Easter Side Dishes

www.cobornsblog.com - Family, Friends & Food with Jayne
Jayne

Wow Spring is here and so is Easter!

I know most of us are planning our Easter dinner already which most likely means the traditional ham as well as all the favorite side dishes that our family and friends love. Once in a while, it’s nice to mix things up and try some new recipes too!

So, I have two recipes that I want to share with you that I plan on serving at my Easter meal this year. The first one is over the top and now has become one of my absolute favorites. It’s like eating candy, but it’s healthy for you!


Garlic & Herb Roasted Carrots
 
Ingredients
  • 1-2 Lbs. Whole Carrots, with green tops
  • 1 Tbsp Olive Oil or Sunflower Oil
  • 3 Cloves Garlic, minced
  • ½ Tbsp Italian Seasoning
  • ½ tsp Salt
  • ¼ tsp Fresh Ground Black Pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Rinse and scrub carrots. Trim green tops off 1 inch from carrot. Trim off root tips.
  3. Lightly grease a baking sheet. Place carrots onto the baking sheet and add olive oil, garlic, Italian seasoning, salt and pepper. Toss to combine.
  4. Arrange the carrots in a single layer and place baking sheet into the oven. Bake until tender, about 35-40 minutes (or longer if you are using larger carrots).

 
Creamy Asparagus Pasta Salad
 
Ingredients
  • 16 Oz. Uncooked Penne Pasta
  • 1 Lb. Asparagus
  • 1 Cup Grape or Cherry Tomatoes, cut in half
  • ½ Large Red Onions, thinly sliced, optional
Dressing
  • 10 Oz. Greek Yogurt
  • 4-5 Tbsp Lemon Juice, freshly squeezed
  • 1-1/2 tsp Garlic, minced
  • 1 Tbsp Olive Oil
  • 1 Tbsp Honey
  • ½ tsp Lemon Pepper
  • Zest from 1 lemon
  • ½ tsp Salt
Instructions
  1. Place all dressing ingredients in a jar or bowl.
  2. Shake or stir vigorously until ingredients are combined; Set aside.
  3. Remove tough stems of asparagus then cut each spear into 2-inch pieces.
  4. Bring a large pot of salted water to a boil. Add pasta and cook for 10 minutes, then add asparagus and cook with pasta for another 2 minutes.
  5. Drain pasta and asparagus and rinse with cold water until cooled; drain well.
  6. Transfer pasta and asparagus to a large bowl, gently stir in tomatoes, and onions. Toss with dressing, cover and refrigerate a few hours or overnight. Serve cold and enjoy!

And of course, the last ingredient that is most important… Have a Happy Easter!

Jayne,
Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli

Family Friends and Food with Jayne - cobornsblog.com/jayne

 

 

 


 

 

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