Happy Easter weekend! Easter is one of my favorite holidays. The fresh air, sunshine, and budding flowers just make me happy. And the food. What’s not to love about eggs and chocolate!
We’re staying home for the holiday weekend and hosting brunch at our house. This year’s menu includes a spiral cut ham from Lunds, a sausage and yellow pepper egg bake, pastries from Turtle Bread, mixed greens salad, sourdough bread, fresh fruit, mimosas, and coffee with Baileys. And of course, treats from Jack’s Easter basket. We’re keeping it simple. Would love to hear what’s on other’s menus.
Searching for a recipe to use up those extra eggs in your fridge? Check out these Bacon Deviled Eggs my mom made last Easter. Awesome.
I’m madly in love with this Kumquat Marmalade from my friend, Laurie, at Relishing It. Use it on top of crusty bread with cream cheese or brie. To die for.
Lemon Yogurt Cake is my go-to spring dessert recipe. Just perfect for Easter dinner. Or any other time you need an excuse for a light dessert.
I’m excited to try Coconut Crusted French Toast from Two Peas and Their Pod next time I get a craving for French Toast. Cannot get enough coconut these days.
A Nutritionist Eats posted a Spring Chicken Salad that’s a sure sign of spring. I love the addition of peas.
Happy Easter weekend!