Our Curated Collection of Recipes to
Celebrate the Holiday in Style


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Part of what makes Easter such a wonderful celebration (at least here in the northern hemisphere) is that it’s the first major Holiday of spring, and there’s a freshness in the air—not to mention at the farmer’s market! Now is the time for asparagus, gorgeous green peas, and plenty of local garden herbs, making Easter brunch the perfect opportunity to enjoy the season’s bounty.

To help you entertain with elegance, we’ve gone ahead and selected our favorite dishes for you to mix and match as you please. This is a beautiful time to get creative, gather friends and family, and enjoy a meaningful Holiday—or even simply a celebration of the season!—so don’t miss out.

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Blushing Kiss Martini



2 parts gin
1 part St. Germain
1 part grapefruit juice
grapefruit wedge
1 sprig of thyme

Directions: Shake all ingredients with ice and pour through a fine strainer into a chilled Martini glass. Garnish with a grapefruit wedge and add a thyme sprig to the glass.
* Optional: Rim glass with grapefruit wedge and stir drink with thyme for an extra kick.
Next Recipe: Thyme Lemonade

Thyme Lemonade


1 cup water
1 cup sugar
4-5 sprigs fresh thyme
1 cup freshly squeezed lemon juice
4 cups of water

Simple Syrup: In a small saucepan set over medium heat, add sugar and thyme sprigs to 1 cup of water and stir until sugar is dissolved. Allow simple syrup to cool slightly.

Lemonade: In a pitcher, add simple syrup, lemon juice and 4 cups of water (more or less water to adjust to your taste). Stir to combine. Serve lemonade over ice, garnished with additional thyme sprigs and lemon slices if desired.

Variations: Various fresh herbs, such as rosemary or basil, would be lovely in this lemonade, as well. Experiment with the strength of the lemon flavor. Add more lemon juice, water or sugar to adjust to your personal taste. To turn this lemonade into an instant summer cocktail, add a splash of vodka, tequila or even champagne.
Next Recipe: Spring Pizza

Spring Pizza

Courtesy of zencancook

Dough (Jim Lahey)
3 ¾ cups (500 grams) bread flour
2 ½ teaspoons (10 grams) active dry yeast
1 teaspoon (5 grams) salt
1 teaspoon (5 grams) sugar
1 ⅓ cup (300 grams) water, room temp’
XV olive oil
2 tablespoons butter
2 tablespoons flour
2 cups milk
Salt and pepper
1 creamy Robiola cheese
2 egg yolks
½ cup fresh peas, blanched
½ cup fava beans, blanched
1 handful asparagus tips, blanched and sliced
1 bunch basil, leaves only
1 garlic clove
¼ cup extra virgin olive oil
4 or 5 slices of Coppa or Proscuitto
6 quail eggs

Dough: In a bowl, stir together the flour, yeast, salt and sugar. Add the water and, using a wooden spoon mix until blended, at least 30 seconds. Cover the bowl and let it sit at room temperature until the dough has more than doubled in volume, about 2 hours.

Remove the dough from the bowl onto a floured surface, divide into two halves and cover with oistened kitchen towel for 30 minutes.

When ready to cook, roll out the dough on a floured surface to the desired size and thickness. Place on a floured pizza peel or the back of a baking tray. Brush olive oil over the whole surface.

Pizza: Place a pizza stone in the oven and preheat to 500’F. In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. About 2 minutes. Add the milk and bring to a boil while whisking. Cook for 5 minutes. Remove from the heat.

Cut the Robiola cheese in half, remove the rind and discard, dice the cheese and melt it into the hot bechamel. Season with salt and pepper to taste. Whisk in the egg yolks until smooth.

Bring a small pot of water to a boil and blanch the basil leaves for 15 seconds. Drain and cool in cold running water. Squeeze out the excess water. Place in a blender with the garlic clove. Season with salt and pepper and blend while adding the olive oil until you obtain a smooth puree. Add a few tablespoons of water if necessary.

Top the pizza dough with a layer of Robiola bechamel. Top with asparagus tips, fresh peas and fava beans. Slide the pizza into the oven for about 12 minutes. When the crust is golden, carefully break the quail eggs on the pizza and bake for 3 minutes more, or until set. Remove the pizza from the oven and spoon some basil puree in spots. Top with sliced coppa or proscuitto and serve.

Next Recipe: Grilled Artichokes

Grilled Artichokes
with Harissa-Honey Dip

Courtesy of Countryliving

4 medium Artichokes
1 lemon
½ c. mayonnaise
1 tbsp. harissa
1 tbsp. Honey
1¼ tsp. Freshly ground pepper
Cooking spray
1 tbsp. salt

Directions:Using a serrated knife, cut 1/2 inch off the top of each artichoke. Cut each in half vertically and, using scissors, trim the pointy ends off the leaves. Carefully cut out the fuzzy choke in the center and discard. Rub artichokes all over with lemon. Fill a large pot with water and fit with a steaming rack. Place artichokes on rack and steam until they are tender and easily pierced with a fork, about 30 minutes. Set aside to cool for 15 minutes.
Meanwhile, preheat grill to high heat. In a small bowl, combine mayonnaise, harissa, honey, and ¼ teaspoon pepper, and stir well. Set aside.

Spray the cut side of each artichoke with cooking spray. Sprinkle with salt and remaining pepper. Grill artichokes, cut side down, until nicely charred, 4 to 5 minutes. Serve hot with dipping sauce.

Next Recipe: Deviled Eggs

Pink-Dyed Avocado Deviled Eggs


3 cups water
1 cup beets, chopped
1 T vinegar
4 eggs
½ avocado
½ lemon, squeezed
1 tsp fresh cilantro, chopped
¼ tsp salt
¼ jalapeno, thinly sliced, optional

Directions: In a saucepan bring the water, chopped beets, and vinegar to a boil. Once it’s boiling, lower it to a simmer and set aside for 10 minutes. After the 10 minutes drain out the solids and set aside a bowl of the cooking water.

In the meantime bring a pot of eggs with water to a boil. As soon as it begins to boil, lower it to a simmer and cook for 12 minutes. Remove from the heat and place in an ice water bath for 5 minutes, then begin to peel each egg.

Place the peeled eggs in the beet water bath and let sit for at least 20 minutes. Prepare the guacamole filling by mixing avocado, lemon, cilantro, and salt in a bowl. Once the eggs are ready, halve each egg and reserve one of the yolks. Mix the yolk into the guacamole and discard the others. Scoop a spoonful of guacamole into each egg white and top with optional jalapeño slices.
Next Recipe: Italian Easter Bread

Italian Easter Bread

Courtesy of Theitaliandishblog

1 package Rapid Rise yeast
1.25 cups scalded milk, cooled to room temperature
Pinch of salt
1/3 cup butter, softened
2 eggs, beaten
½ cup sugar
3.5 cups flour (approximate)
1 egg, beaten with 1 teaspoon of water
6 dyed Easter eggs

Directions: In a large mixer bowl, combine yeast, warm (not hot) milk, salt, butter, eggs and sugar. Add about half the flour and beat until smooth with dough hook.

Slowly add the remaining flour to form a stiff dough. Don’t worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore.  Knead until smooth with either dough hook attachment or turn out on floured board and knead. Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.

Punch dough down, divide into 12 pieces. Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a “braid”, pinching the ends,  and loop into a circle.

Place on a greased baking sheet or line your baking sheet with parchment paper or a Silpat. Cover and let rise until double, about an hour again. Brush each bread with beaten egg wash. Put on the sprinkles. In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg. Bake at 350 degrees until golden – about 20 – 25 minutes. Cool on rack.

Next Recipe: Bibb-and-Herb Salad

Creamy Bibb-and-Herb Salad


¼ c. whole buttermilk
¼ c. mayonnaise
1 tsp. finely grated lemon zest plus 1 tablespoon lemon juice
1 garlic clove, minced
½ cup sugar
3.5 cups flour (approximate)
1 egg, beaten with 1 teaspoon of water
6 dyed Easter eggs

Directions: Whisk together buttermilk, mayonnaise, lemon zest and juice, and garlic in a bowl. Season with salt and pepper. Toss
together chives, lettuce, chervil, and buttermilk dressing. Season with pepper. Serve immediately.
Next Recipe: Pea Soup

Pea Soup
With Mint and Crème Fraiche


1½ tbsp olive oil
20 gm butter
1 small onion, thinly sliced
1 garlic clove, finely chopped
1 liter (4 cups) chicken or vegetable stock
1 kg frozen peas, defrosted
1 bunch (about 300gm) spinach, trimmed
½ cup (firmly packed) mint, plus extra (optional) to serve
150 gm crème fraîche, plus extra to serve
Finely grated rind and juice of 1 lemon

Directions: Whisk together buttermilk, mayonnaise, lemon zest and juice, and garlic in a bowl. Season with salt and pepper. Toss
together chives, lettuce, chervil, and buttermilk dressing. Season with pepper. Serve immediately.
Next Recipe: Leg of Lamb

Lavender Salt-Crusted
Leg of Lamb


1.8kg leg of lamb, bone in
6 garlic cloves, sliced
Leaves from 2 fresh rosemary sprigs
Olive oil, to drizzle
4 generous tbsp culinary lavender
2 tbsp good-quality coarse sea salt
1 tsp ground black pepper

Directions: To make the rub, put all the ingredients in a bowl and mix together. Store the rub in a glass jar with a tight-fitting lid for up to 6 months. Preheat the oven to 220°C/ 425°F/Gas 7.

Rinse the lamb under cold running water and pat dry with a paper towel. Put the leg in a roasting pan and, with a sharp knife, make shallow incisions over the lamb. Stud with the garlic and rosemary. Rub the lavender sea salt mixture all over the lamb and drizzle with the olive oil.

Roast the lamb in the preheated oven for 15 minutes, then turn the temperature down to 180°C/350°F/Gas 4 and roast for a further 45 minutes. The lamb will be pink in the middle. If you prefer your lamb medium to well done, cook for a further 15 minutes.

Remove the lamb from the oven, cover loosely with kitchen foil and let rest for 15 minutes before carving.

Next Recipe: Virginia Ham

Baked Virginia Ham


1 (14- to 16-pound) fully cooked, spiral-cut smoked ham
6 garlic cloves
8 ½ ounces mango chutney
½cup Dijon mustard
1 cup light brown sugar, packed
Zest of 1 orange
¼ cup freshly squeezed orange juice

Directions: Preheat the oven to 350 degrees. Place the ham in a heavy roasting pan. Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process
until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.
Next Recipe: Roasted Carrots

Maple Dijon Roasted Carrots

Courtesy of Closetcooking

2 pounds carrots, well scrubbed or peeled
2 tablespoons oil
2 tablespoons maple syrup
½ tablespoon grainy mustard
½ tablespoon dijon mustard
½ tablespoon white miso paste (gluten-free for gluten-free)
½ tablespoon rice vinegar
2 teaspoons soy sauce (or tamari for gluten-free)
1 small clove garlic, grated

Directions: Toss the carrots in half of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic, arrange in a single layer on a baking sheet and bake in a preheated
400F/200C oven until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving
Next Recipe: Roasted Potatoes

Garlic Herb Roasted Potatoes


1 ½ pounds baby (small) or fingerling potatoes
¼ cup olive oil
2 tablespoons melted butter
2 heads garlic, top trimmed
½ tablespoon chopped parsley leaves
½ lemon, cut into wedges
5-6 sprigs thymes
Scant ¼ teaspoon salt
½ teaspoon cracked black pepper

Directions: Preheat oven to 350F. Cut slits on the potatoes, do not cut through. Place the potatoes in a roasting pan and brush with the olive oil and melted butter. Add the garlic,
parsley, lemon and thyme in the pan, in between the potatoes. Sprinkle with salt and black pepper.
Next Recipe: Galette

Asparagus and Goat Cheese Galette


1 ¼ cup unbleached white flour
¼ teaspoon salt
8 tablespoons frozen unsalted butter, cut into small pieces
¼ cup plain Greek yogurt
¼ cup ice cold water
2 teaspoons lemon juice
½ cup goat cheese, softened
½ cup freshly grated Parmesan
¼ cup grated mozzarella
1 tablespoon plus 1 teaspoon olive oil
1 garlic clove, minced
1 pound asparagus, washed and trimmed
1 egg yolk
1 teaspoon water

Directions: To prepare crust, combine flour and salt in the bowl of a food processor. Pulse twice to combine. Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a large bowl. In a smaller bowl, whisk together yogurt, water, and lemon juice. Pour over flour mixture and use hands or a wooden spoon to form dough into a ball. Wrap in plastic and store in freezer for 20 minutes.

To prepare filling, whisk together olive oil and garlic clove in a small bowl. In a separate bowl, combine the three cheeses and stir in one teaspoon of olive oil mixture. Refrigerate until ready for use. To assemble galette, preheat oven

to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

On a well floured surface, roll the chilled dough into a 12-inch circle, trimming edges until smooth. Transfer dough to lined baking sheet. Leaving a 2-inch border, spread the cheese mixture evenly over dough. Arrange asparagus over the cheese then drizzle remaining olive oil mixture over the top. Fold over the edges of dough, pleating to make it fit. Whisk together egg yolk and water. Brush over the crust and bake for 30 minutes or until cheese is puffed, asparagus is tender, and crust is golden brown.

Next Recipe: Easter Cookies

Cream Filled Easter Cookies


1 Package Pillsbury Easter Sugar Cookies, baked and cooled
¼ Cup Butter, softened
2 Ounces Cream Cheese, Softened
½ Teaspoon Vanilla
2-3 Cups Powdered Sugar
1-2 Tablespoons Milk

Directions: In a large bowl, beat the butter and cream cheese together until smooth. Add the vanilla and mix in. Add in powdered sugar (I like mine thick and fluffy so I use more) and then milk to make it smooth enough to spread.
Using a cookie scoop, add the frosting to one cookie, top with another and press gently to push and even, rounded frosting. Roll in sprinkles and serve. Store in a container with a tight lid.
Next Recipe: Carrot Cake

Carrot Cake
with Maple Cream Cheese Frosting


2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup granulated/castor sugar
1 cup packed light brown sugar
1 cup canola oil
1 8-ounce can pineapple slices
1 teaspoon vanilla extract
4 large eggs, room temperature
3 cups/650 grams grated peeled carrots (from about 5-6 large carrots)
2 inches fresh old ginger, finely grated
1 cups walnuts (optional)
½ cup raisins (optional)
2 (8-ounce/226-gram) packages cream cheese, softened at room temperature
1 stick/4 ounces/113 grams unsalted butter, room temperature
2 cups/230 grams confectioners’/icing sugar, sifted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ cup pure maple syrup


Cake: Preheat oven to 350°F/180°C/gas mark 4. For cupcakes: Line 24 cupcake molds (2 12-standard muffin tins) with liners, or butter and flour them. For layered cakes: Butter two 9-inch-diameter or three 8-inch-diameter cake pans. Line bottom of pans with parchment, butter and flour paper; tap out excess flour.

If using walnuts, lightly roast them on a baking tray or a frying pan, about 4-5 minutes. Leave to cool before processing them finely. Meanwhile, whisk flour, baking soda, salt, cinnamon, nutmeg and ground ginger in medium bowl to blend. Set aside. Place the pineapple slices in a blender and add some of the juices from the can. Discard excess liquid. Puree until smooth and set aside.

In a separate large bowl, whisk sugars, pineapple puree and oil until well blended. Whisk in eggs, one at a time. Add in the flour mixture and stir until blended. Stir in the vanilla, carrots and fresh ginger. Add in the walnuts and raisins, if using them.

For cupcakes: Divide batter among cupcake molds, filling 3/4 of each. Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for about 5 minutes. Transfer cakes to a cooling rack. Let cool completely before icing them.

For layered cakes: Divide the batter equally between the prepared pans, and bake the layers for about 30 minutes each for 8-inch cakes or about 40 minutes each for 9-inch cakes; or until a tester inserted into center comes out clean. Cool cakes in pans for about 15 minutes. Turn out onto cooling racks. Peel off parchment; cool cakes completely before icing.

Frosting: In a stand mixer with the paddle attachment, beat all the ingredients on medium speed until fluffy. Chill the frosting for about 20 to 30 minutes or until it has set up enough to spread smoothly and hold its shape. For cupcakes: Place the maple cream cheese frosting into a piping bag fitted with your tip of choice and pipe onto cooled cupcakes accordingly. For layered cakes: To assemble a layered cake, with an offset spatula, frost the top of one cake and place the other cake on top. Repeat for a three-layered cake. Frost the sides and top with a thin layer of frosting, chill the cake for about 30-45 minutes. Frost the cake completely to cover and decorate with swirls on the top. Chill cake for at least 30 minutes or till frosting is set. Bring to room temperature before serving.

Next Recipe: Blushing Kiss Martini



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