You can feel it in the air – the days are getting longer as the soil warms around us. Spring arrives and nature bursts out into a kaleidoscope of colors and fresh flavors. Crisp radish, tender pea and asparagus, and succulent artichoke and strawberry replace slow-cooked stews and roasted vegetables for a lighter, fresher fare.

Ways to Celebrate the Season

Welcome spring and Easter by creating your own nature display at home. Decorate with home-dyed eggs, daffodils, tulips and lilies, flowing pastel ribbons and baskets filled with chocolate, jellybeans and Peeps. For color, there’s plenty of citrus hanging on trees out west, and for height, add beauty with clippings from flowering fruit trees.

Plan an Easter Egg Hunt

Who doesn’t love a good hide-and-seek? Whether your own backyard or a local park, encourage all ages to participate. Want a substitute for plastic eggs? DIY it with paper Mache eggs, or look for fillable eggs made out of paper.

Host a Special Family/Friends Feast

There’s something special about welcoming the change of seasons with an Easter brunch or dinner. Make it a religious celebration, or maybe not. For an entrée, how about Parmesan Spring Chicken with Peas, Spinach and New Potatoes? The recipe comes from Epicurean Group’s Live Well Series (spring addition). Enjoy the bounty as fresh peas return to farmers markets, with new potatoes not far behind. If you can still find hearty Arrowhead spinach, grab it – you’ll love it; for a substitute try grilled asparagus.

Parmesan Spring Chicken with Peas, Spinach and New Potatoes

Yield 6 servings

• 2 eggs
• Pinch salt and pepper
• ½ cup finely grated parmesan cheese
• 6 (6oz) boneless, skinless chicken breasts
• 1 ½ lbs. new potatoes, cut into small cubes
• 18 oz fresh or frozen spring peas
• 3 oz baby spinach leaves (about 3 cups)
• 1 ½ Tbsp white wine vinegar
• Olive oil
• Salt and freshly ground pepper to taste
• Pound chicken breasts till ½ – 1” thick.

Beat the eggs in a shallow dish with salt and pepper. Place the parmesan into another shallow dish. Dip the chicken breasts first in egg, then cheese. Set aside and chill.

Heat a medium skillet and 1 Tbsp olive oil. Add breasts, but don’t overcrowd, and cook 10-12 minutes, turning once until browned and crisp. Repeat with additional breasts. Ensure internal temperature reaches 165°F.

Boil the potatoes for 10 minutes, adding the peas in the final 2 minutes, then drain and keep warm. Toss with vinegar, 1 Tbsp olive oil, salt, and pepper.

For plating, place spinach down first (might sprinkle with a touch olive oil and flake salt) followed by the potato/pea mixture, and then top with a crispy-browned chicken breast.