13 Vegetarian Recipes You Can Make for Easter
Grilled Asparagus with Pecorino and Meyer Lemon–Poached Eggs
Top Chef winner Nicholas Elmi tops lightly grilled asparagus with perfectly cooked eggs that are poached in Meyer lemon juice and water.
Pea Consommé with Mint
This delicate broth is full of vitamin C, thanks to the simmered pea pods. A garnish of white chocolate shards brings out the peas’ sweetness while adding only a little fat.
Rustic Vegetable Tart
This flaky, buttery tart is filled with fantastic spring vegetables like fava beans, asparagus and scallions.
Mini Pea Pancakes with Herbed Yogurt
Cookbook author and hunter Georgia Pellegrini purees sweet peas into the batter of her delicate mini pancakes.
Luscious, rich and lemony hollandaise gets completely reimagined here in a light, supremely creamy puree of avocado, lemon juice and olive oil. It is delicious drizzled over poached eggs.
Carrot Osso Buco
This playful vegan take on the traditional Milanese veal dish features huge pieces of carrot braised in red wine and mushroom broth until tender.
Vegan Chocolate Cupcakes with Chocolate Frosting
One of Sera Pelle's tricks for making these deep-chocolate vegan cupcakes so moist and rich: she mixes avocado and coconut oil into the batter in place of butter.
Oven-Fried Baby Artichokes
These oven-fried artichokes deliver all of the crispness of deep-fried with a fraction of the mess.
This Pasta Primavera is buttery and rich but still feels light from the lemon zest and fresh herbs—it’s the perfect dish to make after a visit to your local farmers market. The colorful play of spring vegetables makes it as pleasing to the eyes as it is to your palate; if you’re lucky enough to find beautiful red or purple carrots, add them after cooking to keep from giving your pasta dish a blushing hue.
Potato Soup with Sage Butter and Rye Crumbs
The sour rye crumb here makes a great contrast to a creamy, rich soup. Slather extra sage butter on a slice of bread. Verjus, made from the juice of unripened wine grapes, is acidic but gentler than vinegar and helps balance the richness of this soup.
Crostini with Ricotta, Honey, and Fava Beans
This simple, spring-forward appetizer is all about the stellar ingredients in California’s Napa region. Chef Sarah Heller of Radish Leaf Cuisine tops sourdough crostini with sheep’s milk ricotta from Bellwether Farms in nearby Sonoma, along with fresh favas and a drizzle of wildflower honey.
Baked Spaetzle with Green Pea Pesto
While spaetzle is traditionally boiled like pasta, here the mini dumplings are tossed in olive oil and baked with leeks until crisp and browned, then blanketed with a creamy fonduta. The herb-and-pea pesto takes the dish from comfort fare to a vibrant spring side.
Lemon filling highlights the nuttiness of buckwheat flour in these shortbread cookie sandwiches from Nina Compton.