Have a favorite family recipe for Easter? If not, we have ideas!

Michelle Dudash, RDN, Registered Dietitian, Chef and Author of Clean Eating for Busy Families, shares HER family favorites to make for Easter Sunday.

1. Grilled Rack of Lamb with Herbs 
This simple Easter recipe demystifies the preparation of an impressive rack of lamb and will have your guests raving. The key to the complex flavor is the lamb marinade. 

Searing the lamb on the stovetop is another way to prepare this recipe.

2. Light Mint Sauce to Go with Lamb
For an easy sauce, pair with Crosse & Blackwell® Mint Sauce. It contains simple ingredients, no sodium, and it adds a blast of flavor to lamb, cucumbers and salads. 

3. Green Bean, Artichoke & White Bean Salad with Red Wine Vinaigrette
From Michelle’s book Clean Eating for Busy Families, revised & expanded. This salad just screams spring! With green beans—use fresh, frozen, or canned—artichoke hearts, tomato, parsley, and white beans.

It’s also a substantial dish for your guests who don’t eat meat.

Grilled Rack of Lamb with Thyme and Rosemary:
https://www.michelledudash.com/2012/03/27/recipe-grilled-rosemary-thyme-rack-of-lamb/

GREEN BEAN, ARTICHOKE & WHITE BEAN SALAD WITH RED WINE VINAIGRETTE 
From Clean Eating for Busy Families, revised & expanded
1 cup green beans, trimmed, cut into 1-inch pieces                                                       1 (8-ounce) package frozen artichoke heart quarters (about 1 1⁄4 cups)                      1 (15-ounce) can white beans (cannellini, navy, or great northern), rinsed and drained                                                                        1 large tomato, diced medium (about 1 cup)                                    1⁄4 cup chopped parsley
2 scallions, sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil                                                 1 1⁄2 teaspoons Dijon mustard
1⁄2 teaspoon salt
1⁄2 teaspoon dried basil
1⁄4 teaspoon garlic powder
1⁄4 teaspoon dried oregano                                          Freshly ground black pepper
Fill a medium saucepan halfway with water and bring to a boil over high heat. Add a pinch of salt and the green beans and boil for 4 minutes. Add artichokes and continue to boil for 5 minutes until vegetables are tender. Drain and add vegetables to a bowl of ice water to cool quickly. Drain again. Add vegetables and remaining ingredients to a medium mixing bowl and mix well. Chill for at least 2 hours, up to 4 days. 
TOTAL PREP AND COOK TIME: 30 MINUTES, PLUS CHILLING TIME 
Makes 9 servings, 1/2 cup each
Nutrition Facts (per serving): 81 CALORIES; 3 G TOTAL FAT; TRACE SATURATED FAT; 4 G PROTEIN; 11 G CARBOHYDRATE; 4 G DIETARY FIBER; 0 MG CHOLESTEROL. 

Get Michelle’s entire Easter menu emailed to you this week by going to www.DishwithDudash.com and subscribing to her free newsletter on the homepage.