Easter is the celebration of springtime, a new birth, and of course, chocolate bunnies and jelly beans.

In the spring festivities, eggs represent life, rabbit fertility, and lamb is the symbol of sacrifice.

Whether you celebrate Easter or are just happy to welcome spring, some of our favorite chefs have been kind enough to share their recipes to help you celebrate the season.

Chef Erik Desjarlais of Portland’s Evangeline, was inspired by the cooking of Lulu Peyraud, the matriarch of Domaine Tempier in Bandol, France when he came up with his lamb recipe. Olives, garlic, salted anchovies, and a bit of white wine contribute to the essence of his Roast Leg of Lamb "Lulu Peyraud."

Chef Odette Fada, formally of San Domenico and now at the helm of SD26 in New York City, offers a Rabbit Saddle with Ricotta Cake.

Chef Hugo Matheson owns the eco-friendly and sustainable restaurant called The Kitchen in Boulder. His Fresh English Pea Salad is great for early spring, when the peas are still quite nutty tasting.

Baked's Matt Lewis calls his Lemon Lemon Loaf straightforward. It’s simple, clean, fresh and oh, so good. Zingy flavors mean there is no need to add poppy seeds or pecans.

Click here to see the spring recipes.

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