Happy Easter!
We have a fresh spring menu planned for the week, plus several ideas for using up those leftover hard-boiled eggs from the holiday.
What To Eat This Week
Start the week with asparagus tartines topped with a hard-boiled egg vinaigrette — a bright, flavorful dish that’s perfect for using extra Easter eggs. The combination of crisp asparagus and creamy egg vinaigrette feels light but satisfying.
For Taco Tuesday, try beer-braised chipotle chicken tacos. They’re smoky, slightly spicy and easy to customize with your favorite toppings — cilantro, pickled onions, avocado or a squeeze of lime.
Midweek, make a brussels sprout and caramelized onion pizza finished with pistachios for crunch. If you don’t want to work with rising dough, this can easily be adapted to a flatbread or a toasted French bread base for the same great flavors with less effort.
Another fast, cozy option is a smoked sausage and kale gnocchi skillet. It comes together quickly and delivers big, comforting flavor without a lot of fuss.
I also like to make a creamy tomato soup ahead of time; it reheats beautifully and pairs perfectly with grilled cheese sticks for a simple, comforting dinner any night of the week.
Finish the week with brown-butter lemon salmon alongside grilled asparagus Caesar salad. The nutty brown butter brightened with lemon complements the salmon, and the grilled asparagus Caesar is a favorite for adding smoky, crisp greens to the plate.
For lunches, my go-to is a classic, best-ever egg salad — a straightforward way to enjoy those extra eggs. For breakfast, vanilla ricotta toast topped with sliced bananas and a sprinkle of pistachios makes a quick, delicious start to the day.
What’s on your menu this week?