My favourite way to prepare a baked ham is an old tried and true Canadian Living recipe from many years ago. The pineapple mango salsa is a delicious and fresh-tasting accompaniment.

If the thought of roasting a huge turkey intimidates you, or you’re a small group, then a boneless turkey breast roast is the dish for you!  Carving is simple, and if you’re not dedicated white meat eaters, then choose a breast roast stuffed with thigh meat and you get both dark and white in each slice.  I always like to cook my roasts on a bed of vegetables, as it elevates the roast for even browning and deliciously flavours the pan juices.

Tasked with creating a scalloped potato recipe was no hardship for my potato-loving self! I discovered that there are two distinct preferences for making the sauce. My whole milk thickened with a flour roux way, and Chef Nick’s (and most professional chefs) method using naturally thick but oh-so-rich whipping cream. After you decide on your sauce option, there are still a few more decisions to be made.

Whichever method you land on, I hope you enjoy this old-fashioned but full-of-flavour creamy comfort food.

Made with a fresh dill vinaigrette, this salad was made for Easter dinner but it would make a great brunch side dish as well. Make a few extra eggs in case they don’t peel well and because extras always make for a nice chef’s treat!

From Hugh Fearnley-Whittingstall’s cookbook River Cottage Veg, these baby beets are generously dressed and topped with walnuts. Try this fresh side dish to add some colour to your dinner menu.

With toasted hazelnuts, fresh thyme, orange juice and white wine these carrots are not only full of flavour but they’re also super easy!

One can never have too many spring/summer salads in your repertoire, and this recipe courtesy of Smak Dab Mustard is a winner. A cross between a potato salad and deviled eggs, it’s the perfect side to Easter or outdoor gathering!

From Cooking with Cocktail Rings, serve this bright spring appetizer with Lepp’s Daily Market sourdough bread. To turn this recipe into a vegetable side, omit the burrata and bread and serve the peas topped with Pecorino Romano or Parmesan cheese.

Tangy Greek cucumber salad with marinated red onions, tossed in a tzatziki inspired Greek yogurt dressing. It’s fresh, creamy, and has a good punch of flavor, and makes a perfect side for Easter!

This oven-roasted parmesan broccoli with a sprinkle of panko bread crumbs and a hint of broccoli. It’s a packed with flavor slightly crisp broccoli meal perfect as a side dish.

A revelation in flavor and texture, these roasted cabbage wedges are simple and quick to make and are perfectly complimented with a delicious onion-dijon sauce. You won’t believe how good cabbage can be!

These Hot Honey Smashed Sweet Potatoes are the perfect sweet and spicy side that your Easter dinner needs.

Not making a big dinner this year or looking for an easy & delicious appetizer? Try making this Ham & Cheese ball. It works great as an Easter lunch too!

These little Twice Baked Potatoes Bites with Farmer Sausage is the perfect Easter appetizer, snack, or even lunch. Not only are these incredibly delicious, but you can also prepare them ahead until the final baking stage. The only step that takes a little patience is scooping out the potato flesh as it takes a gentle hand so you don’t break the potatoes. After that it’s stir, scoop and bake for a sure-fire winner.

This idea for a cheesecake & carrot cake crossover immediately caught my attention as the perfect dessert for spring, and combines two favorite flavours. While the instructions are lengthy, preparations are simple and straightforward. The icing is just the right combination of thick yet runny, for a smooth icing that pours on and stays put in the most beautiful drip patterns.

If you’re someone who loves to cook breakfast but the thought of baking and decorating fancy cakes sends shivers of fear up your spine, then this layer of crepes smothered in whipping cream/mascarpone/raspberry deliciousness is the perfect recipe for you! No baking of multiple layers of cake required. It takes a bit of time to cook the crepes, but once you’ve made them the rest is easy to assemble.

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