Spring is in the air and it feels a lot like fresh herbs, snap peas and Icelandic poppies. We recently gathered at Jenni Kayne’s for a an Easter celebration enhanced by all of the above. We loved the peachy color palate and delicate seasonal details, but our favorite part of the afternoon had everything to do with our veggie-powered cooking class with Pamela Salzman.
The planty Easter menu started out with a creamy asparagus soup, followed by a spring salad with lemon-cashew dressing, a mixed herb and onion frittata (we’re sharing the gorgeous recipe on TCM tomorrow!) and seared cauliflower steaks with mint pesto. The light and lovely meal was rounded out with a grain-free carrot cake we can’t get over.
The table inspiration was airy and minimalist with rose gold cutlery, and creamy ceramic vases by Victoria Morris filled with florals by Sophia of Isa Flora. Sunny napkins from Heather Taylor rested on perfect stoneware plates from Eric Bonnin. Tiny Easter details like locally-crafted leather trays with shibori dyed eggs and extra flowers added a festive touch without taking away from the delicate simplicity. Each place setting was designated with printed names on eggs (too cute!).
We’re sharing two of our favorite recipes below. Check back tomorrow for a third that needs to be in your holiday rotation!
Check out the clean recipes from last year’s Easter menu here!