A SPRINGY SPREAD
Of all the sweet celebrations surrounding Easter — getting gussied up, dyeing eggs, consuming tons of candy and more — brunch has to be one of our favorites. It’s a fun, delicious start to the morning and a lovely way to ring in spring. Besides, gotta fuel up before embarking on that Easter egg hunt, right? So, we’re starting to plan our menu. From quiche to cocktails to sweets, plus sides that make creative use of the season’s swoon-worthy greens, here are 10 recipes inspiring our upcoming spread.
BABY ARTICHOKES WITH GREMOLATA AND ZA’ATAR LEMON YOGURT
Baby artichokes are already a springtime favorite, but What’s Cooking Good Looking has made them into absolute flavor bombs by smothering them with lemon zest, fresh garlic and parsley, plus lemony za’atar yogurt.
EASY RHUBARB CAKE
Call Me Cupcake cleverly shows off green and pretty-in-pink rhubarb stalks in this simple yet show-stopping cake.
SALTED HONEY CHAMOMILE FROZEN YOGURT WITH BEE POLLEN
With warmer weather comes ice cream cravings. This tea-inspired flavor via The Kitchen McCabe uses coconut milk and Greek yogurt as its base.
ROSEMARY, HONEY AND GRAPEFRUIT SPRITZER
It only feels right to sip on something light and refreshing at Easter brunch. With a mix of rosemary, honey and grapefruit, this mocktail via Tending the Table balances earthy, sweet and tart flavors.
LEMON CHAMOMILE SPRING COCKTAIL
Combining bright citrus and delicate floral notes, this Honestly Yum libation was expressly created to evoke the season.
SHEEP’S CHEESE, SMOKED SALMON, BABY PEA AND MINT PASTA
You can never have too much spring green goodness. Micro greens, mint leaves and herbs intermingle in a cheesy pasta via What Katie Ate.