Thanksgiving has its traditional sides, like stuffing and mashed potatoes, but what about Easter, springtime’s big food holiday? While the Easter menu may not be as firmly entrenched in tradition as Thanksgiving (except for maybe ham), there’s no shortage of ideas for creating a mouthwatering meal that, like Thanksgiving, celebrates the best of the season. Here are some of the favorite sides you might see on our tables on April 1.
Potatoes: It’s not a holiday without potatoes, we say, and mashed are always a lovely option for the Easter table. But these hasselback potatoes are cheesy and creamy like scalloped potatoes and a perfect match with ham (or lamb, if that’s your Easter entrée of choice). And you can never go wrong with tender-skinned new potatoes; toss them with fresh spring herbs like chives, tarragon or mint to enhance their fresh flavor even more. If you’re looking for a carb-friendly option that mimics potatoes, try this mashed cauliflower recipe – so delicious!
Veggies: We love it when spring’s first asparagus, peas and spinach make their debut in produce aisles, and use the Easter table to showcase some of our favorites of the season. Spears of asparagus are as iconic on the Easter table as cranberry sauce is on the Thanksgiving table, but here’s a broccoli twist that could shake things up a bit – in a good way! And carrots are delightful when they’re glazed with orange juice and honey. Fresh spring garlic gives these green beans and mixed vegetables their distinct aroma and flavor.
Grains: With their earthy flavor and intriguing texture, grains, like quinoa and farro, can make wonderful additions to an Easter table. Rice isn’t always top of mind when planning an Easter menu, but this recipe, flavored with coconut milk and almonds, is a great alternative to potatoes. Or try this pilaf with white and wild rice – it’s great alongside ham, turkey or roast pork.
Leftovers: Like any holiday feast, there are bound to be Easter dinner leftovers, and we’re always looking for ways to creatively (and deliciously) repurpose extra food. If the Easter bunny left you with a few too many hard-cooked eggs, this ramen soup puts them to good use. Make this simple yet satisfying soup with chunks of leftover ham, or this wild rice soup if you have pilaf and roast turkey on hand.
No matter what you end up preparing for Easter, all of us at Swanson® wish you a happy spring!