Whether you're celebrating Easter this weekend or plan to have friends over for a cozy dinner party, spring is a wonderful time to celebrate food and togetherness. Here are a few recipes to get your creative juices flowing.
To start: I like to have a snacks out when guests arrive (experience has taught me that it really takes the pressure off and can help draw your guests around a central location other than the kitchen). One of my favorite snacks is pimento cheese toasts with thinly sliced radishes on top. Take a locally-made baguette, slice into thin pieces and lightly toast. Spread the toast with Sequatchie Cove Creamery pimento cheese and top with thinly sliced radishes. The sharp bite of the radishes balances out the rich tang of the cheese perfectly. You can pair this with a cocktail or a little glass of kombucha for a festive start to your meal.
Salad: Spring means fresh greens, and a salad is a perfect way to highlight them. I keep things simple and use a mix of whatever I find at the market, with one or two bitter greens mixed among more neutral tasting leaves. This year I'll be using my lemon dressing and adding a few just-hard boiled eggs.
Main course: I'll be serving meat eaters at Easter this year, so I'm planning to make this delicious lamb recipe, but when a friend asked for my recommendation for a vegetarian main dish, I recommended this sweet potato and greens gratin.
Side dishes: I plan to serve up this pickled beet salad (minus the goat cheese) and some roasted broccoli, simply dressed with a little tahini and lemon juice whisked together.
Dessert: This year we're having pavlova using local eggs, minus the berries (we're not quite there yet!).