50+ Flavor Easter Sunday Picnic Recipes to Enjoy Outdoors

Easter Sunday is a time for family gatherings, celebrating the arrival of spring, and enjoying delicious food in the great outdoors.

Whether you’re hosting a backyard picnic or a laid-back gathering at the park, the key to a memorable Easter picnic is having a variety of tasty and easy-to-eat recipes that everyone will love.

From refreshing salads and finger foods to sweet treats, an Easter Sunday picnic offers endless possibilities for creating a festive spread.

In this article, we’ve rounded up 50+ Easter Sunday picnic recipes that are perfect for the occasion.

These recipes are not only delicious but also easy to prepare ahead of time, so you can spend less time in the kitchen and more time enjoying the holiday with your loved ones.

So pack your picnic basket, grab a blanket, and get ready to enjoy a meal filled with fresh, vibrant flavors that celebrate the season!

50+ Flavor Easter Sunday Picnic Recipes to Enjoy Outdoors

Whether you’re looking for savory appetizers, light salads, or decadent desserts, the 50+ Easter Sunday picnic recipes featured in this article are sure to elevate your outdoor gathering.

These recipes showcase the vibrant flavors of spring and are perfect for enjoying with family and friends.

With a variety of options that are easy to prepare and transport, you can enjoy a stress-free picnic while indulging in delicious, crowd-pleasing dishes.

This Easter, let these recipes inspire your picnic spread, creating unforgettable moments and delicious memories that will last long after the day is over.

Honey Glazed Ham and Cheese Croissants

These Honey Glazed Ham and Cheese Croissants are a perfect balance of savory and sweet, making them an ideal dish for an Easter Sunday picnic. The rich, honey-glazed ham pairs beautifully with melted cheese and a flaky croissant, offering a combination of textures and flavors that everyone will love. These sandwiches can be made ahead of time and are perfect for both adults and children.

Ingredients:

• 12 croissants, split
• 1 lb honey glazed ham, sliced
• 12 slices Swiss cheese (or cheese of choice)
• 2 tbsp Dijon mustard
• 2 tbsp mayonnaise
• 1 tbsp honey
• 1 tbsp butter, melted
• Fresh thyme leaves (optional, for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, mix Dijon mustard, mayonnaise, and honey together to create a sweet and tangy spread.
3. Spread a thin layer of the mustard-honey mixture on the bottom half of each croissant.
4. Layer 2 slices of honey-glazed ham and a slice of Swiss cheese on top of each croissant half.
5. Place the top half of the croissant over the fillings and brush the tops with melted butter.
6. Place the sandwiches on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until the croissants are golden brown and the cheese has melted.
7. Optionally, garnish with fresh thyme leaves for a touch of freshness.

These Honey Glazed Ham and Cheese Croissants are a fantastic choice for any Easter Sunday picnic. Their sweet and savory flavor profile pairs well with a variety of side dishes, and they’re easy to serve and eat outdoors. They’re the perfect handheld sandwich, satisfying both kids and adults alike. Prepare them the night before and simply warm them up before serving for a stress-free, delicious picnic treat!

Spring Veggie Quinoa Salad

This vibrant Spring Veggie Quinoa Salad is a refreshing and healthy dish that will brighten up your Easter Sunday picnic spread. Packed with colorful vegetables like peas, carrots, and bell peppers, this quinoa salad is rich in protein, fiber, and vitamins. The lemon vinaigrette dressing adds a tangy kick, while the feta cheese offers a creamy finish. It’s a gluten-free, vegetarian option that will cater to a wide range of dietary preferences.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup fresh peas
• 1 cup diced bell peppers (any color)
• 1/2 cup shredded carrots
• 1/4 cup chopped red onion
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water until the water runs clear. Combine it with the 2 cups of water in a medium saucepan and bring to a boil. Once boiling, reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed.
2. While the quinoa is cooking, blanch the peas in boiling water for 1-2 minutes, then drain and set aside.
3. Once the quinoa is cooked, fluff it with a fork and allow it to cool to room temperature.
4. In a large mixing bowl, combine the cooked quinoa with peas, bell peppers, carrots, red onion, and feta cheese.
5. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to create the dressing.
6. Pour the dressing over the quinoa mixture and toss gently to combine.
7. Garnish with fresh parsley before serving.

This Spring Veggie Quinoa Salad is a great addition to any picnic menu, especially for those looking for a light yet filling option. Its freshness and colorful ingredients make it visually appealing and the tangy lemon vinaigrette enhances the overall flavor. It’s a perfect side dish that complements heavier picnic fare like sandwiches or roasted meats. Additionally, it’s easy to prepare and can be made in advance for convenience.

Lemon Poppy Seed Muffins

These Lemon Poppy Seed Muffins are light, fluffy, and packed with citrusy flavor, making them an excellent choice for your Easter Sunday picnic. The subtle crunch of poppy seeds paired with the zesty lemon flavor creates a delightful texture and refreshing taste that’s sure to brighten up any meal. Perfect for brunch or as a sweet treat to enjoy outdoors, these muffins are simple to make and a guaranteed crowd-pleaser.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup poppy seeds
• 1 cup milk
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 tbsp lemon zest
• 1/4 cup lemon juice
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.
3. In a separate bowl, whisk together the milk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Lemon Poppy Seed Muffins bring a touch of brightness and sweetness to your Easter picnic. Their light, airy texture and refreshing lemon flavor make them perfect for a springtime gathering. These muffins are easy to make and can be prepared ahead of time, ensuring you have a delightful treat ready for your outdoor feast. Whether served with coffee for breakfast or enjoyed as an afternoon snack, they’re sure to be a hit with your guests.

Roasted Vegetable and Hummus Wraps

Roasted Vegetable and Hummus Wraps are an ideal picnic dish that is both flavorful and healthy. Packed with seasonal roasted vegetables like zucchini, bell peppers, and eggplant, these wraps are elevated with a creamy layer of hummus and wrapped in a soft tortilla. These wraps are perfect for those seeking a light vegetarian option, and they’re easy to prepare and transport, making them a great choice for outdoor dining.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 eggplant, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 large flour tortillas
• 1/2 cup hummus (store-bought or homemade)
• 1/4 cup fresh basil leaves
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the zucchini, bell peppers, and eggplant with olive oil, salt, and pepper, and spread them in a single layer on the prepared baking sheet.
3. Roast the vegetables for 20-25 minutes, or until they are tender and slightly caramelized, flipping halfway through for even cooking.
4. While the vegetables are roasting, lay the tortillas flat on a clean surface and spread a generous layer of hummus on each one.
5. Once the vegetables have roasted, remove them from the oven and allow them to cool slightly.
6. Arrange the roasted vegetables evenly on the hummus-covered tortillas, then sprinkle with fresh basil and feta cheese (if using).
7. Roll up the tortillas tightly, folding in the sides as you go, to form a wrap. Slice each wrap into halves or quarters for easy serving.

Roasted Vegetable and Hummus Wraps are an excellent choice for an Easter Sunday picnic. They’re fresh, satisfying, and packed with nutrients. The combination of tender roasted vegetables, creamy hummus, and fresh basil gives these wraps an irresistible flavor profile, while the ease of preparation makes them ideal for picnics. Plus, they’re customizable, allowing you to experiment with different vegetables or add protein like grilled chicken for extra heartiness.

Deviled Eggs with Dill and Caper Relish

Deviled Eggs with Dill and Caper Relish are a classic picnic dish that gets a fresh twist with the addition of dill and capers. The creamy yolk filling is enhanced with tangy mustard and a touch of pickle juice, while the dill and capers add a zesty, briny finish. These deviled eggs are perfect for Easter picnics, offering a light appetizer that can be made ahead of time and served cold for maximum refreshment.

Ingredients:

• 12 large eggs
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp pickle juice (from a jar of dill pickles)
• Salt and pepper, to taste
• 1 tbsp capers, drained and chopped
• 2 tbsp fresh dill, chopped
• 1 tsp lemon zest (optional, for garnish)
• Extra dill for garnish

Instructions:

1. Place the eggs in a large saucepan and cover with cold water. Bring the water to a boil over high heat, then reduce the heat to a simmer and cook for 9-10 minutes.
2. Once the eggs are done, transfer them to a bowl of ice water to cool for about 5 minutes.
3. Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl, then mash the yolks with a fork until smooth.
4. Add mayonnaise, Dijon mustard, pickle juice, salt, and pepper to the mashed yolks. Mix until well combined.
5. Spoon or pipe the yolk mixture back into the egg whites.
6. In a small bowl, combine capers and fresh dill, and sprinkle over the filled eggs for a flavorful garnish.
7. Optionally, top with lemon zest and extra dill for added freshness.

These Deviled Eggs with Dill and Caper Relish offer a fresh and flavorful twist on the classic deviled egg. The addition of dill and capers provides a delightful tang that complements the creamy filling. They are simple to make, perfect for a crowd, and can be prepared in advance, making them a great option for an Easter Sunday picnic. Serve them chilled for a refreshing and satisfying appetizer that will please all your guests.

Strawberry Spinach Salad with Balsamic Vinaigrette

This Strawberry Spinach Salad with Balsamic Vinaigrette is a light and refreshing dish perfect for your Easter picnic. The sweet and juicy strawberries pair wonderfully with fresh spinach, and the balsamic vinaigrette ties everything together with a perfect balance of sweetness and tang. With the addition of crunchy walnuts and creamy goat cheese, this salad offers a variety of textures and flavors that will elevate your picnic experience.

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 1/2 cups strawberries, sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup walnuts, chopped
• 1/4 cup red onion, thinly sliced (optional)
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the fresh spinach and sliced strawberries.
2. In a small pan, toast the walnuts over medium heat for 2-3 minutes until they’re golden brown and fragrant. Remove from heat and set aside.
3. To make the balsamic vinaigrette, whisk together balsamic vinegar, honey, olive oil, salt, and pepper until the dressing is smooth and emulsified.
4. Drizzle the balsamic vinaigrette over the spinach and strawberries, then toss to coat the salad evenly.
5. Sprinkle the toasted walnuts and crumbled goat cheese over the salad and add red onion slices (if using) for extra flavor.
6. Serve immediately or chill for a few minutes before serving.

This Strawberry Spinach Salad with Balsamic Vinaigrette is a vibrant and flavorful dish that captures the essence of spring. It’s light, refreshing, and packed with nutrients, making it the perfect complement to heavier picnic fare. The sweetness of the strawberries and honey balsamic vinaigrette pairs beautifully with the tangy goat cheese and crunchy walnuts, creating a salad that is both satisfying and elegant. Easy to prepare and perfect for outdoor dining, this salad will be a standout at any Easter picnic.

Grilled Chicken Caesar Salad Wraps

Grilled Chicken Caesar Salad Wraps are a perfect handheld option for your Easter Sunday picnic. Combining the classic Caesar salad with grilled chicken in a wrap creates a delicious, portable meal. The savory flavors of crispy romaine, grilled chicken, and tangy Caesar dressing wrapped in a soft tortilla make this dish satisfying and refreshing. Plus, it’s a great way to enjoy all the goodness of a Caesar salad without the mess of a traditional bowl.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 large flour tortillas
• 4 cups romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup croutons, crushed
• 1/4 cup Caesar dressing (store-bought or homemade)
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Drizzle the chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing it into thin strips.
3. In a large bowl, toss the chopped romaine lettuce, grated Parmesan, and crushed croutons with Caesar dressing.
4. Lay the tortillas flat on a clean surface and evenly distribute the Caesar salad mixture between them.
5. Place the sliced grilled chicken on top of the salad, then roll up each tortilla tightly, folding in the sides as you go.
6. Slice the wraps in half and garnish with chopped parsley for a fresh touch.

Grilled Chicken Caesar Salad Wraps are an easy-to-make, satisfying, and portable dish perfect for any Easter Sunday picnic. They offer the best of both worlds: a classic Caesar salad paired with the heartiness of grilled chicken, all wrapped up in a convenient tortilla. This recipe is not only delicious but also customizable; you can add extra veggies or swap out the dressing for a healthier option. The wraps can be made ahead of time and are sure to be a hit with guests of all ages.

Mini Quiches with Spinach and Feta

Mini Quiches with Spinach and Feta are the ultimate finger food for an Easter Sunday picnic. These little savory pies are made with a flaky crust and filled with a rich mixture of eggs, spinach, and feta cheese. They’re easy to eat with one hand, making them perfect for outdoor gatherings. Plus, they can be served warm or at room temperature, adding to their versatility and appeal for a picnic setting.

Ingredients:

• 1 sheet of refrigerated pie crust (or homemade if preferred)
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup cooked spinach, squeezed dry
• 1/2 cup crumbled feta cheese
• 1/4 cup grated mozzarella cheese
• Salt and pepper, to taste
• 1/2 tsp garlic powder
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or line with paper liners.
2. Roll out the pie crust and cut it into circles large enough to fit into the muffin tin cups.
3. Press each circle into the muffin tin, forming small crusts. Set aside.
4. In a mixing bowl, whisk together the eggs and heavy cream. Season with salt, pepper, and garlic powder.
5. Add the cooked spinach, feta, and mozzarella cheese to the egg mixture and stir to combine.
6. Pour the egg mixture into each pie crust, filling them nearly to the top.
7. Bake for 18-20 minutes or until the quiches are set and lightly golden on top.
8. Let the mini quiches cool for a few minutes before removing them from the muffin tin.
9. Garnish with fresh parsley and serve.

Mini Quiches with Spinach and Feta are a delightful and savory treat that’s easy to make and perfect for sharing. These bite-sized quiches are packed with rich flavors from the spinach and feta, while the flaky crust adds a satisfying crunch. Whether you serve them warm or at room temperature, they are an ideal addition to your Easter picnic spread. They’re also highly customizable—add bacon, mushrooms, or even swap the feta for goat cheese to suit your preferences. These mini quiches are sure to be a crowd-pleaser.

Carrot Cake Muffins with Cream Cheese Glaze

Carrot Cake Muffins with Cream Cheese Glaze are a deliciously sweet and spiced treat that brings the flavors of Easter to your picnic. These moist muffins are loaded with freshly grated carrots, cinnamon, and walnuts, then topped with a creamy and tangy cream cheese glaze. They’re a portable version of classic carrot cake and are perfect for satisfying your sweet tooth outdoors while celebrating the season.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup granulated sugar
• 2 large eggs
• 1 cup vegetable oil
• 2 cups finely grated carrots
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 tbsp milk (or more for desired consistency)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, beat the sugar, eggs, and vegetable oil until smooth. Stir in the grated carrots, walnuts, and raisins (if using).
4. Gradually fold the dry ingredients into the wet ingredients until combined.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool completely.
7. For the glaze, beat together the cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.
8. Drizzle the cream cheese glaze over the cooled muffins before serving.

Carrot Cake Muffins with Cream Cheese Glaze are the perfect sweet treat for your Easter picnic. They’re tender, flavorful, and easy to eat on the go, with the cream cheese glaze adding a rich, tangy finish. The combination of cinnamon, carrots, and walnuts offers a warm, comforting flavor that is synonymous with springtime. These muffins can be made ahead and stored for a couple of days, making them a convenient yet indulgent picnic snack. They’ll undoubtedly bring a smile to everyone’s face as they enjoy a sweet bite outdoors.

Honey-Glazed Ham Sliders

Honey-Glazed Ham Sliders are a perfect combination of savory and sweet, making them an irresistible choice for your Easter picnic. These sliders feature tender slices of ham topped with a sweet honey glaze and melted Swiss cheese, all sandwiched between soft, toasted rolls. They’re easy to assemble, making them a great option for feeding a crowd while keeping things convenient and delicious.

Ingredients:

• 12 mini sandwich rolls (such as Hawaiian rolls)
• 1 lb deli ham, thinly sliced
• 6 slices Swiss cheese
• 1/4 cup unsalted butter, melted
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp poppy seeds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
2. Slice the sandwich rolls in half horizontally, keeping them connected in a single piece.
3. Layer half of the ham on the bottom half of the rolls, then top with Swiss cheese. Add the remaining ham and place the top half of the rolls on top.
4. In a small bowl, whisk together the melted butter, honey, Dijon mustard, Worcestershire sauce, garlic powder, and onion powder.
5. Pour the honey glaze mixture evenly over the top of the sliders. If desired, sprinkle poppy seeds on top for extra flavor and texture.
6. Cover the sliders with foil and bake for 15-20 minutes, until the cheese has melted and the sliders are warm.
7. Slice the individual sliders and serve warm.

Honey-Glazed Ham Sliders are a crowd-pleasing picnic favorite that blends sweet and savory flavors in one delicious bite. The combination of tender ham, creamy Swiss cheese, and a sweet honey glaze makes these sliders a perfect addition to your Easter spread. Not only are they simple to prepare, but they can also be made ahead of time and served warm or at room temperature. These sliders will be a hit at your picnic, ensuring guests have a satisfying and flavorful option to enjoy.

Deviled Egg Salad

Deviled Egg Salad is a twist on the classic deviled eggs, making it easier to serve and eat at a picnic. With all the creamy, tangy flavors of deviled eggs, this salad combines boiled eggs, mayo, mustard, and spices, creating a rich and flavorful dish. Perfect for picnics, this dish can be served on its own or as a filling for sandwiches, making it a versatile and delightful choice for Easter Sunday.

Ingredients:

• 8 large eggs
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• Salt and pepper, to taste
• 2 tbsp chopped fresh parsley (optional, for garnish)
• 1 tbsp chopped chives (optional, for garnish)

Instructions:

1. Hard boil the eggs by placing them in a saucepan, covering them with water, and bringing it to a boil. Once boiling, reduce the heat and simmer for 10-12 minutes. Drain the eggs and let them cool before peeling.
2. Chop the boiled eggs into small pieces and place them in a large mixing bowl.
3. In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, paprika, salt, and pepper.
4. Pour the dressing over the chopped eggs and stir gently until the eggs are coated and the salad reaches your desired creaminess.
5. Garnish with chopped parsley and chives, if desired.
6. Serve chilled or at room temperature with crackers, bread, or as a filling for sandwiches.

Deviled Egg Salad is a creamy, flavorful dish that brings all the deliciousness of deviled eggs without the hassle of individual servings. It’s perfect for a picnic since it’s easy to scoop up with crackers, bread, or fresh veggies. This recipe is a simple yet satisfying addition to your Easter Sunday spread, and its creamy texture and tangy flavors are sure to please everyone. Whether served as a side dish or a sandwich filling, this deviled egg salad is a timeless picnic classic with a fun twist.

Strawberry Shortcake Biscuits

Strawberry Shortcake Biscuits are a light, sweet, and refreshing dessert perfect for an Easter Sunday picnic. Flaky biscuits are layered with fresh, juicy strawberries and topped with whipped cream, creating a classic dessert that everyone loves. This twist on the traditional shortcake makes it even more picnic-friendly, as the biscuits are easier to transport and serve compared to traditional sponge cake.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup heavy cream (plus extra for brushing)
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp sugar (for macerating the strawberries)
• 1 cup heavy whipping cream (for topping)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, baking powder, salt, and granulated sugar.
3. Add the cold cubed butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually stir in the heavy cream until the dough just comes together. Be careful not to overmix.
5. Turn the dough onto a floured surface and gently knead it a few times before patting it into a 1-inch thick rectangle.
6. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
7. Brush the tops of the biscuits with a little extra heavy cream and sprinkle with sugar.
8. Bake for 12-15 minutes, or until the biscuits are golden brown.
9. While the biscuits are baking, combine the sliced strawberries with 2 tbsp of sugar and let them sit for 10-15 minutes to release their juices.
10. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
11. To assemble, split the warm biscuits in half, layer with macerated strawberries, and top with whipped cream.

Strawberry Shortcake Biscuits are the perfect springtime dessert for your Easter picnic. The flaky, buttery biscuits combined with fresh strawberries and light whipped cream create a refreshing and indulgent treat that’s sure to be a crowd favorite. Not only are these easy to make, but they’re also easy to pack for a picnic and serve to guests. With the bright, fruity flavor of the strawberries and the richness of the cream, this dessert is a celebration of the season, perfect for any Easter gathering.

Caprese Skewers with Balsamic Glaze

Caprese Skewers are a delightful and refreshing appetizer that’s perfect for a springtime Easter picnic. With fresh mozzarella, ripe tomatoes, and fragrant basil leaves, these skewers are a light and flavorful option that is easy to eat and doesn’t require any utensils. Drizzled with balsamic glaze, these skewers are not only beautiful but offer a perfect balance of savory and tangy flavors, making them a hit at any picnic.

Ingredients:

• 1 pint cherry tomatoes
• 8 oz fresh mozzarella balls (bocconcini or ciliegine)
• 1/2 cup fresh basil leaves
• 1/4 cup balsamic glaze
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste
• 12-16 wooden skewers or toothpicks

Instructions:

1. Start by washing and drying the cherry tomatoes and basil leaves. If using large mozzarella balls, cut them into smaller bite-sized pieces.
2. Begin assembling the skewers by alternating a cherry tomato, a basil leaf, and a mozzarella ball. Repeat until the skewer is full.
3. Arrange the skewers on a serving platter.
4. Drizzle with extra virgin olive oil and balsamic glaze. Sprinkle with salt and pepper to taste.
5. Serve immediately, or refrigerate for up to an hour before serving.

Caprese Skewers with Balsamic Glaze are a simple yet elegant choice for your Easter Sunday picnic. These skewers are full of fresh, vibrant flavors that are a great contrast to heavier dishes. The sweet and tangy balsamic glaze elevates the natural flavors of the tomatoes, mozzarella, and basil, making every bite a burst of freshness. Whether served as an appetizer or a light side dish, Caprese skewers are a crowd-pleasing favorite that’s easy to prepare and even easier to enjoy.

Roasted Asparagus and Lemon Pasta Salad

Roasted Asparagus and Lemon Pasta Salad is a light and flavorful dish perfect for an Easter picnic. The tender, roasted asparagus pairs beautifully with the bright, citrusy notes of lemon and a creamy dressing, making it a refreshing and satisfying side dish. This pasta salad is easy to prepare ahead of time and is sure to complement the other picnic offerings with its balanced and vibrant flavors.

Ingredients:

• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 12 oz pasta (such as rotini or fusilli)
• 1/4 cup olive oil
• 1 tsp lemon zest
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup Greek yogurt
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spread the asparagus pieces in a single layer.
2. Drizzle with olive oil, and sprinkle with salt and pepper. Roast the asparagus for 15-20 minutes, or until tender and slightly charred.
3. While the asparagus is roasting, cook the pasta according to package directions. Drain and set aside to cool.
4. In a bowl, whisk together the lemon zest, lemon juice, Greek yogurt, Dijon mustard, minced garlic, salt, and pepper until smooth.
5. Once the asparagus has cooled slightly, combine it with the cooked pasta in a large mixing bowl. Pour the dressing over the pasta and toss gently to coat.
6. If desired, sprinkle with grated Parmesan cheese and garnish with fresh parsley before serving.

Roasted Asparagus and Lemon Pasta Salad is a fresh and vibrant addition to any Easter picnic. The roasted asparagus adds a smoky depth to the dish, while the creamy lemon dressing provides a zesty balance. This salad is easy to prepare in advance, making it an excellent option for a picnic or outdoor gathering. It’s a light yet satisfying dish that pairs well with heavier picnic staples and adds a pop of color and freshness to your spread. Enjoy the flavors of spring with this delightful pasta salad!

Lemon Curd and Blueberry Tartlets

Lemon Curd and Blueberry Tartlets are a sweet, tangy, and visually stunning dessert that will brighten up your Easter picnic. The buttery, crisp tartlet shells are filled with smooth, tangy lemon curd and topped with fresh, juicy blueberries, creating a perfect balance of flavors. These individual tartlets are easy to serve and eat, making them an excellent choice for a portable picnic dessert that everyone will love.

Ingredients:

• 1 package mini tartlet shells (store-bought or homemade)
• 1 cup fresh blueberries
• 1/2 cup lemon curd (store-bought or homemade)
• 2 tbsp powdered sugar (for dusting)
• Fresh mint leaves (optional, for garnish)

Instructions:

1. If using store-bought tartlet shells, bake them according to the package instructions and allow them to cool. If making homemade shells, bake them ahead of time and let them cool completely.
2. Fill each tartlet shell with a generous spoonful of lemon curd, smoothing the top with the back of a spoon.
3. Top the lemon curd with fresh blueberries, arranging them neatly on each tartlet.
4. Once all tartlets are filled and topped, dust them lightly with powdered sugar.
5. Garnish with fresh mint leaves, if desired, for an added touch of color and flavor.
6. Serve immediately, or refrigerate until ready to serve.

Lemon Curd and Blueberry Tartlets are the perfect balance of tangy, sweet, and refreshing, making them an ideal Easter picnic dessert. The lemon curd provides a burst of citrus flavor that pairs beautifully with the sweetness of the blueberries. These tartlets are portable and easy to eat, making them a great dessert option for outdoor gatherings. Whether you’re enjoying a relaxing picnic or celebrating Easter with family and friends, these delightful tartlets will be a highlight of your spread, adding a touch of elegance and springtime flavor to your picnic table.

Note: More recipes are coming soon!