Happy Good Friday and Easter Weekend!
If you’re short or time and in need some help or inspiration for your Easter or spring gathering, I pulled together a round-up of recipes for your menu that can be made ahead or that use some short cuts!
Click on the links for the complete recipe or details.
Potato Salad Deviled Eggs are a combination of two of our Easter menu favorites, deviled eggs and potato salad, a convenient and delicious version of a deviled egg, to go with your Easter ham! Use prepared potato salad from the deli for an easy short cut and garnish with bacon and chives.
Deviled Egg Baskets are reminiscent of an Easter basket, garnished with flowering herbs and edible blossoms, topped with a chive basket handle! Ideal for a Derby party, garden club lunch, or bridal shower, and a pretty way to dress up your deviled eggs for your spring gathering or celebration!
A make-ahead recipe and flavorful salad for your potluck, family gathering or barbecue!
Asparagus and strawberries may seem like unlikely salad partners, but their flavors are married with a light and easy orange vinaigrette dressing, and topped with the sweet and salty combination of bacon and sugared pecans! You can prepare the components of the salad in advance and assemble right before serving. If you’re short on time, purchase candied pecans from the grocery store too!
A make-ahead recipe and crowd-pleasing medley of sweet, tangy, crunchy and salty with the addition of toasted pecans and bacon.
Fun and easy for Easter with “bunny ears” hiding in the salad greens and easy recipe for Strawberry Balsamic Vinaigrette! Use ready-made palmiers as a short cut from the grocery store!
A light and refreshing salad for the spring or summer. Garnish with edible flowers if desired.
Perfect for a brunch, shower, or spring lunch! The orange-vanilla syrup is an easy and delicious addition to the fresh berries and fruit!