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5 Spring Recipes for a Fresh, Flavorful Easter

Published 25 days ago • 3 min read

Hi Reader,

We're not sure how but the end of April is here and it's already Easter weekend. Whether you're hosting a full-on Easter gathering or just want a fresh spring meal, we've got you covered.

We pulled together five of our favorite seasonal recipes that celebrate all things spring, from peas and asparagus to lamb and a classic sweet, so you can just get in the kitchen and cook and enjoy the moment. You can make just one or two, or go all out and cook the whole menu—it’s up to you!

Smashed Pea and Avocado Bruschetta

This is a bright, spicy, and crunchy starter that’s basically spring on toast. FYI, if you don't feel like making the bruschetta, the smashed peas make a great side dish!

Bacon, Dill, Corn, Tomato, and Olive Pasta Salad

Easy, satisfying, and packed with smoky bacon, charred corn, loads of dill, and briny olive goodness—this pasta salad is spring entertaining perfection.

Charred Asparagus with Requeson Cheese

Tender grilled asparagus gets the upgrade with creamy cheese and crunchy, Mexican-influenced spiced dukkah. We make this every year without fail becuase it's that good!

Seared Lamb Chops With Green Harissa Sauce

Juicy lamb meets a bold herb sauce for a main dish that’s as impressive as it is easy. If lamb is not your thing, no worries! Make the green harissa sauce and add it to your favorite protein from ham to salmon to roast chicken.

Classic Panna Cotta

Easter is a time when you want a dessert that's make ahead but still a standout. Enter classic panna cotta. It's creamy, dreamy, and perfect for topping with spring fruit or chocolate sauce.

Cheers! Aida, Kristen, and Team Salt & Wind Travel

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Salt & Wind Travel

Food-focused travel company crafting custom itineraries in the world’s most delicious destinations.

At Salt & Wind Travel, we’re on a mission to help food lovers like you dive deeper into some of the world’s top food and travel destinations. As food and travel lovers, we understand the desire to feel more connected to where food comes from and experience it all firsthand.

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