Easter Sunday is fast approaching, and we love a good excuse to gather family and friends for celebration. Wine, of course, deserves a place on the table. We did the leg work for you and found easy-to-follow recipes for your Easter celebration and paired them with approachable wines that everyone will love.
Doing Easter Brunch instead? Click here to see our suggested recipes and wine pairings for an easy and hassle-free Easter brunch.
Easy recipes and wine pairings for your Easter gathering.
Quick Lemony Arugula Salad
Paired with Conde Laurel Cava Brut
- 4-6 handfuls baby arugula
- 4 tablespoons freshly shaved Parmesan
- 1 lemon
- 1/8 cup olive oil
- fresh black pepper
- sea salt
1) Add arugula and Parmesan to a large mixing bowl.
2) Add olive oil and juice from one lemon (add lemon zest, if you'd like, too!)
3) Toss everything together.
4) Top with fresh cracked pepper and a pinch of sea salt.
Honey Butter Roasted Carrots
Paired with All Day Rosé
- 1 lb carrots (about 2 bunches) with tops trimmed and skin peeled
- 2 tablespoons melted butter
- 1 clove garlic
- 2 teaspoon finely chopped parsley leaves
- 2 tablespoons honey
- pinch of sea salt and fresh black pepper
1) Preheat oven to 400°F & toss carrots in butter.
2) Lay carrots flat onto a baking sheet.
3) Drizzle honey over carrots and sprinkle with parsley, salt and black pepper.
4) Roast in the oven for 25 minutes.
Tarragon & Herb Roasted Pork Loin
Paired with Plunder Pinot Noir
- 3 lb boneless pork loin
- 1.5 tablespoons fresh parsley, chopped
- 1.5 tablespoons fresh tarragon, chopped
- 1.5 tablespoons fresh rosemary, chopped
- 1.5 tablespoons fresh thyme, chopped
- 1.5 tablespoons fresh oregano, chopped
- salt and fresh black pepper
Photo from Martha Stewart
1) Preheat the oven to 400°F (note this is the same temp as carrot recipe, above)
2) Finely chop and measure all herbs.
3) Mix all herbs together, and place half in bowl for later.
4) Season pork with salt, pepper and half of herb mixture, rubbing on all sides.
5) Place pork in oven on a roasting rack.
6) Roast in oven for 50-60 minutes, or until internal temperature is 160°F.
7) Carefully emove pork from roasting rack and pour out juices in the bowl with remaining herbs.
8) Baste pork with juices and herb mixture.
9) Cover pork with foil and let rest for 20 minutes.
10) Thinly slice and enjoy!
Limited Time Only: Easter Wine Sale!
Over 30% OFF and $5 flat rate shipping
Purchase all 3 wines for your Easter Dinner for just $47 and $5 flat rate shipping. Wines in the Dinner Pack include the Conde Laurel Cava Brut, All Day Rose and Plunder Pinot Noir.
Click HERE to view the details. Sale ends Monday, March 26, 2018 at midnight CST, with guaranteed delivery by Easter Sunday.