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Spring may have technically started a few weeks ago, but this weekend marks two of the big spring (religious) holidays: Passover and Easter. For those not celebrating either, these days are often most recognizable by the foods they bring to the plate: 

Passover Eats: 

The difference between a Passover-observant-Jew and everyone else boils down to one contentious issue: what do you think about Matzah? To those subsisting off the likes of Matzah pizza all week, it is the equivalent to eating cardboard. To everyone else, somehow it is reimagined as an oversize tasty cracker (go figure). It is also the basis of one of my favorite soups of all time: matzo ball soup. If you do feel stuck in a rut, though, you can always try out something new: 

Matzo Granola (via Chow)

Since bread and other traditional baked goods are no-no's, a common dessert is coconut macaroons. You can always buy the pre-packaged ones, but this recipe for grown-up Pina Colada macaroons by Butter Me Up Brooklyn looks perfect:

Or, if you're in New York, NY Mag has put together a list of Passover-friendly spots to grab a bite. Check it out here.

Easter Treats: 

When I think of Easter, I picture a a pastel bunny-filled explosion. Painted eggs are fun for everyone, as well as the subsequent hunt for them and the large baskets of candy at the end. But if you start to tire of scarfing down Peeps, you do have an option of something else to do with them:

(yes this is a Downton Abbey set of Peeps; you can make yours into your very own favorite TV show...or just keep eating them)

If you're looking for a new way to dye your eggs, you may want to check out the natural dye recipes made by Annie's Eats. She used a bunch of commonly found vegetables to dye her Easter eggs this year!