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In just over a week, Easter’s celebration of spring’s renewal will be here. It is actually my favorite holiday for the mere fact that I love all the freshness that arrives and shapes the dinner table.
On the table, main dishes appear in twos or threes or as the shining centerpiece star of the meal. A few possibilities that can double as weeknight spring mini feasts include the Spring Verde Lasagna, the Spring Rice Salad, the Cacao Mint Roast Lamb or the Salmon Wellington.
Parading through the celebration are the gorgeous side dishes that can be mixed and matched with any of the above mains. Including the Roasted Spring Onions + White Beans, Dijon Asparagus, Honey Roasted Carrots, Creamed Greens, and Dijon Roasted Potatoes.
The salads are finally out of the winter closet and they are sparkling with the Lavender Salad, Strawberry Salad, Carrot Frisee Slaw, Curry Garbanzos + Mango Salad, and Carrot Dressed Arugula.
With all those hunted colorful hard-boiled eggs, cut them in half, scoop and whip up devilish possibilities such as the Mango Chutney Deviled Eggs, Creamy Herb Deviled Eggs, or the Avocado Wasabi Deviled Eggs.
For brunch, so many of the above will work but a Strawberry Cheesecake Baked Oatmeal and the Asparagus Brie Frittata will be right at home.
Happy Easter and may your spring days sparkle with love + possibilities!
Cook seasonally. Eat consciously. Live well,
