Whether painted in pretty pastels, hidden and filled with treats, or transformed into tempting chocolates and wrapped in shiny foil, it’s hard to miss the Easter holiday’s most ubiquitous emblem: the egg. The ancient symbol of fertility, renewal, and rebirth can be found just about everywhere this time of year—including Eastern Europe, where they are dyed red to symbolize the blood of Christ, and throughout the Latin world, where they are baked—shell and all—into festive loaves of Easter bread.
They might be the most common visual representation of Easter, but eggs aren’t the only edibles that evoke the notion of rebirth and renewal. In many Christian traditions, Easter is celebrated on Sunday as well as the following Monday, a day which often culminates in a friends-and-family feast centered on the season’s freshest produce. Italians, in particular, are known for their Easter Monday Lunedi dell’Angelo banquets showcasing the jewels of early spring, including artichokes, asparagus, and fava beans.
Asparagus with Vegan Hollandaise
Symbolism aside, Easter is as good a reason as any to celebrate with loved ones over delicious, in-season foods—ideally in an al fresco setting beneath the pale pink blooms of a flowering cherry tree. Try this spring vegetable minestrone that draws from the Italian theme and features tender green peas that are at their most delectable prime this time of year. Equally enticing is this brunch-worthy asparagus with vegan hollandaise, and these picnic-ready artichokes and their accompanying arugula pesto.
Spring Vegetable Minestrone
Aurelia d’Andrea’s passion for travel is deeply intertwined with her love of food. Whether in Perth, Prague, or Phnom Penh, she always gravitates toward local markets in search of edible treasures, and takes pleasure in re-creating tasty travel memories at home in her tiny Parisian kitchen.