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It’s Easter weekend, and it’s time to rejoice and celebrate everything that is great about this world!

Here’s some (hopefully) great recipes for you to try out at this weekend’s celebration.

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CARROT RIBBON SALAD

2 Tbsp. olive oil

1 Tbsp. tahini

Juice of 1 lemon

1 tsp. honey

1/2 tsp. kosher salt

1/4 tsp. black pepper

1/4 tsp. ground cumin

Pinch of cayenne pepper

1 lb. carrots

1/4 cup salted roasted pistachios, roughly chopped

1/4 cup fresh mint, roughly chopped, plus more for topping

1/4 cup fresh parsley, roughly chopped

Whisk together the olive oil, tahini, lemon juice, 1 tablespoon hot water, the honey, salt, black pepper, cumin, and cayenne in a large bowl.

Peel the carrots, then use the peeler to shave the carrots into thin ribbons and add them to the bowl with the dressing. Add the pistachios, mint, and parsley and toss to coat. Top with more mint before serving

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EASTER BARK

16 whole graham crackers

2 cups white candy melts (about 12 ounces) 

3/4 cup light pink candy melts (about 4.5 ounces)

3/4 cup light blue candy melts (about 4.5 ounces)

3/4 cup yellow candy melts (about 4.5 ounces)

1/4 cup pastel candy-coated chocolates (such as M&M's)

2 Tbsp. pastel sprinkles or Easter sprinkles

Arrange the graham crackers in a single layer on a large rimmed baking sheet, breaking to fit as needed.

Melt the white, pink, blue, and yellow candy melts in separate medium microwave-safe bowls according to the package directions.

Working quickly before the melts harden, pour the white candy melts over the graham crackers and spread in an even layer using an offset spatula or the back of a spoon. Drop spoonfuls of the pink, blue, and yellow candy melts randomly over the white layer. Swirl with a toothpick to create a marbled look.

Top the bark with the candy-coated chocolates and sprinkles while the melts are still wet. Refrigerate until set, about 15 minutes. Break into pieces.

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CREAMY POTATOES WITH CHIVES

4 Tbsp. salted butter, plus more for the baking dish

2 cups half-and-half

1 cup heavy cream

5 or 6 medium russet potatoes (about 3 1/2 pounds)

4 garlic cloves, finely chopped

1 medium onion, finely diced

1 8-ounce package cream cheese, at room temperature

2 tsp. kosher salt

Black pepper, to taste

2 Tbsp. minced fresh thyme

1 cup grated parmesan cheese

2 Tbsp. minced fresh chives

Preheat the oven to 350˚. Butter a 9 x 13-inch baking dish. Combine the half-and-half and heavy cream in a large measuring cup.

Using a mandoline or a very sharp knife, slice the potatoes very thinly. Place the potatoes in a large bowl. Drizzle with half of the half-and-half/cream mixture and set aside.

In a large skillet over medium-low heat, melt the butter. Add the garlic and onion and cook, stirring occasionally, until translucent, about 4 minutes. Cut the bar of cream cheese in half and add both halves to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Stir in the remaining half-and-half/cream mixture and season with the salt and pepper. Stir in the thyme, then stir in 1/2 cup of the grated parmesan. 

Pour the cream-soaked potatoes into the baking dish. Pour the cream cheese mixture over the top, scraping out the skillet to get every last drop. Sprinkle the remaining 1/2 cup grated parmesan over the top. Cover with foil and bake 30 minutes. Remove the foil and continue baking until the potatoes are tender and the top is golden brown and bubbly, at least 45 minutes more. Remove from the oven and let stand for 10 minutes. Sprinkle with the chives.

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CARROT CAKE CHEESECAKE

Cake

1 cup granulated sugar

1/3 cup canola oil

2 large eggs

1 cup all-purpose flour

3/4 tsp. baking powder

1/2 tsp. baking soda 

1/2 tsp. ground cinnamon

1/4 tsp. kosher salt

1 cup finely grated carrots

3/4 cup chopped toasted pecans, plus more for decorating

Nonstick cooking spray

Cheesecake

2 (8-oz.) packages cream cheese, at room temperature

1/2 cup sour cream

1/2 cup granulated sugar

1 Tbsp. all-purpose flour

1/4 tsp. kosher salt 

2 large eggs, at room temperature

2 tsp. vanilla extract

For the cake: Preheat the oven to 350°F. In a large bowl, whisk together the sugar, oil, and eggs. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add the flour mixture to the egg mixture and whisk to combine. Stir in the carrots and pecans, mixing well.

Lightly grease a 9-inch springform pan with nonstick cooking spray. Pour the carrot cake batter into the pan and spread into an even layer. Bake until the edges of the cake are just set and the top is no longer shiny, about 18 minutes. Let cool for 30 minutes.

For the cheesecake: Meanwhile, reduce the oven to 325°F. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until no lumps remain, about 2 minutes. Gradually add the sour cream, sugar, flour, and salt, beating on medium speed until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

Reduce the mixer to medium-low speed and add the eggs, one at a time, beating until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla. Set aside.

Starting at the outer edges, carefully and evenly pour the cheesecake batter over the carrot cake, finishing in the center.

Place the pan on a rimmed baking sheet and bake until the edges of the cheesecake are set and the center just barely jiggles when the pan is shaken, 50 to 55 minutes. Transfer the pan to a wire rack to cool completely, about 2 hours. Cover and chill for at least 8 hours.

To serve, run a knife along the sides of the pan to loosen. Remove the sides of the springform pan. Decorate the top of the cheesecake with pecans. Slice and serve. 

TFD: “Easter is…

Joining in a birdsong,

Eying an early sunrise,

Smelling yellow daffodils,

Unbolting windows and doors,

Skipping through meadows,

Cuddling newborns,

Hoping, believing,

Reviving spent life,

Inhaling fresh air,

Sprinkling seeds along furrows,

Tracking in the mud.

Easter is the soul’s first taste of spring.”

― Richelle E. Goodrich

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