Great Canadian Easter Recipes

This mouthwatering glaze is perfect contrast to a smoky, salty, bone-in ham. You’ll love the way citrus and honey come together to create a delectable coating that crisps and crackles as it cooks.

A favourite of the Queen herself, Salt Spring Island’s tender lamb is known for its unique flavour and texture.

This Easter, whip up a batch of hot cross buns and fill your home with the rich aroma of cinnamon, allspice nutmeg and cloves.

The humble omelette gets a spring-like makeover with layers of flavour including tomato and saffron, savoury olive tapenade and fragrant chives combined with basil.

Believe it or not, you can make carrot cake ahead of time and freeze it. Just be sure to let it cool completely and wrap the unfrosted cakes tightly in plastic wrap before placing in the freezer. Then, just thaw, whip up your cream cheese icing and delight your family.

A perfect potluck dish, savoury roast potatoes are an easy side dish that works well with both turkey or ham, whichever you prefer to serve.

This version of the Easter egg is great for an after dinner treat, or to wrap up and bring as a hostess gift. Strawberries are dipped in melted white chocolate, and then decorated with pastel coloured icing and sprinkles.

Learn how to make Anna Olson’s Easter Egg Chocolate Covered Strawberries

Panna cotta is an elegant dessert that’s actually very simple to execute at home. Just four ingredients, cream, vanilla bean, sugar and gelatin, are combined to make it. A sweet sauce of honey, port, rosemary and figs, along with a contrasting honeyed streusel, turn the classic Italian sweet into a winning plated dessert.

Like peas, asparagus is known for its role in springtime cooking. More spring produce superstars, radishes, mint and chives, combine to make a beautiful, one-pot meal that’s substantial enough to serve as a main.

Turn a plain old baguette into an amazing two-bite appetizer. Tender-crispy grilled asparagus is layered on sliced baguette along with zesty goat cheese, juicy grape tomatoes and a drizzle of olive oil for good measure.

A tasty dessert or brunch casserole that brings together your two favourite desserts in one gooey, flaky pan, filled with crunchy walnuts and plump raisins.

If you’ve never tried shaved asparagus, you’re in for a treat with this ultra-fresh spring pizza. Paper-thin asparagus ribbons, fresh chives, basil and creamy ricotta make a light and stunning spring main. Here are more tasty ways to cook with asparagus.

Speed up your turkey cooking time by baking this super simple stuffing in the oven. In fact, you can save time by cooking it the day before. Just reheat and enjoy!

The classic Canadian layered bar gets a cheesecake twist in this delicious treat that will quickly become a family favourite.

Three classic hand-held desserts are given a spring makeover with tart lemon curd and Swiss meringue. Cupcakes, eclairs and cream puffs are great for entertaining, and perfectly portable.

Learn how to make Anna Olson’s Lemon Meringue Cream Puffs, Eclairs and Cupcakes

This beautiful spring bouquet takes the cake! Serve this stunning display of classic carrot cake cupcakes for a centrepiece that tastes as good as it looks.

Tucking the lemon and sage butter under the skin infuses the bird with a boost of herb flavour, while helping to keep it moist and juicy in this recipe from Barry C. Parsons of The Rock Recipes.

One of the first herbs to spring forth each year, this dish takes full advantage of its anise flavour. Serve the green dressing over fresh radishes, tender asparagus and a generous bunch of spring greens.

For much of its history, the Cantwell family tended to the Cape Spear Lighthouse on Canada’s easternmost edge of land, keeping sailors safe.This hearty Newfoundland dinner recipe, filled with salt beef, pork roast, turnips and parsnips, comes from Gerry Cantwell, whose mother made it during his childhood in the lighthouse. Gerry was the last caretaker before it was automated in 1997.

This simple lemon cake recipe cut into squares is an easy and refreshing bite-sized dessert.

A classic Canadian treat, butter tarts make a heavenly dessert for any occasion. This recipe by Anna Olson uses pecans, but you can swap them out for raisins, walnut pieces or keep it plain.

Slivers of garlic are inserted into a leg of lamb, followed by a generous coating of herbes de Provence. Potato medallions are then tossed with olive oil, salt and pepper, and cooked directly under the lamb so the drippings fall over the potatoes as they roast away to golden perfection.

These lemon meringue squares are a dressed-up version of a lemon square and are topped with a cooked marshmallow layer.

Anna Olson’s recipe for mushroom ravioli is served in a wine and broth-based sauce, keeping this dish flavourful yet light on the palate.

When you want cheesecake in a fraction of the time, this lemon cheesecake mousse hits the spot. Top with fresh berries before serving, or let your guests customize them with an assortment of fixings.

Learn how to make Anna Olson’s Lemon Cheesecake Mousse

The Queen of Baking’s take on the always-classic lemon dessert is light, fresh and packed with incredible flavour.

Many Prairie families have a recipe for this much-loved pie that’s thought to have originated in the 1920’s. This simple vanilla custard pie has a graham cracker crust and is topped with lots of fluffy meringue.

Shake up the classic tarts by baking a crumbly, chocolatey base. There’s still your favourite sweet, gooey filling, topped with a chocolate drizzle.

A delicious version of chicken and dumplings, this warm, comforting one-pot meal that will feed a family.

These adorable treats are perfect for your Easter dessert table! Delicate chocolate cups are filled with creamy white chocolate mousse, and garnished with chocolate shavings and a single raspberry.

Brining and roasting a turkey is much simpler than you may think, and it makes for the ultimate tasty and juicy bird.

Get Micahel Smith’s technique for How to Brine and Roast a Turkey

Save those egg innards for this beautiful custard tart that will bring a sweet touch of spring sunshine to the end of your meal.

Tart ruby-red rhubarb is one of the first signs of spring in Canada, making it an extra special ingredient on your table. You’ll love this easy take on shortcakes, made with light and flaky puff pastry.

Crisp, almond-phyllo pastry cookies sandwich vanilla bean whipped cream and macerated strawberries for a plated dessert that will garner applause. Roger Mooking walks you through the restaurant-quality dessert, taking any guesswork out of this classic French pastry with a cookies and cream twist.