Dishes to Wake Up Your Easter Menu
Suddenly, overnight, it feels like spring has sprung. A few showers, a few days grazing 70 degrees, and there’s our lawn again, begging for a mow. And here we are with Easter at the doorstep, ready to provide a reason to celebrate. It’s time to scoop up that first-of-season asparagus, take a minute to carefully carve, stuff, and plate a batch of deviled eggs, and hit the farmers markets for those early spring greens. It’s just a tease until there’s buckets of herbs, strawberries to pick, and early tomatoes on the vine—sights and smells I’m aching for already. Be it for yourself or a small brood, I hope the meals you’re making now offer a little ray of hope for what’s to come.
TLP’S EASTER MENU
Wrap up these rice stuffed grape leaves for a Greek Easter staple to start.
What’s better than a deviled egg? One with a bright and briny pickled shrimp on top from Lauren Utvich.
Inspired by a traditional ham recipe from her grandmother, Decca chef Annie Pettry modernizes the classic main course with a mustard and brown sugar glaze.
This lighter version of your favorite side is brightened up with beets and a dusting of citrus for a spring-friendly green bean dish.
Channel Greek tradition with this tri-braided Easter bread symbolizing the Holy trinity, making it both symbolic and sweet.
Finish off with a light and bright dessert of puff pastry filled with strawberry puree and scratch-made cream cheese topped with a tart lemon cream.
- by Tate Jacaruso
- by TLP's Partners