The focus will be on fun, food, and family and I doubt the kids will even realize that the day will be lacking jelly beans and marshmallow peeps.

Now on to the food!!

Smoked Salmon Casserole

4 ½ cups small cauliflower florets

1 cup asparagus, finely diced

4 oz smoked salmon, finely diced

10 eggs

¼ cup heavy cream or coconut milk

1/3 cup chives, finely diced

1 tablespoon fresh dill, finely diced

Lots of freshly ground black pepper

Preheat your oven to 350. Steam the cauliflower for 4-6 minutes or until the cauliflower florets are tender but not mushy.  While the cauliflower is steaming, dice the asparagus. Spread the steamed cauliflower on the bottom of a 9×13 glass baking dish.  Layer on the diced asparagus.  Next layer on the smoked salmon.  In a mixing bowl, whisk together the eggs, dill, chives and black pepper. Pour the egg mixture evenly over the veggies and salmon and back in the preheated oven for 35-40 minutes or until the casserole is done all the way through.  Cut into squares and serve. Serves 6-7.

Easter Bunny Carrots

7 small carrots with tops still attached

2 tablespoons coconut oil or grass fed organic butter

Sea salt to taste

Preheat oven to 350. Trim the tops off of the carrots leaving about 4-5 inches remaining. Peal the carrots and wash well, making sure all the dirt is removed around the tops.  Heat the coconut oil or butter in a large skillet and sear the carrots, turning often for 10-12 minutes or until the outside of the carrots start to caramelize.  Sprinkle the carrots with sea salt and finish the carrots in the oven on a baking sheet for another 10 minutes or until tender all the way through. Double or triple this recipe for a crowd!

Egg Cradles


Adapted from a recipe by Sunny Anderson – Thank you to my sister-in-law Dixie for giving me the idea!!

3 large sweet potatoes, peeled and grated

1/4 cup grass fed organic butter or coconut oil

Sea salt to taste

12 eggs

2oz prosciutto

Diced chives for garnish

Preheat oven to 350.  Mix the grated sweet potatoes with the melted butter or coconut oil and with a bit of sea salt.  Grease a muffin tin with a little more butter or coconut oil. Using your hands, press the grated sweet potatoes into each muffin cup making sure the bottom and sides of each cup are covered with grated sweet potato, press down firmly when you are covering putting in the sweet potatoes to create a little potato basket.  Bake the sweet potatoes for 25-30 minutes.  Remove and crack an egg into each muffin cup, top each egg with a sprinkle of diced prosciutto and bake for another 10 minutes or until the egg whites are set but the yolks are still runny.  Use a butter knife to gently remove the egg cradles. Garnish the top of each with diced chives. Makes 12 egg cradles.

Tropical Macaroons


4 egg whites

3 cups finely shredded coconut

2 tablespoons coconut oil

2 cups finely diced fresh pineapple

3 tablespoons coconut milk

Preheat oven to 325. In a medium size skillet melt the coconut oil.  Add the finely diced pineapple to the hot oil and cook until all the liquid is evaporated from the pineapple and the fruit is golden brown and caramelized.  Remove from heat and set aside.  In a large mixing bowl beat the egg whites with a hand held mixer until the egg whites are stiff. Gently fold in the finely shredded coconut flakes.  Add the pineapple and coconut milk and mix well.  Grease a baking sheet with more coconut oil and form the macaroons into golf ball size cookies.  Press gently onto the cookie sheet and bake for 20 minutes.  Makes 18-20 macaroons.




Comments

  1. says

    Looks great! Those macaroons would be so good for a treat on a special day like Easter. And the Easter Bunny Carrots with the casserole look very nice as well :)
    Do people in the USA also celebrate 2 days of Easter? We do in the Netherlands.. (just like Christmas is celebrated on the 25th and 26th of December) So I just plan on making a huge meal and get creative with the leftovers the day after. Leftovers can be really festive too!

  2. Stacey H. says

    Rowan looks like he’s not easily willing to share those cookies. Your boys are so cute. Thanks again for all you do. I can’t wait to get your cookbook. SOOOOO EXCITED!!!

    • Sarah says

      The boys were hilarious with the cookies. They all helped so each one wanted to take a picture with the cookies, except for Coby, he was ok not fighting over the plate. LOL!!

  3. Cromulent says

    1) My dad started a tradition long time ago – an egg cracking tournament. Everybody gets a dyed egg with their name on it, someone draws up a rat-tail bracket and names are randomly drawn to fill it. A match consists of two people holding their egg sharp side out and trying to hit the other guy’s egg. First one to crack is out. Grandma was always a soft touch and anyone drawing her would cackle with glee.

    Always thought I could get this televised on ESPN Ocho someday.

    2) Glazed carrots are still *carrots*. Yecch.

    • Sarah says

      Isn’t that egg cracking game and old Greek tradition? My Uncle is from Greece and he and my Aunt taught us that same game years ago! Too fun! Got to love a little egg violence now and then. LOL!!

      As far as the carrots, have you ever had organic carrots pulled right out of the ground? Delicious!!! But that’s just me…. : )

  4. Megan says

    Is there a sub for pineapple? Maybe honey or another fruit?

    This looks great and I can’t wait to try them out. I have finally convinced my parents to do a Whole30! So I’m planning on using this Easter as an introduction to celebrating with food the paleo way!! :)

    • Sarah says

      You could sub peaches, apricots, even apples! Just make sure you cook the fruit first to get out all the moisture and cook it long enough to caramelize. You can also add a touch of honey if you like.

  5. Gwen says

    I agree with Paula…the boys’ expressions are too funny!

    Thanks for sharing your Easter ideas. I will be sure to print these out and add them to my “Everyday Paleo” collection :)

  6. says

    Thanks for the great recipes. I hardly eat sweets any more, but when I did macaroons were among my favorites. I’ll have to try this recipe.

  7. Erin says

    These recipes look amazing! I can’t wait to try them. Thanks for the reminder that the beloved Easter basket need not be a candy n crap-fest. Toys, art/craft supplies and items that have meaning for the kids you love and adore are some of the best fillers! And now I feel better knowing that others have “first pancake” problems when trying baking type recipes:)

  8. Dixie says

    Making the egg cradles for dinner and the macaroons for desert!!!!! They look amazing. The boys are hilarious too!!!

  9. Tracy says

    Can’t wait to try the egg cradles and salmon casserole! Do you think it would be okay with regular salmon? I ask because I have some from TJ’s already and that would help my budget. Thanks much for EVERYTHING. Can’t wait til I get my book!! wooohoo. Happy Easter everyone – sounds like we need to import some traditions from the Netherlands (on my list to someday visit, too).

  10. Adam says

    I’d like to make the cradles. Was wondering can the potatoes be done ahead of time say the day before? We do Easter at my mom’s place and oven time is crowded.

  11. says

    Hey Sarah!

    Got some guavas from our neighbor and I was going to turn it into guava butter with the kerrygold sitting in the fridge. Thinking it’ll be a great way to top the macaroons!

    Also trying to figure out how to substitute something in the cookie recipes you have with the guava puree I made. I miss the guava shortbread cookies and would love to make a paleo friendly version!! =)

    This Easter is looking great! Enjoying your book, by the way! Hubby said it was a great compliment to the Paleo Solution! =)

    • Sarah says

      Hi Jenn! I think the guava puree would work for the cookies but I would just cook the guava like I did the pineapple because too much moisture in the cookies makes them really crumbly. cooking the fruit helps to cook out the moisture. I’ve never worked with guava so not sure how that would work exactly?? Good luck and let me know how the turn out! Happy Easter!!

  12. Mrs. F says

    Sarah- I took your salmon egg casserole to church for our potluck Easter Brunch, and it was well received! It is great to be able to bring things I can enjoy eating while introducing delicious gluten free foods to my friends and still feel fully a part of the community aspect of a potluck. Thanks, and Happy Easter!

  13. Jill Thorn-Leeson says

    We had your smoked salmon casserole (with a few substitutions to please my 11 year old) for our Easter brunch and it was amazing! I used shredded zucchini instead of asparagus and turkey sausage instead of salmon and it was so good. Loved your idea for using cauliflower! Thank you so much!!!

  14. Tammy says

    Love, love, love your blog, recipes and now the book! I’m so excited. Today I tried making my coconut macaroon recipe paleo… it came out ok at best. I can’t wait to try yours. Love the idea of the pineapple for the sweet. I used some honey and they were really bland and dry. What suggestions would you have for a recipe calling for sweetened condensed milk? Can’t believe I used to like that stuf. :-) Thanks.
    Tammy

  15. Yvette says

    Tip on the macaroons: Do NOT use reduced fat shredded coconut. This is what I happened to have in the house hence why I used it. They came out very dry but eatable with a cup of tea/coffee. Since the type of coconut I used was the only thing that was different, I blamed it :)

    Yvette

  16. Jen Crigger says

    Hi Sarah! Love the site and have your book, thanks to Erich!
    Just made the macaroons tonight and they are fantastic!!! I totally want to dip half in super dark chocolate! YUM!

  17. Jan says

    Hi Sarah, with the help of my 3,5 year old boy we made our 1st batch of macaroons. They turned out great. No more wheat cookies for us. Thanks you for the recipe(s).

    Quick question, do you ever use avocado oil in your cooking?

  18. Jennifer says

    I wanted to share with you that I made your egg cradles for my folks. My dad will NOT eat anything that has sweet potatoes in it (no particular reason…just old & stubborn, I guess), but I decided I didn’t care and was going to make them anyway. When he asked what the orange stuff was, without thinking I blurted out “carrots.” His response? “These are really good.” Thanks for providing recipes that are helping to convert the unconvertable!

  19. patti says

    New visitor, want to try the macaroons, do I use sweetened or unsweetened shredded coconut? Can uo sub another type of milk, or does it have to be coconut?

  20. Summer says

    I made the Tropical Macaroons tonight for our easter treat and they are fabulous. Thanks for sharing.

  21. says

    I really like what you guys are usually up too. This sort of clever work and exposure!
    Keep up the terrific works guys I’ve incorporated you guys
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