Greet the Easter season and holiday by adding a dash of freshness to your traditional menu. Embellish your toasts with season's best produce such as spring peas, asparagus, radishes, or fava beans for a colorful appeal. Or, opt for beautifully crafted deviled eggs that pass around with charm. Don't forget to include mouth-watering lamb or carrot snacks dipped in delightful sauces. A fresh tossed salad is a must to lighten the holiday spirit. These spring starters will command the attention of every guest, making your Easter supper or brunch an event to remember.

Elevate your old favourite dishes by including a freshly toasted aroma and a tinge of chile using store-bought green curry paste, as advised by food stylist Margaret Monroe Dickey. Try whipping radish and turnip greens with sweet butter, garlic, and lemon zest to create a creamy, appetizing spread for tartines. Justin Chapple, a culinary director, loves to add some sea salt crunch to finish off these tartines.

In her cookbook, Leah Keonig shares a recipe for a bright, earthy salad laid on a bed of crisp arugula that magically transforms late-winter produce like thinly shaved beets, carrot ribbons, and fresh juicy clementine into a spring marvel with a citrus-scallion vinaigrette. Sprinkle your ricotta-filled tart with lemon zest and thyme to balance the savory parmesan and prosciutto flavors.

A pro-tip from associate food director Chandra Ram is to soak strawberries in a vinaigrette made with balsamic vinegar, honey, and olive oil to enhance their tart-sweetness. The resultant pair wonderfully with spicy arugula and fresh basil, while toasted pine nuts add a nutty crunch.

Do justice to the fresh ricotta by pairing it with the lightly sweet taste of fava beans. A toast layered with such delight, ideally made with the best-quality cheese, produce, and bread, is indeed more than the sum of its parts, as demonstrated by Nancy Silverton, a renowned chef, at Los Angeles's Osteria Mozza.

Bring back the traditional Italian Easter breads made from a sweet dough twisted into individual wreaths, decorated with dyed eggs, and paired with a charcuterie board.

Take a hint from cookbook author Yewande Komolafe for a simple, tasty appetizer featuring honey-roasted carrots enveloped in flaky puff pastry, spiced with curry - a dish that can be prepared ahead of time. For a chewy, earthy flavor, cookbook author Leah Koenig recommends adding farro to your salads of fresh, crunchy vegetables along with salty olives and cheese.

Justin Chapple brings fresh herbs and two kinds of citrus into play with a honey-za'atar vinaigrette that complements his charred carrot salad perfectly. Transform fava beans, spring's most sought-after ingredient, into a chunky spread to top your toasts by smashing them with mint and pecorino, suggests Andrea Slonecker.

Lastly, try Lara Lee's Indonesian delicacy as an appetizer which can conveniently be simplified with spring roll wrappers and accompanied by a side of sambal for dipping. Chef Sarah Heller shares a recipe for a refreshing English pea and watercress soup that makes an ideal base for a crab salad with a budburst of delicate spring herbs.