Savory and Sweet Ways to Brighten Your Easter Brunch

This Month’s Recipes: Easter Deviled Eggs - Strawberry Rhubarb Compote

As March turns to April, the vibrant colors of Spring awaken our senses from the grey days of Winter. Easter brunch is a tradition at our house, and I am always looking for simple ways to make our meal more festive. Deviled eggs are a traditional appetizer that can be given a flashy new look using natural dyes. Soaking your peeled hard boiled eggs overnight with beets (pink), red cabbage (blue), or turmeric (yellow) imparts the intense color, not the flavor, to the egg white for a stunning presentation.

Finish your celebration of Spring with a vibrant Strawberry Rhubarb Compote. This fruit sauce toes the line between tart and sweet, perfect for flaky biscuits, waffles, or on top of shortcake with whipped cream.

• Easter Deviled Eggs

• Strawberry Rhubarb Compote

As always, I welcome your feedback… how you liked the recipes listed here, what recipes you’d like to see for future newsletters, or things you are curious about. Connect with us online too!

Bon Appetit!

Chef Shana
Ready, Set, Eat!