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Easter

Carrot Gazpacho with Chopped Salad

The play of textures from carrot juice, carrots, and a tomato-and-cucumber topping give this chilled soup extra elegance. Gazpacho seems a natural choice for lunch or dinner, but how about serving it at your next brunch?

Mini Artichoke and Onion Tarts

Mini Artichoke and Onion Tarts

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.

Chilled Pea Soup

Chilled Pea Soup

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.

Roasted Green Beans with Walnuts and Rosemary

Roasted Green Beans with Walnuts and Rosemary

Throw these beans in the oven while you’re putting the other foods on the table and they’ll be ready by the time everyone sits down. Holiday prep tip: trim only the stem ends of green beans for pretty presentation.

Spring Vegetable Minestrone

Spring Vegetable Minestrone

The secret to success when making this light soup is to be sure all the vegetables are diced to the same size so they cook evenly. Feel free to substitute or add other fresh veggies, such as zucchini, celery, and corn.

Tabbouleh with Mint and Pistachios

Tabbouleh with Mint and Pistachios

Traditional Middle Eastern tabbouleh is more about the mint and herbs than the bulgur grains. The longer this salad sets, the better it gets, so make it up to a day ahead.

Asparagus with Vegan Hollandaise

Asparagus with Vegan Hollandaise

Classic hollandaise sauce is mostly egg yolks and butter (with a few seasonings thrown in), making it one of the worst offenders for saturated fat. Steamed silken tofu gives you the same creamy consistency and there’s no worry about the sauce curdling or turning. This version can be made ahead and reheated by stirring over low heat just until warm.

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