One of the things I love about the Northwest is that you don't have to stick too closely to the traditional way the rest of the country does things, unless you really want to. Life here is about freedom, health, and adventure. So let's consider Easter Dinner, Northwest-style. I grew up with a big, heavy, baked ham Easter dinner. Mashed potatoes and gravy, deviled eggs (you have to do something with all those left-over boiled eggs the kids spent so much time dying different colors) and maybe something green, broccoli or green beans, mostly for garnish.

Now, I love baked ham. But when you're trying to think about eating lighter, healthier, and buying local, and you live somewhere like northwest Washington state? Then a beautiful piece of fish is absolutely always perfect. Because salmon is my favorite fish and I can find really superb fresh salmon all year long, it's my first choice.

This is a terrific time of year for local fresh kale, collard greens, spinach, salad greens, asparagus, carrots, and mushrooms. From those choices, you can plan an amazing menu, that will still satisfy any yearning you may have for something that seems traditional, and a meal deserving a bit of extra care and though, to serve the people you care enough about to cook for—so invite some friends and family to celebrate with. If the weather is lovely, consider grilling the appetizers at least, or the salmon course if it's especially lovely on Easter Sunday. Think about portions and leftovers. Nearly half the table-ready food we produce in America ends up in landfills, so perhaps plan an hours-long afternoon/early evening experience, rather than a sit-down-gorge-and-be-done with it sort of a meal.

So first, let's talk about appetizers.

Broiled figs: This works perfectly well with fresh or dried figs, either. (You can find them at Pike Place Market, either way, too!) You can gently open the top of your fig, or else cut it in half, then stuff with gorgonzola cheese, wrap the whole thing in a piece of prosciutto, pop it under the broiler or onto the grill until the cheese is all melty and delicious, and yum! I know it sounds a wee bit odd, but the sweet, salty, and savory flavors combine in a particularly complex and delicious fashion. You can ditch the prosciutto if you're cooking for vegetarian proclivities. The beauty of these is you can have a cookie sheet full made ahead of time, if you have plans for Easter morning. When you get home and guests start arriving, your figs are waiting in the fridge to start everyone off.

This is a good time to open a bottle of riesling you just happen to have chilling, too. It's going to go really well with the figs. Perhaps a lovely, crusty, artisan baguette, warmed and served along with the appetizers and the wine?

Spring mix salad
You're definitely going to want a salad, unless absolutely everyone you know refuses to eat greens. My dad will only eat iceberg lettuce with Ranch dressing, so I don't offer him a lot of salad. I tend to be prejudiced towards greens that are beautiful and flavorful. Be creative. Spring greens salad mix, tossed with goat cheese and red onion, perhaps, topped with toasted hazelnuts and dried cranberries, served with a light vinaigrette. Again, mix and match ingredients to suit your own needs.

Salmon: Buying good fish isn't hard. Look for a piece of fish with excellent color, that smells fresh as sea-spray, and the flesh should be firm to the touch, and resist enough to hold its shape when pressed with a fingertip. Rub the fish with a sprinkling of fresh dill, thyme, or rosemary, and cover with lemon slices.
Easy and lovely baked or grilled. This is as simple and elegant as it gets, honestly. Just don't overcook the fish. And if you do overcook the fish, no worries, just whip up a garlic/lemon mayonnaise to serve alongside.

Creamy mashed yukon gold potatoes, with roasted garlic: Easy to make, delicious, and a big hit even with picky eaters. Roasting garlic is one of those things that makes you seem like a kitchen wizard, and it's honestly almost as easy as boiling water. Find a couple of lovely, solid-looking heads of garlic. If the root end needs to be cleaned up, then go ahead—but don't separate the cloves. Trim between a quarter and a half inch off the top of the garlic, drizzle with a capful of olive oil, wrap the whole thing tightly in foil, and pop it in the oven at 350° F for about 40 minutes. You'll be able to smell roasted garlic when it's done. Don't wait so long it smells scorched.

Deviled eggs if you've got boiled eggs to use up, because otherwise you'll be eating egg salad the rest of the week. This is, though, entirely optional. I generally use a lot of mustard when I make the filling, and sprinkle a hint of cayenne pepper on top as a garnish. Paprika will probably be safer if you're serving company, though.

The available local vegetables and Easter, together, suggest color. So think about carrots or beets—both of which are still readily available from your local and organic growers, and both of which are simply gorgeous in color. Carrots and beets offer as well a sweetness that will contrast nicely with the fish and your roasted garlic potatoes, as well.

Carrots, either steamed or roasted and glazed

Roasted beets, chilled, drizzled with balsamic vinegar

If that's simply too many starchy root sorts of choices, though, think about that perennial spring favorite: Asparagus. I love the stuff, and almost everyone I know feels the same way.

Steamed asparagus with mushrooms served with a little lemon butter drizzled over. You can also serve asparagus and mushrooms marinated and chilled. It's easy, beautiful, and one less thing for you to have to fuss with while you're making dinner.

If you're still thinking about desert, in spite of the Easter candy that's been everywhere for weeks, go simple and Spring-like: sorbet or fruit, with a bit of shaved dark chocolate, served with good coffee.

Most of all, don't forget to have fun, live well, and hug your friends.

Happy Easter, everyone!