Light and Bright Easter Menu

1603 Carrot-Zucchini Cake with Coconut-Cream Cheese Frosting

Photo: Dylan + Jeni

Wow your peeps with our holiday menu popping with spring colors and fresh flavors.

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Fresh and Fun

Photo: Dylan + Jeni

Spring into Easter with our fresh menu brimming with bright flavors and produce. From carrots and zucchini to asparagus and peas, these delicious veggies will bring a pop of color and taste to your table this year.

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Minty Pea Soup with Parmesan Croutons

Photo: Dylan + Jeni

View Recipe: Minty Pea Soup with Parmesan Crouton

Bright mint brings a pop of freshness to this spring soup while creamy Greek yogurt adds a slight tang. Top with homemade croutons, and you've got a light springtime soup that's ready in less than 30 minutes.

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Roasted Salmon with Thyme and Honey-Mustard Glaze

Photo: Dylan + Jeni

View Recipe: Roasted Salmon with Thyme and Honey-Mustard Glaze

A bed of fragrant fresh thyme lends wonderful flavor to the fish. Have your fishmonger remove the pin bones from the fillet, and choose one cut toward the head end of the fish.

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Asparagus and Peas with Warm Tarragon Vinaigrette

Photo: Dylan + Jeni

View Recipe: Asparagus and Peas with Warm Tarragon Vinaigrette

Fresh spring produce needs little embellishment, although a quick toss with bacon never hurts.

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Lemon-Ricotta Herbed Flatbread

Photo: Dylan + Jeni

View Recipe: Lemon-Ricotta Herbed Flatbread

A light layer of creamy ricotta sprinkled with fresh herbs dresses up store-bought crust in this bread starter. Lemon juice and rind add just the right flavor lift.

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Carrot-Zucchini Cake with Coconut-Cream Cheese Frosting

Photo: Dylan + Jeni

View Recipe: Carrot-Zucchini Cake with Coconut-Cream Cheese Frosting

Zucchini makes a brilliant addition to carrot cake, adding a verdant note to the sweet carrot.

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Light and Bright Easter Menu

1 of 7

Fresh and Fun

2 of 7

Minty Pea Soup with Parmesan Croutons

3 of 7

Roasted Salmon with Thyme and Honey-Mustard Glaze

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Asparagus and Peas with Warm Tarragon Vinaigrette

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Lemon-Ricotta Herbed Flatbread

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Carrot-Zucchini Cake with Coconut-Cream Cheese Frosting

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Light and Bright Easter Menu

1 of 7

Fresh and Fun

2 of 7

Minty Pea Soup with Parmesan Croutons

3 of 7

Roasted Salmon with Thyme and Honey-Mustard Glaze

4 of 7

Asparagus and Peas with Warm Tarragon Vinaigrette

5 of 7

Lemon-Ricotta Herbed Flatbread

6 of 7

Carrot-Zucchini Cake with Coconut-Cream Cheese Frosting

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