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What's your best Easter side dish?

I'm cobbling together a last minute Easter dinner- the hubby and I are getting back from international travel the morning of. Looking for something relatively simple to whip up since we will be a bit tired. Prefer not a starch, since we have that covered. Roasting up a chicken for the main since I don't have the time or number of eaters for a fresh ham. Searching for "Easter" on the site didn't come up with much inspiration - so hit me with whatever screams Spring! or Easter! at you. Thanks!

asked by ColoradoCook over 2 years ago
8 answers 1748 views
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added over 2 years ago

Local asparagus is in the farmers' markets here, so that would be my choice. I would either toss it with olive oil, salt, pepper, and garlic and roast it or fry it iln butter.

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added over 2 years ago

Fresh peas and lettuce sauteed (briefly!) and finished with mint and butter.

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added over 2 years ago

How bout a cold Kale Avocado soup. Add the following to a blender:1 avocado, 1 large juicy vine ripened tomato, half a cucumber, 2 jalapeƱos, 6 large kale leaves, juice of half lemon, clove garlic. Blend, chill, serve! Superefreshing

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added over 2 years ago

Vinegar cole slaw!!! Simple and yummy...

Smokin_tokyo
added over 2 years ago

Hey, Colorado! A simple salad can be dressed up with ingredients you usually might not use. Sliced red pepper or onion, asparagus, some beans, sunflower seeds, etc. You could make a special salad dressing before you leave.

Waffle3
added over 2 years ago

Spring = Asparagus Throw a sheet pan of them in with the chicken. Or search this site for "shaved asparagus" for salad ideas.

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added over 2 years ago

I know a caterer who did a mint and pea soup that was delish - seemed easy, too im pretty sure it was a barefoot contessa recipe

Junechamp
ChefJune

June is a trusted source on General Cooking.

added over 2 years ago

My favorite is a ragout of Artichokes, Peas and lettuce. And it's a perfect side for roast chicken. but it might take more time than you'd like on the day of... 2nd choice, and always on the table regardless, is Asparagus. I do it simply in large saute pan with butter and lemon juice, maybe some garlic.