Build an Easter feast to awaken the spirit of Spring with newly sprouted produce like asparagus, peas, and spinach. Whether your meal is formal or casual — these easy-to-make, healthy options will wow your guests because they are freshly prepared with all the best ingredients.
Vibrant green peas, watercress, and avocado mixed with ruby reds, beets and rhubarb, are the colors to outfit your holiday table.
Start off sipping these tangy orange beet mimosas, great for an afternoon meal or a way to get appetites stoked for a evening of indulgence.
Or start your spring fest off with this kir royal, made with champagne or prosecco and currant syrup, or “creme de casis” sold in most liquor stores. If you can’t locate it use a raspberry liquor like Chambord instead.
Appetizers and Salads
Spring greens abound at this time of year and this sweet and sour poppy seed dressing is a pretty way to dress them up.
For your base, use fresh baby spinach or watercress, both bursting with nutrients including anti-inflammatory and anti-cancer compounds. Search out freshly picked baby greens for salads, they taste best and should be eaten quickly to avoid wilting.
This casual creamy homemade dip combines two of my favorite springtime foods, artichokes and spinach: Serve it with freshly sliced seasonal radishes and other raw veggies for a lighter take on this classic hot appetizer.
Or try these orange garlic snow peas, a fast sauteed dish that you can throw together a few minutes before your guest join you at the table.
If you’re looking for another simple, fresh idea, make this savory shallot salad dressing to dress greens or grilled veggies.
Making your own ice cream isn’t that hard, and you’ll see it’s worth the effort when you taste this strawberry ice cream with balsamic drizzle.
Or go for this extravagant poppy seed roll that was served ever Easter, rain or shine, at my family’s Easter dessert table.
For a fast and unusual treat, make a rhubarb sauce by placing 1/4 cup sugar mixed with 1/4 cup stevia, 1/2 cup water, and 1 pound chopped rhubarb, cut into 1-inch pieces (4 cups) in a large saucepan. Bring to a boil, then reduce immediately to a simmer and cook uncovered (about 10 minutes, stirring occasionally) until the rhubarb is tender and slightly transparent. Serve chilled over 2% plain Greek yogurt.