An Easter feast: Elegant rib roast, colorful spring salad, easy cherry pie bars call us back to the table

Easter has a way of calling us back to the table — with sunshine spilling in through the windows, pastel flowers in full bloom, and the promise of something delicious shared with loved ones.

This year, I’ve put together a menu that feels just right for the occasion: a showstopping standing rib roast, a crisp and colorful spring salad with strawberries and sugar snap peas, and a sweet ending that’s as nostalgic as it is easy — cherry pie bars made with a can of pie filling and a buttery crumble topping.

Together, these dishes strike a balance between special and simple. The roast anchors the meal with savory elegance, the salad brings a fresh burst of seasonal flavor, and the cherry pie bars add just the right touch of homemade charm without keeping you in the kitchen all afternoon. Whether you’re hosting Easter dinner or bringing a dish to share, this menu is all about celebrating spring with food that feels joyful, welcoming and just a little bit indulgent.

• My Bizzy Kitchen runs once a month in Food. Follow Biz Velatini on her blog at mybizzykitchen.com, on Instagram @mybizzykitchen and Facebook at facebook.com/mybizzykitchen.

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Oven Roasted Standing Rib Roast

6 pound standing rib roast (which is usually 2 ribs)

4 cloves garlic, chopped

3 tablespoons fresh rosemary, chopped

1 tablespoon Dijon mustard

3 tablespoons avocado oil

Salt and pepper

Heat oven to 250°F.

Mix the garlic, rosemary, Dijon mustard and oil together. Liberally salt and pepper all sides of the beef. Rub the mustard mixture on the beef.

Bake at 250°F until the roast reaches an internal temperature of 118°F; this could take up to 3 hours, but cook to temperature, not time.

Let rest for 45 minutes.

Heat oven to 550°F (or 500°F if your oven doesn’t get that hot) and cook for 10 minutes to reverse sear.

Let rest for 10 minutes. Slice and enjoy!

Makes 8-10 servings.

— Biz Velatini

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Spring Salad

8 cups mixed spring greens

1 cup strawberries, sliced

1 cup sugar snap peas, sliced in half

1 cup radishes, julienned

4 tablespoons crumbled feta, peppercorn seasoned

4 tablespoons poppy seed dressing

Salt and pepper to taste

3 tablespoons almonds

Divide the greens between four plates. Top with strawberries, snap peas, radish, feta cheese and dress with 1 tablespoon poppy seed dressing per plate. Season with salt and pepper to taste. Top with almonds.

Makes 4 servings.

— Biz Velatini

• • •

Canned Cherry Pie Bars

¼ cup butter, melted

¼ cup Splenda (or any noncalorie sweetener)

¼ cup sugar

1½ cups flour

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

20 ounce can light cherry pie filling

Preheat oven to 375°F (190°C). Line an 8x8-inch pan with parchment paper and spray with nonstick spray.

In a medium bowl, whisk melted butter, Splenda and sugar.

In a large bowl, stir the flour, baking soda, baking powder and salt.

Add butter mixture to the dry ingredients; mix into a crumbly dough. Set aside ½ cup for the topping.

Press the remaining dough into the pan to form the crust. Spread the cherry pie filling evenly over the crust.

Sprinkle the reserved dough on top as crumble.

Bake 28-30 minutes, until golden and bubbly at the edges.

Cool completely before slicing into bars. Enjoy!

Makes 9 bars.

Substitutions: If you don’t want to use Splenda, double the amount of regular sugar.

— Biz Velatini