30+ Delightful Easter Brunch Picnic Recipes to Try Today

Easter is the perfect time to gather with family and friends, and what better way to celebrate than with a delightful outdoor brunch picnic?

Whether you’re hosting a casual gathering in the backyard or enjoying a sunny afternoon at the park, the right combination of delicious dishes can make your Easter picnic truly special.

From savory bites to sweet treats, these 30+ Easter brunch picnic recipes are sure to impress your guests and create lasting memories.

These recipes are not only easy to prepare and transport, but they also embrace the fresh, vibrant flavors of spring, making them ideal for your Easter celebrations.

In this blog article, you’ll discover a variety of dishes—perfect for picnics—that will bring joy to your Easter brunch.

Think colorful salads, refreshing drinks, decadent pastries, and portable savory snacks, all made with spring ingredients like fresh herbs, juicy fruits, and creamy cheeses.

So, pack your picnic basket and get ready for an unforgettable Easter celebration!

30+ Delightful Easter Brunch Picnic Recipes to Try Today

With these 30+ Easter brunch picnic recipes, you can create a festive and delicious spread that everyone will love.

From refreshing salads to mouthwatering pastries, there’s something here to suit every palate.

These recipes are designed to be easy to prepare, transport, and serve outdoors, making them the perfect choice for your Easter brunch picnic.

So, whether you’re hosting a laid-back family gathering or a chic picnic in the park, you can count on these dishes to add flavor, color, and joy to your celebration.

Enjoy the season of renewal with these delightful Easter picnic recipes and create memories that will last a lifetime!

Spring Vegetable Quiche with a Buttery Crust

A Spring Vegetable Quiche is a delightful centerpiece for an Easter brunch picnic. Bursting with seasonal vegetables like asparagus, peas, and spinach, this quiche is encased in a buttery, flaky crust. Perfect for a portable feast, it’s a dish that combines rich, creamy custard with the freshness of spring produce, making it an irresistible choice for the season.

Ingredients:
For the crust:

• 1 ¼ cups all-purpose flour
• ½ cup cold, unsalted butter (cubed)
• ¼ teaspoon salt
• 3-4 tablespoons ice water

For the filling:

• 6 large eggs
• 1 cup heavy cream
• 1 cup shredded Gruyere cheese
• 1 cup fresh spinach (chopped)
• ½ cup asparagus (chopped into 1-inch pieces)
• ½ cup peas (fresh or thawed frozen)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg

Instructions:

1. Prepare the crust:
   • In a large bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together.
   • Shape into a disk, wrap in plastic, and chill for 30 minutes.
   • Roll out the dough on a floured surface and fit it into a 9-inch tart pan. Trim the edges and prick the base with a fork. Chill for another 15 minutes.
2. Pre-bake the crust:
   • Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Bake for another 5 minutes.
3. Prepare the filling:
   • In a large bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg. Stir in Gruyere cheese, spinach, asparagus, and peas.
4. Assemble and bake:
   • Pour the filling into the pre-baked crust. Bake for 35-40 minutes or until the center is set and lightly golden.
5. Cool and serve:
   • Allow the quiche to cool slightly before slicing. Pack it in a picnic-safe container for your Easter outing.

This Spring Vegetable Quiche pairs beautifully with a crisp salad or a refreshing fruit platter. It’s easy to transport, serves well at room temperature, and brings vibrant springtime flavors to your Easter brunch spread.

Lemon Blueberry Scones with Honey Glaze

These Lemon Blueberry Scones are the perfect sweet treat for your Easter picnic. Bursting with tart blueberries and zesty lemon, they’re tender, buttery, and topped with a light honey glaze. Their portability and bright flavors make them an ideal addition to your festive spread.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold, unsalted butter (cubed)
• ¾ cup heavy cream (plus extra for brushing)
• 1 egg
• Zest of 1 lemon
• 1 cup fresh blueberries

For the glaze:

• 2 tablespoons honey
• 1 tablespoon lemon juice

Instructions:

1. Prepare the dough:
   • In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs.
   • In a separate bowl, whisk together heavy cream, egg, and lemon zest. Gradually add the wet ingredients to the dry, mixing until just combined. Gently fold in blueberries.
2. Shape and cut the scones:
   • Turn the dough onto a floured surface and shape it into a 1-inch thick disk. Cut into 8 wedges and place on a parchment-lined baking sheet.
3. Bake:
   • Preheat oven to 400°F (200°C). Brush the scones with heavy cream and bake for 15-18 minutes, until golden brown.
4. Prepare the glaze:
   • While the scones bake, whisk together honey and lemon juice. Drizzle over the scones once cooled slightly.

These Lemon Blueberry Scones are a delightful addition to your Easter brunch picnic. Their zesty flavor and tender texture complement a hot cup of tea or coffee, and they travel well, making them a crowd-pleaser on the go.

Deviled Egg and Avocado Tea Sandwiches

For a savory option, these Deviled Egg and Avocado Tea Sandwiches are a picnic-friendly twist on classic deviled eggs. Creamy, tangy, and satisfying, these bite-sized delights combine the richness of avocado with the tang of mustard and paprika, all nestled between soft slices of bread.

Ingredients:

• 6 hard-boiled eggs
• 1 ripe avocado
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• ½ teaspoon paprika (plus extra for garnish)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 12 slices soft white or whole-grain bread

Instructions:

1. Prepare the filling:
   • Peel and mash hard-boiled eggs in a bowl. Add avocado, mayonnaise, mustard, paprika, salt, and pepper. Mix until smooth and creamy.
2. Assemble the sandwiches:
   • Spread the egg-avocado mixture onto 6 slices of bread. Top with remaining slices.
   • Trim the crusts for a traditional tea sandwich look, and cut each sandwich into quarters.
3. Pack for the picnic:
   • Place the sandwiches in an airtight container lined with parchment paper to keep them fresh.

These Deviled Egg and Avocado Tea Sandwiches are a perfect blend of creamy and tangy flavors. Their compact size makes them easy to enjoy during a picnic, and they pair wonderfully with a refreshing iced tea or lemonade.

Honey-Glazed Carrot and Walnut Salad

A light yet flavorful salad, the Honey-Glazed Carrot and Walnut Salad brings a delightful crunch and sweetness to your Easter picnic spread. Roasted carrots coated in honey, paired with toasted walnuts and fresh herbs, create a perfect balance of flavors. This dish is not only healthy but also easy to prepare and transport, making it an ideal addition to your picnic basket.

Ingredients:

• 6 large carrots (peeled and sliced into 1-inch pieces)
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• ¼ cup chopped walnuts (toasted)
• 1 tablespoon fresh parsley (chopped)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Roast the carrots:
   • Preheat the oven to 400°F (200°C). Toss the sliced carrots with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
   • Roast for 25-30 minutes, turning once until they are golden and tender.
2. Prepare the glaze:
   • In a small saucepan, combine honey and balsamic vinegar over medium heat. Stir for 2-3 minutes until the mixture thickens slightly.
3. Assemble the salad:
   • Once the carrots are roasted and slightly cooled, toss them in the honey-balsamic glaze.
   • Add toasted walnuts and chopped parsley, then mix gently.
4. Serve and enjoy:
   • Transfer the salad to a portable container and refrigerate until ready to serve. The salad can be served warm or at room temperature.

This Honey-Glazed Carrot and Walnut Salad is a perfect blend of sweet and savory flavors, making it a great side dish for any Easter picnic. It pairs wonderfully with a variety of mains, from quiches to roasted meats, and offers a refreshing, nutrient-packed option that will leave your guests asking for more.

Spinach and Artichoke Dip in a Bread Bowl

Creamy and indulgent, this Spinach and Artichoke Dip in a Bread Bowl is the ultimate picnic appetizer. The rich, cheesy dip is made with fresh spinach, artichokes, and cream cheese, then served in a hollowed-out round loaf of bread. Not only does it taste divine, but the bread bowl makes it easy to serve and ensures minimal mess during your Easter picnic.

Ingredients:
For the dip:

• 1 cup frozen spinach (thawed and drained)
• 1 can (14 oz) artichoke hearts (drained and chopped)
• 1 cup cream cheese (softened)
• ½ cup sour cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic (minced)
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the bread bowl:

• 1 round loaf of sourdough bread (or any large rustic bread)

Instructions:

1. Prepare the dip:
   • Preheat the oven to 350°F (175°C).
   • In a mixing bowl, combine the spinach, artichokes, cream cheese, sour cream, Parmesan, mozzarella, garlic, salt, and pepper. Stir until smooth and fully incorporated.
2. Bake the dip:
   • Transfer the dip to a baking dish and bake for 20-25 minutes, or until bubbly and golden on top.
3. Prepare the bread bowl:
   • While the dip is baking, cut the top off the round loaf of bread and scoop out the center to create a hollow bowl. Leave about an inch of bread along the sides.
4. Serve:
   • Once the dip is ready, carefully transfer it into the hollowed bread bowl. Serve with the bread chunks you removed, along with extra crackers or vegetable sticks for dipping.

This Spinach and Artichoke Dip in a Bread Bowl is a crowd-pleaser that combines gooey cheese and savory vegetables in one unforgettable bite. Its presentation in a bread bowl adds a rustic touch to your Easter picnic, and the leftover bread makes for a delicious accompaniment. It’s a creamy, satisfying dish that is sure to be a hit.

Strawberry Basil Caprese Skewers

Strawberry Basil Caprese Skewers offer a fresh and colorful twist on the classic Caprese salad. Sweet strawberries replace the usual tomatoes, bringing a pop of vibrant color and sweetness to each bite. Paired with fresh mozzarella and basil, these skewers are drizzled with balsamic glaze for a perfect balance of flavors. These bite-sized treats are simple to prepare and make for a light, refreshing addition to your Easter picnic spread.

Ingredients:

• 1 pint fresh strawberries (hulled)
• 1 pack fresh mozzarella balls (bocconcini or ciliegine)
• 1 cup fresh basil leaves
• 2 tablespoons balsamic glaze
• Salt and pepper to taste
• Wooden skewers or toothpicks

Instructions:

1. Assemble the skewers:
   • Thread each skewer or toothpick with a strawberry, a basil leaf, and a mozzarella ball. Repeat the process until all ingredients are used.
2. Drizzle with glaze:
   • Arrange the skewers on a platter and drizzle with balsamic glaze.
3. Season:
   • Sprinkle a little salt and pepper over the skewers to enhance the flavors.
4. Serve:
   • Pack the skewers in a container and refrigerate until ready to serve. These can be served cold or at room temperature.

Strawberry Basil Caprese Skewers are a perfect picnic-friendly appetizer, offering a fresh and flavorful bite with every skewer. The sweetness of the strawberries combined with the richness of mozzarella and the aromatic basil makes for an unforgettable Easter brunch treat. Plus, the balsamic glaze ties everything together for a simple yet elegant dish.

Prosciutto-Wrapped Asparagus Spears

For an elegant yet simple Easter picnic appetizer, Prosciutto-Wrapped Asparagus Spears offer the perfect combination of savory and fresh. The crispy prosciutto provides a salty contrast to the tender, slightly sweet asparagus, making each bite a delightful experience. These spears are easy to prepare, visually appealing, and can be enjoyed warm or at room temperature, making them a versatile addition to any picnic spread.

Ingredients:

• 12 asparagus spears (trimmed)
• 6 slices prosciutto (cut in half lengthwise)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Zest of 1 lemon (optional)

Instructions:

1. Preheat the oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare the asparagus:
   • Trim the woody ends off the asparagus and drizzle with olive oil. Season with salt and pepper.
3. Wrap with prosciutto:
   • Take each asparagus spear and wrap it in a slice of prosciutto, leaving the tips exposed. Arrange the wrapped spears on a baking sheet.
4. Bake:
   • Bake for 10-12 minutes or until the prosciutto is crispy and the asparagus is tender.
5. Serve:
   • If desired, sprinkle with lemon zest before serving for a burst of citrus. Allow to cool slightly before packing for your picnic.

These Prosciutto-Wrapped Asparagus Spears are a delectable and easy-to-eat option for your Easter picnic. The contrast between the crisp prosciutto and the tender asparagus creates a balance of flavors that will complement both light salads and hearty mains. They are easy to transport and can be served at room temperature, making them a great addition to your picnic basket.

Mini Quinoa and Roasted Veggie Salad Cups

These Mini Quinoa and Roasted Veggie Salad Cups are a health-conscious and vibrant option for your Easter picnic. Packed with protein-rich quinoa and a variety of roasted seasonal vegetables, these individual salad cups offer a colorful and refreshing side dish. Topped with a light lemon vinaigrette, they are a crowd-pleaser that can easily be transported and served as an individual serving, ensuring convenience and ease for your picnic guests.

Ingredients:

• 1 cup quinoa (cooked according to package instructions)
• 1 cup cherry tomatoes (halved)
• 1 cup zucchini (chopped)
• 1 cup red bell pepper (chopped)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley (chopped)
• 2 tablespoons feta cheese (crumbled)

For the vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• ½ teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Roast the vegetables:
   • Preheat the oven to 400°F (200°C).
   • Toss the tomatoes, zucchini, and bell pepper with olive oil, oregano, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2. Prepare the quinoa:
   • Cook the quinoa according to package instructions. Allow it to cool slightly before assembling the cups.
3. Make the vinaigrette:
   • In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth and emulsified.
4. Assemble the salad cups:
   • In small cups or jars, layer the cooked quinoa, roasted vegetables, fresh parsley, and feta cheese. Drizzle with the lemon vinaigrette just before serving.
5. Serve:
   • Refrigerate until ready to serve. These individual salad cups are easy to pack and transport, making them ideal for a picnic.

These Mini Quinoa and Roasted Veggie Salad Cups offer a flavorful, healthy, and colorful dish that’s perfect for an Easter picnic. With their combination of roasted veggies, protein-packed quinoa, and zesty vinaigrette, they offer a fresh, satisfying option that’s easy to eat on the go. These individual servings also make it convenient for guests to enjoy without the need for additional serving utensils.

Lemon Poppy Seed Pound Cake

A soft, buttery Lemon Poppy Seed Pound Cake is a classic Easter dessert that perfectly captures the essence of spring. With the brightness of lemon and a slight crunch from the poppy seeds, this cake is both aromatic and flavorful. It’s easy to slice and share, making it an ideal treat to bring along for your Easter picnic. The cake can be made ahead of time, which means you can enjoy your picnic without the stress of last-minute baking.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 stick unsalted butter (softened)
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon poppy seeds
• ½ cup milk
• 1 tablespoon fresh lemon juice

For the glaze:

• ½ cup powdered sugar
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven:
   • Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Make the batter:
   • In a medium bowl, whisk together flour, baking powder, and salt.
   • In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and poppy seeds.
   • Gradually add the flour mixture alternately with the milk, starting and ending with the flour. Mix until just combined.
3. Bake:
   • Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
4. Prepare the glaze:
   • While the cake is baking, whisk together powdered sugar and lemon juice to make the glaze.
5. Finish the cake:
   • Once the cake has cooled, drizzle with the lemon glaze and let it set before slicing.

The Lemon Poppy Seed Pound Cake is a simple yet elegant dessert that adds a light, refreshing touch to your Easter picnic. The combination of lemon and poppy seeds offers a bright, citrusy flavor that will complement other picnic dishes perfectly. This cake is easy to slice and transport, making it a great option to enjoy while lounging outdoors, sharing moments with friends and family.

Spinach and Artichoke Dip with Pita Chips

A creamy and savory dip that’s always a hit at gatherings, Spinach and Artichoke Dip is a comforting favorite for your Easter picnic. Served alongside crispy pita chips, this dish offers a balanced texture with rich flavors. The creamy dip is made with spinach, artichokes, and a blend of cheeses, while the pita chips add a light crunch. This dish can be made ahead and served at room temperature, making it an ideal choice for a picnic spread.

Ingredients:

• 1 cup cooked spinach (drained and chopped)
• 1 cup canned artichoke hearts (drained and chopped)
• 1 cup cream cheese (softened)
• ½ cup sour cream
• ½ cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 garlic clove (minced)
• 1 teaspoon lemon juice
• Salt and pepper to taste

For the pita chips:

• 4 pita bread rounds
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon paprika

Instructions:

1. Make the dip:
   • Preheat your oven to 375°F (190°C).
   • In a medium bowl, combine the cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, garlic, spinach, artichokes, lemon juice, salt, and pepper. Stir until well combined.
2. Bake the dip:
   • Transfer the dip mixture to a baking dish and spread it out evenly. Bake for 20-25 minutes, until the top is golden and bubbly.
3. Prepare the pita chips:
   • Brush the pita bread rounds with olive oil and sprinkle with salt and paprika. Cut the pita bread into wedges and bake at 375°F (190°C) for 8-10 minutes or until crispy.
4. Serve:
   • Allow the dip to cool slightly before serving with the homemade pita chips.

Spinach and Artichoke Dip with Pita Chips is a perfect balance of creamy, cheesy goodness and a crispy, savory crunch. The dip is rich, yet the pita chips provide a light, crisp counterpoint, making it an irresistible combination for any picnic. It’s easy to transport and can be served at room temperature, ensuring that your guests can enjoy it throughout the day without worrying about reheating. This appetizer will definitely be a crowd favorite!

Smoked Salmon and Cucumber Tea Sandwiches

Light and refreshing, Smoked Salmon and Cucumber Tea Sandwiches are the epitome of a classy Easter picnic treat. The mild flavor of the cucumber pairs beautifully with the rich, smoky salmon, while a spread of herb-infused cream cheese adds a creamy element to the sandwich. These bite-sized sandwiches are easy to prepare and ideal for a stylish, effortless picnic lunch.

Ingredients:

• 8 slices white or whole grain bread
• 4 ounces smoked salmon (thinly sliced)
• 1 cucumber (sliced thinly)
• 4 ounces cream cheese (softened)
• 1 tablespoon fresh dill (chopped)
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Prepare the cream cheese spread:
   • In a small bowl, mix together the softened cream cheese, fresh dill, lemon juice, salt, and pepper.
2. Assemble the sandwiches:
   • Spread the cream cheese mixture on one side of each bread slice. Layer the smoked salmon and cucumber slices evenly on half of the bread slices. Top with the other slices to form sandwiches.
3. Cut and serve:
   • Trim the crusts from the sandwiches and cut each sandwich into 4 small triangles or rectangles.
4. Pack for the picnic:
   • Arrange the sandwiches on a platter or pack them carefully in an airtight container for your picnic.

These Smoked Salmon and Cucumber Tea Sandwiches are an elegant and light addition to your Easter picnic spread. The combination of smoky salmon, refreshing cucumber, and creamy dill-infused spread creates a harmonious flavor profile that will appeal to guests of all ages. They are easy to make ahead and perfect for outdoor dining, making them a go-to option for a stylish and delicious picnic lunch.

Lemon Poppy Seed Muffins

Perfectly sweet and tangy, these Lemon Poppy Seed Muffins are a delightful treat for your Easter brunch or picnic. The bright lemon flavor is complemented by the crunch of poppy seeds, while the light and fluffy texture makes these muffins easy to enjoy in any setting. These muffins can be made ahead of time and are a great addition to your Easter basket.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoons poppy seeds
• 1 cup granulated sugar
• 2 large eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• Zest and juice of 1 lemon

For the glaze:

• ½ cup powdered sugar
• 2 teaspoons lemon juice

Instructions:

1. Preheat the oven:
   • Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Make the muffin batter:
   • In a large bowl, combine flour, baking powder, salt, and poppy seeds. In a separate bowl, whisk together the sugar, eggs, milk, vegetable oil, vanilla extract, lemon zest, and lemon juice.
   • Add the wet ingredients to the dry ingredients and mix until just combined.
3. Bake the muffins:
   • Spoon the batter into the muffin tin, filling each cup about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
4. Prepare the glaze:
   • While the muffins are cooling, whisk together the powdered sugar and lemon juice to make a glaze.
5. Finish the muffins:
   • Drizzle the glaze over the cooled muffins before serving.

These Lemon Poppy Seed Muffins are a perfect springtime treat that will brighten up any Easter picnic. The tangy lemon flavor combined with the satisfying crunch of poppy seeds makes them a refreshing and light dessert or snack. They’re easy to prepare, make-ahead, and are portable, making them a convenient and delicious choice for an outdoor picnic. Whether served for brunch or as a snack, these muffins are sure to be a hit with your guests.

Caprese Skewers with Balsamic Glaze

Caprese Skewers with Balsamic Glaze are an easy-to-make, light, and fresh appetizer that adds a burst of color and flavor to your Easter picnic spread. These skewers are filled with juicy cherry tomatoes, creamy mozzarella balls, and fresh basil leaves, all drizzled with a tangy balsamic glaze. This simple yet elegant dish is perfect for snacking or as part of a festive meal.

Ingredients:

• 1 pint cherry tomatoes
• 1 cup mozzarella balls (bocconcini or ciliegine)
• Fresh basil leaves
• ½ cup balsamic vinegar
• 2 tablespoons honey
• Salt and pepper to taste
• Wooden skewers or toothpicks

Instructions:

1. Prepare the balsamic glaze:
   • In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat, and cook for about 5-7 minutes, until the mixture has thickened and reduced by half. Remove from heat and let cool.
2. Assemble the skewers:
   • Thread one cherry tomato, one mozzarella ball, and a basil leaf onto each skewer or toothpick, alternating between the ingredients.
3. Drizzle with glaze:
   • Arrange the skewers on a platter and drizzle with the balsamic glaze. Sprinkle with a pinch of salt and pepper for added flavor.
4. Serve:
   • Serve immediately or cover and refrigerate until ready to serve.

Caprese Skewers with Balsamic Glaze are a delightful, bite-sized treat that will impress your guests at any Easter picnic. The fresh ingredients and tangy glaze make these skewers a refreshing addition to your menu. They’re simple to prepare, easy to transport, and can be enjoyed either as a snack or part of a larger spread. This dish is perfect for celebrating the arrival of spring with its vibrant colors and bright, fresh flavors.

Sweet Potato Salad with Honey Mustard Dressing

This Sweet Potato Salad with Honey Mustard Dressing is a twist on the classic potato salad, offering a deliciously sweet and savory option for your Easter picnic. Roasted sweet potatoes are combined with colorful veggies, fresh herbs, and a tangy honey mustard dressing that enhances the natural sweetness of the potatoes. This dish can be served cold, making it an ideal make-ahead option for a picnic or brunch.

Ingredients:

• 3 medium sweet potatoes (peeled and cubed)
• 1 cup red bell pepper (diced)
• 1 cup green onions (sliced)
• ¼ cup fresh cilantro (chopped)

For the dressing:

• ¼ cup Dijon mustard
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Roast the sweet potatoes:
   • Preheat the oven to 400°F (200°C). Spread the sweet potato cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized. Let them cool.
2. Prepare the dressing:
   • In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper. Adjust seasoning to taste.
3. Assemble the salad:
   • In a large bowl, combine the roasted sweet potatoes, diced bell pepper, green onions, and cilantro. Pour the dressing over the salad and toss gently to combine.
4. Serve:
   • Serve immediately or refrigerate until ready to serve.

This Sweet Potato Salad with Honey Mustard Dressing is a flavorful and satisfying dish that adds a hearty yet refreshing element to your Easter picnic. The natural sweetness of the roasted sweet potatoes is perfectly balanced by the tangy honey mustard dressing, making this salad a great side dish or main course option for vegetarians. It’s easy to make ahead, and the cold serving temperature makes it ideal for outdoor gatherings. Your guests will love the bright, bold flavors in this healthy and delicious salad.

Mini Quiches with Spinach and Feta

Mini Quiches with Spinach and Feta are savory, bite-sized delights that make for a perfect Easter brunch or picnic dish. With a flaky crust and a creamy filling of spinach, feta cheese, and eggs, these mini quiches are packed with flavor and can be enjoyed warm or at room temperature. They’re incredibly versatile, making them great for both casual and formal gatherings.

Ingredients:

• 1 sheet puff pastry (thawed)
• 1 cup fresh spinach (chopped)
• ½ cup crumbled feta cheese
• 4 large eggs
• ½ cup milk
• ½ teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Prepare the mini quiche crusts:
   • Preheat the oven to 375°F (190°C). Roll out the puff pastry on a floured surface. Use a round cutter to cut small circles (about 3 inches in diameter) and fit them into mini muffin tins. Press the edges to form small pastry cups.
2. Prepare the filling:
   • In a bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Stir in the chopped spinach and crumbled feta cheese.
3. Fill the pastry cups:
   • Spoon the spinach and feta mixture into the pastry cups, filling each about ¾ of the way.
4. Bake the quiches:
   • Bake for 15-20 minutes, or until the quiches are set and golden brown on top.
5. Serve:
   • Let the mini quiches cool slightly before removing them from the muffin tin. Serve at room temperature or warm.

Mini Quiches with Spinach and Feta are an ideal choice for a sophisticated yet easy-to-make dish for your Easter picnic. Their bite-sized nature makes them perfect for snacking, and the spinach and feta filling adds a rich, savory flavor that’s both satisfying and elegant. These quiches are great for preparing ahead of time and can be enjoyed warm or at room temperature, making them an easy addition to your outdoor spread. Their versatility and flavor will leave your guests coming back for more

Note: More recipes are coming soon!