Easter
563 recipes found

Tangy Old English Cheese Spread Appetizer
This cheese spread can be served at brunch with bagels or at a party with soft pretzel rolls. This recipe calls for old english cheese and I love it!

Butter-and-Goat Cheese Potato Purée
This recipe is a happy amalgamation of Sonali aka the Foodie Physician's Mashed Potatoes with Caramelized Onions and Goat Cheese and Joël Robuchon’s famous Potato Purée. I suggest using the best quality butter, goat cheese, and milk you can find, because let's face it -- this is sort of a dairy recipe with some potatoes in it, rather than the other way around. It really is thoroughly delicious.

Autoimmune Paleo Pesto
A Paleo Autoimmune Staple. Happy, simple and versatile. Free of cheese and pine nuts for those on the autoimmune paleo diet!

Pea and Green Garlic Soup
This might just be the quintessential spring soup--fresh peas, green garlic, and mint, pureed with water. It's incredibly light and soothing, and delicious either warm or cold.

Gourmet Pasta Salad -
I created this recipe from a visit at The Little Travelers , located in Geneva IL. I tried one of their products a Vidalia Onion Dressing.

VEGAN Viennese Coffee for 2! (Coffee smothered in homemade vegan whipped cream!)
This recipe is so easy to make. Do it for a lovely accompaniment to brunch or dessert or just because!

Small batch VEGAN Whipped Cream!
So easy and delicious! Make it and put it on everything in sight! Great for cakes, cookies, drinks, fruit, cereal, brunch, desserts of all kinds...

mixed fresh fruits with chillie peppers paste
its only a mixed fresh fruit salad with chillie pepper paste

Pecan Meringues
These are better if you make them just before bed. That way you won't peek.

Salad with Crisp Croutons
A tasty and light summer salad perfect as a starter, side dish or as a light lunch.

Smoked salmon and crème fraiche canapé
A delicious and tasty appetizer which can also be served as a canapé.

Peach Tart
A delicious and light summer dessert or can also be served as a sweet canapé.

Brad Spence's Salted Butter Semifreddo
This is an anytime, any season pantry frozen treat -- no ice cream machine required. Spence serves it year-round at Amis in Philadelphia, on blueberry tarts and in hot fudge sundaes, over spiced pound cake and yeasted waffles, and blended into maple milkshakes. Adapted from Amis Restaurant in Philadelphia, PA. Note: The eggs in this recipe aren't cooked. Just buy them from a trustworthy source -- Spence's come from Green Meadow Farm in Gap, PA -- or you can use pasteurized eggs.

Melted Tomatoes
This has become one of my favorite condiments, both for the intense tomato punch and the ease of preparation. They're amazing spooned over fish, grilled steaks, roasted eggplant, salads or toast. Warm, cold, however you like :)

Basil Vinaigrette
This has become a signature salad dressing for me. Drizzled over soft butter lettuce, it is one of my simplest and most requested sides by my customers. The trick is blanching the basil leaves so they keep their vibrant color, and using a very powerful blender to get it nice and smooth.
Homemade Lemonade with Mint
The perfect quencher on a hot day. Nothing beats a zesty drink to cool and refresh when the sun is shimmering outside. Anything lemon based is ideal and here you have the option to add ginger or mint to make this even more fragrant and summery.

Charred Carrots with Orange Peel and Mint
A lot of people hate cooked carrots, I imagine because of the bland school lunch variety that has been boiled within an inch of it's life. Fair enough. But I believe this crispy and sweet version would be enough to convert even the most devout hater. Roasted at high heat until they are blistered and tender crisp, the orange peel highlights their sweetness, and the mint brings and element of irresistible freshness.
Nosh O'clock Wafers
We are serious Friday night cocktail people who celebrate the martini and bloody mary with vigor! This dish, served with bacon, came to me after a few of those favored drinks. It was an immediate hit! We now serve them every time there are stiff drinks to be had. I love sophisticated, painful recipes; it’s a way of life for me. But, soooooooometimes… simple food is just damn good.

Easter Bread With Dried Fruit

Vegan Strawberry Cream Pie
This is a melt in the mouth, creamy strawberry cream pie. Suitable for any occasion but especially afternoon tea. I used a tin of coconut cream which is gorgeous and organic. I got my cream from Celebes http://www.coconutty.co.uk/coconut-cream-p-128.html

Meyer Lemon Vanilla Bean and Ginger Karma Marmalade
This meyer lemon vanilla bean marmalade recipe is terrific when spread on toast, with a piece of cheese placed on top. I also love to make a grilled cheese.

Mandarin Orange Jello with Lemon Pudding
This is a recipe that I made with my mom growing up. It was a recipe that we made for springtime holidays, birthdays and family dinners. This recipe has now become one of my kids favorite recipes to help make!

Blood Orange Fennel Salad
The idea for this salad marinated in my head for a few weeks after I saw a recipe for a citrus and onion salad. While shopping recently for fresh produce I spotted some gorgeous blood oranges and immediately wanted to go home and try to create my own version of this colorful combination.
Asparagus with Poached Eggs
There's something about spring. Maybe it's the sunshine, the emergence from winter, the blooming flowers... or maybe it's the asparagus. I get giddy when these little guys arrive (US-grown & organic) on the produce shelves. I use them any which way I can, but this is definitely a crowd-pleaser, perfect for weekend brunch, or even an elegant weekday breakfast. Easy to double or even triple for entertaining.