Lisa & Tony's Scrambled Eggs with Wild Asparagus Recipe - Revuelto de Esparragos Trigueros: In the Springtime, when wild asparagus or "Trigueros" appear around Spain, they are mixed with scrambled eggs to make a delicious dish.

Carroll's Barking Crackers: Just substitute matzo for the soda crackers, and you have the perfect treat for Passover.

Ashley's Vegan Carrot Cake: This moist Vegan Carrot Cake> is always a hit at Easter celebrations.

Prepared with wholesome ingredients like Medjool dates, carrots, raisins, walnuts and flax, this is a cake you can feel good about enjoying!

Karin's Paasstol (Dutch Fruited Easter Bread): My Paasstol is not strictly traditional, as I like to play around with the fruits and the liquor. I simply cannot help thinking that Dutch housewives of yesteryear stuck to traditional raisins and currants only because they did not have access to all the wonderful dried fruits we can find today, such as dried cherries and cranberries. Of course, nothing stops you from using the traditional fruits and brandy.

Hector's Layered Egg and Onion Salad (Ensalada de Huevos y Cebolla): If you're planning a salad to go with your Easter meal, try this this layered egg and onion salad recipe. It's a light salad made with onions, eggs, lettuce, and asparagus, which is dressed with vinaigrette and parmesan cheese.

Carroll's Tropical Carrot Cake: This is the best carrot cake you'll ever have. It's so sinful, and yet, filled with good things for you.

It's so decadent that house guests have even requested Tropical Carrot Cake for breakfast.

Marian's Pastel de Alcachofa - Leek and Artichoke Tart: Pasteles are not exactly quiches - they have more filling and an empanada dough-like crust. (Real men should therefore feel free to eat pasteles). This recipe is for a pastel filled with leeks, artichoke hearts, bacon, spinach and queso fresco cheese.

Stephanie's Easter Cupcakes: Chocolate-covered eggs sit atop a nest of sweetened coconut in these mouth-watering Easter cupcakes that are as fun to decorate as they are tasty to eat.

Kevin's Asparagus Parmigiano: A Personal Favorite: Although now available year-round, spring is the season for asparagus. This recipe is perfect for an Easter meal as you can cook and prep the asparagus in advance, then slide it under the broiler just before serving.

Linda's Fresh Strawberry Pie: Nothing says spring and celebration more than this beautiful pie. A cream cheese filling is covered with ruby red strawberries and a delicious glaze.

Kyle's Torta alla Pasqualina: This is a savory Ligurian Easter pie made with spinach and many eggs, which, in addition to having obvious religious symbolism, were once a harbinger of spring (chickens that lay eggs year round are a recent development). Traditionalists make the puff pastry with 33 layers.

Marian's Easter Egg Alfajor Cookies: These buttery cookies with big almond flavor and rich dulce de leche filling are delicious for any occasion, but dress up prettily for Easter with royal icing.

Hector's Lamb and Roasted Pepper Stew (Chilindrón de Cordero): Many Spanish households serve a lamb dish with their Easter meal. This lamb and roasted pepper stew calls for piquillo peppers, which are Spanish roasted, sweet red peppers.

Fiona's Halibut with Asparagus and Tomatoes: Fresh halibut fillet is a great spring-time treat. Cooked with rosemary, tomatoes and asparagus, this aromatic fish dish makes a wonderful Easter meal.

Fiona's Pea and Mint Soup: This low fat, high fiber pea and mint soup with chopped parsley makes a fragrant and flavorful spring lunch or appetizer. Serve hot or cold, depending on the weather, and top with a dollop of low fat or fat free sour cream or yogurt, and mint sprigs.

Barbara's Lithuanian Easter Gypsy Pie: This is actually a lighter version of traditional fruit cake and a nice change of pace from conventional Easter lamb cakes, which are very popular in Eastern Europe.