Are you struggling to decide what side dishes to prepare for Easter? You wouldn’t be alone if you are. There are so many from which to choose, especially considering all the fresh produce that is currently in season – asparagus, peas, radishes, carrots, spinach, broccoli, artichokes – just to name a few.
Robin Shreeves offers “18 Crowd-Pleasing Side Dishes for Easter” at simplyrecipes.com that she says will complement ham, prime rib, or lamb and that guests will love.
These recipes include: Perfect Mashed Potatoes, Quick and Easy Asparagus, Parker House Rolls, Deviled Eggs, Scalloped Potatoes With Caramelized Onions and Gruyere, Prosciutto-Wrapped Asparagus, Classic Glazed Carrots, Green Bean Casserole From Scratch, Yorkshire Pudding, Air Fryer Asparagus, Collard Greens, Simple Peas and Onions, Creamy Baked Mac and Cheese, Cheesy Baked Cauliflower, Roasted Brussels Sprouts, French Green Beans with Butter and Herbs and Sweet Potato Casserole,
Additionally, Kara Zauberman offers “90 Best Easter Side Dishes to Round Out Dinner” – all made with fresh ingredients inspired by the season – at thepioneerwoman.com. Mackenzie Filson and Camille Lowder offer “85 Easter Side Dishes To Complete All Your Holiday Meals” at delish.com.
You see what I mean? There are literally hundreds from which to choose and the common denominator is that seasonal produce are the components that are featured in almost all of them. When it comes to holiday meals, I’ve always much preferred the side dishes over the protein, considering them the actual stars of the show instead. As such, whether we’re talking Easter or Thanksgiving, my tendency is to always go overboard and prepare too many sides. However, every now and then you CAN teach an old dog new tricks – in recent years, I’ve begun ruthlessly editing my menus.
In an attempt to help you complete (or perhaps edit) your own Easter menu, I’ve selected four side dishes, any of which I think will make nice additions to your table.
From foodnetwork.com
Preheat oven to 475 degrees. Heat 1 tablespoon of olive oil in an ovenproof skillet. Add 1 ½ pounds carrots (halved lengthwise if large), season with ½ teaspoon kosher salt and a few grinds of pepper and cook, tossing, until browned, about 5 minutes. Transfer to a 475 degrees oven and roast until charred, 20 to 25 minutes. Top with pesto and ricotta.
By Giada De Laurentiis
Heat the oil in a heavy large skillet over medium-low heat. Add the shallots, garlic, salt, and pepper, and saute until tender, about 1 minute. Add the peas and saute until heated through, about 5 minutes. Stir in the prosciutto and cook for 1 to 2 minutes. Add the parsley and remove from the heat. Season, to taste, with salt and pepper, and serve.
From averiecooks.com
Muffins:
Champagne Glaze:
Muffins:
Preheat the oven to 375 degrees and spray one or two mini muffins pans with floured cooking spray or grease and flour the pan; set aside.
To a large bowl, add the flour, baking powder, salt and whisk to combine; set aside.
To a medium bowl, add the sugar, egg, oil, zest, orange juice, almond extract and whisk to combine. Add the champagne and whisk to incorporate.
Add the wet to the dry mixture and stir gently to combine; don’t overmix, some small lumps will be present.
Fill the cavities of the mini muffin pans about ⅔- to ¾-full and bake for about 8 to 9 minutes, or until done, but starting checking after 7 minutes since mini muffins cook very quickly and all ovens and pans vary.
Allow muffins to cool in the pan for about 10 minutes. While muffins cool, make the glaze.
Champagne Glaze:
To a medium bowl, add the confectioners' sugar, champagne and whisk until smooth. Dip the top of each muffin top into the glaze and set aside for about 10 minutes, or until glaze firms up before serving.
From Barbara White
Combine all ingredients together and bake for 35-45 minutes in an oven preheated to 350 degrees.
