In just a few days Peter Cottontail will be hopping down the bunny trail and children will be chomping the ears off of chocolate rabbits. After spending your Sunday wrangling a group of sugar-fueled children, laying out a gourmet Easter feast may not be at the top of your to do list, but these sides are quick and easy and are perfect for rounding out a ham and some rolls
In just a few days Peter Cottontail will be hopping down the bunny trail and children will be chomping the ears off of chocolate rabbits. After spending your Sunday wrangling a group of sugar-fueled children, laying out a gourmet Easter feast may not be at the top of your to do list, but these sides are quick and easy and are perfect for rounding out a ham and some rolls.
My Spring Pea Salad is fresh and light. The subtle sweetness of the peas and the ricotta are offset by the tang of the sour cream and lemon, while the chives add a little bite. This salad is a combination of some of spring’s most classic flavors.
The honey mustard roasted carrots are a snap to make. In just a few simple steps you have a delicious side dish. A lot of people like to make candied carrots, but my version plays on that classic sweet glazed carrot without being cloying. I really like the punch the mustard packs paired with the sweetness of the carrots.
Deviled eggs are a tried and true classic, and what goes better with Easter than eggs? I’m a big fan of classic deviled eggs, but every classic can be modified. I like the addition of dill in this version because it gives the eggs a nice fresh flavor. The sour cream in the filling is also a departure from classic deviled eggs, but it, like the dill ,adds a little zing.
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Spring Pea Salad
1 10 ounce box frozen peas, thawed
1/2 cup ricotta cheese
1/4 cup sour cream
1 tablespoon chives
1 lemon, zested and juiced
In a bowl mix the ricotta, sour cream, chives, lemon juice and zest. Add in the thawed peas and stir to combine. Chill for two hours prior to serving. Serves 4.
Honey Mustard Glazed Carrot
1 pound carrots, cut into sticks
2 tablespoons olive oil, divided
4 tablespoons Dijon
2 tablespoons honey
1 teaspoon balsamic vinegar
Preheat oven to 450 degrees. Toss the carrots with one tablespoon olive oil and sprinkle with salt. Spread the carrots in a single layer on a baking sheet. Roast the carrots for 25 to 30 minutes. Meanwhile, mix the rest of the oil, mustard, honey and vinegar. Once the carrots are roasted, toss them with the sauce and return them to the oven for eight to 10 minutes, until the sauce has formed a glaze. Serves 4.
Dill Deviled Eggs
1 tablespoon dill
3 teaspoons sour cream
2 tablespoons mayonnaise
Place the eggs in a medium sauce pan and cover with water. Bring the pot to a boil and let boil for one minute. Place the lid on the pot and remove from the heat. Let the eggs sit for 12 minutes. Pour off the water and cover the eggs with cold water. Change the water once and allow them to sit for five minutes. Peel the eggs, slice them in half and remove the yolk to a small bowl. Mix the dill, sour cream and mayo with a fork until the mixture is lump free. Spoon the mixture into the halved eggs and chill for one hour. Serves 6.