Easter is near and it’s time to get hopping to feed your family. Whether buffet style, family style, or plated style, they seek your orchestration to keep with family traditions, plus inspiration. Ready your beverage choices early. Pink and yellow lemonade is fun, as is mint iced tea with fresh sprigs of lemon. Many families opt for a traditional ham or large bird. The side dishes should be colorful, as are the eggs. Try my family’s tradition of Sweet Potato Pudding, which can be made the night before – a great time saver. For a bright spot on the plate design, on the day of the meal, scoop the heated Sweet Potato Pudding into hulled out orange halves, top with mini marshmallows, and heat until the marshmallows melt. Kelly’s Sweet Potato Pudding: 2 to 3 – 29 oz. cans of yams, drained; 20 oz. can of crushed pineapple, drained; 1/2 cup of brown sugar; 2 eggs; 6 tablespoons of Maple syrup; and 2 tablespoons of butter. Mash the sweet potatoes and mix with an electric mixer until smooth. Then combine all of the other ingredients. Top with a half cup of pecan pieces and bake in greased casserole dish 325⁰ for 1 hour. Marshmallows are optional. Cheery is the Easter dining experience with various culinary color variations. It’s your artist palette and a significant moment with your family. © Kelly McBride Loft