Our chefs have published some of our best menus for Easter and a common thread among these menus is a love of strawberries. They are in season in many parts of the U.S. and the color reminds me of the hot days of summer that are yet to come.

• Chef Robyn’s Chocolate Easter Cake with Strawberry Compote is a delicious and beautiful cake that’s an especially nice ending to a lamb dinner or even with a ham menu as featured in Jennifer’s Easter 2008 Menu.
• Probably one of the best ways to compliment a nice Family Style Easter Menu featuring ham is a Strawberry Rhubarb pie.
• Chef Erika’s Easter Brunch menu features Strawberry Graham Cracker Icebox Cakes.
• An Easter menu featuring beef tenderloin ends very nicely with Chef Adam’s Strawberry Upside Down Cake.

Enjoy your Holiday and of course save room for dessert!

ChefsLine’s Guide to Easter Cooking is a fantastic tool for hosts or contributors to one of Spring’s most exciting meals. In the Guide, you’ll find complete menus with recipes for every style of dinner or brunch – and each features the tastiest seasonal ingredients. We also offer you step by step directions, tons of professional cooking tips, and solutions to frequently asked questions about many different ham and lamb preparations. To finish up YOUR personal Easter menu and receive time-saving advice and over-the-top delicious suggestions on how to prepare your dishes, call (1-800-977-1224) or chat online with ChefsLine. We’re here to help you have a memorable and fun cooking experience!

Passover begins tonight – which means a lot of cooking for the next week. Visit us for eight unique menus for anytime during the holiday.

Passover Menus

Venetian Rooted Passover Seder
Passover Seder ‘Classics’
Passover Seder 2008
Passover Week Do-Ahead
Passover Simply Delicious
Quick and Easy Seder
Passover Breakfast Dishes
Passover Small Plates

Leg of Lamb with a taste of the Mediterranean. Perfect and easy for Easter dinner!
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Kitchen Guy’s Easy Mediterranean Leg of Lamb Recipe

Ingredients
1 boneless leg of lamb, trimmed
3 red onions, sliced thin
3 large juice oranges, sliced thin with skin on
1/2 cup beef broth or lamb stock
3/4 cup Nicoise or black olives
1 Tbsp. dried mint
1/2 cup fresh orange juice
coarse salt and freshly ground pepper

Method
Place oven rack in middle of oven and preheat to 500. In a roasting pan large enough to hold the leg of lamb, make a layer of onion rings just under the lamb. Top onion rings with half of the orange slices. Coat lamb with dried mint, salt and pepper. Cover with remaining oranges. Roast the lamb for 10 to 12 minutes.

Reduce the heat to 425 then roast for at least 35 minutes, but up to an hour — until an instant read thermometer inserted into the center of the meat reads 140.

Remove the lamb to a platter. Over high heat on top of the stove, add remaining ingredients to onions and oranges. Cook, scraping the bottom of the pan with a wooden spoon. Then remove the onions, oranges and olives with a slotted spoon to a dish. Skim the remaining liquid of any fat and then transfer to a gravy boat.

Serve each person with slices of lamb and the onion-orange-olive mixture, topped with the sauce.

Kosher for Passover and Easy for Easter, this poppy seed torte is the perfect dessert for either holiday.

Kitchen Guy’s Poppy Seed Tore Recipe

Ingredients
1 can poppy seed filling*
6 large eggs, separated
1 cup sugar
1 tsp. vanilla
7 Tbsp. melted butter
1 tsp. baking powder

Method
Preheat oven to 300. Grease a 9-inch spring-form pan and line the bottom with parchment or waxed paper cut into a circle. Grease the paper.

Combine the poppy seed filling with the baking powder and set aside. Then in your mixer, mix the egg yolks until they are slightly thickened then slowly add the sugar. When it’s all incorporated, add the vanilla. Add the melted butter, then the poppy seed mixture.

Using a clean mixing bowl, whip the egg whites until they form soft peaks. Carefully fold them into the batter (try not to deflate them) and pour into the spring-form pan. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean.

Cool on a wire rack for at least an hour; run a table knife around the edges before releasing the spring-form. Dust with powdered sugar just before serving.

* Poppy seed filling generally comes in 12.5 ounce cans and is found in either the baking or Kosher goods aisle. Brand include Love ‘N Bake and Solo. To make your own poppy seed filling, combine 1 cup poppy seeds, 1/2 cup milk, 1/4 cup honey, 1/3 cup chopped dates, 1/3 cup chopped nuts, and dash of cinnamon in saucepan. Heat over low heat until it thickens, stirring frequently.