30+ Easy Easter Martha Stewart Recipes for a Memorable Holiday Feast

Easter is a time for family, reflection, and, of course, delicious food. Whether you’re hosting a lavish holiday meal or enjoying a more intimate gathering, Martha Stewart’s Easter recipes offer something for everyone.

Known for her impeccable taste and attention to detail, Martha Stewart’s Easter recipes are the perfect blend of elegance and ease.

In this collection, you’ll find everything from traditional Easter lamb and ham to vibrant spring salads and decadent desserts.

These 30+ recipes will ensure your celebration is filled with flavorful dishes that bring your family and friends together around the table.

Whether you’re a seasoned cook or a kitchen newbie, these recipes will guide you every step of the way, making your Easter feast stress-free and memorable.

30+ Easy Easter Martha Stewart Recipes for a Memorable Holiday Feast

With Martha Stewart’s guidance, your Easter table will be full of delicious, festive dishes that will leave your guests asking for seconds.

From savory mains like roasted lamb and honey-glazed carrots to light and refreshing salads, and indulgent desserts like chocolate mousse cake, these 30+ Easter recipes are sure to elevate your holiday celebration.

With Martha’s trusted expertise, you can confidently prepare a meal that is both beautiful and delicious.

So, gather your ingredients, invite your loved ones, and let these recipes help you create a memorable Easter feast that will be talked about long after the holiday has passed.

Honey-Glazed Carrot Bundt Cake

Welcome Easter with this delightful Honey-Glazed Carrot Bundt Cake, inspired by Martha Stewart’s love for festive yet simple baking. This moist and aromatic cake combines grated carrots, warm spices, and a hint of orange zest, topped with a glossy honey glaze. It’s the perfect dessert to serve after your Easter feast, evoking the freshness of spring while satisfying everyone’s sweet tooth.

Ingredients:
For the cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• ½ cup orange juice
• 1 tablespoon orange zest

For the glaze:

• ½ cup honey
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, mix sugar, oil, eggs, and vanilla extract until creamy. Gradually combine with the dry ingredients.
4. Fold in grated carrots, orange juice, and zest until the batter is smooth. Pour into the Bundt pan.
5. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
6. For the glaze, melt honey and butter in a small saucepan over low heat. Stir in lemon juice. Drizzle over the cooled cake.

This Honey-Glazed Carrot Bundt Cake is a showstopper for Easter brunch or dinner. Its combination of earthy carrots and bright citrus with the golden glaze creates a dessert that’s as festive as the holiday itself. Serve it with tea or coffee to complete the celebration.

Spring Herb Deviled Eggs

Deviled eggs are a timeless Easter tradition, but Martha Stewart elevates them with a touch of springtime elegance. These Spring Herb Deviled Eggs are creamy, tangy, and infused with fresh herbs like chives, dill, and parsley. Perfect as an appetizer or snack, they’re a crowd-pleaser that adds a pop of green to your Easter table.

Ingredients:

• 12 large eggs
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white vinegar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh chives, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• Paprika, for garnish

Instructions:

1. Place the eggs in a pot and cover them with water. Bring to a boil, then simmer for 9 minutes. Transfer to an ice bath and let cool.
2. Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.
3. Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth. Fold in the herbs.
4. Pipe or spoon the yolk mixture back into the egg whites. Garnish with a sprinkle of paprika and extra herbs.
5. Chill in the refrigerator for 20 minutes before serving.

These Spring Herb Deviled Eggs are a delightful addition to your Easter festivities. The fresh herbs make them feel light and festive, while the creamy filling keeps them irresistibly indulgent. Prepare a double batch – they’ll disappear quickly!

Lamb and Spring Vegetable Stew

For a hearty yet fresh Easter entrée, try this Lamb and Spring Vegetable Stew, a dish that captures the essence of the season. Martha Stewart’s take on this classic features tender lamb, vibrant peas, asparagus, and carrots, all simmered in a flavorful broth with white wine and fresh mint. This stew is both comforting and elegant, perfect for your holiday table.

Ingredients:

• 2 lbs lamb shoulder, cut into cubes
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 3 carrots, sliced
• 1 cup asparagus, trimmed and chopped
• 1 cup fresh peas
• ½ cup dry white wine
• 4 cups chicken or vegetable broth
• 2 bay leaves
• 1 tablespoon fresh thyme leaves
• 2 tablespoons fresh mint, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the lamb cubes on all sides, then remove and set aside.
2. In the same pot, sauté onion and garlic until fragrant. Add carrots and cook for 5 minutes.
3. Deglaze the pot with white wine, scraping any browned bits. Return the lamb to the pot.
4. Pour in the broth, add bay leaves and thyme, and bring to a boil. Reduce heat, cover, and simmer for 1 hour.
5. Add asparagus and peas, cooking for another 10 minutes. Remove bay leaves and stir in fresh mint.
6. Season with salt and pepper before serving.

This Lamb and Spring Vegetable Stew is a masterpiece for Easter. The tender lamb and vibrant vegetables create a meal that’s both satisfying and celebratory. Pair it with crusty bread to soak up the flavorful broth and enjoy a truly memorable holiday meal.

Strawberry-Rhubarb Crisp

A quintessential spring dessert, Strawberry-Rhubarb Crisp celebrates the arrival of fresh seasonal fruits. Inspired by Martha Stewart’s love for classic comfort food, this crisp combines tangy rhubarb and sweet strawberries, all baked under a buttery, crumbly topping. This dessert is a crowd-pleaser that balances tartness and sweetness, making it perfect for your Easter feast.

Ingredients:
For the filling:

• 4 cups fresh strawberries, hulled and halved
• 4 cups rhubarb, cut into 1-inch pieces
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract

For the topping:

• 1 cup old-fashioned rolled oats
• ½ cup all-purpose flour
• ½ cup brown sugar
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter, cold and cut into small cubes

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a large bowl, mix together the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla. Pour the mixture into the prepared baking dish.
3. In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add cold butter cubes and use your fingers or a pastry cutter to mix until the topping resembles coarse crumbs.
4. Sprinkle the topping evenly over the fruit mixture.
5. Bake for 40–45 minutes, until the topping is golden brown and the filling is bubbling. Let cool slightly before serving.

This Strawberry-Rhubarb Crisp is the perfect balance of sweet and tart, with a crispy, buttery topping that’s simply irresistible. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch. It’s the ideal way to round off your Easter meal.

Lemon-Glazed Easter Bread

Martha Stewart’s Lemon-Glazed Easter Bread is a traditional sweet bread that brings the spirit of the season to your table. The bread is soft, slightly sweet, and fragrant with fresh lemon zest. Topped with a zesty lemon glaze, this bread makes a perfect Easter breakfast or an afternoon treat with coffee. It’s a simple yet stunning addition to your holiday spread.

Ingredients:
For the bread:

• 3 ½ cups all-purpose flour
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup warm milk
• 1/4 cup unsalted butter, softened
• 2 large eggs
• Zest of 1 lemon
• 1 teaspoon vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions:

1. In a bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
2. In a large mixing bowl, combine flour and salt. Add the yeast mixture, butter, eggs, lemon zest, and vanilla extract. Stir until a dough forms.
3. Knead the dough on a floured surface for 8–10 minutes until smooth. Place it in a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.
4. Preheat the oven to 350°F (175°C). Punch down the dough and form it into a round loaf. Place it on a greased baking sheet and let it rise for 30 minutes.
5. Bake for 25–30 minutes, until golden brown. Let the bread cool on a wire rack.
6. For the glaze, whisk together powdered sugar, lemon juice, and zest. Drizzle over the cooled bread.

This Lemon-Glazed Easter Bread is a lovely addition to your Easter breakfast or brunch. Its delicate lemon flavor and soft, pillowy texture will make it a favorite at your table. Perfect for sharing with loved ones, it’s a simple yet elegant way to celebrate the holiday.

Herbed Roasted Potatoes with Garlic

A side dish that’s always a hit at Easter gatherings, Herbed Roasted Potatoes with Garlic brings a burst of flavor to your plate. This recipe, inspired by Martha Stewart’s love for fresh herbs, combines crispy potatoes with a fragrant garlic-herb blend, making it the perfect accompaniment to your Easter lamb or ham. The roasted potatoes are golden, crispy on the outside, and tender inside.

Ingredients:

• 2 lbs baby potatoes, halved or quartered
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper. Spread them out on the prepared baking sheet.
3. Roast for 30–40 minutes, flipping the potatoes halfway through, until golden and crispy on the outside and tender on the inside.
4. Garnish with fresh parsley before serving.

These Herbed Roasted Potatoes with Garlic are a perfect side dish to complement your Easter main courses. The garlic and fresh herbs create an irresistible aroma, while the crispy edges and tender insides of the potatoes make them a favorite. They’re simple, flavorful, and a great way to elevate your Easter meal.

Spring Asparagus Tart

Celebrate the beauty of spring with this Spring Asparagus Tart. Martha Stewart’s take on this dish combines the earthy flavor of asparagus with a flaky, buttery pastry crust and a rich, creamy filling. Topped with fresh herbs and a touch of lemon zest, this tart is perfect as an appetizer or a light main course for your Easter gathering. It’s both elegant and easy to prepare, bringing the freshness of the season to your table.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 oz cream cheese, softened
• ½ cup ricotta cheese
• 1 egg
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon zest
• 1 tablespoon fresh dill, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a floured surface and place it on the prepared baking sheet.
3. In a small bowl, mix together cream cheese, ricotta cheese, egg, Parmesan, parsley, and lemon zest. Spread the mixture evenly over the center of the puff pastry, leaving about 1-inch around the edges.
4. Arrange the asparagus on top of the cheese mixture in a single layer. Drizzle with olive oil and season with salt and pepper.
5. Bake for 20-25 minutes, until the pastry is golden and the asparagus is tender.
6. Garnish with fresh dill before serving.

This Spring Asparagus Tart brings the vibrant flavors of fresh asparagus and creamy cheese together in a delightful pastry. The perfect dish for brunch or as an appetizer for your Easter meal, it’s sure to impress with its fresh, seasonal ingredients and delicate flavors. Enjoy it warm or at room temperature!

Easter-Style Hot Cross Buns

Hot Cross Buns are a traditional Easter treat, and Martha Stewart’s recipe brings them to life with a light, fluffy texture and the classic cross on top. These sweet, spiced buns are studded with currants and topped with a simple icing cross, making them an Easter favorite. Whether served for breakfast or dessert, these buns add a warm, aromatic touch to your holiday celebration.

Ingredients:
For the buns:

• ¾ cup whole milk
• ½ cup unsalted butter
• 1 tablespoon active dry yeast
• ¼ cup warm water
• ¼ cup granulated sugar
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 4 cups all-purpose flour
• 2 eggs
• 1 cup currants or raisins
• 1 egg, beaten (for egg wash)

For the icing:

• 1 cup powdered sugar
• 2 teaspoons milk
• ¼ teaspoon vanilla extract

Instructions:

1. In a small saucepan, heat the milk and butter over low heat until warm and the butter is melted. Let cool slightly.
2. In a bowl, dissolve yeast in warm water with a teaspoon of sugar. Let sit for 5 minutes until frothy.
3. In a large bowl, combine the flour, cinnamon, salt, and remaining sugar. Make a well in the center and add the yeast mixture, milk mixture, and eggs. Stir until the dough comes together.
4. Knead the dough on a floured surface for 6-8 minutes, then fold in the currants. Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
5. Preheat the oven to 375°F (190°C). Punch down the dough and divide it into 12 equal pieces. Shape them into buns and place them on a greased baking sheet.
6. Brush the buns with the beaten egg and bake for 18-20 minutes, until golden brown.
7. For the icing, whisk together powdered sugar, milk, and vanilla. Drizzle the icing over the cooled buns in the shape of a cross.

These Easter-Style Hot Cross Buns are soft, sweet, and spiced just right, with a delightful cross icing on top that adds a special touch for Easter. Perfect for breakfast or as an afternoon treat, these buns will fill your home with the irresistible scent of cinnamon and warm dough.

Lemon-Ricotta Pancakes with Blueberry Syrup

Start your Easter morning with a stack of Lemon-Ricotta Pancakes with Blueberry Syrup. These fluffy, light pancakes are infused with fresh lemon zest and ricotta cheese, giving them a rich, creamy texture. Served with a homemade blueberry syrup, they offer the perfect balance of sweet and tangy flavors. It’s a dish that feels indulgent yet refreshing—ideal for a leisurely Easter breakfast or brunch.

Ingredients:
For the pancakes:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 large eggs
• 1 cup ricotta cheese
• 1 cup milk
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 tablespoon butter, melted

For the blueberry syrup:

• 1 cup fresh blueberries
• ½ cup maple syrup
• 1 tablespoon lemon juice

Instructions:

1. In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk the eggs, ricotta, milk, vanilla extract, and lemon zest.
2. Add the wet ingredients to the dry ingredients and stir until just combined.
3. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour ¼ cup of batter per pancake and cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
4. For the syrup, combine blueberries, maple syrup, and lemon juice in a saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes, until the berries burst and the syrup thickens slightly.
5. Serve the pancakes with the blueberry syrup drizzled on top.

These Lemon-Ricotta Pancakes with Blueberry Syrup are the perfect Easter morning treat. The light, fluffy texture of the pancakes combined with the vibrant blueberry syrup creates a refreshing and indulgent dish that’s sure to make your holiday breakfast extra special. Enjoy with a hot cup of coffee or tea for the ultimate Easter brunch.

Honey-Glazed Carrots with Thyme

Sweet, tender carrots are transformed into a show-stopping side dish with the addition of a simple yet flavorful honey glaze and fresh thyme. This Honey-Glazed Carrots with Thyme recipe brings out the natural sweetness of the carrots while adding a savory, herbal note. The combination of honey and thyme is a perfect complement to any Easter main dish, from lamb to ham, and is a wonderful way to celebrate the fresh, vibrant flavors of spring.

Ingredients:

• 2 lbs carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 3 tablespoons honey
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 1 tablespoon butter

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the carrot sticks with olive oil, honey, thyme, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
3. Roast for 25-30 minutes, turning once halfway through, until the carrots are tender and caramelized.
4. Remove from the oven and toss with butter for a rich, glossy finish before serving.

These Honey-Glazed Carrots with Thyme are the perfect balance of sweet and savory, with a beautiful caramelized color that makes them visually appealing on your Easter table. The thyme adds a fresh, earthy flavor that enhances the natural sweetness of the carrots, making them a memorable side dish.

Classic Deviled Eggs

No Easter spread is complete without Classic Deviled Eggs. Martha Stewart’s version of this timeless appetizer features creamy, tangy filling with a hint of mustard and a touch of paprika for extra flavor. They’re easy to make, visually striking, and perfect for your Easter gathering. Whether you’re serving them as an appetizer or a side, they’re always a crowd-pleaser.

Ingredients:

• 12 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon paprika, plus more for garnish
• Fresh chives or parsley, for garnish

Instructions:

1. Bring a large pot of water to a boil. Gently lower in the eggs and boil for 10 minutes. Remove from the pot and let cool in an ice bath or under cold running water.
2. Once the eggs are cool, peel them and cut them in half lengthwise. Remove the yolks and place them in a small bowl.
3. Mash the yolks and mix with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
4. Spoon or pipe the yolk mixture back into the egg whites. Sprinkle with paprika and garnish with chives or parsley.
5. Serve chilled.

Classic Deviled Eggs are the epitome of Easter appetizers. They’re creamy, tangy, and perfectly seasoned, with just the right balance of flavors. The paprika and herbs on top add a burst of color and a touch of extra flavor, making them both delicious and visually appealing.

Crispy Baked Chicken Thighs

These Crispy Baked Chicken Thighs are juicy on the inside, with perfectly crisp skin on the outside—an easy and flavorful main dish that is ideal for Easter. Marinated in a simple blend of olive oil, lemon, and herbs, the chicken thighs are roasted to golden perfection. The crispy skin adds a satisfying texture that pairs wonderfully with your favorite side dishes, making this a crowd-pleasing option for your holiday meal.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper.
3. Rub the mixture all over the chicken thighs, making sure to coat both sides evenly.
4. Place the chicken thighs skin-side up on a baking sheet lined with parchment paper.
5. Roast for 35–40 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
6. Let rest for 5 minutes before serving.

These Crispy Baked Chicken Thighs are a delicious, easy-to-make dish that delivers bold flavor and crispy skin, making them a perfect addition to your Easter meal. The lemon and herbs infuse the chicken with refreshing flavors, while the crispy skin provides a satisfying texture that’s sure to please your guests.

Roasted Lamb with Garlic and Rosemary

A classic Easter dish, Roasted Lamb with Garlic and Rosemary is a showstopper that’s full of flavor. This recipe takes a tender leg of lamb and infuses it with a fragrant garlic and rosemary marinade, creating a perfectly roasted meal that’s both savory and aromatic. The crispy, golden crust and juicy interior make it an elegant main dish for your holiday feast. Paired with seasonal vegetables or mashed potatoes, this lamb is sure to be the centerpiece of your Easter table.

Ingredients:

• 1 (5-6 lbs) bone-in leg of lamb
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup dry white wine
• 1 cup chicken broth

Instructions:

1. Preheat the oven to 450°F (230°C).
2. In a small bowl, mix together garlic, rosemary, olive oil, mustard, salt, and pepper to form a paste.
3. Rub the garlic-rosemary mixture all over the lamb, covering it evenly.
4. Place the lamb on a rack in a roasting pan and roast for 20 minutes.
5. Lower the temperature to 350°F (175°C) and continue roasting for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
6. Transfer the lamb to a cutting board and let it rest for 10 minutes before carving.
7. While the lamb rests, pour the white wine and chicken broth into the roasting pan, scraping up the browned bits from the bottom. Simmer over medium heat for 5 minutes to make a quick sauce.
8. Serve the lamb with the pan sauce and your choice of side dishes.

This Roasted Lamb with Garlic and Rosemary is the perfect Easter centerpiece. The marinade infuses the meat with fragrant flavors, and the slow roasting ensures the lamb is juicy and tender. The homemade pan sauce adds a rich finishing touch, making this a memorable dish that will leave a lasting impression on your guests.

Spring Vegetable Salad with Lemon Vinaigrette

Celebrate the season with a fresh, light Spring Vegetable Salad with Lemon Vinaigrette. This vibrant salad features a colorful assortment of spring vegetables—such as peas, radishes, and asparagus—tossed in a tangy lemon vinaigrette. It’s the perfect side dish to balance out the richness of your Easter mains, offering a refreshing, healthy option that pairs wonderfully with everything from roasted meats to grilled fish.

Ingredients:

• 1 cup fresh peas (or frozen peas, thawed)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 6 radishes, thinly sliced
• 1 cup arugula or mixed greens
• ¼ cup red onion, thinly sliced
• ½ cup crumbled feta cheese (optional)

For the Lemon Vinaigrette:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Bring a pot of water to a boil and blanch the peas and asparagus for 2-3 minutes, until tender-crisp. Drain and run under cold water to stop the cooking process.
2. In a large bowl, combine the peas, asparagus, radishes, arugula, and red onion.
3. In a small bowl, whisk together olive oil, lemon juice, mustard, honey, salt, and pepper to make the vinaigrette.
4. Drizzle the vinaigrette over the salad and toss gently to combine.
5. Garnish with crumbled feta cheese, if desired, and serve chilled.

This Spring Vegetable Salad with Lemon Vinaigrette is a light, bright dish that celebrates the best of spring. The crunchy vegetables and tangy vinaigrette provide a refreshing contrast to the richer Easter dishes, making it an ideal side. It’s not only healthy but also a visually stunning addition to your holiday table.

Chocolate-Orange Mousse Cake

For dessert, Chocolate-Orange Mousse Cake combines two classic flavors—rich chocolate and citrusy orange—into a decadent, silky-smooth treat. This mousse cake features a dark chocolate base, topped with a light and airy orange-infused mousse. The combination of flavors is heavenly, and the cake is simple enough to prepare in advance, leaving you stress-free for the big day. It’s a show-stopping dessert that will be the perfect ending to your Easter feast.

Ingredients:
For the chocolate cake:

• 6 oz dark chocolate (70% cocoa), chopped
• ½ cup unsalted butter
• 3 large eggs
• ½ cup sugar
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour

For the orange mousse:

• 1 cup heavy cream
• ½ cup powdered sugar
• 2 tablespoons orange zest
• 2 tablespoons orange juice
• 1 teaspoon vanilla extract
• 1 envelope unflavored gelatin
• 2 tablespoons water

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Melt the dark chocolate and butter together in a heatproof bowl over simmering water. Stir until smooth and let cool slightly.
3. In a bowl, whisk the eggs and sugar until pale and frothy. Stir in the vanilla extract.
4. Fold the melted chocolate mixture into the egg mixture, then sift in the flour and fold until combined.
5. Pour the batter into the prepared pan and bake for 20-25 minutes, until a toothpick comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
6. To make the mousse, bloom the gelatin by dissolving it in water and letting it sit for 5 minutes.
7. In a bowl, whisk the heavy cream, powdered sugar, orange zest, and orange juice until soft peaks form. Gently fold in the dissolved gelatin and vanilla.
8. Once the cake has cooled, spread the orange mousse over the cake and refrigerate for at least 3 hours, or until set.
9. Serve chilled, garnished with additional orange zest or chocolate shavings.

This Chocolate-Orange Mousse Cake is a luxurious and indulgent dessert that perfectly balances rich chocolate with refreshing orange. The light mousse provides a delicate texture, while the dense chocolate cake offers a satisfying base. This cake will not only wow your guests with its elegant presentation but will also leave them craving more.

Note: More recipes are coming soon!