Spring is on its way (apparently) and Easter is quickly creeping up on me. We just received about eight inches of snow after enjoying 60-degree weather for about a week. Wyoming typically always sees one last storm before the warmer weather permanently sticks. While it was sunny, I snuck over to one of my favorite blogger gal pals and put together a few easy Easter recipes to pair with this gorgeous spring-inspired table setting.
Eric and I are attending a wedding the weekend of Easter, so we will be missing out this year. This definitely made up for it.
This year, I have been so inspired by simplicity. It stems from juggling a toddler and a baby, and our general chaos of life. But taking the time to prep for special occasions is still something that I’m passionate about. That being said, I have been gravitating towards simple recipes made from a short list of delicious ingredients. So for this get-together, I mixed up a spring salad with lemon vinaigrette, roasted carrots and served it with carrot mimosas – all made with five ingredients or less.
Three Simple Easter Recipes with Five Ingredients or Less
Roasted Carrots
- Whole carrots
- Olive oil
- Salt and Pepper
Peel each carrot and trim the tops. Place on a rimmed baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast them at 400 degrees for 30 minutes, or until they are tender.
Spring Salad with Lemon Vinaigrette
Salad:
- A few handfuls of spring greens (baby arugula, spinach, chard)
- Handful of radicchio leaves
- A few stems of asparagus
- Sliced radishes
- Handful sugar snap peas
Lemon Vinaigrette:
- 1/4 c white wine vinegar
- 1/4 c olive oil
- 2 tbsp lemon juice
- Freshly cracked pepper
Toss together and enjoy!
Carrot Mimosas
- 1/2 C carrot juice
- 1/2 C freshly squeezed blood orange juice
- 1/4 C ginger liquor
Top it all off with some brut champagne. Do try and use a not-so-sweet champagne to balance out the sweetness of the other ingredients.
