There are many ways to celebrate Easter, but pretty much all of them involve food. And while the glorious and traditional Easter meal tends to oscillate between lamb and ham, what makes it different and delicious is a bountiful variety of sides. From scalloped potatoes to string beans and squash, your options are seemingly endless. To help you fill your plate this Easter, Timbercreek brings you these great side dishes.
Perhaps the #1 most traditional Easter side dish, scalloped potatoes are irresistible. Whether gratin, creamed, slow-cooked, or oven-roasted, they provide the starchy backbone to any Easter dinner. Check out some options here.
In season from February to March, Asparagus is a popular Easter side dish. Toss some in olive oil, salt, pepper (and cayenne for a kick), then bake until browned. Or cut into 1â€ť sections, slice in quarters lengthwise, and dress with vinaigrette for an asparagus slaw. Read more here.
Roasted Heritage Carrots
Heritage carrots are beautiful, have you tried them? They come in amazing colours like purple and red. Pick some up from an organic store or produce market, wash and peel (not even necessary) them, trim their stalks to be even length, and toss in olive oil, salt, and pepper. Bake until tender but still firm, then drizzle with balsamic glaze, and garnish with parsley or basil. See more.
Peas with Bacon and Shallots
Pass the peas, please! We love peas -- they are an iconic symbol of spring. Take them to a whole new level with this Peas with Bacon and Shallots recipe. Cook Â˝-1 pack of bacon until crisp, remove, and keep 2 tbsp of bacon fat in the pan. Toss in chopped garlic and thinly sliced shallots, cook until soft, add ÂĽ-Â˝ cup cream, lemon zest/juice, salt and pepper, and bring all to a simmer. Throw in frozen peas, cook through, crumble bacon on top, mix, and serve immediately.Â See more.
Snap Pea and Radish Salad
Radishes and snap peas scream spring. They're totally in season, crisp and fresh tasting. Combine them with a killer creamy avocado dressing in this winning side dish recipe. In a bowl, combine 1lb sugar snap peas and about 12 quartered radishes and set aside. In a blender, combine avocado, vinegar, lemon juice, mustard, salt, pepper, and fresh cilantro. Blend and gradually add olive oil (and water as necessary), blending until the mixture is a smooth purĂ©e. Toss salad with dressing to coat and serve immediately. Check it out.