Easy Mashed Potatoes with Parsley and Lemon
This mashed potato recipe was made for this year’s Easter. Serving about 4 people, these quick and easy mashed potatoes get an upgrade with the addition of parsley and lemon. The recipe is also flexible and can be made with Yukon Golds or russet potatoes in case your grocery store’s potato options are limited.
Charred Beet Salad
I made this recipe a couple years ago for Easter and it was a welcomed addition to the table. If you have a sous vide machine, this is a great time to pull it out as the beets really benefit from the slow and gentle cooking. But there are also instructions for roasting them as well. Beets and radicchio are both hearty vegetables that can stand up to the dressing and make for great leftovers.
Modern Cauliflower Gratin
This ingenious recipe utilizes the whole cauliflower head by employing cauliflower’s natural ability to form a creamy puree to bind the florets together. It serves 8 to 10 people but can easily be halved; look at the instructions in the headnote to see how to do it.
Braised Spring Vegetables
This is a quick and easy vegetable side that brings out the flavors of spring vegetables—asparagus, radishes, and (frozen) peas—with citrus, thyme, and tarragon.
If your oven is tied up with other dishes, this recipe uses an innovative cooking technique to achieve that caramelized flavor of oven-roasted broccoli on the stovetop—and in half the time. There are also a few variations—one with a sesame and orange topping, one with a smoky sunflower topping, and one with a Parmesan and black pepper topping—if you’re looking to spice up this side.