April hath put a spirit of youth in everything...

or so said William Shakespeare. I guess he was right. There is something about the season of spring that brings with it renewal, and in that sense, a spirit of youth.

Which is probably why I like whimsy sometimes when I cook. Take these two recipes, for example.

Butterfly Pasta Salad

One package bow tie pasta (but I used bunny and egg shaped pasta)
1/3 c. chopped red onion
2 garlic cloves, minced
1/4 c. yellow bell pepper, chopped
1/4 c. red bell pepper, chopped
1 c. cherry tomatoes, halved
3 T. sliced black olives
One can chickpeas, drained and rinsed
1/2 c. chopped fresh parsley
1/2 c. chopped fresh basil
1/2 t. red pepper flakes
1/3 c. extra virgin olive oil
2 T. balsamic vinegar
2 T. pine nuts

Cook the pasta according to package directions, drain and rinse with cold water. Add the remaining ingredients to the pasta, stir to mix it up nicely, cover and chill. Enjoy!

Mini Tarts

2 packages of little graham cracker crusts (or make your own)
One container vegan cream cheese
1/2 c. frozen lemonade concentrate, thawed
1-1/2 c. vegan whipped dessert topping

In a mixing bowl, beat the cream cheese until fluffy. Add the lemonade and mix well. Fold in, gently, the whipped dessert topping. Spoon into little crusts and refrigerate until set. Top with little candy eggs.

Don't fall for the regular non-dairy whipped toppings. They aren't really non-dairy.

Fun foods for your spring holiday celebrations!