Easter Brunch Ideas

Apricot Bread for bread pudding

It doesn't feel much like April in Wisconsin today. But it sounds like it: The birds might be confused by the snow, but they have begun their spring songs, marking their turf and jockeying for nesting space.

I love spring. I'd to see some green grass instead of newly-fallen snow.

But I'm going to brunch on Easter Sunday and looking forward to a spring salad luncheon at my neighborhood church. These are seasonal culinary rituals I cherish.

Planning a brunch or luncheon yourself? Hear are some recipes to get you started:

Egg Dishes

• A Collection of Eggs Benedict Ideas from Months of Edible Celebrations
• An Assortment of Omelets and Frittatas from Thyme for Cooking
• Dozens of Egg Recipes from Carole's Chatter
• Eggs and Spinach from Christine Cooks

Sweet Things for Breakfast

• Apricot-Mascarpone Bread Pudding: Double this recipe to feed eight people.
• Apricot-Walnut French Toast: Great with breakfast sausages or Canadian bacon.
• Breakfast Casserole with Ham and Brie: Add lingonberry jam for a Swedish twist.
• Chocolate Bread Pudding with Cranberries: Wintry, but perfect this spring.
• Crepes au Chocolat from Cooking Spree
• Chocolate Drizzle Bundt Cakes from Lavender and Lovage

Salads

• Broccoli-Quinoa Salad: Great with walnuts and cranberries.
• Cold Broccoli Salad: Also with cranberries, but with cashews and blue cheese.
• Roasted Potato Salad with Feta Cheese: Great with cold ham.
• Cole Slaw Ham Salad: Great for and after Easter.
• Old-Fashioned Chicken Pasta Salad: The kind mom used to make.
• Warm Chicken Salad with Spring Vegetables from Thyme for Cooking

Vegetable-Based Dishes

• Asparagus Tarts from Lake Lure Cottage Kitchen
• Green Beans Amandine: Classic, made here with shallots.
• Green Beans with Shallots and Pancetta: Great with leftover chicken.
• Roasted Asparagus with Ham: A springlike pairing with penne rigate.
• Roasted Asparagus with Poached Eggs from Blue Kitchen
• Roasted Carrots with Brown Sugar and Thyme:  Especially tasty with carrots fresh from the farm market.
• Sautéed Carrots with Apples and Pecans: My favorite recipe - ever!

I have always felt Easter and Passover were solemn occasions; saying Happy Easter somehow seems inappropriate. But this is the season of renewal, and I wish you peace and tranquility.