Spring has sprung, and while it might not always feel like it temperature-wise, we’re just starting to see its beautiful bounty at the farmers’ market. And it’s all happening just in time for the fun spring entertaining occasions coming up: Easter, Mother’s Day, Passover, graduation parties and showers galore. So host a get together and make the most of the season with alllll the fresh produce, from peas and asparagus to fresh herbs and strawberries. No matter what you’re celebrating, there’s something for everyone below!
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Strawberries on Saffron-Spiked Whipped Cream with Amaretti Cookies
Strawberries and cream — it’s a classic combo for a reason. But this new-and-improved version by Leela Cyd takes it to the next level with saffron, labneh (strained Greek yogurt) and Amaretti cookies. Yum!
Goat Cheese Tart
Get the recipe: Goat Cheese Tart
Spring Crudités with Green Goddess Dip
Serve a healthy veggie spread with a vibrant green goddess dip made with cilantro, dill, parsley, mint, scallions and garlic. The secret ingredient is anchovies, which are optional but highly recommended.
Get the recipe: Spring Crudités with Green Goddess Dip
Scallion Pesto Pull-Apart Bread
Come on, who doesn’t love pull-apart bread? This recipe by Two Red Bowls is a winner, in part because you can make it ahead of time. The bread uses tangzhong, a quick roux-like dough starter that helps keep the bread soft for longer once baked.
Get the recipe: Scallion Pesto Pull-Apart Bread
Frozen Strawberry Negroni
True story: The only thing better than a regular negroni is a frozen strawberry negroni. This recipe by Jeremy Oertel, a bartender at Donna in Brooklyn, came up with this negroni-daiquiri hybrid one year during Negroni Week.
Get the recipe: Frozen Strawberry Negroni
Hibiscus Pickled Deviled Eggs
Dyeing eggs for Easter isn’t just for kids! These awesome beet-dyed deviled eggs are pickled with hibiscus and turmeric, making your Easter spread totally Insta-worthy.
Get the recipe: Hibiscus Pickled Deviled Eggs
Spaghetti with Pea Pesto
There’s something about pesto that just tastes like SPRING. The good news about this one is that you can use fresh or frozen peas, so you can keep the spring vibes going long after fresh pea season ends.
Get the recipe: Spaghetti with Pea Pesto
Strawberry Basil Tartlets
No Easter or Mother’s Day spread is complete without these cute tartlets on the table. The basil-infused whipped cream is next-level!
Get the recipe: Strawberry Basil Tartlets
Smashed Eggs on Toast
This is one of our favorite use-ups for leftover Easter eggs. Pulse artichoke hearts in your food processor with garlic and lemons for a bright toast spread, then top with slices of hard-boiled eggs.
Get the recipe: Smashed Eggs on Toast
Roasted Chicken + Vegetable Soup
Allergy season is here, which means so is chicken noodle soup season! Our friends at Good Stock shared this simple recipe so it can become your new go-to soup recipe whenever you feel like you’re coming down with something.
Get the recipe: Roasted Chicken + Vegetable Soup
Rustic Rhubarb-Strawberry Galettes
Rhubarb season is short but sweet! Make the most of it with this gorgeous galette that’s impossible to mess up. Even if it leaks, it’s supposed to look “rustic,” so you’re still a winner in our book.
Get the recipe: Rustic Rhubarb-Strawberry Galettes