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For me, this is the week that truly welcomes spring as we celebrate Easter at the end & Passover at the start. My all time favorite holiday is wrapped around memories of white hats with bows, egg hunts, dresses made by my grandmother’s hands, and of course the food!
Before or after hunting, Hard-Boiled Easter Eggs are fancied up with various enhancements from Avocado Wasabi to Creamy Herb and Mango Chutney. Pair each devilish variation respectfully for lunch or Easter brunch with a Carrot Frisee Slaw, Carrot Dressed Arugula, Curried Garbanzo & Mango Salad.
Easter dinner is made more special with a Cacao Mint Roast Lamb with Mashed Potatoes and Carrot Dressed Arugula and/or the Salmon Wellington with a big bowl of the Evolving Spring Salad with Creamy Spring Onion Dressing. A lovely vegan main dish for the big bunny day, is the Spring Rice & Artichoke Salad and it is an easy one to make the day before, too.
Of course, there are plenty of veggie forward, vegan or vegetarian dishes that are perfect for Easter including the Dijon Asparagus, White Bean & Artichoke Saute, Strawberry Almond Lentils, Grilled Asparagus
For a passover breakfast, try the Asparagus Matzah Brei and for the Easter try the make ahead Carrot Cake Oatmeal Bake.
Whether you will hold a Seder or Easter Brunch may the week leading up be full of delights.
Cook seasonally. Eat consciously. Live well,
