If an all-you-can-eat IKEA Easter buffet for under $13 sounds like a dream—wake up, because it’s a reality! The Swedish retailer is celebrating the season with its annual Easter Påskbord and we’ve got the need-to-know details for you.

As if noshing on IKEAS’s famed Swedish meatballs and lingonberry jam wasn’t a treat on its own, now you can get a feast of foodie finds for one low price—but it’s only for one day. The Easter Påskbord buffet is on Apr. 5 at participating IKEA stores across the United States.

The buffet includes three courses, desserts, and beverages. The first course includes tasty treats such as assorted varieties of herring, deviled eggs with shrimp or seaweed pearls, marinated salmon with mustard sauce, and poached salmon with cucumber dill sauce. The second course features assorted Swedish cheeses, Swedish cucumber salad, Swedish red potato salad, and crispbread, crisprolls, softbread and thinbread. Third course offerings include chicken meatballs, Swedish meatballs with Lingonberry Jam, mashed potatoes or boiled dilled potatoes, Jansson’s Temptations, and Swedish ham. Along with these savory selections, you can also get your fill of assorted Swedish desserts, cookies, fountain drinks, and hot beverages.

Seriously consider buying advanced tickets—seating is limited. Contact your local IKEA store for details. Prices are $16.99 per adult and $4.99 per child (ages 12 and under). IKEA FAMILY members get the discounted rate of $12.99 per adult and $2.99 per child.

—Erica Loop

Featured photo: Courtesy of IKEA

 

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You know what’s funny? Pickles. Bring laughter to the dinner able with one of these pickle jokes for #NationalPickleDay. Not sure if you even like pickle jokes? Well…

dillwithit

found via memebase.cheezburger.com

1. What do you call a pickle sale?

A sweet dill!

2. How do pickles enjoy a day out?

They relish it.

3. Where is the Liberty Dill found?

In Phila-dill-phia. 

4. What do you call a cucumber from the rainforest?

A tro-pickle.

5. What is green and pecks at trees?

Woody Wood-pickle. 

6. Why are bananas better than pickles?

Because they have a-peel. 

7. What is green and flies?

Super Pickle! 

8. What’s a pickle’s favorite show?

Dill or No Dill.

9. How does a cucumber become a pickle?

It goes through a jarring experience.

What’s your best pickle joke? Share it with us in the comments below!

— Christal Yuen

featured image: Photo-Mix via Pixabay 

Crunchy, crispy, creamy – you can already tell this cauliflower and potato taco is going to be a smash hit with the kids. Baked, not fried, this stellar recipe from Veggie Don’t Bite is as healthy as you can get! Just don’t forget to blend up Veggie Don’t Bite’s tangy dill crema. It brings the whole meal together. You can also opt for bottled dressing.

Serves 8 tacos

Ingredients:
4 cups diced red potatoes (about 2 medium potatoes)
½ head medium cauliflower, cut into thick strips (about 6 inches in diameter)
4 cups shredded cabbage
3 cups almond milk
2 tablespoons apple cider vinegar
1 ½ cups plus ¾ cup almond meal
½ cup cornmeal
½ cup ground unsalted raw pepitas
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon Himalayan pink salt
8 soft corn tortillas
Tangy Dill Crema

Method:
1. Preheat oven to 400 degrees.

2. Combine almond milk, vinegar, and 1 ½ cups almond meal in a bowl and mix well to form a thick batter-like liquid.

3. Combine ¾ cup almond meal, cornmeal, pepitas, cumin, chili powder, garlic powder and salt and mix well.

4. Coat diced potatoes and thick slices of cauliflower by first dipping in the almond milk batter and then covering in corn/almond meal mixture. Place on parchment lined cookie sheets.

5. Bake at 400 for 45-50 minutes, or until golden brown.

6. Meanwhile make Tangy Dill Crema.

Once baked, serve on soft corn tortillas with shredded cabbage and drizzled with Tangy Dill Crema. Eat as many as you can, they are that good!

Who knew vegetarian tacos could get so tasty? Tell us what you think of this recipe in the Comments below!

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

If there’s one thing we love more than a healthy dinner to serve the little ones, it’s a healthy dinner that doesn’t take many ingredients to make and even better, is fast and easy. This tuna pasta salad, from our friend Catherine McCord at Weelicious, is all of the above and more! It’s a tasty meal that your kids won’t say no to. And neither will you.

Ingredients
3 tablespoons lemon juice
1 tablespoon mustard
2 tablespoons mayonnaise
1 teaspoon kosher salt
2 8 oz cans fresh water tuna
4 cups pasta, cooked
1/2 cup carrot, peeled & shredded
1/2 cup cucumber, seeded & diced
1/4 cup dill pickles, diced
1 tomato, seeded & diced

Method
1) Place the first 4 ingredients in a bowl and combine to make the sauce.

2) Mix the remaining ingredients in a large bowl, pour the sauce on top and combine.

3) Refrigerate for 1 hour

4) Serve

This is a guest post from Weelicious, one of our favorite food blogs. Be sure to visit Weelicious.com for more kid-friendly healthy, simple and fast recipes and keep an eye out for Catherine’s new book that’s all about making healthy and delicious school lunches!

Oprah may have flown Ezell’s chicken out to Chicago whenever she had a particular craving, but there are plenty of other crispy Northwest recipes for this comfort-food favorite.

Ma‘ono Fried Chicken & Whisky

Crafting the fried chicken with gochujang and honey-hot mustard sauces is a two-day process: On the first day, chicken is soaked in buttermilk; the next, it’s dipped in batter and double fried, coated in soy sauce powder, ground bonito, shiitake mushrooms and konbu seaweed. $19 half chicken/$38 whole chicken; call ahead to reserve. West Seattle, 4437 California Ave. SW; 206.935.1075

Brave Horse Tavern

On Sunday nights, legions descend upon this South Lake Union hub for the fried chicken dinner, for which pieces are brined in dill pickle juice and dredged in an Old Bay–spiked flour. $14. South Lake Union, 310 Terry Ave. N; 206.971.0717

Still looking for more finger-licking chicken in Seattle? Check out the rest of the list over at Seattle Magazine.

This is our weekly guest post from our friends at Seattle Magazine, which keeps readers on the pulse of restaurants, personalities, arts, entertainment and culture that reflect the tapestry of our dynamic landscape. We’ve teamed up for an exciting partnership to bring you a weekly dose of fantastic Date Night ideas throughout greater Seattle.