Easy Easter Recipes to Keep It Fun, Festive & Fuss-Free

At Kitchen Switchen, we believe holidays should be more about making memories and less about scrubbing pots. That’s why we’re bringing you a roundup of easy Easter recipes that are big on flavor, low on stress, and won’t leave your kitchen looking like a tornado rolled through. Whether you’re hosting brunch, bringing a dish to the family potluck, or whipping up a little something sweet with the kids, these recipes are all about keeping it fun, festive, and way less messy. Let’s hop to it!

Whipped Ricotta with Honey

A light, creamy, and dreamy spread that’s perfect for your Easter or Mother’s Day brunch, a summer gathering, or just because! This whipped ricotta with honey is effortlessly elegant and can be customized in so many ways.

Ingredients:

• 1 cup whole milk ricotta
• 2 tbsp heavy cream (for extra fluffiness)
• 2 tbsp honey (plus extra for drizzling)
• ½ tsp vanilla extract (optional, for a hint of warmth)
• Pinch of sea salt
• Zest of ½ a lemon (for brightness)

Instructions:

1. In a food processor or using a hand mixer, blend the ricotta, heavy cream, honey, vanilla, salt, and lemon zest until light and smooth (about 1-2 minutes).
2. Transfer to a serving bowl and drizzle with extra honey.
3. Garnish with a sprinkle of flaky sea salt, fresh thyme, or a dusting of cinnamon.
4. Serve immediately or chill for 15 minutes for a firmer texture.

Ways to Make It Unique:

Citrus Twist – Add a touch of orange zest or a spoonful of orange marmalade for a sunny, fruity note.
Nutty Crunch – Sprinkle toasted pistachios, almonds, or walnuts on top for added texture.
Savory-Sweet Balance – Stir in fresh thyme, rosemary, or a drizzle of hot honey for a sweet-and-spicy bite.
Extra Creamy – Blend in a bit of mascarpone for an ultra-luxe texture.
Berry Burst – Top with macerated strawberries or fresh figs for a jammy contrast.

 

What to Serve With It:

Crispy Crostini – Toasted baguette slices for a rustic, crunchy contrast.
Warm Pita or Naan – Soft, pillowy bread makes this an irresistible dip.
Fresh Fruit – Apple slices, pears, or grapes pair beautifully with the creamy honeyed ricotta.
Candied Nuts – A side of spiced pecans or maple-glazed walnuts for an extra crunch.
Shortbread Cookies – Serve as a sweet spread for cookies at dessert time.

Bee’s Knees or French 75! Kitchen Switchen switch French 75 Freeze!

What’s a Bee’s Knees?
The Bee’s Knees is a Prohibition-era classic that’s as simple as it is sassy. Made with gin, lemon juice, and honey syrup, this cocktail is bright, lightly sweet, and refreshingly citrusy—basically sunshine in a glass. It’s got just the right buzz (pun intended) and is perfect for spring sipping.

Want to Make It Fancy? Turn It into a French 75!
To give your Bee’s Knees a bubbly twist, simply top it with chilled Champagne or sparkling wine. Voilà—now you’ve got yourself a French 75, the sparkling cousin that’s equal parts classy and celebratory. You can even serve it in a flute for extra flair.
Kitchen Switchen tip: Reduce the gin a bit and let the bubbles shine!

Recipe:
 2 oz gin
 ¾ oz fresh lemon juice
 ¾ oz honey syrup (equal parts honey + warm water)
Shake with ice, strain into a flute, and top with chilled Champagne!

The result? A delicate, effervescent cocktail that’s as bright and elegant as Mom herself. Perfect for brunch toast, sunset sips, or a dinner full of love and laughter.

French 75 Freeze

A cool twist on a classic—this one's for the moms who like their sparkle with a scoop of sweet!

Ingredients:

• 2 oz gin
• ¾ oz fresh lemon juice
• ¾ oz honey syrup (equal parts honey + warm water)
• 1 small scoop of Van Leeuwen Honeycomb French Ice Cream
• Chilled Champagne or sparkling wine

Directions:
Shake the gin, lemon juice, and honey syrup with ice. Strain into a chilled coupe or flute. Slowly pour Champagne over it and watch the bubbles dance. Then—here’s the magic—add a dainty dollop of Van Leeuwen Honeycomb French Ice Cream right on top.

The result? A fizzy, floral, frozen treat that’s equal parts classy and playful. Perfect for brunch cheers, golden hour giggles, or sweet celebrations of the one and only Mom.

Kitchen Switchen tip: Serve with a tiny spoon so guests can swirl or scoop as they sip!

Spicy Roasted Carrot Galette

Use a frozen pie shell to save time.

  For the Galette Dough:

• 1¼ cups all-purpose flour
• ½ tsp salt
• ½ cup (1 stick) cold unsalted butter, cubed
• ¼ cup ice water (plus 1–2 tsp more if needed)

For Carrots

• 4–5 medium carrots, peeled and sliced into thin sticks or coins
• 1½ tbsp olive oil
• 1 tbsp honey
• 1 tbsp sriracha (adjust to your spice level)
• ½ tsp smoked paprika
• ¼ tsp cumin
• Salt + pepper to taste

For the Whipped Ricotta:

• ¾ cup whole-milk ricotta
• 2 tbsp cream cheese (optional, for richness)
• 1 tsp lemon zest
• Salt and pepper to taste

For Assembly:

• 1 egg (for egg wash)
• Fresh thyme or parsley (optional garnish)
• Chili flakes or hot honey (optional drizzle)

 

 STEP-BY-STEP INSTRUCTIONS

1. Make the Dough (can be done ahead)

1. In a large bowl, whisk flour and salt.
2. Cut in butter with a pastry blender or fork until it resembles coarse crumbs.
3. Slowly add ice water, mixing just until dough comes together.
4. Shape into a disc, wrap in plastic, and chill for at least 30 minutes.

2. Roast the Spicy Carrots

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss carrots with olive oil, honey, sriracha, paprika, cumin, salt, and pepper.
3. Spread on a parchment-lined baking sheet and roast for 20–25 minutes, flipping halfway. Carrots should be tender and lightly caramelized. Let cool slightly.

3. Whip the Ricotta

1. In a small food processor or with a hand mixer, whip ricotta, lemon zest, cream cheese (if using), salt, and pepper until smooth and fluffy (1–2 minutes).
2. Taste and adjust seasoning. Chill until ready to use.

4. Assemble the Galette

1. Roll out chilled dough into a 10–12” rough circle on floured parchment paper.
2. Spread whipped ricotta in the center, leaving a 2-inch border.
3. Top evenly with the roasted carrots.
4. Fold dough edges over the filling, pleating as you go.
5. Brush crust with beaten egg.

5. Bake

1. Transfer galette (with parchment) to a baking sheet.
2. Bake at 400°F for 35–40 minutes, or until crust is golden brown and crisp.

6. Finish & Serve

• Let cool slightly.
• Top with a drizzle of hot honey, a sprinkle of fresh thyme, or chili flakes if desired.
• Slice and serve warm or room temp with a simple salad or glass of wine.

 

Make It Your Own

Carrot Add-ins:

• Toss in sliced red onions or shallots before roasting for extra depth.
• Add chopped dates or dried apricots for sweet contrast.
• Swap sriracha for harissa or gochujang for a different spice profile.

Whipped Ricotta Twists:

• Blend in roasted garlic for a deeper savory note.
• Add a splash of balsamic vinegar or a dollop of Greek yogurt for tang.

Crust Variations:

• Add 1 tsp of za’atar or everything bagel seasoning to the dough.
• Use store-bought puff pastry for a quick option.

Toppings & Garnish Ideas:

• Crumbled goat cheese or feta on top before baking.
• Sprinkle with toasted pepitas or crushed pistachios for crunch.
• Drizzle with yogurt-tahini sauce for a creamy finish.

Sweet Potato Eggs Benedict with Honey-Glazed Sweet Potato Base

A delicious twist on the classic Eggs Benedict, swapping the English muffin for honey-glazed baked sweet potato slices. The natural sweetness of the potato pairs perfectly with savory ham, creamy poached eggs, and rich hollandaise sauce.

 

Ingredients:

For the Sweet Potato Base:

• 1 large sweet potato (cut into ½-inch thick rounds)
• 1 tbsp olive oil
• 2 tbsp honey
• Salt and pepper to taste

For the Benedict:

• 4 large eggs
• 4 slices of Canadian bacon or ham
• Chopped fresh parsley (optional, for garnish)
• Black pepper, to taste

For the Hollandaise Sauce:

• 3 egg yolks
• 1 tbsp lemon juice
• ½ cup unsalted butter, melted
• Salt and cayenne pepper, to taste

 

Instructions:

Step 1: Bake the Sweet Potato Slices

1. Preheat oven: 400°F (200°C).
2. Prepare the slices: Place sweet potato rounds on a baking sheet lined with parchment paper.
3. Season and glaze: Brush both sides of each slice with olive oil. Drizzle honey evenly over the top. Sprinkle lightly with salt and pepper.
4. Bake: Roast for 20-25 minutes, flipping halfway through, until tender and caramelized at the edges. The sweet potato should be soft but hold its shape.

 

Step 2: Prepare the Hollandaise Sauce

1. Set up a double boiler: Fill a small saucepan with a few inches of water and bring it to a simmer. Place a heatproof bowl over the saucepan (but not touching the water).
2. Whisk the yolks: In the bowl, whisk the egg yolks and lemon juice vigorously until the mixture thickens and doubles in volume.
3. Add butter slowly: Slowly drizzle in the melted butter while continuing to whisk until the sauce is thickened.
4. Season: Add a pinch of salt and a dash of cayenne pepper. Keep the sauce warm off the heat.

 

Step 3: Cook the Canadian Bacon or Ham

1. Sear the meat: In a skillet over medium heat, cook the Canadian bacon slices for about 1-2 minutes per side until warmed and lightly browned. Set aside.

 

Step 4: Poach the Eggs

1. Boil water: Bring a large pot of water to a gentle simmer. Add a splash of vinegar (optional) to help the eggs hold their shape.
2. Poach the eggs: Crack each egg into a small bowl. Create a gentle whirlpool in the water and slide the egg in. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.

 

Step 5: Assemble the Sweet Potato Eggs Benedict

1. Base layer: Place baked sweet potato rounds on serving plates.
2. Add bacon: Top each slice with a piece of Canadian bacon.
3. Poached egg: Gently place a poached egg on top of the bacon.
4. Sauce it up: Generously spoon warm hollandaise sauce over each stack.
5. Garnish: Sprinkle with fresh parsley and black pepper if desired.

 

Serve Immediately & Enjoy!

This sweet potato twist brings a delightful sweetness and a nutritional boost to a brunch favorite. Pair it with a side of greens or avocado for extra freshness.

Mediterranean Feta Melt

Baked Feta with Cherry Tomatoes With Pesto Sauce

Serves: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients:

• ¼ cup olive oil
• 1 block of feta cheese (approx. 8 oz)
• 3 cups baby cherry tomatoes
• 6-8 garlic cloves, peeled and smashed
• 1 tablespoon Italian herbs
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup pesto (store-bought or homemade)
• Crostini or toasted bread, for serving

 

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Prepare your pan:
   Add ¼ cup olive oil in a large cast iron skillet. Place the block of feta cheese in the center.
3. Add the veggies:
   Scatter the cherry tomatoes and smashed garlic cloves all around the feta.
4. Season it up:
   Sprinkle Italian herbs, salt, and pepper evenly over the tomatoes and cheese.
5. Top with pesto:
   Spoon the ½ cup of pesto directly over the top of the feta block.
6. Bake:
   Place the skillet in the oven and bake for about 25 minutes, or until the tomatoes are soft and slightly blistered, and the cheese is melty and bubbling around the edges.
7. Serve:
   Remove from the oven and let cool slightly. Serve warm with toasted crostini or crusty bread on the side.

Kitchen Switchen Add-ons:

• Drizzle with a little balsamic glaze before serving.
• Garnish with fresh basil or parsley for an herby finish.
• Add a pinch of chili flakes for heat.

Blush & Burst Burrata

A Roasted Symphony of Tomatoes, Raspberries & Love

 

Ingredients:

• ½ cup extra virgin olive oil
• 3 cups cherry tomatoes (mixed colors for beauty and flavor)
• 1 cup fresh raspberries
• ½ medium red onion, sliced thin
• 6–8 garlic cloves, smashed
• 1 tablespoon rosemary salt (or sea salt + chopped rosemary)
• ½–1 teaspoon red pepper flakes (to taste)
• 1 teaspoon freshly ground black pepper
• 2 large balls of fresh burrata cheese
• Toasted crostini or artisanal crackers, for serving

 

Kitchen Switchen Enhancements

• A splash of balsamic glaze or aged balsamic vinegar
• Fresh thyme or basil leaves to finish
• Zest of ½ a lemon for a bright note
• Drizzle of hot honey or chili oil for a sweet-heat kick
• Handful of toasted pine nuts or crushed pistachios for crunch
• A few olives or capers for a briny contrast

 

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Grab your largest cast iron skillet (12" works beautifully). Pour in the olive oil and swirl to coat.
3. Add the produce: Toss in the cherry tomatoes, raspberries, sliced red onion, and smashed garlic cloves.
4. Season like a poet: Sprinkle over the rosemary salt, red pepper flakes, and black pepper.
5. Roast the melody: Bake uncovered for 25 minutes, or until the tomatoes blister, onions soften, and everything starts to meld into a jammy, rustic sauce.
6. Plate the burrata: On a large serving dish or shallow bowl, gently place the two burrata balls. Tear them slightly open with clean hands or a spoon to let the creamy centers ooze out a bit.
7. Spoon with love: Carefully ladle the hot tomato-raspberry mixture over the burrata. Let it cascade and pool. Add any optional garnishes—basil leaves, a drizzle of balsamic glaze, or a sparkle of lemon zest.
8. Serve immediately with warm toasted crostini or your favorite crunchy crackers. Encourage everyone to scoop up the cheese with the roasted sauce for the full "blush and burst" experience.

 

Kitchen Switchen Pairings! 

This dish is equally dreamy served warm or at room temperature. It pairs beautifully with chilled rosé, sparkling water with citrus, or a crisp sauvignon blanc.

 

 

Sun-Kissed Crunch" Summer Salad

A vibrant dance of greens, nuts, and ruby jewels—fresh, zesty, and oh-so-chill. It’s moms favorite salad!

Ingredients:

Salad Base:

• 6 cups shaved Brussels sprouts & kale mix
• ¼ cup toasted pine nuts
• ¼ cup pistachios (shelled)
• 1 cup crumbled feta cheese
• ¼ cup dried cranberries
• ¼ cup fresh pomegranate arils
• Shaved Parmesan (to taste, for topping)
• Salt and Peper to taste

Dressing:

• ½ cup extra virgin olive oil
• ½ cup champagne vinegar
• ¼ cup fresh lemon juice

Step-by-Step Instructions:

1. Prep the Greens:
   In a large mixing bowl, toss together 6 cups of shaved Brussels sprouts and kale. (Tip: Massage the greens lightly with clean hands for extra tenderness and flavor.)
2. Add the Crunch:
   Mix in the toasted pine nuts and pistachios. Toast the pine nuts for a few minutes. Adds a great taste.
3. Sprinkle the Sweet & Tangy:
   Add the cranberries and fresh pomegranate arils for a burst of color and juicy sweetness.
4. Crumbled Creaminess:
   Gently fold in the feta cheese.
5. Make the Dressing:
   In a small bowl or mason jar, combine the olive oil, champagne vinegar, and lemon juice. Whisk or shake until well blended.  We like to pour right on the salad and toss in. 
6. Dress It Up:
   Pour the dressing over the salad and toss thoroughly to coat all ingredients.
7. Top it Off:
   Finish with a generous handful of shaved Parmesan over the top.
8. Chill & Serve:
   Refrigerate for at least 30 minutes before serving to let the flavors mingle. Serve chilled.

Kitchen Switchen Pairings:

Pair this refreshing salad with:

• Grilled lemon herb chicken
• Pan-seared salmon with dill
• Crisp chilled rosé or sparkling water with lemon slices
• Rustic sourdough bread with whipped honey butter
• Roasted sweet potatoes or butternut squash for a heartier side