Easter side dishes deserve some respect

Associated PressApril 16, 2014 

If Thanksgiving is all about the sides, Easter is all about the main. While we agonize over styles of stuffings, whole or smooth cranberry sauces, sweet potatoes with or without marshmallows, and so many other Turkey Day dilemmas, we tend to just cobble together a what-have-you assortment of sides to accompany the beloved Easter ham or lamb.

But we decided Easter side dishes deserve more respect, so we created this assortment of dishes to liven up your offerings. We start with peas. Nobody loves them straight up, but give them a simple saute with butter and a trio of seeds — caraway, coriander and mustard — and suddenly they are a dish worth getting excited about.

For a fresh take on salad, we created a broccoli slaw seasoned with Dijon mustard, as well as the zests and juices of a lemon and an orange.

Chopped dried apricots add a sweet touch while toasted pine nuts offer a savory crunch. Finally, we have a vegetable patty made from the main ingredients of ratatouille. Finished with fresh oregano, feta cheese and a drizzle of balsamic glaze, this is a side that can hold its own at the Easter table.

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