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How did it happen!? The first day of spring is this week! I’ll admit winter eventually starts feeling a bit long to me, but with blossoms and buds popping everywhere I am ready for the renewal.
And coming soon, will be Easter on the 27th. I am going to share a few of my favorite spring dishes this week that could work for brunch, dinner or weeknight meals. Next week, will be focused on Easter including my favorite deviled eggs, roasted lamb and maybe ham as we get even closer to the big bunny day.
Many of the dishes this week could grace a spring dinner or Easter brunch as the main attraction, such as the Spring Verde Lasagna, Eggs in Artichokes, Apricot Chicken or the Spinach Filled Crepes with Smoked Salmon Sauce. Quick note on the crepes, skip the salmon sauce to make this a vegetarian main dish.
The side dishes will happily support any of those main dishes or your own family Easter favorite. Whether it is a salad such as the Carrot Dressed Arugula or the Asparagus, Egg, + Parmesan Salad or the playful line up of veggie sides including: Crispy Cauliflower, Mascarpone Roasted Beets, Carrot Topped Carrots, and Dijon Asparagus.
For a Japanese inspired ode to the first day of spring, roll up the Spring + Salmon Sushi Handrolls with Avocado Wasabi Sauce. Take that sauce and fold them into the yolks of of these Avocado Wasabi Deviled Eggs as well.
For breakfast, make Crepes with Strawberries and Lavender Yogurt or make a Carrot Ginger Juice and take the leftover carrot mix from the juice to whip up these Carrot Date Bars for a snack on the go. Some bunny will love this!
During this time of renewal, may we all be blessed with the spring abundance coming our way!
Cook seasonally. Eat consciously. Live well,
