Four Easter Dishes Plucked Straight From the Garden
Whether you'll be sitting down to a feast of ham or lamb this Sunday, on Easter the side dishes are just as important as the main course! Traditional side dishes like eggs and hot cross buns have religious connotations, while others are simply meant to celebrate the budding bounty of spring. Here are four tasty Easter side dishes that put veggies, fruits and herbs center stage:
Honey Glazed Carrots: The sweetness and bright color of the carrots in this dish makes a perfect complement to ham. Plus, they remind kids of the Easter Bunny! This recipe features a sweet, bright glaze of honey and lemon juice and the addition of parsley for color and flavor.
Roasted Asparagus with Hollandaise: A sure sign of spring, asparagus adds a lovely green color to your plate. Hollandaise sauce is a traditional complement that seems right at home on your Easter table.
Pea and Crab Salad: Peas often show up somewhere in an Easter meal, but this pea and crab salad from Mark Bittman feels new and exciting. Including lettuce, onion, pepper and shredded basil, it's heavy on veggies and flavor.
Ambrosia: If you've been to a church potluck, chances are you've sampled some version of this classic spring dessert made with marshmallows and fruit. Alton Brown's recipe elevates the dish, using homemade whipped cream, toasted pecans and fresh fruit.