Easter is early this year and all the signs of Spring are here: my wisteria is blooming, the sun is shining and the markets are full of asparagus, artichokes and strawberries. To  help you celebrate here are some spring recipe ideas for your Easter dinner.

Main Courses

 Lamb Shanks Osso Buco Style

This lamb is one of my favorite entertaining dishes because all the work is done up front. When your guests arrive your house will smell wonderful and all you have to do is serve.

Roast Leg of Lamb with Potatoes

This lamb recipe is also very easy and all the work is done upfront. The bonus is you knock out both meat and potatoes in one dish so all you have to add is a salad.

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Rack of Lamb

This is my family's favorite way to eat lamb. I sear them on the stovetop or grill, rub them down with a garlic and spice mixture and finish them in the oven. Rack of lamb can be a little pricey, but both Costco and Trader Joe's have good quality racks at reasonable prices.

Mint Sauce

This zesty homemade mint sauce takes just a few minutes to make and is not in the same universe as the green jelly that comes out of a jar or can. Try it and you'll never go back.

Chicken Marbella

An iconic dish of the 80's, this chicken is marinated overnight and then cooked in the oven. Chicken Marbella is a great make-ahead entertaining dish that can be served hot or at room temperature and is loved by all.

The Best Prime Rib Roast 

I generally think about serving Prime Rib during December, but Easter is also a great time for this special occasion meal. This recipe is fool proof, just make sure you have a reliable thermometer to tell you when it is done. Prime rib is too expensive not to get it right. Costco is a great source for high quality, lower cost prime rib. Don't forget the Yorkshire pudding. It is a must for prime rib. These are the popover pans I recommend. 

Side Dishes

Risotto with French Green Beans and Dill

This fresh risotto is light and bursting with spring flavors.

Ottolenghi's Brussels Sprout Risotto

If you are a risotto fan and a Brussels sprouts fan, you will love this recipe. I simplify Ottolenghi's recipe by oven roasting the Brussels Sprouts to reduce preparation time and complexity.

Cauliflower, Snap Pea and Tomato Salad

This make-ahead vegetable salad is served at room temperature and is a healthy buffet dish to add to your Easter meal.

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Pascal's Green Beans

I learned to prepare these make-ahead beans from Chef Pascal Olhats at his now closed Epicerie in Newport Beach. We miss Pascal and his wonderful food, but at least we can still get his fantastic beans by making them at home. 

Stir- Fried Green Beans with Walnuts and Mint

These quick and easy green beans come together in about 15 minutes and can be served hot or at room temperature. 

Spiced Carrot Soup

You will be amazed at how fresh and light this carrot soup is. It can be served hot or cold. On a warm day I really like to serve it chilled.

Leek and Asparagus Soup

Bursting with spring flavors, this classic French soup with peasant roots is incredibly comforting. It reminds me of the Stone Soup fairy tale, because it is amazingly good despite its very simple ingredients - basically potatoes, leeks, asparagus and potatoes.

Desserts

Grownup Carrot Cake

Bourbon, olive oil, fresh pineapple, lots of spices and a classic cream cheese and butter frosting make this Grownup Carrot Cake irresistible. Incredibly moist, it can be made two or three days in advance. My recipe makes a huge three-layer cake that serves 16 - 20 people. You can cut the recipe in half and bake it in a 13 x 9 x 2 pan if you are serving a smaller crowd. 

Angel Food Cake

My daughter Margo taught me how to make this All-American cake that dates back to the late 1800's. There are a few tricks to making a great Angel Food cake, but once you have eaten a homemade Angel Food Cake, store bought will never suffice again. Margo used to make this cake for my son Ryan on his birthday. We like it with fresh strawberries or peaches and plenty of whipped cream. The ingredients are very simple, but the one key is to have a good angel food cake pan. 

Lemon Meringue Pie

Lemon Meringue Pie may be my favorite pie, especially when it is made from Meyer lemons. My pie is made with a graham cracker and oat crust. There are a few tricks to making this old-fashioned treat, but if you follow my recipe and read my tips before starting you will be rewarded with a tangy treat topped with billows of toasted meringue. 

Raspberry Almond Trifle

My step-father Rich loves trifle and always requests one for holiday family gatherings. This Raspberry, Almond and White Chocolate Trifle is particularly good and is made a day in advance. This dessert is good for serving a crowd. As written, this recipe serves 16, but you can increase the quantities by 50% and it will serve 24. 

Pavlova with Berries, Brown Sugar and Sour Cream

Pavlova may be my favorite dessert ever, and this Pavlova, originally published in Gourmet Magazine in 2009, may be the very best Pavlova I have ever had. The Pavlova pictured here was made by my daughter Margo. It is three layers deep and uses brown sugar in the meringue and sour cream in the whipped cream topping. Strawberries, brown sugar and sour cream was a favorite dessert growing up as a kid, and this Pavlova incorporates this delicious trifecta. For more information on Pavlova see my blog post The Fabulous Pavlova. 

Flowers For Your Easter Table

Nothing says Spring like lilacs and tulips. Read my post Easter Flowers: Lilacs and Tulips for an easy and beautiful Easter table flower arrangement.

Enjoy these spring menu ideas and have a wonderful Easter!