Easter Buffet Menu

From appetizer to dessert, this menu celebrates the first hints of spring.
Kathryn McNulty


Produce department:
4 kiwifruit
2 large mangoes
2 small oranges
2 lemons
2 medium Vidalia or other sweet onions
1 1⁄2 pounds small red potatoes
1 1⁄2 pounds small fingerling potatoes
1 pineapple
1 pound strawberries
1 lime
1 green apple
1 peach
1 pound baby carrots
1 head garlic
1 bunch fresh dill
1 bunch fresh basil
1 bunch fresh rosemary
1 bunch fresh chives

Meat counter:
1 (5-pound) bone-in 33%-less-sodium smoked, fully cooked ham half
3 (1 1⁄2-pound) French-cut racks of lamb (8 ribs each)

Refrigerated section:
1 (8-ounce) tub light cream cheese
4 ounces smoked salmon
11⁄2 dozen eggs

Dairy section:
1 pint buttermilk
Fat-free milk

Baking and spice aisle:
All-purpose flour
Cake flour
Granulated sugar
Powdered sugar
Brown sugar
Baking powder
Baking soda
Black pepper
Cream of tartar
Ground allspice
Ground cinnamon
Ground coriander
Ground cumin
Ground ginger
Vanilla extract
Coconut extract
Flaked sweetened coconut
Food coloring (optional)
Cooking spray
Olive oil
Kosher salt
Table salt

Dried and canned fruit aisle:
Golden raisins

Beverage aisle:
1 bottle sparkling water

Wine aisle:
2 (750-milliliter) bottles white Spanish Rioja

Liquor store:
Peach schnapps