We here at Greensbury make it easy for you to enjoy a delicious holiday meal this Easter. We pulled together main dish recipes to inspire your table and elevate your gathering.
Easter is coming up soon, on April 17th, 2022. Regardless of whether or not you celebrate, we hope you’ll try these recipes! You can order our quality meats and seafood well in advance of any holiday and trust that they’ll keep very well in your freezer.
The easy favorite is our Antibiotic-Free Spiral Sliced Ham, with the Bone-in. It's a 7-8 lb spiral cut hams are pre-cooked and pre-sliced for effortless serving and offer a picture-perfect entrée for the center of your dining table. Included with each ham is a delicious brown sugar, herb and spice glaze packet.
The next recipe is a favorite in Ted’s* home: Grilled Lamb Chops! Use our Antibiotic-Free Lamb Chops.
Next, we suggest an alternative to cooking a whole ham: Cider-Brined, Mustard-Glazed Pork Loin! This recipe uses our Boneless Pork Loin Roast. You’ll save time and hassle versus going for a whole ham, without losing out on flavor.
For those of you who prefer fish (for Easter dinner, or every Friday), try Salmon and Spring Vegetables Baked in Paper. We recommend our Wild Caught Sockeye Salmon, but this recipe can be adapted for your favorite fish. Enjoy colorful spring vegetables alongside amazing salmon fillets for a lighter holiday meal.
Check out the recipes below.
Dine Well and Live Well.
-Your friends at Greensbury
*Ted Hopper, CEO of Greensbury
Here are the recipes:
Grilled Lamb Chops
(Adapted from The Food Network)
This is one of Ted's favorite recipes for Easter dinner.
- 6 Antibiotic-Free Lamb Chops (about 3/4-inch thick)
- 2 garlic cloves, crushed
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
- Pinch cayenne pepper
- Coarse sea salt
- 2 tablespoons extra-virgin olive oil
- Add the garlic, rosemary, thyme, cayenne, and salt to a food processor with a metal blade. Pulse until combined.
- Add olive oil and pulse into a paste.
- Rub the paste on both sides of the lamb chop.
- Marinate the chops for at least 1 hour in the refrigerator.
- Remove from the refrigerator and allow the chops to come to room temperature (takes about 20 minutes).
- Heat a grill pan over high heat until almost smoking.
- Add the lamb chops to the pan. Sear for approximately 2 minutes.
- Flip the lamb chops over and cook for an additional 3 minutes for medium-rare, or 3 1/2 minutes for medium. (Internal temperature for medium-rare is ~145 degrees.)
Cider-Brined, Mustard-Glazed Pork Loin
(Adapted from Rhoda Boone’s recipe)
Looking for an alternative to the hassle of cooking a whole ham? Enjoy this ham-inspired recipe that uses our Boneless Pork Loin Roast!
Making healthy choices goes beyond calorie counts, but as an extra incentive to choose a pork loin roast over a holiday ham, here’s a basic comparison of a 6oz serving of each:
Typical bone-in, spiral sliced, honey glazed ham: 390 calories, 3690mg sodium, 12g fat
Greensbury’s Boneless Pork Loin Roast: 250 calories, 85mg sodium, 11g fat
Of course, if you prepare the pork loin according to our recipe below, you’ll be adding brown sugar, maple syrup, and apple cider. The good news is: you’ll know exactly what’s in your dinner. You’re in control.
For the brine:
- 1 (5-pound) boneless pork loin (tied if desired)
1 cup kosher salt
1/2 cup (packed) light brown sugar
2 tablespoons black peppercorns
2 tablespoons coriander seeds, lightly crushed
2 tablespoons mustard seeds
12 thyme sprigs
2 bay leaves
4 cups apple cider, divided
For the pork:
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1/2 cup country Dijon mustard
- 1/3 cup (packed) light brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons thyme leaves
- 2 cups apple cider
To make the brine:
- Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat.
- Cook, whisking, until sugar and salt dissolve, about 4 minutes.
- Transfer brine to a large bowl.
- Add remaining 2 cups apple cider and 2 cups ice.
- Let cool to room temperature.
- Place pork and brine in either:
- ...A very large resealable plastic bag. Turn to coat.
- ...A large stock pot where the roast can be completely submerged in the brine.
- ...Or, Ted’s high-tech turkey briner. (Click here to see it!)
- Seal and chill at least 8 hours.
To roast the pork:
- Remove pork from brine and pat dry with paper towels.
- Let sit at room temperature 1 hour.
- Place rack in lower third of oven; preheat to 400°F.
- Season pork all over with salt and pepper.
- Heat oil in a large skillet over medium-high.
- Sear pork, turning occasionally, until browned on all sides (including ends), 10–12 minutes.
- Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
- Pour apple cider into a large roasting pan or glass baking dish.
- Transfer pork, fat side up, to pan.
- Brush all over with mustard mixture.
- Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 145°F, 50–70 minutes.
- Transfer to a cutting board and let rest at least 15 minutes before slicing.
Salmon and Spring Vegetables Baked in Paper
(Adapted from Joanne Weir’s recipe)
This recipe features our Wild Caught Sockeye Salmon. The overall presentation of the salmon fillets tied in paper with spring vegetables is what will make it a hit at your Easter table. You can substitute the fish and vegetables based on your preferences, or what you have on hand.
- 6 Wild Sockeye Salmon fillets (6 oz. each), skin removed
- Kosher salt
- Freshly ground black pepper
- 3 small carrots, peeled and cut into 1-inch pieces on the diagonal
- 3 Tbs. extra-virgin olive oil
- 1 lemon, thinly sliced (12 slices total)
- 1 small bunch asparagus, cut into 1-inch pieces on the diagonal
- 1 cup sugar snap peas, strings removed
- 12 sprigs fresh tarragon
- 1⁄4 cup dry white wine (recommended: Sauvignon Blanc)
- Bring a saucepan of salted water to a boil.
- Add the carrots and simmer for 3 minutes.
- Drain and set aside.
- Heat the oven to 400°F.
- Cut 6 pieces of parchment paper (or foil*) in the shape of a heart, about 20 inches across at the widest part of the heart. Brush liberally with olive oil.
- Place one piece of salmon on half of the heart and brush the top of the fillet with more olive oil.
- Season with salt and pepper and place two slices of lemon on each fillet.
- Divide the carrots, asparagus, and snap peas evenly among the 6 parchment hearts, scattering them on top of the salmon.
- Place two tarragon sprigs on each fillet.
- Sprinkle 1 Tbs. of white wine on top of the fish.
- Season with salt and pepper.
- To seal each parcel, fold the heart in half and then fold and crease the edges to enclose the salmon and vegetables. Continue folding the paper down over itself until the parcel is completely enclosed. Tie the ends if needed.
- Place the parchment parcels on a baking sheet, seam side down, and put in the oven; bake until well puffed, about 15 minutes.
- To serve, place one parchment parcel on each plate and snip the center open with scissors.
*A note on paper vs. foil: If you have foil on hand, you can instead cook in foil packets and skip the paper and twine. We love the presentation of the paper for a holiday table, but want you to do whatever works best!
Peach Glazed Pork Tenderloin(Adapted from Hayley Lucero's Recipe @ Real Food With Altitude)
- 1 Pork Tenderloin
- 1 tbsp Ghee
- 1 Peach- diced
- 2 tbsp Balsamic vinegar
- 2 tbsp Apple cider vinegar
- 1/4 cup Chicken broth
- 1 tsp Thyme
- 1 tsp Dijon mustard
- 1 tsp Garlic
- Salt and pepper
Preheat your oven to 375 degrees. Pat your pork tenderloin dry and season with salt and pepper.
Heat a pan to medium-high heat with 1 tbsp ghee. When the pan is hot add your pork tenderloin to the pan and brown each side. This should take about 4 minutes aside.
Once the tenderloin is browned on each side, add it to an oven-safe pan and add 1 cup of chicken broth to the pan (I like to use bone broth, but any broth will do). Cook for about 15 minutes, covered.
While the meat is cooking, combine all of the peach glaze ingredients into a small saucepan and simmer on low heat until it is reduced. This should take about 15 minutes. While it is simmering, you can mash the peaches so they become "jammy".
When the pork loin has been in the oven for 15 minutes, brush half of the peach glaze on the top. Re-cover the meat and cook for another 10-15 minutes or until it reaches 145 degrees.
When the meat has reached 145 degrees, pull it out and let it rest for 10 minutes before cutting.
Slice the meat into 1-inch slices and pour the other half of the glaze on top. Serve and enjoy!
*Tips for Peach Glazed Pork Tenderloin:
- Be sure to keep your meat covered in the oven so it doesn’t dry out.
- Save some sauce for the end so that you can drizzle it over the meat after you cut it.
- Use peaches that are just over-ripened.
- This recipe is really kid-friendly and a great way to sneak some fruit into their lives.