Well when you wake up easter morningsay a prayer and… hmm, have you read my post about easter good fridayhe reason for the seasonand everything about Easter traditions? Well, if you haven't, do it. But let's feed that empty stomach: what are you doing? easter brunch, easter dinneror you family easter party? I have ideas that I think you'll love, I promise.

Here are five family Easter recipes to make your table Festive, traditional and a little unique with a twist.

1. Honey Glazed Carrot and Parsnip Mix

Ingredients:

• 4 large carrots, peeled and cut into sticks

• 3 large parsnips, peeled and cut into sticks

• 2 tablespoons olive oil

• 2 tablespoons of honey

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Zest of 1 orange

• ¼ cup toasted walnuts

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Toss carrot and parsnip sticks with olive oil, honey, salt, and pepper until evenly coated.

3. Spread in a single layer on a parchment paper-lined baking sheet.

4. Roast for 25 to 30 minutes, turning halfway through, until the vegetables are tender and caramelized.

5. Remove from the oven, sprinkle with orange zest and toasted walnuts and stir gently before serving.

2. Roasted Chicken with Herbs, Lemon and Thyme

Ingredients:

• 1 whole chicken (about 4 to 5 pounds)

• 3 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 3 cloves garlic, minced

• 2 tablespoons chopped fresh rosemary

• 2 tablespoons chopped fresh thyme

• 1 lemon, sliced

• 1 preserved lemon, sliced ​​(optional, to turn)

Instructions:

1. Preheat oven to 375°F (190°C).

2. Pat the chicken dry and rub it with olive oil, salt, pepper, garlic, rosemary and thyme.

3. Fill the cavity with lemon slices and preserved lemon slices.

4. Place chicken breast side up in a roasting pan.

5. Roast for 1 hour and 20 minutes, or until juice runs clear when cut between thigh and thigh.

6. Let the chicken rest for 10 minutes before cutting to keep it juicy.

3. Deviled Eggs with Avocado Cream

Ingredients:

• 6 large eggs

• 1 ripe avocado

• 1 tsp Dijon mustard

• 1 tablespoon mayonnaise

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ teaspoon lime juice

• Paprika, to decorate

Instructions:

1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once it boils, cover and remove from the heat, let it rest for 10 minutes.

2. Drain, cool under cold running water and peel. Cut the eggs in half lengthwise.

3. Place the yolks in a bowl. Mash with avocado, mustard, mayonnaise, salt, pepper and lemon juice until smooth.

4. Pour or spoon the mixture back into the egg whites.

5. Sprinkle with paprika and let cool for 15 to 20 minutes before serving.

4. Spring vegetable risotto

Ingredients:

• 1 cup arborio rice

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons of butter

• 4 cups warm vegetable broth

• ½ cup grated Parmesan cheese

• 1 cup fresh peas

• 1 cup roasted asparagus tips

• 1 tablespoon lemon juice

• Salt and pepper to taste

Instructions:

1. In a large skillet, melt butter over medium heat. Add onion and garlic, cook until tender.

2. Add the Arborio rice and stir for 2 minutes until the grains are lightly toasted.

3. Gradually add the warm vegetable broth, a ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue for 18 to 20 minutes.

4. When the rice is tender and creamy, add the Parmesan, roasted asparagus, peas, and lemon juice.

5. Adjust the seasoning with salt and pepper. Serve immediately.

5. Carrot Cake Cupcakes with Cream Cheese Frosting and Coconut Crunch

Ingredients:

cupcakes:

• 1½ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

• ½ teaspoon salt

• ¾ cup sugar

• 2 large eggs

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

• 1½ cups grated carrots

Cold:

• 4 oz cream cheese, softened

• 2 tablespoons butter, softened

• 1 cup powdered sugar

• ½ teaspoon vanilla extract

Deck:

• ¼ cup grated coconut, toasted

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with baking paper.

2. In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

3. In another bowl, beat sugar, eggs, oil and vanilla until smooth. Add the grated carrots.

4. Combine wet and dry ingredients until blended.

5. Fill the cupcake liners 2/3 full and bake for 20 to 25 minutes, until a toothpick inserted comes out clean. Let cool completely.

6. For the frosting, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, mix until fluffy.

7. Frost the cupcakes and sprinkle them with toasted coconut.

These recipes keep tradition alive, are simple for families to enjoy, and have their own personal touch. Each dish has a special touch that makes it memorable and unique for Easter.

Which of these meals are you going to prepare on Easter morning?