You’re probably feeling that wonderful spring energy as Ostara approaches, and what better way to celebrate than with fresh, vibrant dishes? I’ve gathered 20 delightful recipes perfect for your spring celebrations—from light salads to comforting baked goods. Whether you’re hosting a gathering or enjoying quiet seasonal moments, these dishes will bring that magical Ostara spirit to your table. Let’s dive into these festive creations!
Spring Vegetable Frittata with Fresh Herbs
This spring vegetable frittata has become my go-to weekend brunch ever since my neighbor gifted me fresh herbs from her garden—there’s something so satisfying about using seasonal produce straight from the source. I love how versatile it is, and it’s perfect for using up any veggies lingering in the fridge. Trust me, once you try it, you’ll be making it on repeat too!
Ingredients
– 8 large eggs
– 1/4 cup whole milk (or half-and-half for extra richness)
– 1 tablespoon olive oil (or any neutral oil)
– 1 small yellow onion, diced
– 1 cup asparagus, chopped into 1-inch pieces
– 1/2 cup frozen peas (no need to thaw)
– 1/4 cup fresh chives, chopped
– 2 tablespoons fresh dill, chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F.
2. Crack 8 large eggs into a medium bowl.
3. Whisk the eggs vigorously for about 30 seconds until frothy and well combined.
4. Pour in 1/4 cup whole milk and whisk again until fully incorporated.
5. Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat.
6. Add 1 small diced yellow onion and sauté for 4–5 minutes until translucent.
7. Stir in 1 cup chopped asparagus and cook for another 3 minutes until bright green and slightly tender.
8. Sprinkle in 1/2 cup frozen peas and cook for 1 minute to warm through.
9. Evenly spread the vegetable mixture across the bottom of the skillet.
10. Pour the egg mixture over the vegetables, tilting the pan to distribute it evenly.
11. Scatter 1/4 cup chopped fresh chives and 2 tablespoons fresh dill over the top.
12. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
13. Sprinkle 1/2 cup shredded cheddar cheese evenly over the frittata.
14. Cook on the stovetop for 4–5 minutes until the edges just begin to set.
15. Transfer the skillet to the preheated oven and bake for 12–15 minutes until the center is fully set and the top is lightly golden.
16. Remove from the oven and let it rest for 5 minutes before slicing.
Deliciously fluffy and packed with fresh herb flavor, this frittata shines with the crisp-tender bite of spring vegetables. I love serving it warm with a side of mixed greens or slicing it cold for a quick weekday lunch—it’s just as good the next day!
Honey Glazed Carrots with Thyme
Nothing says cozy fall comfort quite like a simple side dish that steals the show at dinner. I first made these honey glazed carrots with thyme on a chilly evening when I needed something both sweet and savory to pair with roasted chicken—now they’re my go-to for busy weeknights and holiday tables alike.
Ingredients
- 1 lb carrots, peeled and sliced into ¼-inch coins (uniform pieces ensure even cooking)
- 2 tbsp olive oil (or avocado oil for higher heat)
- 2 tbsp honey (local honey adds floral notes)
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- ½ tsp salt (fine sea salt dissolves evenly)
- ¼ tsp black pepper (freshly cracked for best flavor)
- 2 tbsp water (helps steam and soften carrots)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- Toss the sliced carrots with olive oil, salt, and black pepper in a large bowl until evenly coated.
- Spread carrots in a single layer on the prepared baking sheet—crowding causes steaming instead of roasting.
- Roast for 15 minutes at 400°F until carrots begin to soften and edges turn light golden.
- Drizzle honey evenly over the carrots and sprinkle with fresh thyme leaves.
- Add 2 tablespoons of water to the sheet pan to create steam, which prevents burning and helps glaze adhere.
- Return pan to oven and roast another 10–12 minutes until carrots are tender when pierced with a fork and glaze is bubbly.
- Let carrots rest for 2 minutes off heat so the glaze thickens slightly before serving.
What I love most is how the honey caramelizes into a sticky-sweet coating while the thyme keeps it earthy—these carrots turn tender but keep a slight bite. Try scattering them over a grain bowl with chickpeas or alongside pork chops for a meal that feels effortlessly elegant.
Lemon Lavender Shortbread Cookies
T
There’s something magical about the combination of lemon and lavender that always transports me to a sunny afternoon in my grandmother’s garden. I first tried this flavor pairing at a small bakery in Vermont and have been perfecting my own shortbread version ever since—these cookies have become my go-to treat for book club meetings and lazy Sunday afternoons alike.
Ingredients
– 1 cup unsalted butter, softened (room temperature works best for creaming)
– 1/2 cup granulated sugar (you can reduce to 1/3 cup for less sweetness)
– 2 cups all-purpose flour (spoon and level for accurate measurement)
– 2 tablespoons dried culinary lavender buds (make sure they’re food-grade)
– Zest of 2 medium lemons (about 2 tablespoons packed)
– 1/4 teaspoon fine sea salt (or table salt if that’s what you have)
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for exactly 3 minutes until light and fluffy—this creates the signature shortbread texture.
3. Crush the dried lavender buds between your palms to release their oils, then add them to the butter mixture along with the lemon zest.
4. Mix on low speed for 30 seconds until the lavender and lemon are evenly distributed throughout the butter mixture.
5. Gradually add the all-purpose flour and salt to the bowl in three additions, mixing on low speed just until the dough comes together—be careful not to overmix.
6. Turn the dough out onto a lightly floured surface and gently knead it 4-5 times until it forms a smooth ball.
7. Roll the dough into a log approximately 2 inches in diameter and wrap it tightly in plastic wrap.
8. Chill the dough log in the refrigerator for exactly 1 hour—this prevents the cookies from spreading too much during baking.
9. Remove the chilled dough from the refrigerator and slice it into 1/4-inch thick rounds using a sharp knife.
10. Arrange the cookie rounds on the prepared baking sheet, spacing them about 1 inch apart.
11. Bake at 325°F for 18-20 minutes until the edges are just beginning to turn golden brown—the centers should remain pale.
12. Transfer the cookies to a wire rack and let them cool completely for about 30 minutes before serving.
Now these delicate cookies emerge with that perfect shortbread crumble that practically melts in your mouth. The floral lavender notes dance beautifully with the bright lemon zest, creating a sophisticated yet comforting treat that’s wonderful with afternoon tea or crumbled over vanilla ice cream for an elegant dessert.
Herbed Ricotta and Pea Tart
Last weekend, I found myself with an abundance of fresh herbs from my garden and a craving for something light yet satisfying. This herbed ricotta and pea tart was born from that perfect storm of inspiration—it’s become my go-to for spring brunches or a simple dinner that feels special without the fuss. I love how the creamy ricotta pairs with sweet peas and a flaky crust, making it a dish that’s as versatile as it is delicious.
Ingredients
– 1 sheet frozen puff pastry, thawed (or homemade if you’re feeling ambitious)
– 1 cup whole milk ricotta cheese (drained if watery for better texture)
– 1/2 cup grated Parmesan cheese (freshly grated melts more smoothly)
– 1/4 cup heavy cream (or substitute with whole milk for a lighter version)
– 1 large egg, lightly beaten (for egg wash to golden the crust)
– 1 cup fresh or frozen peas (thawed if frozen to avoid sogginess)
– 2 tbsp fresh mint leaves, chopped (adds a bright, refreshing note)
– 1 tbsp fresh dill, chopped (or use 1 tsp dried dill if fresh isn’t available)
– 1 tbsp fresh chives, chopped (adds a mild onion flavor)
– 1/2 tsp salt (adjust based on your cheese saltiness)
– 1/4 tsp black pepper (freshly cracked for best flavor)
– 1 tbsp olive oil (for brushing the crust to enhance browning)
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet, pressing gently to smooth any creases.
3. In a medium bowl, combine the ricotta, Parmesan, heavy cream, salt, and pepper, stirring until smooth and well blended.
4. Fold in the peas, mint, dill, and chives gently to avoid crushing the peas, ensuring even distribution.
5. Spread the ricotta mixture evenly over the puff pastry, leaving a 1-inch border around the edges for the crust to rise.
6. Brush the exposed pastry edges with the beaten egg wash to promote a golden, flaky finish.
7. Drizzle the olive oil lightly over the filling to help it brown slightly in the oven.
8. Bake for 20-25 minutes, or until the crust is puffed and golden brown and the filling is set with no jiggle in the center.
9. Remove from the oven and let cool on the baking sheet for 5-10 minutes to firm up before slicing.
Creamy and vibrant, this tart boasts a flaky crust that shatters with each bite, while the herbed ricotta filling is luxuriously smooth with pops of sweet peas. I love serving it warm with a simple arugula salad dressed in lemon vinaigrette, or slice it into squares for a portable picnic treat that always impresses.
Roasted Asparagus with Hollandaise Sauce
Keeping things simple in the kitchen is my motto, especially during busy weeknights when I want something elegant but effortless. That’s why roasted asparagus with hollandaise sauce has become my go-to side dish—it feels fancy but comes together in minutes, and I love how the bright, lemony sauce complements the earthy asparagus. I first made this for a last-minute dinner party, and now my friends request it every time they come over!
Ingredients
– 1 lb fresh asparagus, ends trimmed (look for firm, bright green stalks)
– 2 tbsp olive oil (or avocado oil for higher heat)
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 3 large egg yolks
– 1 tbsp lemon juice (freshly squeezed for best flavor)
– 1/2 cup unsalted butter, melted and slightly cooled
– Pinch of cayenne pepper (optional, for a subtle kick)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Arrange the asparagus in a single layer on the prepared baking sheet.
3. Drizzle the olive oil evenly over the asparagus, using your hands to coat each stalk.
4. Sprinkle the kosher salt and black pepper over the asparagus.
5. Roast the asparagus for 12–15 minutes, until tender and lightly browned at the tips.
6. While the asparagus roasts, fill a saucepan with 1–2 inches of water and bring it to a simmer over medium heat.
7. Place a heatproof bowl over the saucepan, ensuring the bottom doesn’t touch the water.
8. Add the egg yolks and lemon juice to the bowl and whisk continuously for 2–3 minutes, until the mixture thickens and turns pale yellow.
9. Slowly drizzle the melted butter into the egg yolk mixture, whisking constantly to emulsify.
10. Whisk in the cayenne pepper (if using) and remove the bowl from the heat.
11. Transfer the roasted asparagus to a serving platter and spoon the hollandaise sauce over the top.
Ultra-tender asparagus with a crisp-touch meets that velvety, rich hollandaise in every bite. I love serving this alongside grilled salmon or topping it with a soft-poached egg for a complete meal—it’s a dish that always feels special yet so approachable.
Strawberry Rhubarb Pie with Lattice Crust
Whenever I see the first rhubarb stalks appearing at the farmers market, I know it’s time to make my grandmother’s signature pie—the one that always brings back memories of her sun-drenched kitchen and the way she’d hum while rolling out the dough. This strawberry rhubarb pie with its beautiful lattice crust is my ultimate comfort dessert, perfect for bridging that gap between spring and summer when both fruits are at their peak. I love making this on lazy Sunday afternoons when I can take my time with the lattice work, though I’ll admit I sometimes cheat and use store-bought crust when I’m short on time!
Ingredients
– 2 ½ cups all-purpose flour, plus extra for dusting
– 1 cup cold unsalted butter, cut into ½-inch cubes
– 1 teaspoon salt
– 6-8 tablespoons ice water
– 3 cups fresh strawberries, hulled and sliced
– 2 cups rhubarb, chopped into ½-inch pieces
– ¾ cup granulated sugar
– ¼ cup cornstarch
– 1 tablespoon lemon juice
– 1 egg, beaten
– 1 tablespoon coarse sugar for sprinkling
Instructions
1. Combine 2 ½ cups flour and 1 teaspoon salt in a large bowl.
2. Cut 1 cup cold butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
3. Add ice water 1 tablespoon at a time, mixing with a fork until dough just comes together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for exactly 30 minutes.
5. Preheat oven to 375°F and place a baking sheet on the middle rack.
6. Roll one dough disc into a 12-inch circle on a floured surface.
7. Transfer dough to a 9-inch pie plate and trim edges to ½-inch overhang.
8. Combine 3 cups strawberries, 2 cups rhubarb, ¾ cup sugar, ¼ cup cornstarch, and 1 tablespoon lemon juice in a bowl.
9. Let fruit mixture sit for 15 minutes until juices release.
10. Roll second dough disc into a 12-inch circle and cut into 1-inch strips.
11. Pour fruit filling into prepared pie crust.
12. Weave dough strips over filling to create lattice pattern.
13. Crimp edges by pressing with fork tines.
14. Brush lattice with 1 beaten egg using a pastry brush.
15. Sprinkle 1 tablespoon coarse sugar evenly over crust.
16. Bake on preheated baking sheet for 45-50 minutes until crust is golden brown and filling bubbles.
17. Cool pie on wire rack for at least 3 hours before slicing.
Crisp, buttery crust gives way to that perfect sweet-tart filling where the strawberries melt into the rhubarb’s bright acidity. I love serving this slightly warm with a scoop of vanilla bean ice cream that melts into the lattice openings, though it’s equally delicious cold for breakfast the next day—not that I’d ever admit to eating pie for breakfast!
Deviled Eggs with Chives and Smoked Paprika
Aren’t deviled eggs just the perfect party food? I’ve been making these for years, and they always disappear first at potlucks—my secret is adding that smoky paprika sprinkle that makes everyone ask for the recipe. It’s become my go-to for everything from holiday gatherings to casual weekend snacks.
Ingredients
– 6 large eggs (older eggs peel easier)
– 3 tbsp mayonnaise (or Greek yogurt for a tangier twist)
– 1 tsp Dijon mustard (yellow mustard works too)
– 1 tbsp finely chopped fresh chives (plus extra for garnish)
– 1/4 tsp smoked paprika (plus extra for dusting)
– 1/8 tsp garlic powder
– Salt to taste (start with 1/4 tsp)
Instructions
1. Place 6 large eggs in a single layer in a saucepan and cover with cold water by 1 inch.
2. Bring the water to a rolling boil over high heat, then immediately cover the pan and remove it from heat.
3. Let the eggs sit covered for 12 minutes exactly for perfectly cooked yolks.
4. Transfer the eggs to an ice water bath using a slotted spoon and let cool for 15 minutes.
5. Gently tap each egg on the counter and roll between your palms to crack the shell completely.
6. Peel the eggs under cool running water to help remove the shell cleanly.
7. Slice each peeled egg in half lengthwise using a sharp knife.
8. Carefully pop out the yolks into a medium bowl and arrange the whites on a serving platter.
9. Mash the yolks thoroughly with a fork until no large chunks remain.
10. Add 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1/8 tsp garlic powder, and 1/4 tsp salt to the yolks.
11. Mix vigorously with a spoon until the filling is completely smooth and creamy.
12. Fold in 1 tbsp finely chopped fresh chives until evenly distributed.
13. Spoon the yolk mixture into the egg white halves, mounding it slightly.
14. Dust the filled eggs lightly with additional smoked paprika using a small sieve.
15. Garnish with the remaining chopped chives for a fresh pop of color.
16. Chill the deviled eggs in the refrigerator for at least 30 minutes before serving. Keep these chilled on a bed of crushed ice if serving outdoors—the creamy filling holds its shape beautifully against the firm egg whites, with the smoky paprika and fresh chives creating a flavor that’s both familiar and exciting. They’re fantastic with crisp radish slices or served alongside spicy pickles for contrast.
Spring Greens Salad with Edible Flowers
Every spring, when my garden starts bursting with color, I find myself craving this vibrant salad that celebrates the season’s freshest offerings. I first discovered edible flowers at a farmers market years ago, and now I make this salad weekly during spring—it’s become my go-to for bright, effortless meals that feel as joyful as the weather.
Ingredients
– 4 cups mixed spring greens (like arugula or spinach blend, washed and dried)
– 1/2 cup edible flowers (such as nasturtiums or pansies, pesticide-free)
– 1/4 cup extra virgin olive oil (or any neutral oil)
– 2 tbsp lemon juice (freshly squeezed for best flavor)
– 1 tsp honey (adjust to taste for sweetness)
– 1/4 tsp sea salt (fine grain, or to preference)
– 1/8 tsp black pepper (freshly ground if possible)
Instructions
1. Place the spring greens in a large salad bowl, spreading them evenly to prevent clumping.
2. Drizzle the olive oil over the greens, using a gentle tossing motion to coat each leaf lightly.
3. Pour the lemon juice evenly across the greens, ensuring it mixes with the oil for a balanced dressing.
4. Add the honey to the bowl, stirring it into the greens until dissolved and evenly distributed.
5. Sprinkle the sea salt over the salad, tossing briefly to incorporate it without bruising the leaves.
6. Grind the black pepper directly over the greens, aiming for an even dusting for subtle spice.
7. Scatter the edible flowers on top, arranging them decoratively to preserve their delicate petals.
8. Serve the salad immediately to maintain crispness, as the dressing can wilt greens if left sitting.
The crisp greens and floral notes create a refreshing crunch, while the lemon-honey dressing adds a tangy sweetness that pairs beautifully with grilled chicken or as a standalone light lunch—I love how the edible flowers make every bite feel like a celebration of spring’s beauty.
Hot Cross Buns with Orange Zest
Holiday baking always brings back such warm memories for me, especially when I make these fragrant hot cross buns with orange zest. I first discovered this recipe when my neighbor shared her family’s Easter tradition, and now the citrusy aroma filling my kitchen signals spring has truly arrived. There’s something so comforting about pulling these warm, spiced buns from the oven that makes any morning feel special.
Ingredients
– 4 cups all-purpose flour (spoon and level for accuracy)
– 1/2 cup granulated sugar
– 1 packet active dry yeast (about 2 1/4 teaspoons)
– 1 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1 cup whole milk, warmed to 110°F (use a thermometer)
– 1/2 cup unsalted butter, melted and cooled slightly
– 2 large eggs, at room temperature
– 2 tablespoons orange zest (from about 2 medium oranges)
– 3/4 cup raisins or currants (soak in warm water for plumpness)
– 1 egg white mixed with 1 tablespoon water (for egg wash)
– 1/2 cup powdered sugar mixed with 1-2 tablespoons orange juice (for cross glaze)
Instructions
1. Combine 4 cups flour, 1/2 cup sugar, 1 packet yeast, 1 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves in a large mixing bowl.
2. Whisk 1 cup warm milk (110°F), 1/2 cup melted butter, 2 eggs, and 2 tablespoons orange zest in a separate bowl until fully incorporated.
3. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. Drain 3/4 cup raisins and knead them into the dough until evenly distributed.
6. Place the dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm place for 1-1.5 hours until doubled in size.
7. Punch down the risen dough and divide into 12 equal pieces, rolling each into a smooth ball.
8. Arrange the dough balls in a greased 9×13-inch baking dish, spacing them about 1/2 inch apart.
9. Cover the baking dish with the damp towel and let the buns rise for 45-60 minutes until puffy.
10. Preheat your oven to 375°F during the last 15 minutes of rising time.
11. Brush the risen buns with the egg white mixture using a pastry brush for golden baking.
12. Bake at 375°F for 20-25 minutes until deeply golden brown and sounding hollow when tapped.
13. Transfer the baked buns to a wire rack and let cool for 15 minutes.
14. Whisk 1/2 cup powdered sugar with 1-2 tablespoons orange juice until smooth for the cross glaze.
15. Pipe or drizzle the glaze in a cross pattern over each cooled bun using a piping bag or spoon.
Just out of the oven, these buns have the most wonderful soft, pillowy texture that gives way to bursts of plump raisins and bright citrus notes. The cross adds a subtle sweetness that perfectly balances the warm spices, making them ideal for tearing apart and sharing with coffee. I love serving them slightly warm with a pat of butter that melts into all those nooks and crannies for the ultimate comforting treat.
Lamb Stew with Spring Vegetables
Nothing warms the soul quite like a hearty lamb stew after a long day, especially when it’s packed with the fresh flavors of spring. I first fell in love with this dish during a rainy April visit to my grandmother’s, where the aroma of simmering lamb and vegetables filled her cozy kitchen. Now, it’s my go-to comfort meal when I want something satisfying yet vibrant.
Ingredients
- 2 lbs lamb shoulder, cut into 1-inch cubes (trim excess fat for a leaner stew)
- 2 tbsp olive oil (or avocado oil for higher heat)
- 1 large yellow onion, diced (about 1 ½ cups)
- 3 cloves garlic, minced (use more if you love garlic)
- 4 cups low-sodium chicken broth (vegetable broth works too)
- 1 cup dry white wine (like Sauvignon Blanc, or omit and use extra broth)
- 1 lb baby potatoes, halved (Yukon Gold hold their shape well)
- 2 medium carrots, sliced into ½-inch rounds
- 1 cup fresh or frozen peas (thaw if frozen)
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 bay leaf (remove before serving)
- Salt and black pepper (I start with 1 tsp salt and ½ tsp pepper)
Instructions
- Pat the lamb cubes dry with paper towels to ensure a good sear.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
- Season lamb generously with salt and pepper on all sides.
- Sear lamb in batches for 3–4 minutes per side until deeply browned, transferring to a plate.
- Add diced onion to the pot and cook for 5 minutes until softened, scraping up browned bits.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in white wine to deglaze the pot, scraping the bottom with a wooden spoon for 1 minute.
- Return lamb and any juices to the pot along with chicken broth, thyme, and bay leaf.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour until lamb is tender.
- Add potatoes and carrots, cover, and simmer for 20 minutes until vegetables are fork-tender.
- Stir in peas and cook uncovered for 5 minutes until heated through.
- Discard the bay leaf and adjust seasoning with salt and pepper if needed.
Oh, the tender lamb practically melts in your mouth alongside the sweet carrots and peas, while the broth soaks up all those rich flavors. I love serving this stew in shallow bowls with crusty bread for dipping, or over creamy polenta to make it extra cozy. Leftovers taste even better the next day, if you can manage to save any!
Easter Bread with Raisins and Almonds
Perfect for spring gatherings, this Easter bread has been a family tradition since my grandmother taught me how to braid the dough just right—I still use her same wooden spoon for mixing. There’s something magical about the sweet aroma filling the kitchen while it bakes, reminding me of childhood Easters spent peeking into the oven every five minutes.
Ingredients
- 4 cups all-purpose flour (plus extra for dusting)
- 1 cup warm whole milk (about 110°F)
- 1/2 cup granulated sugar
- 2 large eggs (at room temperature)
- 1/2 cup unsalted butter, melted (cooled slightly)
- 2 1/4 tsp active dry yeast (one standard packet)
- 1 tsp salt
- 1/2 cup raisins (soak in warm water for 10 minutes if dry)
- 1/4 cup sliced almonds (toasted for extra crunch)
- 1 egg yolk + 1 tbsp water (for egg wash)
Instructions
- Combine warm milk, sugar, and yeast in a large bowl, then let it sit for 5 minutes until foamy.
- Whisk in eggs, melted butter, and salt until fully incorporated.
- Gradually mix in flour with a wooden spoon until a shaggy dough forms. Tip: If the dough sticks to your hands, lightly flour them before kneading.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1–1.5 hours until doubled in size.
- Punch down the dough and knead in raisins and almonds until evenly distributed.
- Divide the dough into 3 equal pieces and roll each into a 16-inch rope. Tip: If the ropes shrink back, let them rest for 5 minutes before rolling again.
- Braid the ropes tightly on a parchment-lined baking sheet, pinching the ends to seal.
- Cover the braid loosely with plastic wrap and let it rise for 45 minutes until puffy.
- Preheat the oven to 350°F and brush the braid with egg wash. Tip: For a glossy finish, avoid pooling the egg wash in the crevices.
- Bake for 25–30 minutes until golden brown and the internal temperature reaches 190°F.
- Cool completely on a wire rack before slicing.
Zesty with plump raisins and nutty almonds, this bread boasts a tender crumb that’s subtly sweet—perfect toasted with honey butter or as the centerpiece of your Easter brunch spread. I love serving it warm with a dusting of powdered sugar for an extra festive touch.
Radish and Butter Tea Sandwiches
A few years ago, I discovered the magic of radish and butter sandwiches at a quaint English-style tea room in Boston, and I’ve been perfecting my own version ever since—it’s become my go-to when I want something elegant yet effortless for afternoon gatherings.
Ingredients
– 8 slices white sandwich bread (I prefer soft, pillowy types for easy cutting)
– 4 tbsp unsalted butter, softened (leave it out for 30 minutes—it spreads like a dream)
– 6 medium radishes, thinly sliced (use a mandoline for paper-thin, even slices)
– 1/4 tsp flaky sea salt (Maldon salt adds a lovely crunch)
– 1 tbsp fresh chives, finely chopped (substitute with parsley if you’d like)
Instructions
1. Place the unsalted butter on the counter and let it soften at room temperature for 30 minutes, or until it spreads easily without tearing the bread.
2. Lay all 8 slices of white sandwich bread on a clean cutting board, arranging them in a single layer.
3. Spread 1/2 tablespoon of softened butter evenly onto one side of each bread slice, covering the surface completely to prevent sogginess.
4. Thinly slice the radishes to 1/8-inch thickness using a mandoline or sharp knife for uniform pieces that stack neatly.
5. Arrange the radish slices in a single layer over the buttered side of 4 bread slices, overlapping them slightly for full coverage.
6. Sprinkle 1/16 teaspoon of flaky sea salt evenly over the radishes on each prepared slice to enhance their natural peppery flavor.
7. Scatter 3/4 teaspoon of fresh chives evenly over the radishes on each slice for a mild onion note.
8. Top each assembled slice with one of the remaining buttered bread slices, buttered-side down, pressing gently to adhere.
9. Use a sharp serrated knife to trim the crusts from all 4 sandwiches, cutting straight down for clean edges.
10. Slice each sandwich diagonally into 2 triangles, wiping the knife between cuts to keep the edges tidy.
11. Arrange the tea sandwiches on a platter and serve immediately, or cover with a damp paper towel and refrigerate for up to 1 hour if preparing ahead. The crisp radishes and creamy butter create a refreshing contrast, with the flaky salt adding a subtle crunch that makes these irresistible. Try serving them alongside a pot of Earl Grey tea for a classic pairing, or add a sprinkle of extra chives on top for a pop of color at your next brunch.
Lemon Poppy Seed Bundt Cake
A perfect lemon poppy seed bundt cake always reminds me of my grandmother’s sunny kitchen, where she’d bake this citrusy treat every Sunday afternoon. I’ve adapted her classic recipe over the years, adding my own little tweaks that make it extra moist and bursting with bright lemon flavor. There’s something magical about how the poppy seeds create that beautiful speckled pattern throughout the tender crumb.
Ingredients
– 3 cups all-purpose flour (spoon and level for accuracy)
– 2 cups granulated sugar
– 1 cup unsalted butter, softened (or 1 cup vegetable oil for dairy-free)
– 1 cup whole milk (or buttermilk for extra tang)
– 4 large eggs, room temperature
– 1/2 cup fresh lemon juice (about 3-4 lemons)
– 2 tablespoons lemon zest
– 2 tablespoons poppy seeds
– 1 tablespoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
Instructions
1. Preheat your oven to 350°F and generously grease a 10-cup bundt pan with butter or baking spray, making sure to get into all the crevices.
2. In a medium bowl, whisk together 3 cups flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined.
3. Using an electric mixer on medium speed, cream 1 cup softened butter and 2 cups sugar together for 3-4 minutes until light and fluffy.
4. Add 4 eggs one at a time, mixing for 30 seconds after each addition until fully incorporated.
5. Mix in 1 teaspoon vanilla extract, 2 tablespoons lemon zest, and 1/2 cup lemon juice until just combined.
6. Alternate adding the dry ingredients and 1 cup milk to the butter mixture, beginning and ending with dry ingredients, mixing on low speed until just combined.
7. Gently fold in 2 tablespoons poppy seeds with a spatula, being careful not to overmix the batter.
8. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
9. Bake at 350°F for 45-55 minutes until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched.
10. Cool the cake in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
Our lemon poppy seed bundt cake emerges with a golden-brown crust that gives way to an incredibly moist, tender crumb speckled throughout with those delightful poppy seeds. The bright citrus flavor really shines through, balanced perfectly by the subtle nuttiness from the seeds. One of my favorite ways to serve it is slightly warmed with a dusting of powdered sugar, though it’s equally delicious with a simple lemon glaze drizzled over the top for extra zing.
Roasted Leg of Lamb with Mint Sauce
Sometimes the most impressive meals are surprisingly simple to make, and this roasted leg of lamb with mint sauce is the perfect example. I first discovered this recipe when hosting my in-laws for Easter years ago, and now it’s become my go-to celebration dish that never fails to wow guests while being surprisingly hands-off. The combination of crispy herb-crusted lamb with bright, fresh mint sauce creates a restaurant-quality meal that’s actually achievable for home cooks.
Ingredients
– 1 (5-6 lb) bone-in leg of lamb
– 3 tbsp olive oil (or any neutral oil)
– 4 garlic cloves, minced
– 2 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 2 cups fresh mint leaves, packed
– ¼ cup white wine vinegar
– 2 tbsp granulated sugar
– ¼ cup water
Instructions
1. Preheat your oven to 425°F and position a rack in the lower third of the oven.
2. Pat the leg of lamb completely dry with paper towels to ensure proper browning.
3. Rub the olive oil evenly over the entire surface of the lamb.
4. Combine the minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper in a small bowl.
5. Press the herb mixture firmly onto all sides of the lamb, creating an even coating.
6. Place the lamb fat-side up on a rack set inside a roasting pan.
7. Roast at 425°F for 20 minutes to develop a golden-brown crust.
8. Reduce the oven temperature to 325°F without opening the oven door.
9. Continue roasting for approximately 1 hour and 30 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
10. Transfer the lamb to a cutting board and tent loosely with foil, letting it rest for 20 minutes to allow juices to redistribute.
11. While the lamb rests, combine the fresh mint leaves, white wine vinegar, sugar, and water in a small saucepan.
12. Bring the mint sauce mixture to a simmer over medium heat, stirring until the sugar dissolves completely.
13. Remove the mint sauce from heat and let it steep for 10 minutes to develop flavor.
14. Carve the lamb against the grain into thin slices for maximum tenderness.
15. Serve the sliced lamb with the warm mint sauce drizzled over the top.
Finally, that perfect medium-rare pink interior against the crispy herb crust creates incredible texture contrast that makes this dish truly special. The mint sauce cuts through the richness of the lamb beautifully, and I love serving it with roasted potatoes that soak up all the delicious pan juices for a complete meal that feels both elegant and comforting.
Carrot Cake with Cream Cheese Frosting
Perfectly spiced and wonderfully moist, this carrot cake has been my go-to celebration dessert for years—I first made it for my daughter’s birthday and now it’s requested at every family gathering. There’s something magical about how the sweet carrots mingle with warm spices, all topped with that tangy cream cheese frosting that makes everyone’s eyes light up.
Ingredients
- 2 cups all-purpose flour (spooned and leveled for accuracy)
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil (or any neutral oil like canola)
- 4 large eggs, room temperature
- 3 cups grated carrots (about 4-5 medium carrots, packed)
- 1 cup chopped walnuts (optional, for crunch)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and grease two 9-inch round cake pans, then line the bottoms with parchment paper.
- Whisk together 2 cups flour, 2 tsp baking soda, 1 tsp salt, 2 tsp cinnamon, and 1/2 tsp nutmeg in a medium bowl until well combined.
- In a large bowl, beat 1 1/2 cups sugar and 1 cup vegetable oil with an electric mixer on medium speed for 1 minute until creamy.
- Add 4 eggs one at a time to the sugar mixture, beating for 20 seconds after each addition until fully incorporated.
- Gradually mix the dry ingredients into the wet ingredients on low speed just until no flour streaks remain—don’t overmix.
- Fold in 3 cups grated carrots and 1 cup chopped walnuts (if using) with a spatula until evenly distributed.
- Divide the batter equally between the prepared pans and smooth the tops with a spatula.
- Bake for 30-35 minutes at 350°F until a toothpick inserted into the center comes out clean and the cakes spring back when lightly touched.
- Cool the cakes in pans on a wire rack for 15 minutes, then run a knife around the edges and invert onto the rack to cool completely.
- For the frosting, beat 8 oz softened cream cheese and 1/2 cup softened butter in a bowl on medium-high speed for 2 minutes until smooth and fluffy.
- Gradually add 4 cups sifted powdered sugar to the cream cheese mixture on low speed, then increase to medium and beat for 1 minute until creamy.
- Mix in 2 tsp vanilla extract until fully combined, then frost the cooled cake layers, stacking and covering the top and sides.
Moist and tender with a hint of spice, this cake stays incredibly soft for days thanks to the carrots. I love serving it chilled—the frosting firms up just enough to slice neatly, making it perfect for picnics or cozy nights with a cup of coffee.
Spring Pea and Mint Soup
Crisp spring days always make me crave something fresh and vibrant, which is exactly why I developed this beautiful green soup. I first made it for a garden party last April when my mint patch was overflowing, and now it’s become my go-to starter when I want to impress guests without spending hours in the kitchen.
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 medium yellow onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 4 cups fresh or frozen peas (thawed if frozen)
– 1/2 cup fresh mint leaves, packed
– 1/2 cup heavy cream (or coconut milk for dairy-free)
– 1 teaspoon salt (adjust to taste)
– 1/2 teaspoon black pepper
– 1 tablespoon lemon juice
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chopped onion and cook for 5-7 minutes until translucent, stirring occasionally.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat to medium-low and simmer for 10 minutes.
6. Add peas and cook for 3-4 minutes until bright green and tender.
7. Remove pot from heat and stir in mint leaves.
8. Carefully transfer the mixture to a blender in batches, filling only halfway.
9. Blend on high speed for 2 minutes until completely smooth.
10. Return the blended soup to the pot over low heat.
11. Stir in heavy cream until fully incorporated.
12. Add salt, black pepper, and lemon juice, stirring to combine.
13. Heat for 2-3 minutes until warmed through, but do not boil.
14. Taste and adjust seasoning if needed.
15. Ladle soup into bowls and serve immediately.
Our velvety soup has the most refreshing combination of sweet peas and cool mint that just sings of spring. I love how the lemon juice brightens everything up, cutting through the richness perfectly. Sometimes I’ll garnish it with extra mint leaves and a drizzle of cream for an elegant touch that makes it feel restaurant-worthy.
Spinach and Goat Cheese Quiche
Wandering through the farmers market last weekend, I spotted the most vibrant bunches of fresh spinach that immediately inspired me to recreate my grandmother’s legendary quiche. There’s something so comforting about the combination of earthy greens and creamy goat cheese nestled in a flaky crust. I love making this on Sunday afternoons—the aroma filling my kitchen feels like a warm hug.
Ingredients
– 1 pre-made pie crust (or homemade if you’re feeling ambitious)
– 6 large eggs
– 1 cup heavy cream
– 4 oz goat cheese, crumbled
– 2 cups fresh spinach, packed
– 1/2 cup diced yellow onion
– 2 tbsp olive oil (or any neutral oil)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp nutmeg (freshly grated if possible)
Instructions
1. Preheat your oven to 375°F and place the pie crust in a 9-inch pie dish.
2. Heat olive oil in a large skillet over medium heat until shimmering.
3. Add diced onion and cook for 4-5 minutes until translucent and fragrant.
4. Add fresh spinach and cook for 2-3 minutes until just wilted, stirring constantly.
5. Remove the skillet from heat and let the spinach mixture cool for 5 minutes.
6. In a large mixing bowl, whisk together eggs and heavy cream until fully combined.
7. Stir in salt, black pepper, and nutmeg until evenly distributed throughout the mixture.
8. Spread the cooled spinach and onion mixture evenly across the bottom of the pie crust.
9. Sprinkle crumbled goat cheese over the spinach layer in an even distribution.
10. Carefully pour the egg mixture over the fillings, ensuring it covers everything evenly.
11. Place the quiche in the preheated oven and bake for 35-40 minutes.
12. Check for doneness by inserting a knife near the center—it should come out clean with no liquid egg mixture.
13. Remove the quiche from the oven and let it rest on a wire rack for 15 minutes before slicing.
Just out of the oven, this quiche boasts the most beautiful golden-brown top that gives way to a creamy, velvety interior. The tangy goat cheese cuts through the richness perfectly, while the subtle nutmeg adds warmth that makes this feel extra special. I love serving generous slices with a simple arugula salad dressed in lemon vinaigrette—the peppery greens create the perfect contrast to the rich quiche.
Lemon Curd Tart with Berries
Yesterday, I found myself craving something bright and cheerful after a gloomy week of rain, which is how this lemon curd tart with berries came to be. There’s something magical about the way tart lemon and sweet berries can instantly lift your mood, and this recipe has become my go-to for impressing guests or just treating myself. I love how the vibrant colors make it look like a little edible sunshine on a plate.
Ingredients
– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– ½ cup unsalted butter, cold and cubed (helps create flaky crust)
– ¼ cup granulated sugar
– 1 large egg yolk
– 4 large eggs
– ¾ cup fresh lemon juice (about 4-5 lemons, strained)
– 1 cup granulated sugar
– ½ cup unsalted butter, cut into pieces
– 2 cups mixed fresh berries (strawberries, raspberries, blueberries)
Instructions
1. Preheat your oven to 350°F and lightly grease a 9-inch tart pan with removable bottom.
2. Combine 1 ½ cups flour and ¼ cup sugar in a food processor, then pulse in ½ cup cold cubed butter until mixture resembles coarse crumbs.
3. Add 1 egg yolk and pulse just until dough comes together when pressed between fingers.
4. Press dough evenly into prepared tart pan, making sure to press up the sides, then freeze for 15 minutes to prevent shrinking during baking.
5. Line chilled crust with parchment paper and fill with pie weights or dried beans, then bake at 350°F for 15 minutes until edges are lightly golden.
6. Remove parchment and weights, then bake crust for another 10 minutes until bottom appears dry and cooked through.
7. Whisk together 4 eggs, ¾ cup lemon juice, and 1 cup sugar in a heatproof bowl until completely combined and smooth.
8. Place bowl over a saucepan of simmering water, making sure bottom doesn’t touch water, and cook mixture while constantly whisking for 8-10 minutes until thick enough to coat the back of a spoon.
9. Remove lemon curd from heat and immediately whisk in ½ cup butter pieces until fully melted and incorporated.
10. Pour warm lemon curd into baked tart shell and smooth the surface with an offset spatula.
11. Refrigerate tart for at least 4 hours until completely set and firm to the touch.
12. Arrange 2 cups mixed berries over the chilled lemon curd in an attractive pattern just before serving.
Perfectly balanced between sweet and tart, this dessert offers a creamy, smooth curd that contrasts beautifully with the crisp crust and juicy berries. The bright lemon flavor really shines through, while the berries add bursts of freshness that make each bite interesting. I love serving this slightly chilled with a dusting of powdered sugar or alongside a scoop of vanilla bean ice cream for extra indulgence.
Dill and Garlic Roasted Potatoes
Haven’t we all had those nights where we just need something comforting yet impressive? I first made these dill and garlic roasted potatoes when my herb garden was overflowing, and now they’re my go-to side dish for everything from casual weeknights to holiday dinners. There’s something magical about how simple ingredients transform into crispy, flavorful perfection.
Ingredients
– 2 lbs baby potatoes, halved (Yukon Gold or red potatoes work great)
– 3 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced (fresh garlic makes all the difference)
– 2 tbsp fresh dill, chopped (dried dill works in a pinch)
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper, freshly ground
– ½ tsp paprika (smoked paprika adds nice depth)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Wash and thoroughly dry 2 lbs of baby potatoes, then cut each potato in half lengthwise.
3. In a large bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped dill, 1 tsp salt, ½ tsp black pepper, and ½ tsp paprika.
4. Add the halved potatoes to the bowl and toss until every potato piece is evenly coated with the oil and seasoning mixture.
5. Arrange the potatoes in a single layer on the prepared baking sheet, making sure they don’t touch each other for maximum crispiness.
6. Roast the potatoes at 425°F for 25 minutes without disturbing them to develop a golden crust.
7. Remove the baking sheet from the oven and flip each potato piece using tongs to ensure even browning on both sides.
8. Return the potatoes to the oven and roast for another 15-20 minutes until they’re deeply golden brown and fork-tender.
9. Test for doneness by piercing a potato with a fork – it should slide through easily without resistance.
10. Transfer the roasted potatoes to a serving dish and let them rest for 5 minutes before serving to allow the flavors to meld.
Seriously, the texture combination here is everything – crispy exteriors giving way to fluffy, tender centers that soak up all that garlic and dill flavor. I love serving these alongside grilled chicken or fish, but they’re also fantastic tossed with a little Greek yogurt and extra fresh dill for a next-day potato salad situation.
Chocolate Easter Nest Cupcakes
Kind of like how spring sneaks up on us after a long winter, these Chocolate Easter Nest Cupcakes have become my go-to for celebrating the season’s arrival. I started making them years ago when my niece declared store-bought treats “boring,” and now they’re a non-negotiable part of our family’s Easter spread. There’s something about their whimsical, nest-like tops that just makes everyone—kids and adults alike—light up with joy.
Ingredients
– 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar
– ½ cup unsweetened cocoa powder (Dutch-processed for richer color)
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice as substitute)
– ½ cup vegetable oil (or any neutral oil like canola)
– 2 large eggs, room temperature
– 1 tsp vanilla extract
– ½ cup hot water
– 2 cups chocolate frosting (store-bought or homemade)
– 1 ½ cups chow mein noodles
– ½ cup Cadbury Mini Eggs (or jelly beans for variety)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large bowl until no streaks remain.
3. Pour in the buttermilk, vegetable oil, eggs, and vanilla extract, then mix on medium speed for 2 minutes until the batter is smooth and glossy.
4. Carefully stir in the hot water until the batter thins slightly—this step ensures a moist crumb.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow for rising.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Transfer the cupcakes to a wire rack and let them cool completely, about 1 hour, to avoid melting the frosting.
8. Spread a generous layer of chocolate frosting over the top of each cooled cupcake using an offset spatula.
9. Gently press chow mein noodles into the frosting in a circular pattern to form “nests,” leaving a slight dip in the center.
10. Place 3–4 Cadbury Mini Eggs in the center of each nest, pressing lightly to secure them.
My favorite part is biting into these and getting that crunch from the noodles against the soft, fudgy cake. They’re wonderfully messy to eat—perfect for Easter brunch or as a centerpiece on a pastel-colored platter. If you’re feeling extra, try drizzling them with a little melted white chocolate to mimic morning dew on the nests.
Summary
Zesty and vibrant, these 20 Ostara recipes bring spring’s fresh flavors right to your table! We hope this collection inspires your seasonal celebrations. Try a few, leave a comment with your favorites, and don’t forget to share this roundup on Pinterest so others can enjoy these festive dishes too. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
