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I love entertaining on Easter. It’s the beginning of Spring, allowing for bright, vibrant colors on dining room tables and also in menus. No one will believe that this elegant menu was so easy for you to prepare – especially since, like so many of our recipes, the majority of these dishes can be done ahead. I love paying homage to easter eggs by putting chopped hard boiled eggs in the salad! But no chocolate here – I figure my guests will be getting plenty in their Easter baskets.

Zesty Pimiento Cheese Spread
Assorted Nuts
Spinach Salad with Lemon-Dijon Dressing (p. 65, A Well-Seasoned Kitchen®)
Rack of Lamb with Nut Crust (p.124, A Well-Seasoned Kitchen®)
Cauliflower Purée – (p.191, A Well-Seasoned Kitchen®) – or Brandied Sweet Potato Soufflé
Prosciutto-Wrapped Asparagus
Pavlova (p.242, A Well-Seasoned Kitchen®)

Categories: Menus and Parties

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