An Easy Easter Table
This season I wanted to do an easy Easter table and keep it understated and simple.
Hi everyone as we are all getting ready for spring, and Easter being right around the corner, I decided that I would do a post on an easy Easter table. This year I have opted to keep things really very simple, especially with Easter being so early this year.
Honestly, I just have had a bit of a hard time getting into an over springy vibe this year. Since bloggers and designers end up setting their homes seasonal decor a little bit earlier in order to do all the photos and posts in a timely fashion, it also was around the time my sweet Ralphy boy was sick, which placed my focus more on him rather than holiday decorating.That being said, there is a saying that goes “you never know what someone else is dealing with”; which is why I thought a post about decorating a super easy tablescape might resonate. Just in case you should find yourself going through the motions and trying to be as festive as possible, but not really being able to feel it, if you find that your plate is rather full.One of the things I was struggling with this season was a “true new” inspiration with decor. This has been a common issue for the past few seasons, as I have noticed that the supplies and items available to purchase are not really lighting my creative juices as they once have. Everything is all looking the same to me, or like it has all been done before, and has all been seen on everyone’s Instagram feed already.So for me this season I just decided to embrace the existing trends and not reinvent the wheel this year. Which is completely ok, take a little break, and just make it pretty with what you already have and love. Last year, I did a pretty pastel blue nesting themed table with robin’s eggs and birds nests, which you can see at this link. However this year I wanted to go with bright and bold colors. Truly do something a little more unexpected for Easter rather than traditional pastels. So I went with the color theme of black, white, lime green and orange, with the focus on carrots.I ended up reusing my collection of bunnies: ceramic, chocolate and my vintage chocolate molds nested throughout the green garland table. As I wanted to showcase them all. Then I just added these sweet little jute carrots I ordered online, which worked with the carrot theme and orange plates, and my menu recipes:
My Signature Drink recipe seen here below is the “Carrot-Mary” or aka my Fuzzy Bunny Cocktails which I made a few years ago and have since been a seasonal request. They are not too sweet with just the right amount of liquor to get your day going, wink wink!You can also check out my other recipes like my Famous Homemade Macaroni and Cheese which always make the cut for any holiday line up, along with my families retro recipe for Easy Ambrosia Fruit Salad which was featured last Easter but we love to keep our family traditions alive and well.
Carrot Raisin Salad
- Glass Bowl
- Measuring Cups
- Measuring Spoons
- 16 oz bag Shredded Carrots
- 20 oz can Crushed Pineapple drained, (you can reserve the juice for cocktails)
- 1 cup Golden Raisins
- 1 cup Hellman's Mayonnaise
- 1 tbsp Sugar
- 2 tsp Fresh Lemon juice & Zest of full lemon
- salt and pepper to taste
- Drain all excess liquid from the carrots and pineapple, place into a glass bowl.
- Add in the raisins, and lemon zest mix well.
- In a small bowl, combine the lemon juice, mayonnaise, sugar, salt and pepper. Mix well and pour on top of the carrots.
- LIghtly toss until everything until everything is covered with mayonnaise mixture, then refrigerate for at least 30 minutes and upto 3 hours prior to serving for best results.
- 2 tbsp Olive Oil to saute' carrots
- 3 cup Carrots Sliced, Cooked
- 2 cloves Garlic Minced
- 1 can Chickpeas drained, rinsed
- 3 tbsp Tahini
- 2 tbsp Lemon Juice, fresh (add all lemon zest)
- 1/2 cup water
- 1 tbsp olive oil I like to add flavored red chili oil for heat
- 1 tsp Za'atar Seasoning optional garnish
- Saute Carrots in 2 tbsp on olive oil with a dash of of salt to taste for 6-8 minutes until soft.
- Add in minced garlic to carrots at the very end for 1 minute until fragrant. ( you can also add other fresh herbs like thyme or basil at this time)
- Place cooked carrots into your food processor with chickpeas, tahini, lemon juice, lemon zest, water and additional olive oil. Pulse until smooth, then place into refrigerator for minimum of 1 hour to chill.
- Sprinkle with Za'atar seasoning on top and serve with homemade pita chips. Make chips by slice pita bread into quarters, coat with olive oil, sea salt, pepper and garlic powder. Bake at 350 degrees for 10 minutes until golden.
The orange plates are from my fall collection but really were a nice touch to bring out more of the carrot colors, when placed on top of the lime green woven placemats. The placemats, again, were a reuse from 2 summers ago; which just proves if you purchase basic items that will mix and match you can create many fun options in new great looking arrangements.I did order these sweet little tobacco baskets brand new this year, and I think you will probably be seeing a lot of them moving forward for many other seasons as they are so versatile. I decided adding a sweet little tea stained, hard boiled egg to each basket. Which I thought would be a cute idea, as we got closer to Easter. I inscribed each with an inspirational word, using a marker, for each of our guest just to add a little sunshine to their day.
I also ordered a few cute carrot patch pillow covers, you may have seen on my front porch post last week, along with these darling jute carrots to add to my table. Available via Amazon Prime with easy 2 day front door shipping!
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Looking for more Inspiration? See my other great EASTER TABLESCAPES:
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