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Your Easter Finest

Celebrate the first flavors of spring with a light, elegant Easter menu
Your Easter Finest

Forget ham, lamb, and all the other “trappings” of a traditional Easter dinner. The early spring holiday offers the ideal occasion for celebrating in splendid veg style. We’ve put together a menu that features the best flavors of the season: baby greens, asparagus, and, of course, carrots in some amazing carrot cupcakes that are sure to start a new Easter dessert tradition.

March 2013 p.62

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Chilled Pea Soup

Chilled Pea Soup

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Serve this soup in small, clear drinking glasses (shot glasses are great for hors d’oeuvres) to show off its bright green color. Meyer lemons are worth seeking out for the fragrant, floral flavor of their zest and juice. The soup can be made up to two days ahead.

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Mini Artichoke and Onion Tarts

Mini Artichoke and Onion Tarts

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Individual pastries are ideal for spring buffets; they taste good hot from the oven or at room temperature. These savory tarts feature mild, fresh farmer cheese.

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Peter Rabbit Salad with Thousand Island Dressing

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Here’s a way to inspire the kids at the table eat every last bite of salad: tell them the ingredients for this one are what Peter Rabbit took from Mr. McGregor’s garden, then encourage them to use their fingers to dip the veggies in a homemade Thousand Island dressing.

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Bulgur and Asparagus Salad

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The first fresh asparagus of the season is the star ingredient in this simple side dish.

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Carrot Cupcakes with Goat Cheese Frosting

Carrot Cupcakes with Goat Cheese Frosting

Candied ginger and creamy goat cheese add flair to moist, spicy carrot cupcakes.

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