Joanna Gaines just shared a spring brunch menu that's perfect for Easter

Save these recipes for your next spring gathering.

Key Points

• Joanna Gaines' Easter brunch menu features six crowd-pleasing recipes perfect for spring.
• Recipes like Honey-Lavender Scones and Citrus Salad highlight fresh, vibrant ingredients.
• Many dishes, like green juice and cinnamon rolls, can be prepped ahead for stress-free hosting.

Planning an Easter brunch for next weekend? Joanna Gaines has got you covered with six unique spring dishes that will transform your spread—and we’ve got the recipes.

As seen in Magnolia Table’s newest feature, The Shared Table, these recipes are seasonal, crowd-pleasing and worth the effort. From salads to scones to Gaines’ green juice recipe, here are some bites and drinks that you can prepare (some of which ahead of time) for your weekend gathering.

Citrus Mint Salad

Active Time: 20 minutes

Total Time: 20 minutes

Makes: 8 servings

Ingredients

Citrus Salad

• 1 small orange 
• 1 small grapefruit 
• 5 ounces arugula 
• Balsamic Grapefruit Vinaigrette
• 3 ounces Pecorino Romano cheese
• 12 mint leaves, roughly chopped 
• Flaky salt

Balsamic Grapefruit Vinaigrette

• 6 tablespoons grapefruit juice 
• ¼  cup white balsamic vinegar 
• 2 tablespoons champagne vinegar 
• 2 tablespoons water 
• ¼ cup olive oil
• 1 teaspoon Dijon mustard 
• ½ teaspoon kosher salt

Directions

Step 1

To make the vinaigrette: Combine the grapefruit juice, vinegars and water in a small bowl. To remove any pulp, strain mixture through a fine-mesh sieve into a jar with a lid. Add the olive oil, Dijon mustard and kosher salt to the strained mixture. Secure the lid and shake well to combine.

Step 2 

To make the salad: Slice off the ends of the orange and grapefruit. Carefully remove the rind: Make shallow cuts along the curve of the fruit, just deep enough to expose the internal citrus. Place the fruit on a flat end and use a knife to cut between the peel and the flesh, following the contour of the fruit with a gentle sawing motion. Continue until all peel and white pith are removed. Once peeled, slice the citrus crosswise into ½-inch rounds, then quarter the rounds.

Step 3

Combine the arugula with ½ cup of the Balsamic Grapefruit Vinaigrette in a large stainless-steel bowl. Toss until evenly coated.

Step 4

Layer the salad in a serving bowl: Start with a portion of the dressed arugula, then top with one-third of the Pecorino Romano, citrus slices and mint. Repeat layers two more times. Sprinkle with flaky salt and serve immediately.

Honey-Lavender Scones

Active Time: 45 minutes

Total Time: 1 hour 30 minutes

Makes: 8 scones

Ingredients

Marzipan

• ¾ cup almond flour 
• ½ cup plus 1 tablespoon powdered sugar 
• ½ teaspoon almond extract  
• Splash of water

Honey-Lavender Glaze

• 1 cup powdered sugar 
• 6 tablespoons heavy cream 
• 3 tablespoons lavender syrup 
• 1 teaspoon honey 
• 1 teaspoon ground lavender 
• ⅛ teaspoon kosher salt 
• 3 drops purple food coloring (optional)

Lavender Scones

• Marzipan
• 2 cups plus 2 tablespoons all-purpose flour 
• ½ cup sugar  
• ¾ teaspoon salt 
• 1 tablespoon baking powder 
• 1½ teaspoons ground lavender 
• 2 eggs 
• 1¼ teaspoons almond extract 
• ⅔ cup heavy cream 
• ½ cup (1 stick) frozen unsalted butter, grated 
• ¼ cup heavy cream, for brushing 
• Honey Lavender Glaze
• 1 tablespoon dried whole lavender, for garnish

Directions

Step 1

To make the Marzipan: Combine the almond flour, powdered sugar, almond extract and a few drops of water in a food processor. Process until a ball forms. Remove the mixture from the food processor, shape into a firm ball, and place on a baking sheet. Cover with plastic wrap and refrigerate until ready to roll out.

Step 2

To make the glaze: Combine the powdered sugar, heavy cream, lavender syrup, honey, ground lavender, kosher salt and food coloring (optional) in a small bowl. Whisk until smooth.

Step 3

To make the scones: Whisk together flour, sugar, salt, baking powder and ground lavender in a large bowl. In a separate bowl combine eggs, almond extract, and the ⅔ cup heavy cream.

Step 4

Add frozen grated butter to the bowl with dry ingredients. Work quickly to disperse butter evenly throughout the mixture. Add wet ingredients and mix just until a dough forms. Do not overwork. If any loose bits remain, fold them gently into the dough.

Step 5

Pat the dough into a 1¼-inch-thick rectangle and fold the dough into thirds like a letter.

Step 6

Divide the dough evenly into three portions and roll each into a ¾-inch-thick rectangle. Place the dough rectangles on a baking sheet, cover with plastic wrap, and refrigerate 20 minutes.

Step 7

While the dough chills, remove the Marzipan from the refrigerator. Divide it into two equal parts and roll each piece to match the size of the dough rectangles. 

Step 8

Preheat oven to 375°F. Remove dough rectangles from the refrigerator. On a floured surface, place one dough rectangle, then layer one sheet of Marzipan on top. Repeat with the second dough rectangle and a second Marzipan sheet, finishing with the final dough rectangle on top. Gently roll the stacked dough to help layers adhere and prevent separation during baking.

Step 9

Cut the dough into eight evenly sized triangles and place triangles on a baking sheet lined with parchment paper.

Step 10

Brush the tops with the ¼ cup heavy cream. Bake 15 to 20 minutes or until scones are golden brown. 

Step 11

Remove from the oven and let cool on a wire rack for 15 minutes. When scones are cool, dip the tops in Honey-Lavender Glaze and sprinkle lightly with dried lavender.

Potato Leek Strata

Active Time: 20 minutes

Total Time: 1 hour 25 minutes

Makes: 8 servings

Ingredients

• Butter, for greasing 
• 4 ounces thick-cut pancetta or bacon, chopped 
• ⅔ cup sliced leeks 
• 1½ cups half-and-half 
• 4 eggs 
• 1 tablespoon chopped fresh dill, basil, and/or Italian parsley 
• 1 teaspoon Dijon mustard 
• ½ teaspoon salt 
• 4 cups sourdough cubes (7 ounces) 
• 6 ounces Yukon gold potatoes, sliced ⅛ inch thick 
• 1 tablespoon olive oil 
• 4 ounces Gruyère or Swiss cheese, shredded (1 cup)

Directions

Step 1

Preheat the oven to 325°F. Butter a 9-inch ruffle-edge pie dish or a 2-qt. square baking dish.  

Step 2

Cook pancetta in a large skillet over medium about 6 minutes or until crisp. Use a slotted spoon to transfer pancetta to paper towels to drain. Drain all but 1 tablespoon of the drippings from the skillet.  

Step 3

Add leeks to drippings in the skillet. Cook and stir over medium 3 to 4 minutes or until tender.

Step 4

Whisk together half-and-half, eggs, dill, mustard and salt in a large bowl. Add sourdough and leeks; toss to combine. Let stand 10 minutes, tossing once or twice to allow bread to soak.  

Step 5

Meanwhile, place potato slices in a microwave-safe dish; toss with olive oil. Cover with plastic wrap, venting an edge. Microwave for two minutes; stir potatoes. Cover and microwave two minutes more or until potatoes are just tender. 

Step 6

To assemble, pour half of the sourdough mixture into the prepared dish. Sprinkle with half of the cheese and half of the pancetta. Arrange potato slices over top. Sprinkle with remaining cheese and pancetta. Pour and spread remaining sourdough mixture over top.

Step 7

Place pie dish on a rimmed baking sheet. Bake 45 to 50 minutes or until a knife inserted in center comes out clean and there is no loose liquid on top. Let stand 10 minutes before serving. Garnish with additional dill.

Buttermilk Biscuits with Blackberry-Lemon Butter

Active Time: 30 minutes

Total Time: 41 minutes

Makes: 8 biscuits

Ingredients

Buttermilk Biscuits

• 2 cups all-purpose flour 
• 1 tablespoon sugar 
• 2 teaspoons baking powder 
• 1 teaspoon salt 
• ½ teaspoon baking soda 
• ½ cup (1 stick) cold unsalted butter, cut up
• ½ cup buttermilk 
• ½ cup sour cream 
• ¼ cup unsalted butter, melted 
• 2 teaspoons flaky salt 
• Blackberry-Lemon Butter

Blackberry-Lemon Butter

• 1 cup (2 sticks) unsalted butter, room temperature 
• 1 tablespoon blackberry preserves  
• ½ teaspoon lemon zest  
• ⅛ teaspoon kosher salt

Directions

Step 1

To make the butter: Combine the unsalted butter, blackberry preserves, lemon zest, and kosher salt in a medium bowl. Using a hand mixer, whip the butter on high speed for 4 to 5 minutes, until light and fluffy.

Step 2

To make the biscuits: Preheat oven to 400°F. Line a half-sheet baking pan with parchment paper. 

Step 3

Stir together flour, sugar, baking powder, salt, and baking soda in a large bowl. Add the cold, cut-up butter to the flour mixture and combine using your hands or a pastry cutter until the mixture resembles coarse crumbs. 

Step 4

Add buttermilk and sour cream; stir with a wooden spoon just until the dough comes together. 

Step 5

Place the dough on a lightly floured surface and sprinkle a little flour over the top to reduce stickiness. Roll the dough into a 12x6-inch rectangle; lightly dust with flour and fold the dough into thirds like a letter. Repeat rolling and folding two more times, dusting lightly with flour before each fold. Roll the dough into an 8x4-inch rectangle, about 1 inch thick, then cut into 2-inch squares.

Step 6

Place the biscuits on the prepared baking sheet. Brush the tops with melted butter and sprinkle with flaky salt. Bake 13 to 16 minutes or until golden brown. Let biscuits cool 5 minutes. Serve with Blackberry-Lemon Butter.

Joanna Gaines’ Kick-Start Juice

Active Time: 5 minutes

Total Time: 5 minutes

Makes: 2 servings

Ingredients

• 2 cups fresh spinach
• 1 cup pineapple chunks 
• 5 celery stalks, including leaves 
• ½ Honeycrisp apple, cored and sliced (not peeled)
• 1 lime, peeled 
• ½ jalapeño, seeded (optional)

Directions

Step 1

Place the spinach, pineapple, celery, apple, lime and jalapeño (if using) in a juicer and process according to the manufacturer's instructions. Stir until well combined. Serve promptly.

To make ahead: Store in a jar in the refrigerator for one day.

Joanna Gaines’ Classic Cinnamon Rolls

Active Time: 30 minutes

Total Time: 3 hours 35 minutes

Makes: 12 servings

Ingredients

Filling

• 1 cup (2 sticks) butter, softened 
• 2 cups brown sugar 
• 2 teaspoons cinnamon 

Dough

• ¼ cup warm water (110°F) 
• 1 tablespoon active dry yeast 
• 1 tablespoon granulated sugar 
• 4 cups all-purpose flour, plus more for dusting 
• 1 teaspoon kosher salt 
• 1 cup warm whole milk (110°F) 
• ½ cup canola oil 
• 2 large eggs 
• Cooking spray

Cream Cheese Icing 

• 8 ounces cream cheese, room temperature 
• 4 tablespoons unsalted butter, room temperature 
• 2 cups powdered sugar 
• 1 teaspoons vanilla extract
• 2 tablespoons whole milk

Directions

Step 1

To make the dough: In a small bowl, stir together the warm water, yeast and sugar until dissolved. Let sit for about five minutes, until the mixture is foamy on top.

Step 2

Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add warm milk, oil and eggs. Turn the mixer on low speed and add the yeast mixture. As the dough comes together in the mixer, slowly increase the speed to medium-high and let it mix for five minutes. (The dough will be sticky.)

Step 3

Spray a large mixing bowl with cooking spray. Shape the dough into a ball with your hands and place it in the bowl. Cover with a towel and let rise in a warm place until doubled in size, about 90 minutes.

Step 4

To make the filling: Combine the butter, brown sugar and cinnamon in a medium bowl and whip together with a hand mixer on medium speed until fully combined and smooth.

Step 5

Prepare a 9-by-13-inch baking pan by generously spraying it with cooking spray and preheat the oven to 350°F.

Step 6

Punch down the dough to release the gases. On a lightly floured surface, roll the dough into a 12-by-18-inch rectangle. Spread the cinnamon filling evenly across the dough, making sure to coat the edges.

Step 7

Roll the dough into a log, beginning at the long end. Pinch the seam to seal and place the seam side down on the work surface. Cut the log into twelve 1½-inch rolls. Place the rolls into the prepared 9-by-13-inch pan in four rows of three rolls. Cover the pan loosely with a towel and let it rest at room temperature for 25 minutes.

Step 8

Bake for 35 to 40 minutes, or until the cinnamon rolls are a deep golden color. Let cool for about 10 minutes. Meanwhile, make the icing: In a stand mixer fitted with the paddle attachment, add the cream cheese and butter. Cream on medium-high speed for about one minute, until completely smooth. Add the powdered sugar and mix on low speed for 30 seconds, then increase to high speed for another minute, making sure the mixture is smooth. Add the milk and vanilla, then mix until combined with no clumps of sugar.

Step 9

Let the cinnamon rolls cool slightly for about 10 minutes, then generously coat with icing.