A Full Menu For An Elevated Easter Spread

Preheat the oven to 425° Fahrenheit. Reserve one clementine, then thinly slice the rest, leaving on the peel. Layer the thinly sliced clementines in a single layer over the bottom of a roasting pan. Juice the remaining clementine (yields about 2 tablespoons) and set aside.

Make the glaze. To a blender, add the clementine juice, apricot preserves, 1 tablespoon of rosemary leaves, honey, shallot, and dijon and blend until smooth.

Set the ham on the sliced clementines, then pour about one-third of the glaze over the ham, brushing it all over the top and underside. Cover with tinfoil and bake for 20 minutes. Remove the tinfoil and baste with another third of the glaze, then bake uncovered for another 20 minutes. Baste with the remaining glaze and continue to cook until the glaze is caramelized on the outside of the ham and the internal temperature reaches 125° Fahrenheit, about 20-30 additional minutes.

Remove the ham from the oven and cover with tinfoil. Let rest for 30 minutes. When ready to eat, transfer the ham and the clementine slices to a large serving platter. Pour any glaze in the bottom of the pan over the ham, then arrange the remaining rosemary sprigs around the ham. Carve and enjoy.

Preheat the oven to 450° Fahrenheit. Scrub the carrots clean and trim off the greens, leaving about 2-3 inches. Transfer the carrots to a baking sheet and drizzle with 1 tablespoon olive oil and ½ teaspoon salt. Roast the carrots until tender and the undersides are golden, about 20-25 minutes. Don’t flip the carrots—leaving them undisturbed allows them to caramelize.

While the carrots roast, make a gremolata by chopping the mint leaves and pistachios. Add the mint and pistachios to a bowl, along with the zest of the lemon and the remaining 3 tablespoons olive oil. Stir to combine, then set aside.

Juice the zested lemon, then add the lemon juice to a small bowl with the tahini, water, and remaining ½ teaspoon salt. Whisk to combine.

Spoon about half of the tahini sauce onto a large platter, spreading it with the back of a spoon. Layer the roasted carrots on top, then drizzle with the remaining tahini sauce. Spoon the gremolata over the top of the carrots and enjoy.

Peel the potatoes and cube into 1-inch pieces, then peel the garlic cloves.

Add the potatoes, garlic, chicken stock, water, and 2 tablespoons salt to a large pot and bring to a boil over high heat. Boil until the potatoes are very tender, about 12-15 minutes.

Drain the potatoes and garlic. Slice the butter into tablespoon-sized pieces, then add the butter, whole milk, and remaining ½ tablespoon salt to the potatoes.

Mash until completely smooth, then add the chives and lemon zest and stir to combine. Serve with additional chives and butter.

Prepare the vegetables. Thinly slice the snap peas on a diagonal, then thinly slice the cucumber and radishes. Squeeze the cucumber and radishes in your fist, crumpling them like you would a sheet of paper to remove any excess water, and set aside. Gently remove the leaves from the head of lettuce, keeping each leaf in tact. Finally, cube the feta into 1/4-inch pieces.

Plate the salad. Add the dressed lettuce leaves to a large platter or shallow serving bowl. Top with the radishes, cucumbers, snap peas, and feta. Drizzle the salad with the vinaigrette, reserving any extra vinaigrette. Top with freshly cracked black pepper, and sprinkle with pepitas, if using. Serve and enjoy immediately.

Divide the dough into 24 balls, about 35 grams each. Pinch any seams closed, then roll against the counter using the palm of your hand to form a smooth, round ball of dough. Grease a 9×13 pan and add the dough in a four by six grid, leaving a slight space between each ball of dough. Cover with a towel or plastic wrap and proof the rolls until nearly doubled, about 30 more minutes. While the rolls proof, preheat the oven to 400° Fahrenheit.

While the rolls bake, make the honey butter. Combine the remaining 4 tablespoons butter with the honey, mixing until completely smooth. When the rolls finish baking, lightly gloss the top of each roll with honey butter and serve the remaining butter with the warm rolls.