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I love Easter. It is my favorite holiday, even when I was a child, I was giddy about the day that was all about spring and bunnies and easter bonnets. As an adult, I love the refreshing foods that feel like such a dramatic renewal after winter. This Easter is particularly early this year (and I am looking at snow currently!), but I am still going to be seeking out asparagus, strawberries, artichokes, and the freshest sprouting delights in celebration… if only for this week.
Nearly everything in this week’s meal plan would be beautiful on a brunch or dinner table for Easter or for a weeknight dinner… well, maybe the Cocoa Mint Lamb is a bit too fancy-schmanzy for a weeknight dinner, as are the Cauliflower Roast and the Salmon Wellington. Each may be a bit much, but if you don’t enjoy these on Easter day save them in your Recipe Book for a special spring occasion.
There are several ways to do up your asparagus this week: Grilled, Oven-Roasted or drizzled with a Dijon Sauce.
Artichokes are also being introduced this week. If you cannot find fresh or want to save some time, look for the frozen hearts during this early spring. The Spring Rice Salad and the White Bean + Artichoke Saute are both lovely ways to showcase them.
Strawberries are also making a serious appearance for this week including the Strawberry Almond Lentils and the Strawberry Carrot Salad.
There are a few more salads to complete the week, including the Carrot Frisee Slaw, Carrot Dressed Arugula, the Spring Root Salad with Creamy Spring Onion Dressing, Roasted Garlic + Mizuna Salad and the Curried Garbanzo + Mango Salad.
Since it is indeed Easter week, a few deviled eggs are required including the Mango-Chutney Deviled Eggs and the Creamy Herb Deviled Eggs.
Finally for breakfast, the Carrot Cake Baked Oatmeal and the Asparagus-Brie Frittata will both grace a brunch table or are easy to make ahead for weeknight meals as well.
Happy Easter this weekend! May it be delicious!
Cook seasonally. Eat consciously. Live well,
