14 spring-fresh recipes for Easter

1/13

Recipe: English pea and goat cheese tart

(Allen Schaben / Los Angeles Times)

2/13

This simple ham and potato quiche could be the centerpiece of your Easter brunch. Recipe: Ham and potato quiche

(Lawrence K. Ho / Los Angeles Times)

3/13

A wonderful treat, well worth the splurge. Recipe: Deviled eggs with smoked salmon, fennel and capers

(Ken Hively / Los Angeles Times)

4/13

A rich, tart lemon aioli that pairs especially well with plump, seasonal asparagus. Recipe: Lemon aioli

(Anne Cusack / Los Angeles Times)

5/13

Fennel-aquavit gravlax with caraway creme fraiche. Recipe: Fennel-aquavit gravlax with caraway creme fraiche

(Anne Cusack / Los Angeles Times)

6/13

Add fresh watercress to a sophisticated soup with Stilton and pecans. The leaves wilt just enough to mellow their bite but they won’t lose their gorgeous green color. Recipe: Watercress and Stilton soup

(Anne Cusack / Los Angeles Times)

7/13

Fresh herbs add bright flavor to red and white potatoes. Recipe: Potatoes with mixed herbs

(Genaro Molina / Los Angeles Times)

8/13

It’s time to shift from the hearty foods of the chilly months to the fresher flavors like this light shrimp dish. Recipe: Balsamic shrimp with asparagus salad

(LAWRENCE K. HO / Los Angeles Times)

9/13

Lamb is to this holiday what turkey once was to Thanksgiving, something served once a year and, for many, eaten more for ceremony than for pleasure. Recipe: Roast leg of lamb with rosemary, garlic and anchovies

(Genaro Molina / Los Angeles Times)

10/13

Green pancakes with lime butter can be a side dish or main attraction at the Easter table. Recipe: Green pancakes with lime butter

(Glenn Koenig / Los Angeles Times)

11/13

Roast pork is topped with a green sauce made with shallots, vinegar, capers and cornichons. Recipe: Roast pork shoulder master recipe

(Anacleto Rapping / Los Angeles Times)

12/13

They look complicated, but don’t be afraid -- they’re really easy. Recipe: Strawberry napoleons with creme fraiche and almond tuiles

(Glenn Koenig / Los Angeles Times)

13/13

For dessert, add a classic Easter favorite. Recipe: Chocolate-dipped almond eggs

(Jay L. Clendenin / Los Angeles Times)

By Jenn Harris

April 16, 2014 2:01 PM PT

Deviled eggs, asparagus, roast lamb and gravlax? It must be Easter!

If you’re looking to make brunch or dinner for your family Sunday, consider a menu that highlights the season’s freshest ingredients.

For a main course, try a ham and potato quiche with a simple salad for brunch. And for dinner, an impressive roast leg of lamb.

PHOTOS: 14 Easter recipes

The possibilities for side dishes are endless, but we love this recipe for a smooth lemon aioli to pair with plump, seasonal asparagus. Or you could try starting your meal with this recipe for a fresh watercress soup with Stilton and pecans.

For dessert, keep it simple with these chocolate-dipped almond eggs, or strawberry Napoleons with creme fraiche and almond tuiles.

You can view all 14 of our spring-fresh Easter recipes here.

Want quirky food news? Follow me on Twitter: @Jenn_Harris_

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