This Easter menu brings together the magnificence of spring foods — roasted asparagus with lemon zest zing, bright green sugar snap peas with mint &  purple potatoes, roasted salmon , a salad harmoniously balancing piquant arugula and luscious strawberries. A glorious finale of beloved sugar cookie shaped as an egg, covered with colorful fruit.  A delicious, nutritious way to honor Easter day celebrating nature’s bounty.

Updated from published March 2021 post

Most of dishes can be made ahead giving you time to hide colorful eggs for an egg hunt that will make the children happy and excited.

Preparation Guide

  1. One week (or even two) before you can make and bake the sugar cookie “egg”. Take it out of freezer two days before Easter Sunday to defrost.
  2. One week ahead, buy all groceries, check all needed cookware and entertaining dishes and servings spoons
    • Select table linens and centerpiece
    • Purchase all drinks
  3. Two days before
    • Wash and trim the asparagus, wrap in a cheesecloth or paper towels and place in refrigerator
    • Steam the purple potatoes. Cool. Store in refrigerator in a closed container
    • Prep fruit for Easter Fruit Cookie
  4. Day before
    • Wash the mint for the Purple Potatoes and place in refrigerator wrapped in a damp paper towel
    • Wash and quarter the strawberries, place in refrigerator in sealed container. If salad greens are not pre-washed, wash and spin dry.  Place in a covered bowl in refrigerator
    • Make the salad dressing
    • Wash and put away all dirty dishes
    • Set up dessert area/table
    • Set up drinks and glasses
  5. Easter morning
    • Bake the Huminta halfway for 25 minutes
    • Place the fruit on the Easter Fruit Cookie
    • Steam the sugar snap peas for the Purple Potatoes
    • Prepare Purple Potatoes, Sugar Snap Peas and Mint and place in serving bowl. Cover with a clean dish towel
    • Toss salad greens with strawberries, half of goat cheese; reserve the rest. Cover with a clean dish towel
    • Prep asparagus and put in roasting pan
    • Prep salmon with nut crust and leave in refrigerator
  6. An hour or two before serving
    • Finish baking Huminta for an additional 15 – 20 minutes. Remove from oven and let cool to room temperature before cutting into squares for serving
    • Roast salmon with asparagus. Let sit for 5  minutes before cutting salmon
    • Toss salad with salad dressing sprinkle remaining almonds on top and put on table
    • Arrange all the food on serving platters

For eight people

  • 2½ pounds sustainably wild caught salmon
  • Grated cheese, 1 cup
  • Fresh feta or goat cheese, 4 ounces
  • Cream cheese
  • Honey (or maple syrup)
  • Butter
  • Whole wheat flour
  • Eggs, 8
  • 1 pound frozen corn
  • Pecans (1 cup)
  • 2 pounds asparagus
  • 2 pounds purple potatoes
  • 1 pound sugar snap peas
  • 2 pound strawberries
  • Purple or green grapes
  • Mango or pineapple
  • 2 lemons
  • 10 ounces arugula or mixed greens
  • Green onions
  • Mint
  • Mint tea