My Easter menu, appetizer to desserts. Staying with a classic lamb dinner, but adding lots of flavors with olives and lemon. Honey glazed carrots and mint lemon peas pair well with the lamb and the herbed hasselback potatoes will keep everyone happy. The appetizer of mini peppers stuffed with garlic herb cream cheese is fun and delicious, while the yellow daffodil cocktail is refreshing and light. End the dinner with white chocolate sugar cookies, carrot cupcakes and a warm Squires tea or a cool carrot citrus crush.