Easy Easter Recipe Ideas for a Low-Stress Sunday Dinner

Easter may be synonymous with ham (or lamb, though usually not rabbit, at least when it comes to the dinner table), but you don’t have to cook low and slow to produce a heavy, meaty main for Easter dinner. You can turn up the heat, high and fast (and healthier) for a lighter springtime meal featuring salmon.

If your family is not one to break with tradition, though, all of the accompanying sides, desserts, and drinks will work just as well with ham or lamb—or roast chicken, for that matter. We propose trying something new, though!

Cedar-Planked Salmon with Herbed Yogurt Sauce

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When it comes to salmon, planking is the way to go. It’s so easy: Soak a piece of cedar—you can get one at any gourmet grocer or fish market—plonk the fish on top, and broil or grill the whole thing. The plank contributes a smoky flavor to the fish and provides a perfect, flat cooking surface. Fresh dill and honey glazes are the most common toppings for salmon, but we go renegade with a tangy yogurt spread flavored with spring herbs. You can also go renegade with the wood: Try oak, cherry, or maple. Just make sure the plank is large enough and that it’s clean, untreated, and about an inch thick. Get our Cedar-Planked Salmon with Herbed Yogurt Sauce recipe.

That salmon goes with a variety of spring dishes, like the ones below. Rustle up a small meal or a big banquet by mixing and matching your main with any of these recipes:

Drinks

Whether you’re doing Easter brunch in the a.m./afternoon or easing into an early Easter dinner, any of these libations would be welcome (but if you love a good theme, consider trying a drink with eggs too).

Mint “Limonata”

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Limoncello mingles with vodka, soda water, and mint, cooled with crushed ice in order to herald spring and all things bright and cheery, including Easter. Get our Mint “Limonata” recipe.

Virgin Bellini

This is a simple mixed drink that will feel fancy, especially if you serve it in Champagne glasses or other nice stemware. All you need is peach nectar and lemon-lime soda. Get our Virgin Bellini recipe.

Yellow Bicycle

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Opposites attract, apparently. Deep into a gritty neighborhood in San Francisco lies a bar named Rye, where they serve this light, bubbly cocktail made with elderflower liqueur, yellow Chartreuse, and Prosecco. Get our Yellow Bicycle recipe.

Mint and Lime Iced Tea

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When the weather warms up, this is a cool, refreshing, perky beverage you want in your hand. It’s nice for special occasions too. Get our Mint and Lime Iced Tea recipe.

Lo Scintillante

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Two Italian spiked beverages join forces for a slightly sweet, dry, bubbly drink with hints of clove and other spices. Get our Lo Scintillante recipe.

Starters

Nibbles and bites before the main event are nice to have—you’ve gotta cushion those cocktails, after all, and you can only eat so much Easter candy.

Goat Cheese Toasts with Asparagus -Mushroom Ragu

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Try these creamy bites of spring with shiitake mushrooms and one of spring’s favorite vegetables, the elegant asparagus. Get our Goat Cheese Toasts with Asparagus -Mushroom Ragu recipe.

Black Pepper-Manchego Cheese Puffs

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French cheese puffs with two cheeses—parmesan and Manchego—are heavenly balls of peppery, cheesy air. Get our Black Pepper-Manchego Cheese Puffs recipe.

Chopped Fava Bean Crostini with Pecorino

Simplicity tastes good. Fava beans are brightened with lemon and fresh mint and upped with the umami of Pecorino Romano. Get our Chopped Fava Bean Crostini with Pecorino recipe.

Sainte-Maure, Basil, and Fresh Herb Terrine

It may be a terrine, but this is not complicated. The instructions have one step, which doesn’t include any cooking whatsoever. Just slicing, spreading, and arranging. Get our Sainte-Maure, Basil, and Fresh Herb Terrine recipe.

Deviled Eggs with Tarragon

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Mustard, mayonnaise, tarragon, and capers make a great classic deviled egg—and yes,  you have to have them. Everyone will be upset if you don’t, even if they don’t say so. Get our Deviled Eggs with Tarragon recipe.

Salads

Get some spring produce into your system, and lighten everything up that much more.

Shaved Asparagus Salad

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Shaved raw asparagus makes for an uncommonly delicious salad, simply bolstered with a lemony vinaigrette, salty cheese, and nuts. Try mixing in white asparagus if you can find it. Get our Shaved Asparagus Salad recipe.

Green Salad with Creamy Horseradish Vinaigrette

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Crunchy, green, spicy: This is a great simple salad for Easter, especially when you need to focus on many other dishes for a big holiday dinner. Get our Green Salad with Creamy Horseradish Vinaigrette recipe.

Crunchy Celery and Romaine Heart Salad

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Crunchy celery and cucumber (English or Persian, it doesn’t matter) tumble together with romaine lettuce in a thyme vinaigrette. The surprise ingredient? Luscious hearts of palm. Get our Crunchy Celery and Romaine Heart Salad recipe.

Fennel, Parsley, and Celery Salad

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Sometimes a salad is just chopping and mixing with lemon juice. Like this salad. Add olives for a salty pop against all that clean, crisp, fresh fennel and parsley. Get our Fennel, Parsley, and Celery Salad recipe.

Caesar Salad

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Add Romaine, Pecorino Romano, and garlicky croutons to this classic Caesar dressing with anchovies and egg yolks. Get our Caesar Salad recipe.

Sides

Glazed carrots are great, and simply steamed or roasted asparagus is ace, but consider a couple more unusual partners for your main dish (fish or not).

Smoked Cheddar Soufflé

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Crusty on the outside, soft and airy in the middle, this slightly smoky soufflé works as a side dish at East brunch or a main course for Easter dinner. Get our Smoked Cheddar Soufflé recipe.

Roasted Baby Carrots with Marmalade

Spring carrots pair beautifully with orange marmalade, which caramelizes in the oven to lend a pleasant punch of both sweet and bitter. Get our Roasted Baby Carrots with Marmalade recipe.

Bacon-Thyme Corn Muffin Tops

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These savory breakfast/brunch/anytime treats are crunchy yet soft, and the best part of the muffin. They’re also the ideal item to dunk in creamy, smooth soup. Get our Bacon-Thyme Corn Muffin Tops recipe.

Farro Risotto with Asparagus and Fava Beans

This risotto is so packed full of fresh spring veggies, it’s all you’ll need to accompany Roasted Rack of Lamb for a light spring dinner or Easter meal. The farro makes it hearty enough to double as a delicious vegetarian main dish as well. Get our Farro Risotto with Asparagus and Fava Beans recipe.

Parker House Rolls

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These folded-over rolls were made famous about 100 years ago at the Parker House hotel in Boston. Although these rolls take some time to make, they are beautifully soft with a chewy crust and will make a lovely addition to your holiday table. (And while they may not be easy, if you pick some of these simple salads and a quick-cooking main, you’ll have time to spare.) Get our Parker House Rolls recipe.

Desserts

Transcend the chocolate bunny (but have one of those too).

Mixed Berry Shortcakes with Whipped Cream

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Celebrate the spring holiday by baking up a few shortcakes, stuffing them with fruit goodness, and topping it all with freshly whipped cream. Get our Mixed Berry Shortcakes with Whipped Cream recipe.

Rhubarb-Almond Bars

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These bars have all the sweet-tart flavors of rhubarb pie with a simple buttery crust, but without the fussiness of rolling out pie dough. And you can still serve them topped with ice cream. Get our Rhubarb-Almond Bars recipe.

Almost Summer Pudding

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The brioche in this pudding doesn’t come out as dark red as the bread in other summer puddings, but rest assured that it is soaked thoroughly and the end result would do any Brit proud. Be sure to start this recipe a day in advance, as the pudding needs to rest 24 hours before serving. And though it looks very impressive, it’s not difficult, because you’r starting with already-baked brioche (preferably from your favorite bakery). Get our Almost Summer Pudding recipe.

Pistachio-Strawberry Ice Cream Cake

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What’s better than a few scoops of ice cream? Layers of ice cream stacked up in a cake. Here we pile up three flavors—fresh strawberry, vanilla bean, and roasted pistachio—and finish everything with a crunchy layer of crushed vanilla cookies, for a dessert that’s quintessential summer. And if you’re not feeling up to homemade ice cream, just sub in good-quality store-bought versions of each flavor. Get our Pistachio-Strawberry Ice Cream Cake recipe.

Get more great Easter recipes, tips, and tricks.

Related Video: How to Make Marshmallow Peeps

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How to Safely Make an Omelette in a Bag

My uncle introduced me to the “omelette in a bag” when I was an impressionable college freshman living in a dorm. A firefighter, he said his firehouse used the recipe when they needed a quick breakfast in between emergency calls. I think he may have overestimated the rigor of my liberal arts program.

Nevertheless, “omelette in a bag” is a fantastically obvious, easy, and fun recipe—especially for campers. It requires almost no clean up and few ingredients. All you need is eggs, your favorite omelette ingredients, a bag, and a pot of boiling water. There’s no skillet to scrub down, or pan to balance on sticks above a campfire.

To make “omelette in a bag” you must abandon any sensitivities about cooking with plastic. There’s no denying the chemistry at play here; your egg will enter the party wearing the likes of a latex tube dress and will go home with you. To ensure nothing harmful slips into your yolk, you’ll want to choose the right bag: a strong, classic quart-sized Ziploc with a zipper.

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Most Ziploc bags are made with low-density polyethylene, a term you’ll likely confuse with others soon enough and that’s fine. Low-density polyethylene, alongside high-density polyethylene and polypropylene, is considered a relatively safer choice plastic in this scenario: It does not release Bisphenol A (BPA), a chemical that can have negative health effects. (You didn’t ask, but you might want to know plastic straws are usually made of polypropylene.)

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Polycarbonate, on the other hand, is more of a bad guy in this situation. It can release BPA, so you’ll want to avoid making “omelette in a plastic bottle” or “omelette in a take out container”. That’s not to say polycarbonate is too terrible—it’s just not great when heated up. The National Institute of Environmental Health Sciences says polycarbonate plastics tend to break down from exposed heat and/or dishwashing, which could allow BPA to sneak into your foods.

Still skeptical? You have the right to be! However, about 10 years ago, Good Housekeeping conducted an in-depth study on chemicals released from common kitchen plastics and found that most were passable on BPA scans. Furthermore, Ziploc has since released its Zip ‘n Steam™ Microwave Steam Cooking Bags, which the company says safely allows for steaming in the microwave—and, in turn, for “omelette in a bag.” You have options.

But enough about the plastic. You’ve read this far; you’re on board. So here goes…

How to make an omelette in a bag:

1. Bring a pot of water to a soft boil.

2. Crack a few eggs into a plastic Ziploc bag.

3. Add salt, pepper, and any other ingredients you like. Think mushrooms, chopped broccoli, etc. Some say “omelette in a bag” was first invented in the West, in Denver. So if you want to eat an authentic Denver omelette, be sure to add ham and red and green bell peppers.

4. Squeeze any remaining air out of the plastic bag. This is critical! If you can’t get it all out, leave the bag unzipped, slowly dip it into the boiling water up to the seal, and then seal it shut. The heat of the water should force the extra air out of the small opening.

5. Boil for 15 minutes.

6. Pull the omelette out with tongs, or simply shake it out of the bag. You’ll probably be surprised by how smoothly the omelette rolls out. If you cook thoroughly enough, the omelette should keep its shape, and no one will know the difference from your “omelette in a bag” and one prepared at your favorite brunch spot.

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Related Video: How to Make the Basically Perfect Omelette

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What Are Cured Egg Yolks?

How to Have a Very 4/20 Passover Seder

7 Sweet Ideas for Passover Desserts

The annual confluence of spring and Passover is pretty sweet—you want to celebrate with desserts to mark the occasion. These delicious ideas will have you and your Seder guests saying happy Pesach.

Several of these do use butter and cream, so may not pass muster for a strict kosher table, but you can always substitute kosher ingredients like almond milk and coconut oil.

1. Matzo Crack (or Matzo Brittle)

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Basically Christmas crack, but made with matzo—this will disappear in a flash, so make more than you think you’ll need. Get our Matzo Crack recipe.

2. Flourless Coconut and Chocolate Cake

from “Sweet” by Yotam Ottolenghi & Helen Goh

This gluten-free cake is made from shredded coconut and almond meal, fragrant with vanilla, and has a shiny, decadent chocolate glaze dripping down the sides. Good thing the recipe makes two loaves. Get the Flourless Coconut and Chocolate Cake recipe.

Sweet: Desserts from London's Ottolenghi, $19.24

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3. Pavlova with Lemon Curd and Fresh Berries

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Simultaneously crisp, chewy, and light as air, this meringue topped with smooth, tangy-sweet lemon curd and juicy berries is beautiful in every way. Get our Pavlova with Lemon Curd and Fresh Berries recipe.

4. Mississippi Praline Macaroons

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Macaroons usually mean coconut, but these egg white meringue cookies with brown sugar and pecans are a favorite at Anshe Chesed Passover seders in Vicksburg, Mississippi. Get our Mississippi Praline Macaroons recipe.

5. Passover Angel Food Cake with Strawberries

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This airy angel food cake is Passover-appropriate thanks to being made with matzo cake meal and potato starch. Simply topped with orange-soaked strawberries, this is another spring stunner. Get our Passover Angel Food Cake with Strawberries recipe.

6. White Chocolate Mousse with Blackberry Compote

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A classic chocolate mousse is always welcome, but this white chocolate version seems lighter and bright and perfect for the change of season. Plus, it’s layered with a vibrant blackberry sauce. (If you need a non-dairy version, try this avocado chocolate mousse with coconut cream.) Get our White Chocolate Mousse with Blackberry Compote recipe.

7. Hungarian Chocolate-Walnut Torte

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Flourless, fudgey, and super-chocolatey (thanks to both bittersweet and semisweet chocolate), what’s not to love about this? Get our Hungarian Chocolate-Walnut Torte recipe.

Get more great Passover recipes and intel.

Related Video: Passover Cooking with Grandma Irma

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9 Ways to Use Hemp Seeds for 4/20

Edamame Avocado Dip

Edamame meets avocado in this lightened-up dip recipe. Serve it as a party snack with pita chips or veggies, and save the leftover to spread on your sandwich the next day!

Continue reading "Edamame Avocado Dip" »

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Make Your Own Peeps and Put the Easter Bunny Out of Business

Our senior video producer, Guillermo Riveros, learned how to make homemade Peeps from chef Michelle Doll at NY Cake, just in time for Easter! It’s surprisingly easy, and these marshmallow chicks are delicious—even if you don’t normally like Peeps.

Not only do you know exactly what’s in these Easter treats (mostly gelatin, sugar, and water; zero preservatives or high-fructose corn syrup), you can make them in any color and flavor you want.

When freshly made, these marshmallow Peeps are super soft and squishy, but if you, like Michelle, prefer them a little chewier, just let them sit out for a bit and they’ll form a delicately crunchy crust.

Scroll down for the recipe, plus a few notes on getting ready and making variations so you get exactly what you want in your Easter basket this year!

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Piping Technique

Before modern mechanical industrialization made it possible to churn out millions of Peeps per day, each marshmallow chick was piped by hand, so you’re reviving an old tradition here, really. Peep the video (sorry; had to) for a demonstration of how to pipe the classic marshmallow chick shape. It may take a couple tries to get the hang of it, but it’s not that difficult—unless your marshmallow is too runny when you start. If so, wait a minute or two before trying again, because it will start to set and hold its shape (but don’t wait too long or it will become too hard to pipe). If you prefer bunny-shaped Peeps (or are hopeless at piping shapes), you can set the marshmallows in silicone molds that have been lightly sprayed with no-stick cooking spray, or even use cookie cutters as molds, in which case, the possibilities for your Peeps are practically endless.

Wilton Easter Bunny Shaped Silicone Mold, $7.69 on Amazon

Partial to bunnies? There's a mold for that.

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Color and Flavor Variations

The basic homemade Peeps recipe below calls for a little vanilla for a classic marshmallow flavor, but you can swap it out for the extract of your choice. Take a cue from commercial Peeps, which come in flavors like Cotton Candy, Pancakes & Syrup, and Fruit Punch, or try banana or almond extract, or even rose water or orange blossom water for a refined floral treat. If you want your Peeps to be even brighter in color, you can also add a few drops of gel food coloring to the marshmallow mixture during the whipping process. Even better, add a dry powder like matcha or freeze-dried fruit powder, which lend vibrant color without any additional moisture. Then roll your Peeps in coordinating sanding sugar for extra oomph—or keep them pretty and pastel, perfect for spring.

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DIY Sanding Sugar

Half the fun of Peeps is the rainbow of shades they come in and that shimmery finish thanks to their colored sugar coating. When you make them at home, you can choose whatever hues you like best. Sanding sugar is available in tons of vibrant colors, but it can get expensive to buy, so you can also make your own—way cheaper, and more fun! Just add 4-5 drops of gel food coloring to a cup or two of regular granulated sugar and blitz it in the food processor until the color is evenly distributed throughout. Michelle recommends gel food coloring to cut down on the amount of liquid you’re adding, which can make the sugar clump. Spread it out on a parchment-lined baking sheet and dry it in a 250-degree oven for about 10 minutes. (This is also a great tip when it comes time for Christmas sugar cookie baking sessions and you’re low on red sugar or need that perfect shade of green for the trees!)

AmeriColor Gel Paste Food Coloring Student Kit, 12 for $25 on Amazon

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Special Equipment

You’ll need a piping bag and a stand mixer to make these marshmallow Peeps. (Enter our KitchenAid Queen of Hearts giveaway by 4/30/2019 and you could win* a stand mixer, plus other prizes!)

KitchenAid 100 Year Limited Edition Queen of Hearts 5-Quart Tilt-Head Stand Mixer, $299.99 (originally $399.99) at Walmart

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Kootek Frosting Tools Set with Piping Tips and Bags, 42 pieces for $11.99 on Amazon

Pipe your Peeps (and lots else, from macarons to cake frosting).

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A candy thermometer is also helpful, though you can always try the manual soft ball stage candymaking test if you have experience working with sugar (and are brave enough to dip your hands into molten sugar—and remember to numb them in ice water first!)

Taylor Precision Candy Thermometer, $13.79 at Walmart

To ensure your sugar reaches the proper temperature for making into marshmallows.

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Commercial Peeps’ eyes are dotted on with carnauba wax, which is non-toxic, edible, and plant-based, but also shows up in things like car polish and isn’t technically digestible. For your homemade Peeps, you can simply use a toothpick or tiny paintbrush to dot a little black food coloring or even melted chocolate on for facial features! Or break out the edible markers.

Wilton FoodWriter Extra-Fine Tip Edible Color Markers, 5 for $10.09 on Amazon

Edible ink makes these markers suitable for writing on your food.

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Homemade Marshmallow Peeps Recipe

Ingredients:

• 1/3 cup cold water
• 2 1/2 tsp powdered gelatin
• 1 cup granulated sugar
• 1/4 cup water
• 1 tsp vanilla extract or rose water or orange blossom water

Instructions:

1. Set up your piping station. Liberally spread a layer of colored sugar on a baking sheet (multiple sheets if using different colors), or cover the sheet with a layer of 50/50 cornstarch and powdered sugar. Set aside until ready to pipe your Peeps.

2. Add 1/3 cup cold water to the bowl of your stand mixer and sprinkle the gelatin evenly over the top to hydrate/bloom.

3. Meanwhile, add the sugar to a heavy-bottomed saucepan, gently add 1/4 cup of water, and stir with a finger or small spatula to saturate. If a lot of crystals attach to the side of the pot, brush them away with a wet pastry brush.

4. Heat the sugar to 235 degrees (use a candy thermometer to be sure it’s at the right temp). When the sugar reaches temperature, turn the stand mixer to medium and pour the melted sugar down the side of the stand mixer bowl (be careful to pour it down the side so it doesn’t hit the whisk and get splashed around the bowl).

5. Continue to whip the sugar-gelatin mixture for 5 minutes. Add a few drops of gel food coloring or powdered freeze-dried fruit or matcha powder during this process if you want to color the mixture. Add the vanilla or other flavored extract. Let whip until the mixture forms soft peaks.

6. Scoop the marshmallow mixture into a piping bag fitted with a large round tip (or any tip you like) and pipe away on your prepared sheet pans. To pipe a Peep, hold the bag 1/2 inch away from the sugar on the baking sheet and pipe a 3-inch tube shape, allowing the mixture to build up a bit (get wider) at the end. At this wider end of the Peep, pipe back over the tube halfway to form the head and then pull up as you finish piping. Stop applying pressure to the piping bag and pull the vertical piped piece forward to form the beak. Pipe the next Peep right next to the other one. Sprinkle more sugar on top of the Peeps. Eyes can be added with some food coloring and a toothpick or with edible markers. Alternatively, the mixture can be piped into a silicone mold that’s been lightly sprayed with non-stick pan spray, or piped into a sprayed cookie cutter. Work quickly, as the mixture will be too thick to pipe within 10 minutes.

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How to Store Homemade Marshmallows

Because these don’t have corn syrup like store-bought marshmallows, they will get hard in a day or two (still yummy, though!). Keep them in an airtight container or baggie to keep them soft if you’re a fan of that squishy texture.

What to Do with Peeps

You can enjoy your sweet marshmallow chicks as-is, of course, make them into Peeps s’mores or add them to your other favorite Peeps dessert, or maybe even brew some homemade Peeps beer with them. They make fantastic favors at an Easter brunch or dinner, too.

Hungry for more? Learn how to perfect macarons from a French pastry master (that piping bag will come in handy again!), and see the rest of our Chow-To video series for chef tips on dishes from bun bo hue to hummus.

All featured products are curated independently by our editors. When you buy something through our retail links, we may receive a commission. For more great hand-picked products, check out the Chowhound Shop.

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Americans Reveal Favorite Easter Candy (Spoiler: It’s Not Peeps)

We had a feeling Peeps weren’t very popular, but now we have hard data to back it up. In a recent national poll of 1,000 Americans by online deals website, RetailMeNot, found out some revealing info. Results show Reeses Peanut Butter Chocolate Eggs as an easy winner in the state-by-state contest, clocking in as the #1 favorite Easter candy in a whopping 29 states, and 32 percent of all those polled claimed it was bae.

Only two states—Tennessee and Virginia—chose Peeps as their favorite (we have questions) while Cadbury Eggs—the classic yet controversy-ridden gooey cream-filled Easter standby—turned in a respectable second place effort, stealing 11 states and 17 percent of the total vote. Arguably boring, chocolate bunnies and perhaps-not-Easter-candy, Jelly Beans, rounded out the top four with five and three states won, respectively.

Read More: Now You Can Eat Your Easter Candy With Peeps Beer

And, as if to answer an age-old debate as to whether not people even like Peeps, RetailMeNot asked that very question, straight up. 73 percent of respondents said no.

Full results below.

RetailMeNot

Reese's Peanut Butter Eggs (2 lbs), $18.99 on Amazon

You don't NOT need two pounds of these!

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• Alabama: Reese’s Peanut Butter Chocolate Eggs
• Alaska: Chocolate Bunnies
• Arizona: Reese’s Peanut Butter Chocolate Eggs
• Arkansas: Cadbury Eggs
• California: Reese’s Peanut Butter Chocolate Eggs
• Colorado: Reese’s Peanut Butter Chocolate Eggs
• Connecticut: Chocolate Bunnies
• Delaware: Reese’s Peanut Butter Chocolate Eggs
• Florida: Jelly Beans
• Georgia: Reese’s Peanut Butter Chocolate Eggs
• Hawaii: Cadbury Eggs
• Idaho: Cadbury Eggs
• Illinois: Reese’s Peanut Butter Chocolate Eggs
• Indiana: Reese’s Peanut Butter Chocolate Eggs
• Iowa: Reese’s Peanut Butter Chocolate Eggs
• Kansas: Chocolate Bunnies
• Kentucky: Reese’s Peanut Butter Chocolate Eggs
• Louisiana: Reese’s Peanut Butter Chocolate Eggs
• Maine: Cadbury Eggs
• Maryland: Cadbury Eggs
• Massachusetts: Reese’s Peanut Butter Chocolate Eggs
• Michigan: Reese’s Peanut Butter Chocolate Eggs
• Minnesota: Reese’s Peanut Butter Chocolate Eggs
• Mississippi: Cadbury Eggs
• Missouri: Chocolate Bunnies
• Montana: Jelly Beans
• Nebraska: Cadbury Eggs
• Nevada: Cadbury Eggs
• New Hampshire: Reese’s Peanut Butter Chocolate Eggs
• New Jersey: Reese’s Peanut Butter Chocolate Eggs
• New Mexico: Reese’s Peanut Butter Chocolate Eggs
• New York: Reese’s Peanut Butter Chocolate Eggs
• North Carolina: Cadbury Eggs
• North Dakota: Reese’s Peanut Butter Chocolate Eggs
• Ohio: Reese’s Peanut Butter Chocolate Eggs
• Oklahoma: Reese’s Peanut Butter Chocolate Eggs
• Oregon: Reese’s Peanut Butter Chocolate Eggs
• Pennsylvania: Cadbury Eggs
• Rhode Island: Reese’s Peanut Butter Chocolate Eggs
• South Carolina: Jelly Beans
• South Dakota: Reese’s Peanut Butter Chocolate Eggs
• Tennessee: Peeps
• Texas: Reese’s Peanut Butter Chocolate Eggs
• Utah: Cadbury Eggs
• Vermont: Chocolate Bunnies
• Virginia: Peeps
• Washington: Cadbury Eggs
• Washington DC: Reese’s Peanut Butter Chocolate Eggs
• West Virginia: Reese’s Peanut Butter Chocolate Eggs
• Wisconsin: Reese’s Peanut Butter Chocolate Eggs
• Wyoming: Reese’s Peanut Butter Chocolate Eggs

Looking for something more refined? Check out our list of The Best Easter Candy for Crown-Ups

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9 Veggie-Heavy Cookbooks to Get You Excited for Spring Eating

Now that spring has fully fledged, everything seems lighter, and spring produce is really revving up. Think tender stalks of asparagus, juice-bursting strawberries, and delicate tendrils of garlic scapes. Spring is the perfect time to re-acquaint yourself with the local farmers market, load up on fresh fruits and vegetables, and simply feel healthier.

Whether you follow a vegan lifestyle, want to dip your toe in vegetarianism, or solely want to eat healthier, we’ve rounded up some of our favorite vegetable-focused cookbooks. Some classic, some new, but all filled with inspirational recipes to accompany  the spring season, and celebrate produce and fresh, healthy, delicious foods.

1. “Chez Panisse Vegetables” by Alice Waters, $21.87 on Amazon

Amazon

What would the farm to table food culture be without Alice Waters, a true pioneer in the fresh food movement? The esteemed chef opened up her flagship restaurant Chez Panisse in 1971, a bistro dedicated to utilizing and showcasing the importance of local and organic produce, and sustainable seafood and meats.  Published in 1996, “Chez Panisse Vegetables” is a classic cookbook championing vegetables, which still stands on our bookshelves today. Divided by chapters dedicated to a particular vegetable, each section contains a concise forward or introduction to the vegetable,  followed by a few simple recipes, like Artichoke and Pink Grapefruit Salad; Belgian Endive Risotto with Taleggio and Walnuts; and Sauteed Chanterelles on Toast.See It

2. “Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi” by Yotam Ottolenghi, $19.49 on Amazon

Amazon

Before “Jerusalem” became a home cook cult favorite, there was “Plenty.” A beautiful, detailed book dedicated to a vegetarian lifestyle. Broken down into sections such as “Green Things” and “The Mighty Eggplant,” the book is chock full of mouth-watering recipes accompanied with vibrant photos, including  Green Pancakes with Lime Butter; Roasted Butternut Squash with Sweet Spices, Lime, and Green Chile; and Eggplant with Buttermilk Sauce.See It

3. “Tender: A Cook and his Vegetable Patch” by Nigel Slater, $30.47 on Amazon

Amazon

Famed British food writer, Nigel Slater, authors a stunning, comprehensive tome with over 400 recipes and stories illustrating how to garden, grow, and cook vegetables. With an impressive 29 chapters, Nigels breaks down the process from garden to kitchen and table, featuring savory delights such as Roast Lamb with Mint, Cumin, and Roast Carrots; Mashed Brussels with Parmesan and Cream; Cabbage with Beans, Coconut, and Coriander; and Ham with Apple Juice and Parsnip Puree.See It

4. “Six Seasons: A New Way with Vegetables” by Joshua McFadden, $22.95 on Amazon

Amazon

With tons of accolades, including Best Cookbook of the Year by Bon Appétit and Food Network Magazine, and winner of James Beard Award for Best Book in Vegetable-Focused Cooking, Joshua McFadden’s “Six Seasons” is considered a masterpiece. Organized seasonally in six sections, McFadden’s goal in the work is to encourage cooks of all levels to eat locally and seasonally. Thanks to arresting photography and delicious recipes, this coined “vegetable whisperer” has definitely accomplished his goal according to us. Recipes and photos of Asparagus, Nettle, and Green Garlic Frittata; Couscous with English Peas, Apricots, and Lamb Meatballs; and Turnip Salad with Yogurt, Herbs, and Poppy seeds are absolutely tantalizing and beautiful.See It

5. “Love Real Food: More Than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body” by Kathryne Taylor, $18.70 on Amazon

Amazon

Beloved  Cookie + Kate vegetarian food blogger Kathryne Taylor (and her cute, rescue dog, Cookie) pens a cookbook focusing on real, nutritious, whole foods. The 100 recipes include various ways to customize meals for food sensitivities, such as gluten- or dairy-free. Hearty, vegetable-focused delicacies such as Fresh Sesame Soba Spring Rolls with Peanut Dipping Sauce; Fresh Greek Nachos with Herbed Tahini Sauce; and Coconut Fried Rice with Edamame not only satisfy your hunger, but are healthy and delicious.See It

6. “In My Kitchen: A Collection of New and Favorite Vegetarian Recipes” by Deborah Madison, $22.09 on Amazon

Amazon

We couldn’t mention vegetables without including vegetarian empress, Deborah Madison. Born and raised on farms, and inspired by Alice Waters, Deborah worked at Chez Panisse for several years before opening up her own farm to table restaurant, Greens. She has authored more than 10 books dedicated to healthy, vegetable-driven cooking, and has been welcomed into James Beard’s Cookbook Hall of Fame. Her latest book, “In My Kitchen,” threads in her personal prose as well as 100 recipes for simple, healthy, vegetarian eating.See It

7. “The Moosewood Cookbook” by Mollie Katzen, $17.03 on Amazon

Amazon

What would a vegetable-driven cookbook be without “The Moosewood Cookbook?” Written over 40 years ago by Mollie Katzen, this is a classic anthology of Katzen’s favorite recipes from her co-op restaurant in Ithaca, New York. Many of us grew up with this compilation, which is one of the top 10 New York Times’ Best Selling cookbooks. Think of this cookbook as one of the cornerstones of seasonal vegetable-focused cooking.See It

8. “The Third Plate” by Dan Barber, $13.26 on Amazon

Amazon

Not necessarily a cookbook, as much as commentary via findings sourced from 10 years of research, including surveying farmers and food production professionals around the world. Chef and author, Dan Barber, famed for his Blue Hill at Stone Barns and sister restaurant in New York City’s West Village, explores revolutionary safe and sustainable food practices for future farmers and chefs that stem from what we all choose to cook and eat for dinner each night. “The Third Plate is where good farming and good food intersect.”See It

9. “Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes” for Every Meal by Jeanine Donofrio, $22.48 on Amazon

Amazon

Best-selling cookbook author Jeanine Donofrio’s “The Love & Lemons Cookbook” was such a hit, she wrote a new one with her co-blogger and husband, Jack. “Love and Lemons Every Day” includes helpful charts and infographics for understanding quick and delicious plant-based recipes. She even provides helpful hints, such as buying frozen quinoa to keep stashed away for quick meal execution. Plant-forward eating takes center stage on the plate with recipes such as Heirloom Tomato Fattoush; Tomatillo Zucchini White Bean Chili; and Cozy Vegan Mushroom and White Bean Pot Pie.See It

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