Chef Kelli's Easter Dinner Ideas

Easter Sunday is a time to celebrate with family and friends that can be made more memorable with the right meal. 

Chef Kelli Lewton, owner and executive chef for 2 Unique Caterers & Event Planners, and colleague Chef Rece visited Fox2 Saturday morning and shared some of their favorite Easter recipes for dinner and dessert. 

Spring Fling Pork Loin

  • 1 Whole Pork Loin
  • 2 Tbsp unsalted butter
  • ½ medium Spanish onion diced small
  • ¼ cup julienne apricots 
  • ¼ cup dried cherries 
  • 1 Tbsp grated orange zest 
  • Juice of 1 orange 
  • 1 lb. bulk mild pork sausage 
  • ½ cup & 2 Tablespoons panko style cup bread crumbs
  • 1 egg 
  • 1&1/2 tsp sea salt
  • 1 tsp fresh cracked black pepper 
  • 1 tsp onion powder 
  • 4 leaves blanched green kale 


  • 2 Tbsp. olive oil
  • 1 Tbsp. orange zest, fresh herbs;
  • 1 Tbspthyme rosemary and parsley (or herbs of your choice)
1. Sautee onion in butter until golden add dried fruit, spices and orange juice, simmer for one minute over medium low heat. 
2. Remove from heat and mix with remaining ingredients in a mixing bowl, set aside.
3. Preheat the oven to 375 degrees. Have a meat thermometer and kitchen twine at hand, plus a sharp filleting knife.
4. Lay the pork loin on a cutting board so the meat is perpendicular to you. Use the filet knife to make shallow strokes into the center of the loin, being careful not to cut all the way through and slowly rolling the loin away from you as you work. Continue until the loin looks almost butterflied, lay like a flat piece of meat, 3/4-inch thick. Season the exposed surface lightly with sea salt and pepper.
5. Line exposed meat with kale and then evenly distribute sausage mixture, leaving an inch border around the edge of pork loin. 
6. Starting with the side closest to you, roll the loin meat tightly so the sausage filling remains at the center. Secure the loin with kitchen twine, tying it a three equidistant places. 
7. Season the outside of the meat lightly with; sea salt pepper, olive oil, orange zest & herbs, then place in a small roasting pan; roast for about 75-80 minutes, or until the internal temperature reaches 160 degrees (probe all the way to the center).
8. Transfer to a cutting board; let it rest for 15 minutes before slicing & serving.

Roasted Carrots with Orange Marmalade


  • 2 lbs. rainbow baby carrots (or orange is fine too) feel free to slice or cut longer carrots in strips should you not find baby carrots 
  • 3 tbsp melted butter
  • 2 tsp orange zest 
  • Juice of ½ an orange 
  • 1/3 cup orange or tangerine marmalade (homemade or purchased) 
  • 6 oz. crumble goat cheese 
  • 4 Tbsp course chopped pistachios 
  • Sea salt & pepper to taste 
1. Preheat oven 350 degrees. 
2. Toss carrots with melted butter, a sprinkle of sea salt 7 pepper, orange zest and juice. 
3. Roast on sheet tray in preheated oven, occasionally rolling carrots for about 20-25 minutes until roasted.
4. Take marmalade and warm with a couple tablespoons of water or orange juice to thin jam out.
5. Remove from heat & place on platter.
6. Drizzle with marmalade, sprinkle with goat cheese and pistachios.

Smashed Potatoes


  • 24-30 small multicolored potatoes or small Yukon's
  • sea salt and freshly ground pepper
  • 6 tbsp olive oil
  • 6 to 8 sprigs fresh thyme, picked
  • Sour cream, for topping
  • Chopped fresh chives for garnish 


Heat oven to 425 degrees
1. Bring potatoes to a boil in a large pot of water generously seasoned with salt. Cook until fork tender, about 8 minutes. Drain and let cool slightly, about 10 minutes.
2. Drizzle two rimmed baking sheets with 1 to 2 tablespoons oil each. Arrange potatoes on baking sheet and lightly crush each potato with the heel of your hand until potatoes are about ½ inch thick.
3. Brush potatoes with remaining oil.
4. Season with salt and pepper and sprinkle with thyme.
5. Roast, turning halfway through baking time, until golden and crisp, about 25 minutes.
6. Serve with sour cream and chives, if desired.
Easter Basket Treats
  • Easter S'mores made with Peeps or homemade marshmallow
  • Chocolate Dipped peeps 
  • Chocolate Bark with peeps
  • Candied Popcorn with assorted Easter candies, chocolate drizzle & peeps
  • Chocolate Pretzel sticks with peeps 
  • Crunchy popcorn bunny munch bait with peeps 
  • Bunny Munch Bait
  • 12 c. popped popcorn (about 1/2 c. kernels)
  • 2 c. pretzels rods
  • 2 c. dry roasted peanuts (optional)
  • 1  c. Spring M&Ms
  • 1 c Easter candy corn
  • 1 lb. melted white chocolate (or chocolate coating) 
  • ½ cup melted dark or milk chocolate for drizzling 
1. Place popcorn in a large mixing bowl. Mix in pretzels and peanuts.
2. Toss with melted white chocolate or coating 
3. Spill popcorn onto prepared sheet trays
4. Distribute Easter candies between trays and lightly toss in
5. Drizzle top of trays with melted dark or milk chocolate   
Homemade Peeps
  • Large marshmallows from whole foods market (they are usually square in shape) 
  • Candy sticks
  • Pastel colored sprinkles (found in the baking aisle)
  • Water
  • Piece of floral foam or Styrofoam
  1. Place sticks in marshmallows to turn them into marshmallow pops.
  2. Dip each in water to dampen and dab lightly on a paper towel to remove excess water.
  3. Roll each in sprinkles, covering evenly.
  4. Place sticks in floral foam, standing upright to dry. When dry, place in a cup for easy enjoyment or use in your Easter peep s'mores!
Easter Peep S'mores               
  • 12 large graham crackers (I like the fun & fat ones Zingermans make) 
  • 1 cup white chocolate chunks or chips 
  • 12 homemade peep, marshmallow (see peep recipe)
  • Easter color sprinkles & décor
  1. Dip bottom side of graham crackers in melted white chocolate; arrange 2 marshmallows and sandwich dipped sides facing each other.  Let cool in fridge or cool place until chocolate is set.
  2. Take peep s'more sandwich and dip on end into white chocolate and then dip in colored sugars and or sprinkles.



Check out what else Chef Kelli has to offer on her website.

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