Welcome spring with a bright and joyful Easter dinner, where fresh seasonal flavors, delicate herbs, and comforting classics come together to celebrate renewal, warmth, and time shared around the table. This guide will walk you step-by-step through making 10 cohesive spring dishes without the added stress of coordinating recipes. This menu is intended for 10-12 people.

Drinks

Blackberry Jam Fizz (cocktail or mocktail)

Rose Garden Martini

Appetizers

Smoked Salmon Bagel Dip

Spinach Feta Puffs

Main Dishes

Honey Glazed Ham

Spring Pea Tortellini

Side Dishes

Roasted Beets

Pesto Roasted Carrots

Spring Potato Salad

Braided Easter Bread

Desserts

Carrot Cake Cheesecake Bars

Italian Lemon Cream Cake

Lets get cooking!

14 days prior

Order table decor to allow for ample shipping time.

3-5 days prior

Gather all your ingredients. This way, you have plenty of time to track down anything that might be sold out.

2 days prior (2 hours)

Make the carrot cake bars.

Need:

1 1/4 Cups flour

1/2 Cup granulated sugar

1/2 Cup brown sugar, packed

1/2 Teaspoon salt

3/4 Teaspoon baking soda

1/2 Teaspoon baking powder

1 Teaspoon cinnamon

1/4 Teaspoon ground nutmeg

1/4 Teaspoon ground cloves

1/2 Cup neutral oil

1/2 Cup sour cream

2 Eggs

1 1/2 Teaspoons vanilla

1 1/2 Cups carrots, shredded

16 Oz cream cheese, softened

1/2 Cup granulated sugar

1 Teaspoon vanilla

2 Eggs

1. Cake Bars: Preheat oven to 350°F. Lightly grease a 9x13 baking dish.

2. Shred 1 1/2 Cups carrots. Set aside.

3. In a medium bowl, add flour, 1/2 Cup sugar, brown sugar, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Whisk and set aside.

4. In another medium mixing bowl, add oil, sour cream, eggs, and 1 1/2 Teaspoons vanilla. Whisk to combine.

5. Add wet ingredients to dry ingredient mixture and mix until combined. Add shredded carrots and mix until just evenly distributed, careful not to over-mix.

6. In a large bowl, add softened cream cheese, 1/2 Cup sugar, and 1 Teaspoon vanilla. Beat on medium speed until combined. Add 2 eggs and beat until smooth.

7. Add half of the carrot cake batter to the greased baking dish, spreading evenly with a spoon or off-set spatula. Add half of the cheesecake mixture in small dollops across the carrot cake layer. Add dollops of the remaining carrot cake mixture, then the remaining cheesecake mixture evenly across the baking dish. Drag a butter knife through the dish to slightly marble the carrot cake and cheesecake batters together. Do not over-mix the cheesecake and carrot cake batters.

8. Bake 35-40 minutes until the center is slightly jiggly, but set and a toothpick comes out mostly clean. Cool completely before covering tightly and storing in the refrigerator.

1 day prior (4 1/12 hours)

Make the lemon cake and braided challah. Prepare the beets, carrots, and fizz.

Need:

1 Cup warm water (100-110°F)

2 Teaspoons active dry yeast

4 Cups flour

1/4 Cup granulated sugar

2 Teaspoons salt

2 Eggs

1 Egg yolk

1/4 Cup neutral oil

5 Red or gold beets, medium to large

Olive oil

1/2 Cup flour

1 Lemon

1 Cup heavy cream

1 Cup mascarpone cheese, softened

2 Cups powdered sugar

1/2 Cup powdered sugar

4 Tablespoons cold butter

1/4 Teaspoon vanilla

2 Lbs Carrots

1/2 Cup butter, softened

1 1/4 Cup granulated sugar

3 Eggs (room temperature)

1/2 Cup neutral oil

2 Teaspoons vanilla

1 Cup whole milk (room temperature)

3 Cups flour

2 Teaspoons baking powder

1/4 Teaspoon baking soda

1/2 Teaspoon salt

3/4 Cup blackberry jam

1 1/2 Cups lemon juice

3 Cups gin (optional)

1 Egg white

1 Tablespoon water

1. Lemon Cake: Set out 1/2 Cup butter, 3 eggs, 1 Cup whole milk, and 1 Cup mascarpone to warm to room temperature.

2. Challah: In a small bowl, add and mix the water, yeast, and a pinch of sugar. Let sit for 5-10 minutes until foamy.

3. In a large mixing bowl, add 4 Cups flour, sugar, and salt and mix to combine. Make a well in the flour mixture and add the eggs, egg yolk (save the egg white), and oil. Mix eggs and oil in the well, slowly bringing in enough flour to make a thick, lumpy mixture.

4. Add the yeast mixture and mix to form a rough dough. Knead the dough for 10 minutes by hand on a lightly floured surface or for 6-8 minutes in a stand mixer with a dough hook, until dough is smooth. Add additional flour, 1 Tablespoon at a time if the dough is too sticky.

5. Place dough into a large, greased bowl and cover. Rise in a warm place for 1 1/2-2 hours or until doubled in size.

6. Beets: Preheat oven to 400°F. Wash the beets well and cut the tops and bottoms off. Lightly coat the whole beets with olive oil and wrap individually in tinfoil.

7. Bake 60-90 minutes, until easily pierced with a fork. While the beets are roasting, continue with the lemon cake and carrots.

8. Lemon Cake: Spread flour across a small baking sheet. Bake for 3 minutes, not allowing the flour to brown. Remove and set aside to cool.

9. Zest and juice the lemon into small, separate bowls.

10. In a medium bowl, add heavy cream and beat on high until stiff peaks form.

11. In a large bowl, add softened mascarpone, 2 Cups powdered sugar, half the lemon zest, and lemon juice. Carefully mix until well combined. Gently fold in half of the whipped cream into the mascarpone mixture, then repeat with the other half. Cover tightly and store in the refrigerator.

12. In a food processor, add cooked flour and 1/2 Cup powdered sugar. Cut the cold butter into small cubes and add to the food processor. Pulse until a small crumb forms. Add the remaining lemon zest and vanilla, and pulse a few more times to distribute. Transfer to a bowl, cover tightly, and store in the refrigerator.

13. Carrots: Wash carrots and peel if desired.

14. Slice carrots on a bias, about 1/4 inch thick. Transfer to an airtight container and store in the refrigerator.

15. Beets: Unwrap beets from the tinfoil and let cool while shaping the challah.

16. Lemon Cake: Lower oven temperature to 350°F.

17. Challah: Line a large baking sheet with parchment paper.

18. On a lightly floured surface, divide dough into 3 equal pieces. Roll the pieces into ropes about 24 inches long and transfer to the baking sheet. Braid the ropes into a 3-strand braid. Form the braid into a ring and and pinch the loose ends together.

19. Cover with a clean towel. Rise in a warm place for 1 hour.

20. Beets: Use a paper towel to gently remove the skins from the beets.

21. Slice into 1/4 inch rounds or half moons. Cool completely before placing gold and red beets in separate airtight containers to prevent staining of the gold beets. Store in the refrigerator.

22. Lemon Cake: Grease 2 8-inch round cake pans and line the bottoms of the pans with parchment paper.

23. In a large bowl, add softened butter and sugar. Beat on medium speed until combined and fluffy. Scrape down the sides of the bowl and add eggs and oil, beating until combined. On low speed, beat in vanilla and milk, ensuring all batter on the sides of the bowl is fully incorporated.

24. In a medium bowl, add flour, baking powder, baking soda, and salt. Whisk to combine. Add about 1/3 of the dry mixture to the wet mixture and beat on low speed until just incorporated. Repeat until all of the dry ingredients have been added to the batter, careful not to over-mix.

25. Evenly split the batter between the prepared cake pans. Bake 25-30 minutes, until a toothpick inserted in the center comes out clean. Allow cakes to cool in the cake pan for 5 minutes, then turn onto a wired cooling rack and remove any parchment paper. Cool cakes completely before wrapping tightly with plastic wrap and storing in the refrigerator.

26. Fizz: In a large jar, add blackberry jam, lemon juice, and gin (if using). Screw on the lid and shake to combine. Store in the refrigerator.

27. Challah: Preheat oven to 350°F.

28. Mix the egg white with 1 Tablespoon of water and brush the challah with the egg wash. Bake for 30-35 minutes, until golden brown. Allow to cool completely before wrapping with plastic wrap or placing in an air-tight container. Store at room temperature until serving.

29. If puff pastry is frozen, transfer to the refrigerator to thaw overnight.

30. Clean up and reset your kitchen for lots of cooking tomorrow!

Day of - 5 hours prior to guest arrival

Decorate and set your table. Prepare the rest of your delicious creations.

Need:

3/4 Cup brown sugar

1/2 Cup honey

1/2 Cup water

1/4 Cup dijon mustard

1/2 Teaspoon ground cloves

1/2 Teaspoon ground cinnamon

8-10 Lb ham

2 1/4 Cups gin

1 1/2 Cups lillet rosé

3/4 Cup triple tec

1 1/2 Cups grapefruit juice

3/8 Cup lemon juice (1/4 Cup + 2 Tablespoons)

2 Tablespoons rose water

1 Lemon

2 Large bunches fresh dill

1 Cup greek yogurt

8 Oz goat cheese, softened

1/3 Cup pistachios, shelled

12 Oz cream cheese, softened

2 Cups ricotta

1/2 Teaspoon salt

4 Oz smoked salmon

1/4 Red onion

1 Teaspoon dill, chopped

1 Tablespoons capers

4 Cups fresh spinach

4 Oz cream cheese

1 Egg

1 Tablespoon olive oil

1/2 Teaspoon dill, chopped

1/2 Teaspoon black pepper

3/4 Cup feta, crumbled

1 Package puff pastry

1 Tablespoon butter

2 Lbs baby potatoes, red or gold

2 Tablespoons olive oil

1 Teaspoon salt

1/2 Teaspoon black pepper

2 Tablespoons olive oil

1 Teaspoon salt

1/2 Teaspoon black pepper

1/2 Red onion, medium

7 Oz sun dried tomatoes

3 Oz capers

7 Oz kalamata olives, sliced

1/2 Cup dill, chopped

2 Cloves garlic

1/2 Cup olive oil

1/2 Cup red wine vinegar

2 Teaspoons ground mustard

2 Teaspoons dried thyme

2 Teaspoons dried oregano

1 Teaspoon salt

1 Teaspoon black pepper

2 Shallots

6 Cloves garlic

2 Cups heavy cream

2 Tablespoons olive oil

2 Tablespoons butter

2 Tablespoons flour

1 Cup dry white wine

1 Teaspoon black pepper

1. Set out 8 Oz cream cheese and goat cheese to soften.

2. Ham: Preheat oven to 325°F. In a small saucepan, combine the brown sugar, honey, water, dijon, ground cloves, and ground cinnamon. Heat on medium-high heat, stirring until the sugar is dissolved and ingredients are well combined, about 5 minutes.

3. Place the ham in a large casserole dish or roasting pan with the cut side down and cover with the prepared glaze, trying to get between all the slices. Cover with tinfoil and place into the oven. Bake 15 minutes per pound for bone-in ham or 12 minutes per pound for a boneless ham. Baste the ham once per hour. Remove the tinfoil from the ham for the final 30 minutes. When the ham has reached an internal temperature of 140°F, remove from the oven, recover with tinfoil, and allow to rest before slicing. While the ham is baking, continue with steps 4-19.

4. Table Setting: Set up dining table, place settings, and decor. Carefully iron table cloth and napkins if desired.

5. Lemon Cake: Remove the cakes from the refrigerator and unwrap. Trim any excessive doming off the tops of the cake.

6. Place one of the cakes onto your serving dish with the top facing up. Spread a third of the mascarpone whipped cream onto the top of the cake. Place the other cake on top, trimmed side down. Cover the top and sides of the cake with the remaining whipped cream.

7. Sprinkle a quarter of the crumb mixture onto the top of the frosted cake. Gently press handfuls of the remaining crumb mixture into the sides of the cake. Store in the refrigerator.

8. Martini: In a large pitcher, add the gin, lillet rosé, triple sec, grapefruit juice, lemon juice, and rose water. Store in the freezer.

9. Prep: Zest and juice a lemon into small, separate bowls.

10. Coarsely chop the dill and keep in a small bowl. Set aside.

11. Beets: In a medium bowl, add yogurt, softened goat cheese, and half of the lemon juice. Beat on medium speed until well combined and fluffy. Spread yogurt mixture onto a serving plate. Arrange the sliced beets into even rows over the yogurt mixture.

12. Finely chop the pistachios. Evenly sprinkle the pistachios and half of the lemon zest over the beets. Store in the refrigerator.

13. Dip: Add softened cream cheese, ricotta, the remaining lemon juice, and salt to a food processor. Blend until smooth. Spread cheese mixture evenly onto a serving dish.

14. Finely chop smoked salmon, red onion, and dill.

15. Sprinkle smoked salmon, red onion, dill, drained capers, and the remaining lemon zest over top of the cheese mixture. Store in the refrigerator.

16. Spinach Puffs: Chop spinach to a medium size.

17. In a medium microwave-safe bowl, add cream cheese and microwave for 10 second increments until melted, but not steaming.

18. Add egg, oil, chopped dill, and pepper and mix until combined. Stir in chopped spinach and crumbled feta. Set aside.

19. Spinach Puffs: Preheat oven to 400°F. Lightly grease 12 cups in a muffin pan.

20. On a lightly floured surface, roll out a sheet of puff pastry dough to a 9x12 inch rectangle. Cut the puff pastry into 12 3-inch squares. Press the squares into the greased muffin cups, allowing the corners of the squares to hang over the edge of the cup.

21. Evenly distribute the spinach mixture between the puff pastry cups. Fold in the 4 corners of the puff pastry squares to the center of the muffin cup, over the spinach mixture.

22. Add butter to a small microwave-safe dish and microwave until melted. Lightly brush over the tops of the puff pasty cups. Bake for 20 minutes, until puffed and golden. Allow to cool for 10 minutes before removing the spinach puffs from the pan and transferring to a serving platter. Set aside. While the puffs are baking, prep the potatoes and carrots.

23. Potato Salad: Line a large baking sheet with parchment paper. Wash the potatoes and cut into halves or quarters so they are roughly uniform in size. Transfer potatoes to the baking sheet and drizzle with olive oil, salt, and pepper. Toss to evenly coat the potatoes and spread into an even layer.

24. Carrots: Line a large baking sheet with parchment paper. Transfer carrots to the baking sheet and drizzle with olive oil, salt, and pepper. Toss to evenly coat the carrots and spread into an even layer.

25. Carrots and Potatoes: Preheat oven to 425°F. Bake carrots for 15-25 minutes, mixing halfway, until slightly brown and easily pierced with a fork. Bake potatoes for 20-25 minutes, until golden brown and fork tender. Allow carrots to cool for 10 minutes, then cover with aluminum foil to keep warm. Set potatoes aside to cool completely. While the carrots and potatoes are baking, continue.

26. Potato Salad: Peel and thinly slice the onion. Place onion into a bowl of cold water for 5 minutes, then drain and dry well. Add to a large serving bowl.

27. Drain sun dried tomatoes from their oil and coarsely chop. Add to the large serving bowl.

28. Drain remaining capers and olives from their brine and add to the large bowl. Add remaining chopped dill, reserving 2 Tablespoons. Gently toss the ingredients together and set aside.

29. Peel and mince the garlic. In a jar, add olive oil, vinegar, garlic, ground mustard, oregano, thyme, salt, and pepper. Close tightly with a lid and shake until ingredients are well combined. Set aside.

30. Ham: Slice the ham and place into an oven safe dish. Cover with tinfoil.

31. Tortellini: Peel and dice the shallot. Peel and mince the garlic. Set both aside. Pour heavy cream into a microwave-safe cup. Heat in 15 second intervals until warm. Set aside.

32. Heat a large sauce pan over medium heat. Add olive oil, diced shallot, and minced garlic. Cook for a few minutes until shallots are translucent, stirring occasionally. Add butter. Once melted, sprinkle in the flour and stir. Cook for 1-2 minutes until the flour is lightly golden, stirring frequently.

33. Stir in white wine. Allow wine to reduce by half, stirring frequently. While wine is reducing, reheat heavy cream in the microwave for 15 seconds. Slowly pour in warmed cream, whisking to prevent lumps. Cook for a few minutes, until sauce is slightly thinner than desired. Add black pepper and stir. Remove from heat and cover.

Day of - 30 minutes prior to guest arrival

Prepare for guests and clean up.

Need:

3 Cups tonic water (optional)

3 Cups soda water

Bagel chips

34. Appetizers: Set out the spinach puffs and the smoked salmon dip with a side of bagel chips.

35. Drinks: Set out ice, glasses, the pre-mixed martini, blackberry mix, tonic water, and sparkling water. Shake the blackberry mixture to remix. To serve the martini, shake the premixed martini with ice and strain into a glass. To serve the fizz mocktail, add ice to a glass with equal parts tonic water, blackberry mixture, and sparkling water and stir to combine. To serve the fizz cocktail, add ice to a glass with 2 parts blackberry gin mixture to 1 part sparkling water and stir to combine.

36. Potato Salad: Once the potatoes have cooled to room temperature, add to the large bowl. If the dressing separated, shake until well combined. Pour the dressing into the large bowl and gently toss to evenly distribute. Adjust salt and pepper to taste. Set aside at room temperature until serving.

37. Cake Bars: Remove carrot cake bars from the refrigerator to come to room temperature. If desired, slice while cold and transfer to a serving dish.

38. Beets: Remove beets from the refrigerator to come to room temperature.

39. Tortellini: Fill a large pot with water and a large pinch of salt. Set on the stove.

40. Freshen Up: After cooking for so long, spend 5-10 minutes freshening up before your guests arrive.

41. Clean: Cleanup the kitchen with any remaining time before guests arrive. The goal is to have an empty sink so you have a place to put dirty dishes after dinner. Start your dishwasher with any dirty dishes you have so it will be empty when it's time to clean up after dinner.

Day of - Guest arrival / 30 minutes prior to dinner

Reheat and finish the dishes. Enjoy your amazing creations and good company!

Need:

1 1/2 Lbs cheese tortellini

1 Cup parmesan, grated

1 Cup frozen peas

2 Tablespoons fresh dill

1/2 Cup pesto

1/2 Cup feta, crumbled

42. Preheat oven to 400°F.

43. Greet your guests! Encourage guests to help themselves to appetizers and provided drinks.

44. Tortellini: Heat the pot of water over high heat until boiling. Add tortellini and cook according to the package. Reserve a mug of pasta water before draining. While the water is coming to a boil, continue.

45. Tortellini: Heat cream sauce over medium heat until bubbling. Once reheated, reduce heat to low. Stir in parmesan, frozen peas, and fresh dill. Increase heat for a few minutes to thicken sauce, if desired. Thin sauce with a splash of heavy cream or reserved pasta water, if desired. Adjust salt and pepper to taste. Add cooked tortellini and stir gently. Keep heat on warm or low.

46. Carrots: Reheat carrots for 5-10 minutes with the foil. Transfer warmed carrots to a serving dish. Top carrots with small dollops of pesto.

47. Ham: Reheat ham in the oven for 10 minutes while covered in tin foil.

48. Potato Salad: Add crumbled feta and gently toss to distribute.

49. Lemon Cake: Remove cake from the refrigerator to come to room temperature.

50. Serve: If desired, transfer tortellini, ham, and challah to serving dishes. Set out the ham, pasta, beets, carrots, potato salad, and challah with serving utensils. Serve your incredible creations and enjoy this delicious meal with your guests!

51. Dessert: Slice and set out the lemon cake and carrot cake bars. Enjoy dessert with your guests and celebrate the end of your cooking marathon!