30+ Easy Easter Saturday Recipes to Celebrate the Spring Season in Style

Easter Saturday is a special day that often sets the stage for the grand Easter celebration. It’s the day before Easter Sunday, filled with family gatherings, outdoor activities, and delicious meals that bring everyone together.

Whether you’re hosting a formal meal or keeping things casual, this day offers the perfect opportunity to indulge in spring-inspired dishes that highlight the best of the season’s fresh ingredients.

To help make your Easter Saturday memorable, we’ve gathered over 30 Easter Saturday recipes that cater to a variety of tastes and dietary preferences.

From mouthwatering main courses to light salads and decadent desserts, there’s something for everyone to enjoy. These recipes will not only please your guests but also add a festive touch to your holiday celebrations.

Get ready to cook up some delicious dishes that will elevate your Easter Saturday and bring joy to your table!

30+ Easy Easter Saturday Recipes to Celebrate the Spring Season in Style

With so many vibrant and delicious dishes to choose from, your Easter Saturday feast is sure to be a hit.

Whether you’re preparing a savory main dish, a fresh spring salad, or a sweet treat to round off the meal, these 30+ recipes will ensure your gathering is filled with flavor and fun.

From the first bite to the last, your guests will appreciate the care and attention you’ve put into crafting a memorable meal.

So, put on your apron, gather your ingredients, and let’s make this Easter Saturday one to remember!

Honey-Glazed Ham with Pineapple Salsa

Easter Saturday calls for a dish that’s both traditional and festive. This honey-glazed ham with pineapple salsa is the perfect centerpiece for your table. The ham is sweet, smoky, and tender, while the pineapple salsa adds a tangy, fresh contrast. It’s a dish that brings warmth and joy to your family gathering.

Ingredients:

• 1 (5 lb) fully cooked bone-in ham
• 1 cup honey
• 1/2 cup Dijon mustard
• 1/4 cup brown sugar
• 1/4 teaspoon ground cloves

For the Pineapple Salsa:

• 2 cups fresh pineapple, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Score the ham by making shallow cuts in a diamond pattern across its surface.
3. In a bowl, mix honey, Dijon mustard, brown sugar, and cloves. Brush half of the mixture over the ham.
4. Place the ham on a roasting pan and bake for 1.5 hours, basting every 30 minutes with the remaining glaze.
5. Meanwhile, prepare the salsa by combining pineapple, red bell pepper, onion, jalapeño, lime juice, and cilantro in a bowl. Mix well and refrigerate until serving.
6. Once the ham is golden and caramelized, remove it from the oven and let it rest for 15 minutes.
7. Serve the ham with a generous scoop of pineapple salsa.

This honey-glazed ham with pineapple salsa is a harmonious blend of sweet and savory flavors, making it the star of your Easter Saturday meal. The vibrant salsa not only brightens the plate but also adds a delightful zing that complements the ham beautifully.

Spring Vegetable Quiche

Celebrate the freshness of spring with this delightful Spring Vegetable Quiche. Packed with colorful vegetables and creamy cheese, this quiche is both hearty and light, making it perfect for Easter brunch or lunch. Its flaky crust and vibrant filling make every bite a celebration of the season.

Ingredients:

• 1 store-bought or homemade pie crust
• 1 cup asparagus, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup baby spinach, chopped
• 1/4 cup green onions, sliced
• 4 large eggs
• 1 cup milk or heavy cream
• 1 cup shredded Gruyere or cheddar cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Pre-bake the crust for 10 minutes.
2. In a skillet, sauté asparagus and green onions until slightly tender. Add spinach and cook for 1 minute.
3. In a bowl, whisk eggs, milk, salt, and pepper. Stir in the cheese and sautéed vegetables.
4. Pour the mixture into the pre-baked crust. Arrange cherry tomato halves on top.
5. Bake for 35–40 minutes or until the center is set and the top is golden brown.
6. Let the quiche cool for 10 minutes before slicing and serving.

This Spring Vegetable Quiche is a wonderful way to embrace the season’s bounty. The combination of fresh vegetables and creamy custard encased in a flaky crust is sure to delight your guests. It’s a versatile dish that pairs well with salads or light soups, making your Easter celebration truly special.

Carrot Cake Pancakes with Cream Cheese Drizzle

Why wait for dessert when you can have it for breakfast? These Carrot Cake Pancakes bring the flavors of Easter to your morning table. Packed with warm spices, shredded carrots, and a luscious cream cheese drizzle, they’re a decadent way to kick off your Easter Saturday festivities.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup brown sugar
• 1 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup finely shredded carrots

For the Cream Cheese Drizzle:

• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt, and brown sugar.
2. In another bowl, mix buttermilk, egg, and vanilla. Add the wet ingredients to the dry ingredients and stir until combined. Fold in shredded carrots.
3. Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden.
4. For the cream cheese drizzle, beat cream cheese, powdered sugar, milk, and vanilla until smooth. Adjust the consistency with milk as needed.
5. Drizzle the cream cheese mixture over the pancakes and serve warm.

These Carrot Cake Pancakes are a delightful fusion of breakfast and dessert, offering a comforting start to Easter Saturday. The cream cheese drizzle adds a tangy sweetness that enhances the spiced pancakes, making them an unforgettable treat for your family.

Lemon Herb Roasted Chicken

Lemon Herb Roasted Chicken is the perfect Easter Saturday dish, combining the bright flavors of citrus with the fragrant freshness of herbs. Roasting the chicken at high heat ensures a crispy skin, while the inside remains tender and juicy. This dish makes a stunning centerpiece for your holiday meal, and the zesty lemon herb marinade will make your taste buds sing.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 2 lemons (zested and juiced)
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1/2 cup chicken broth
• Fresh herbs for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix together the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Rub the mixture all over the chicken, making sure to get under the skin for maximum flavor.
4. Place the chicken in a roasting pan and pour the chicken broth into the pan.
5. Roast the chicken for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
6. Let the chicken rest for 10 minutes before carving.
7. Garnish with fresh herbs and serve with roasted vegetables or a side salad.

This Lemon Herb Roasted Chicken is a mouthwatering dish that combines simple ingredients with bold flavors. The citrusy marinade infuses the chicken with a fresh, aromatic taste, while the crispy skin adds texture. Whether paired with sides or enjoyed on its own, this dish is sure to be a hit on your Easter Saturday table.

Spring Pea and Mint Risotto

Celebrate the flavors of spring with this creamy and vibrant Spring Pea and Mint Risotto. The sweetness of fresh peas and the refreshing burst of mint complement the rich creaminess of the risotto. It’s a light, yet satisfying side dish that perfectly pairs with your Easter main course or can stand alone as a vegetarian option.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, kept warm
• 1 cup frozen peas (or fresh, if available)
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon butter
• Salt and pepper to taste

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes).
2. Add the Arborio rice to the pan, stirring to coat the rice with oil and onions. Cook for 2-3 minutes until the rice is lightly toasted.
3. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue this process until the rice is tender and creamy (about 20 minutes).
4. Stir in the peas and cook for an additional 3-5 minutes, until the peas are heated through.
5. Remove from heat and stir in the chopped mint, Parmesan cheese, and butter. Season with salt and pepper to taste.
6. Serve warm, garnished with additional mint and Parmesan if desired.

This Spring Pea and Mint Risotto is the epitome of fresh, seasonal flavors. The creaminess of the risotto combined with the sweet peas and invigorating mint makes this dish both comforting and refreshing. It’s a perfect addition to your Easter Saturday spread, providing a lighter, vegetable-forward option that still feels indulgent.

Deviled Eggs with Smoked Salmon and Dill

Deviled eggs are a classic Easter appetizer, but this version takes them up a notch by adding smoked salmon and fresh dill. The smoky flavor of the salmon pairs beautifully with the creamy filling, and the dill adds a burst of freshness. These deviled eggs make a sophisticated yet easy-to-make appetizer that’s perfect for Easter gatherings.

Ingredients:

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 teaspoon smoked paprika
• 2 ounces smoked salmon, finely chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• Additional dill and smoked salmon for garnish

Instructions:

1. Hard boil the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Cool the eggs in an ice bath before peeling.
2. Slice the eggs in half lengthwise and remove the yolks. Place the yolks in a bowl and mash with a fork.
3. Add the mayonnaise, Dijon mustard, lemon juice, smoked paprika, and chopped smoked salmon to the yolks. Mix until smooth and creamy.
4. Season with salt and pepper to taste.
5. Spoon or pipe the yolk mixture back into the egg whites.
6. Garnish with fresh dill and small pieces of smoked salmon.

These Deviled Eggs with Smoked Salmon and Dill are an elegant twist on the traditional Easter appetizer. The combination of creamy yolk filling, smoky salmon, and fragrant dill creates a bite-sized treat that’s packed with flavor. These eggs are sure to impress your guests and elevate your Easter Saturday menu.

Baked Asparagus with Parmesan and Garlic

Baked Asparagus with Parmesan and Garlic is a simple yet elegant side dish that pairs perfectly with any Easter main course. The asparagus is roasted to tender perfection with a generous topping of garlic, Parmesan cheese, and a sprinkle of lemon zest. It’s a light, flavorful dish that’s both healthy and delicious, making it an ideal accompaniment to your Easter Saturday feast.

Ingredients:

• 1 bunch asparagus, trimmed
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Arrange the asparagus on a baking sheet in a single layer. Drizzle with olive oil and toss to coat evenly.
3. Sprinkle minced garlic over the asparagus, followed by the grated Parmesan cheese.
4. Season with salt, pepper, and lemon zest.
5. Roast in the oven for 12-15 minutes, or until the asparagus is tender and slightly crispy at the tips.
6. Garnish with fresh parsley and serve immediately.

Baked Asparagus with Parmesan and Garlic is a deliciously simple side that showcases the fresh flavors of spring. The combination of roasted asparagus, savory Parmesan, and aromatic garlic makes this dish a flavorful addition to your Easter Saturday spread. It’s the perfect side for any meal and will surely be a crowd-pleaser.

Roasted Sweet Potato and Carrot Salad with Maple Dressing

This Roasted Sweet Potato and Carrot Salad with Maple Dressing brings the natural sweetness of roasted root vegetables together with a tangy maple dressing. The earthy flavor of sweet potatoes and carrots is enhanced by the sweet and savory dressing, making it a perfect side dish for Easter Saturday. Topped with toasted pecans and fresh herbs, this salad is not only flavorful but also visually stunning.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 large carrots, peeled and sliced
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/4 cup pecans, toasted
• 1/4 cup fresh parsley, chopped

For the Maple Dressing:

• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the sweet potatoes and carrots with olive oil, cinnamon, nutmeg, salt, and pepper.
3. Spread the vegetables out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
4. While the vegetables are roasting, prepare the dressing by whisking together maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper in a small bowl.
5. Once the vegetables are roasted, transfer them to a serving dish. Drizzle with the maple dressing and toss to combine.
6. Top with toasted pecans and fresh parsley before serving.

This Roasted Sweet Potato and Carrot Salad with Maple Dressing is a delightful balance of sweet and savory flavors. The combination of tender, roasted vegetables with the rich maple dressing makes this dish a standout addition to your Easter Saturday table. The toasted pecans add a satisfying crunch, and the fresh parsley brightens the entire dish. It’s the perfect side for those looking for a warm, comforting, and nutritious option.

Chocolate Coconut Nest Cupcakes

Chocolate Coconut Nest Cupcakes are a playful and delicious Easter dessert that everyone will love. These cupcakes are topped with a coconut “nest” and filled with pastel-colored chocolate eggs, making them a fun treat for kids and adults alike. Moist chocolate cake, paired with a sweet coconut topping, makes these cupcakes the perfect way to end your Easter Saturday meal.

Ingredients:
For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup hot water

For the Coconut Nest:

• 1 cup shredded sweetened coconut
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

For Decoration:

• Pastel-colored chocolate eggs

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
4. Gradually add the hot water, mixing until the batter is thin.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool completely.
8. For the coconut nest, mix shredded coconut, cocoa powder, powdered sugar, milk, and vanilla extract in a bowl. Form small “nests” on top of each cupcake.
9. Place pastel-colored chocolate eggs in the center of each nest.

These Chocolate Coconut Nest Cupcakes are a whimsical and delicious treat that adds a festive touch to your Easter Saturday. The rich chocolate cake, combined with the sweet coconut topping and the colorful chocolate eggs, makes for a dessert that’s as fun to look at as it is to eat. They’re a delightful way to bring a bit of Easter magic to your dessert table!

Honey Mustard Glazed Ham

A Honey Mustard Glazed Ham is a show-stopping centerpiece for your Easter Saturday feast. The combination of sweet honey and tangy mustard creates a glaze that perfectly complements the rich, savory flavor of the ham. Baked to golden perfection, this ham will not only look stunning but will also be the star of your holiday table.

Ingredients:

• 1 bone-in ham (6-8 lbs)
• 1/2 cup Dijon mustard
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tablespoons apple cider vinegar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Salt and pepper to taste
• Fresh rosemary or thyme for garnish

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Place the ham on a roasting rack in a large roasting pan. Score the surface of the ham in a diamond pattern with a sharp knife.
3. In a small saucepan, combine Dijon mustard, honey, brown sugar, apple cider vinegar, cinnamon, and cloves. Heat over medium heat, stirring occasionally, until the sugar dissolves and the glaze thickens slightly.
4. Season the ham with salt and pepper, then brush the glaze generously over the entire surface.
5. Roast the ham for about 1.5 to 2 hours, basting every 30 minutes with the remaining glaze, until the ham reaches an internal temperature of 140°F (60°C) and the glaze is caramelized.
6. Let the ham rest for 10 minutes before slicing.
7. Garnish with fresh herbs and serve.

This Honey Mustard Glazed Ham is the perfect balance of sweet and savory, making it an unforgettable addition to your Easter Saturday meal. The glaze caramelizes beautifully, creating a crispy, flavorful exterior while keeping the meat tender and juicy. It’s sure to be a hit with your guests, and the leftovers (if there are any) make for delicious sandwiches the next day!

Herbed Ricotta Stuffed Mushrooms

Herbed Ricotta Stuffed Mushrooms are a delightful appetizer that combines the earthy flavor of mushrooms with a creamy ricotta filling. Flavored with fresh herbs, garlic, and a hint of lemon, these bite-sized treats are easy to prepare and full of flavor. They make an excellent starter for your Easter Saturday meal, or they can be served as part of a spring-inspired appetizer spread.

Ingredients:

• 16 large white mushrooms, stems removed
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 garlic clove, minced
• Zest of 1 lemon
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Clean the mushroom caps with a damp cloth and remove the stems, setting the caps aside. Finely chop the mushroom stems.
3. In a bowl, mix together ricotta cheese, Parmesan, chopped parsley, basil, minced garlic, lemon zest, and the chopped mushroom stems. Season with salt and pepper to taste.
4. Spoon the ricotta mixture into the mushroom caps, pressing it down slightly to ensure it’s well-filled.
5. Arrange the stuffed mushrooms on a baking sheet and drizzle with olive oil.
6. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is lightly golden.
7. Garnish with fresh parsley and serve warm.

Herbed Ricotta Stuffed Mushrooms are an irresistible combination of flavors that are perfect for Easter Saturday gatherings. The creamy, herbed filling complements the meaty mushroom caps, creating a savory bite-sized appetizer that’s sure to impress. These mushrooms are simple to prepare, but they pack a flavorful punch, making them a standout starter or snack.

Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting is a timeless dessert that’s perfect for Easter Saturday. With its moist texture, warm spices, and natural sweetness from the carrots, this cake is a comforting and flavorful treat. Topped with a rich, tangy cream cheese frosting, it’s the perfect dessert to end your holiday meal on a sweet note.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 4 large eggs
• 1 1/2 cups vegetable oil
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 cups grated carrots (about 4 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, beat the eggs, oil, sugar, and vanilla extract until smooth and well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the grated carrots and nuts (if using).
6. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, 1 cup at a time, until smooth and fluffy. Stir in the vanilla extract.
9. Frost the cooled cakes with the cream cheese frosting, spreading evenly between layers and on top.
10. Slice and serve!

This Carrot Cake with Cream Cheese Frosting is a moist and flavorful dessert that’s perfect for Easter Saturday. The combination of warm spices and sweet carrots makes the cake rich and comforting, while the creamy, tangy frosting adds the perfect finishing touch. Whether you’re serving it as the grand finale to your meal or enjoying a slice with a cup of tea, this carrot cake is sure to please every guest at the table.

Lemon Herb Grilled Chicken

Lemon Herb Grilled Chicken is a fresh and flavorful dish that brings a burst of citrus and herbs to your Easter Saturday table. The marinade, featuring lemon, garlic, and rosemary, tenderizes the chicken and infuses it with a delightful fragrance. Grilled to perfection, this chicken is light yet satisfying, making it a perfect complement to your Easter spread.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon slices for garnish (optional)

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.
2. Place the chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over the chicken. Seal the bag or cover the dish, then refrigerate for at least 30 minutes or up to 4 hours to allow the chicken to absorb the flavors.
3. Preheat your grill or grill pan to medium-high heat.
4. Remove the chicken from the marinade and discard the marinade.
5. Grill the chicken for 6-7 minutes per side or until it reaches an internal temperature of 165°F (75°C).
6. Remove from the grill and let it rest for a few minutes before serving.
7. Garnish with lemon slices and serve with your favorite sides.

Lemon Herb Grilled Chicken is an incredibly flavorful yet light option that’s perfect for Easter Saturday. The marinade adds a zesty punch that complements the savory herbs, while grilling enhances the smoky flavor. This dish is simple to prepare, making it an excellent choice for busy holiday cooks, and pairs beautifully with roasted vegetables or a fresh salad.

Spring Vegetable Risotto

Spring Vegetable Risotto is a creamy and comforting dish full of fresh, seasonal vegetables like peas, asparagus, and baby carrots. The creamy rice and subtle sweetness from the vegetables create a harmonious blend of textures and flavors. This dish is a great vegetarian option for your Easter Saturday meal and makes for a hearty side or main course.

Ingredients:

• 1 cup Arborio rice
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 4 cups vegetable broth, kept warm
• 1/2 cup fresh peas
• 1/2 cup chopped asparagus
• 1/2 cup baby carrots, sliced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a large saucepan, heat olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 3 minutes.
2. Add the Arborio rice to the pan and cook for 2 minutes, stirring constantly, until the rice is lightly toasted.
3. Pour in the white wine and stir until it is mostly absorbed by the rice.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next ladle of broth. Continue this process until the rice is tender and creamy, about 20-25 minutes.
5. In the last 5 minutes of cooking, stir in the peas, asparagus, and carrots.
6. Once the rice is cooked, remove from the heat and stir in the Parmesan cheese and parsley.
7. Season with salt and pepper to taste, and serve warm.

Spring Vegetable Risotto is a wonderful addition to your Easter Saturday table, showcasing the best of seasonal vegetables in a creamy, satisfying dish. The slow cooking of the rice absorbs the flavors of the broth and veggies, creating a rich and flavorful base. This risotto can easily be made ahead of time and reheated for a stress-free Easter dinner, offering both elegance and comfort.

Strawberry Shortcake

Strawberry Shortcake is a quintessential spring dessert that combines sweet, juicy strawberries with light and fluffy cake and freshly whipped cream. This dessert is not only a crowd-pleaser but also a perfect way to showcase seasonal strawberries in a fresh and light way. It’s simple to prepare, making it ideal for your Easter Saturday celebration.

Ingredients:
For the Shortcakes:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup heavy cream (plus extra for brushing)
• 1 teaspoon vanilla extract

For the Strawberries:

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar

For the Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, and salt. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Pour in the cream and vanilla extract and stir until just combined. Do not overmix.
4. Turn the dough out onto a floured surface and gently knead a few times. Pat the dough into a 1-inch thick rectangle and cut into rounds using a biscuit cutter.
5. Place the shortcakes on the prepared baking sheet and brush the tops with a little extra cream. Bake for 12-15 minutes, or until golden brown.
6. While the shortcakes bake, mix the sliced strawberries with sugar and set aside to macerate for about 15 minutes.
7. Whip the cream, powdered sugar, and vanilla extract until stiff peaks form.
8. To assemble, slice the shortcakes in half and layer with strawberries and whipped cream. Serve immediately.

Strawberry Shortcake is a refreshing and delightful dessert that brings a touch of sweetness to your Easter Saturday. The tender, buttery shortcakes pair perfectly with the macerated strawberries and light, fluffy whipped cream. This dessert is a wonderful way to celebrate the arrival of spring and is sure to be a favorite among your guests.

Note: More recipes are coming soon!