The days are getting longer, flowers are loaded with buds, and the birds are returning from their winter vacations. Spring is here! Celebrate with an Easter brunch. Neither breakfast nor a midday dinner, brunch is meant to be a leisurely meal in its own righ--perfect for a Sunday afternoon.

In honor of longer days and balmy weather, we've created two menus that have the bright look and tastes of the season. Our colorful, easy-to-make menus trumpet the year's new crop of vegetables and fruits, from an elegant pasta salad made with asparagus and cherry tomatoes to playful Pavlovas topped with mango and pineapple.

And after months of dried and canned ingredients, what says renewal more than fresh herbs? We've topped our baked chicken breasts with a creamy buttermilk sauce infused with fresh thyme. And, warmer days mean you can rechristen the outdoor grill with our peppered salmon steaks and marinated vegetables.

Menu 1

Chilled Beet-and-Fennel Soup

Grilled Salmon Pepper Steaks

Grilled Marinated Vegetables

Daiquiri Ice With Kiwifruit

Menu 2

Asparagus-and-Tomato Pasta Salad

Chicken With Creamy Herb Sauce

Coconut Pavlovas With Tropical Fruits and Ice Cream

Ginger Beer Cocktail