35+ Easy and Elegant Easter Vegetable Recipes For Every Plate

Easter is the perfect occasion to celebrate the fresh flavors of spring, and what better way to highlight the season than with a selection of vibrant vegetable dishes?

Whether you’re planning a full Easter dinner or just looking for a few lighter, healthier sides, vegetables can take center stage with their colorful array of textures and flavors.

From hearty roasted root vegetables to bright, zesty salads, Easter is the ideal time to enjoy the bounty of seasonal produce.

In this blog, we’ve rounded up 35 amazing Easter vegetable recipes that will inspire your holiday meal.

These dishes are not only delicious but also easy to prepare, offering something for everyone, whether you’re hosting a large family gathering or a small intimate celebration.

35+ Easy and Elegant Easter Vegetable Recipes For Every Plate

With these 35 Easter vegetable recipes, you have everything you need to create a memorable and fresh holiday feast.

From savory roasted vegetable medleys to crisp salads and creamy casseroles, these dishes will brighten your table and leave your guests coming back for more.

Each recipe is designed to showcase the best of spring’s seasonal produce, making them not only delicious but also a healthy addition to your Easter spread.

So, roll up your sleeves, get creative with your cooking, and enjoy the wonderful flavors of Easter vegetables—your guests will thank you!

Spring Herb and Pea Soup

This vibrant green soup is the perfect way to celebrate the fresh flavors of spring. Made with sweet peas, fresh herbs, and a touch of cream, this dish is light yet rich in flavor, making it an ideal appetizer for an Easter meal. The balance of mint, parsley, and dill brings out the natural sweetness of the peas, while the creamy texture adds a comforting touch.

Ingredients:

• 2 cups frozen peas (or fresh if available)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• Lemon zest (optional, for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant (about 3-4 minutes).
2. Add the peas to the pot and stir, cooking for 2 minutes.
3. Pour in the vegetable broth, bring to a simmer, and cook for 5-7 minutes, allowing the peas to soften and the flavors to meld.
4. Remove from heat and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only part of the soup.
5. Stir in the heavy cream and fresh herbs (mint, parsley, dill), then season with salt and pepper to taste.
6. Ladle the soup into bowls, garnish with lemon zest (if using), and serve warm.

This Spring Herb and Pea Soup is a delightful dish that captures the essence of spring in every bite. The bright green color and fresh herb flavors make it a beautiful and refreshing start to your Easter meal. Its creamy texture and rich taste are balanced by the natural sweetness of the peas, making it both light and satisfying. This recipe is not only easy to prepare but also offers a healthful and delicious way to showcase seasonal vegetables.

Roasted Carrots with Honey and Thyme

Roasted carrots are a classic vegetable side dish that takes on an extra layer of flavor when paired with honey and fresh thyme. The natural sweetness of the carrots is enhanced by the caramelization that occurs during roasting, while the honey adds a touch of elegance. This dish is perfect for an Easter feast, as it complements both light and hearty main courses.

Ingredients:

• 1 lb carrots, peeled and cut into sticks or rounds
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• 1 tablespoon fresh parsley (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the carrot pieces in olive oil, honey, and thyme. Season with salt and pepper.
3. Spread the carrots evenly on the baking sheet, ensuring they are in a single layer for even roasting.
4. Roast for 25-30 minutes, turning the carrots halfway through to ensure they caramelize on all sides.
5. Once the carrots are tender and golden brown, remove them from the oven and transfer to a serving dish.
6. Garnish with fresh parsley, if desired, and serve warm.

These Roasted Carrots with Honey and Thyme are the perfect Easter side dish, offering a delicious combination of sweetness, earthiness, and a hint of savory herbs. The honey adds a subtle glaze, while the thyme infuses the carrots with a fragrant depth of flavor. Roasting the carrots brings out their natural sweetness and enhances the overall taste. This simple yet elegant dish is easy to prepare, and its beautiful presentation will surely impress your guests.

Spring Asparagus Salad with Lemon and Feta

This light and refreshing asparagus salad is a perfect springtime dish, ideal for an Easter gathering. The crisp-tender asparagus is complemented by the tang of feta cheese, the brightness of lemon, and the richness of olive oil. It’s a vibrant, nutrient-packed salad that can be served as a side or a light main dish. The combination of textures and flavors makes this salad a crowd-pleaser.

Ingredients:

• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted almonds, slivered or chopped
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, until just tender but still crisp. Drain and immediately transfer the asparagus to a bowl of ice water to stop the cooking process.
2. Once the asparagus is cool, drain it again and pat dry with paper towels.
3. In a large bowl, toss the asparagus with olive oil, lemon juice, and lemon zest. Season with salt and pepper.
4. Add the crumbled feta cheese and toasted almonds, gently tossing to combine.
5. Serve the salad immediately, or refrigerate for up to 1 hour before serving to let the flavors meld.

This Spring Asparagus Salad with Lemon and Feta is a refreshing and elegant addition to your Easter table. The asparagus provides a tender crunch, while the feta cheese adds a creamy, tangy contrast. The lemon brings a burst of freshness, making the salad bright and flavorful. With the added crunch of almonds, this dish is both satisfying and light, making it an ideal choice for a spring celebration. It’s easy to make ahead, and its vibrant colors will make it a standout on any holiday spread.

Creamy Spinach and Artichoke Dip

A classic appetizer that’s always a crowd-pleaser, this creamy spinach and artichoke dip is a delightful choice for Easter gatherings. The richness of the cream cheese, sour cream, and Parmesan cheese pairs perfectly with the tender spinach and artichoke hearts. It’s warm, cheesy, and comforting—making it an ideal dish to enjoy while mingling with friends and family during the holiday.

Ingredients:

• 1 (10 oz) package frozen spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a small baking dish or pie pan.
2. In a medium bowl, combine the cream cheese, sour cream, mayonnaise, Parmesan, and half of the mozzarella cheese. Stir in the garlic, spinach, and chopped artichokes.
3. Season with salt and pepper to taste, mixing until well combined.
4. Transfer the mixture to the prepared baking dish and spread it evenly.
5. Top with the remaining mozzarella cheese and bake for 20-25 minutes, or until the dip is hot and bubbly, and the cheese is golden brown.
6. Remove from the oven and let cool slightly before serving. Garnish with fresh parsley if desired.

This Creamy Spinach and Artichoke Dip is an indulgent and irresistible appetizer that will make your Easter celebration even more memorable. The combination of creamy, cheesy goodness with the freshness of spinach and the delicate flavor of artichokes creates a perfect balance of flavors. It’s comforting, rich, and easy to make, ensuring that your guests will keep coming back for more. Serve it with crackers, bread, or fresh vegetables for dipping, and watch it disappear in no time.

Spring Vegetable Gratin

This vegetable gratin is a decadent yet wholesome dish featuring a medley of spring vegetables like zucchini, carrots, and leeks, all baked in a rich cream sauce with a crispy, cheesy topping. It’s an elevated way to serve your Easter veggies, with layers of flavor and a beautiful golden-brown finish. This dish makes a great side for your main course and is sure to be a hit among your guests.

Ingredients:

• 1 zucchini, sliced thinly
• 2 medium carrots, peeled and sliced thinly
• 1 leek, cleaned and sliced
• 1 cup heavy cream
• 1/2 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 tablespoon butter (for greasing the dish)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
2. In a medium saucepan, heat the heavy cream over medium heat. Add the garlic and fresh thyme, then season with salt and pepper. Simmer for about 5 minutes to infuse the flavors.
3. Layer the sliced vegetables in the prepared baking dish, arranging them evenly. Pour the cream mixture over the top of the vegetables.
4. Sprinkle the Gruyère and Parmesan cheese over the vegetables, ensuring they are covered evenly.
5. Bake for 30-35 minutes, or until the vegetables are tender and the top is golden brown and bubbling.
6. Remove from the oven and let it cool for a few minutes before serving.

This Spring Vegetable Gratin is a luxurious and comforting side dish that adds a sophisticated touch to your Easter meal. The rich, creamy sauce beautifully complements the freshness of the vegetables, while the cheese topping gives the dish a crispy, golden finish. This gratin is a great way to showcase seasonal vegetables, making it not only delicious but visually appealing. It’s sure to become a favorite for your Easter dinner table and can be easily adapted to include other seasonal produce as well.

Roasted Brussels Sprouts with Balsamic Glaze

For a side dish that’s both simple and elegant, these Roasted Brussels Sprouts with Balsamic Glaze are a perfect choice for Easter. Roasting the Brussels sprouts brings out their natural sweetness, while the balsamic glaze adds a tangy, slightly sweet flavor that balances the earthiness of the sprouts. This dish is quick to prepare, yet offers an elevated flavor profile that pairs wonderfully with both meat and vegetarian mains.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts in olive oil, salt, and pepper. Spread them out evenly on the prepared baking sheet.
3. Roast the Brussels sprouts for 20-25 minutes, turning halfway through, until they are golden brown and crispy on the edges.
4. While the sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, honey, and Dijon mustard (if using). Bring to a simmer and cook for 5-7 minutes, until the mixture thickens and reduces by half.
5. Once the Brussels sprouts are done, remove them from the oven and drizzle the balsamic glaze over the top. Toss to coat evenly.
6. Serve immediately, garnished with additional salt and pepper if desired.

These Roasted Brussels Sprouts with Balsamic Glaze are the perfect combination of savory, sweet, and tangy. The caramelization that happens during roasting enhances the Brussels sprouts’ natural flavors, while the balsamic glaze adds a sophisticated, glossy finish that elevates the entire dish. It’s a simple yet elegant vegetable side that will make a beautiful addition to your Easter spread. The dish is easy to prepare, and its bold flavor profile will appeal to a wide range of tastes, making it a crowd favorite at any gathering.

Grilled Asparagus with Lemon and Parmesan

Grilled asparagus is a simple yet stunning dish that highlights the fresh, vibrant flavors of the spring season. The smoky char from grilling paired with a zesty lemon dressing and a sprinkle of Parmesan makes this dish both refreshing and savory. It’s a light and elegant side perfect for an Easter meal, and its ease of preparation ensures you can spend more time with guests and less time in the kitchen.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tablespoons olive oil
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your grill to medium-high heat. Alternatively, use a grill pan on the stove.
2. Drizzle the asparagus with olive oil and season with salt and pepper. Toss to coat evenly.
3. Grill the asparagus for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks.
4. Remove the asparagus from the grill and transfer to a serving platter.
5. Drizzle with lemon juice, sprinkle with lemon zest, and finish with grated Parmesan cheese.
6. Garnish with fresh parsley if desired and serve immediately.

This Grilled Asparagus with Lemon and Parmesan is a quick and flavorful side dish that perfectly complements any Easter meal. The smoky, charred flavor from grilling enhances the asparagus’ natural sweetness, while the zesty lemon and savory Parmesan balance out the dish beautifully. The simplicity of the ingredients allows the fresh flavors of the spring vegetables to shine, making it an excellent choice for any celebration.

Roasted Sweet Potatoes with Cinnamon and Maple

These Roasted Sweet Potatoes with Cinnamon and Maple are the perfect blend of sweetness and spice, making them a fantastic side dish for Easter. The caramelization from roasting enhances the natural sweetness of the sweet potatoes, while the maple syrup and cinnamon add a warm, comforting flavor. This dish offers both a satisfying texture and a balanced sweetness that pairs wonderfully with savory mains.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato cubes with olive oil, maple syrup, ground cinnamon, salt, and pepper.
3. Spread the sweet potatoes out on the baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping the sweet potatoes halfway through, until they are golden brown and tender.
5. Remove from the oven and transfer to a serving dish.
6. Garnish with fresh thyme if desired, and serve warm.

These Roasted Sweet Potatoes with Cinnamon and Maple are a delicious and comforting side dish, perfect for adding a touch of warmth and sweetness to your Easter table. The cinnamon and maple syrup create a beautiful glaze on the sweet potatoes, which caramelizes perfectly in the oven. It’s a simple yet flavorful dish that’s easy to prepare and will be loved by all. The natural sweetness of the sweet potatoes shines through, making this dish a great complement to both savory and hearty main courses.

Sautéed Green Beans with Almonds and Garlic

Sautéed Green Beans with Almonds and Garlic is a fresh, crunchy, and flavorful side dish that will brighten up any Easter meal. The green beans are quickly sautéed to retain their vibrant color and texture, and the addition of garlic and almonds brings a savory, nutty depth to the dish. This simple recipe is quick to prepare and packs a punch of flavor, making it a perfect addition to your holiday spread.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup sliced almonds, toasted
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. Bring a pot of salted water to a boil. Add the green beans and blanch for 2-3 minutes until bright green and slightly tender. Drain and transfer to a bowl of ice water to stop the cooking process.
2. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
3. Add the green beans to the skillet and cook, stirring occasionally, for 5-7 minutes, until they are heated through and slightly caramelized.
4. Stir in the toasted almonds and season with salt and pepper to taste.
5. If desired, drizzle with a little fresh lemon juice for a burst of brightness before serving.

These Sautéed Green Beans with Almonds and Garlic are a simple yet sophisticated side dish that brings a satisfying crunch to your Easter table. The combination of garlic and almonds adds depth and richness, while the green beans retain their fresh, crisp texture. The dish is quick to prepare and provides a beautiful contrast to other, richer dishes on the table. The hint of lemon adds a touch of brightness, making it a well-balanced side that is both flavorful and elegant.

Lemon Garlic Roasted Cauliflower

Lemon Garlic Roasted Cauliflower is a vibrant and flavorful side dish that brings a zesty twist to your Easter feast. The cauliflower is roasted to golden perfection, offering a nutty, crispy exterior while remaining tender inside. The combination of garlic, lemon, and fresh herbs elevates the dish with layers of fresh and savory flavors. It’s a healthy, easy-to-make side that will complement any main course, and its lightness makes it an excellent addition to a springtime meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cauliflower florets with olive oil, garlic, lemon zest, lemon juice, thyme, salt, and pepper.
3. Spread the cauliflower evenly on the baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping the florets halfway through, until the cauliflower is golden brown and tender.
5. Remove from the oven and garnish with fresh parsley if desired.
6. Serve immediately.

Lemon Garlic Roasted Cauliflower is a simple yet flavorful side dish that offers a perfect balance of brightness and savory richness. The garlic adds depth, while the lemon zest and juice give it a refreshing tang that pairs beautifully with the earthy cauliflower. Roasting enhances the natural sweetness of the vegetable, making it both delicious and nutritious. This dish is a wonderful, low-maintenance way to elevate your Easter meal, and its crisp-tender texture is sure to satisfy your guests.

Carrot and Beet Salad with Goat Cheese

This Carrot and Beet Salad with Goat Cheese is a colorful, vibrant, and refreshing dish that makes an excellent addition to any Easter spread. The earthy sweetness of the roasted beets pairs beautifully with the crispness of raw carrots, while the creamy goat cheese adds richness and depth. A light vinaigrette dressing with a hint of mustard ties everything together, making this salad a sophisticated and healthy option for your holiday meal.

Ingredients:

• 2 medium beets, peeled and cut into cubes
• 2 large carrots, peeled and julienned or grated
• 4 oz goat cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Wrap the beets in foil and roast for 35-40 minutes, or until tender when pierced with a fork. Once roasted, allow the beets to cool and then peel and cut into cubes.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to create the dressing.
3. In a large salad bowl, combine the roasted beets, raw carrots, and crumbled goat cheese.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley and serve immediately.

This Carrot and Beet Salad with Goat Cheese is an ideal side dish for Easter, offering a perfect combination of textures and flavors. The roasted beets provide a sweet and earthy base, while the raw carrots add a fresh crunch. The tangy goat cheese brings creaminess, and the vinaigrette dressing balances the dish with a slight mustard kick. This vibrant salad is not only beautiful to look at but also packed with nutrients, making it a healthy and tasty addition to any springtime meal.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini Noodles with Pesto and Cherry Tomatoes is a light, fresh, and flavorful dish that’s perfect for Easter. The zucchini noodles (or “zoodles”) offer a healthy, gluten-free alternative to traditional pasta, while the homemade basil pesto adds a fragrant and herbaceous kick. Sweet cherry tomatoes provide a burst of color and flavor, making this dish both visually appealing and delicious. It’s an easy-to-make, nutritious side or main course for your spring gathering.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 tablespoon fresh lemon juice (optional)

Instructions:

1. In a food processor, combine the basil, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped.
2. With the food processor running, slowly stream in the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
3. In a large skillet, heat a little olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they are tender but still firm.
4. Remove from heat and toss the zoodles with the pesto, coating them evenly.
5. Gently stir in the cherry tomatoes and lemon juice (if using).
6. Serve immediately, garnished with extra Parmesan if desired.

Zucchini Noodles with Pesto and Cherry Tomatoes are a light, refreshing dish that brings the flavors of spring right to your table. The zoodles are a great low-carb, gluten-free alternative to pasta, while the pesto provides a fresh, aromatic flavor that perfectly complements the tender zucchini. The burst of sweetness from the cherry tomatoes adds an extra layer of flavor, making this dish a well-rounded and satisfying option for your Easter meal. It’s quick, healthy, and perfect for a spring celebration.

Roasted Carrot and Parsnip Medley

This Roasted Carrot and Parsnip Medley is a colorful and earthy side dish that adds a wonderful touch of sweetness to your Easter meal. The combination of roasted carrots and parsnips brings out their natural sugars, resulting in a tender, caramelized texture. A drizzle of olive oil and a sprinkle of fresh herbs, like thyme, enhances their flavor, while a touch of honey adds an extra depth of sweetness. This simple yet elegant dish pairs well with roasted meats and vegetarian dishes alike.

Ingredients:

• 3 medium carrots, peeled and cut into sticks
• 3 medium parsnips, peeled and cut into sticks
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the carrot and parsnip sticks with olive oil, honey, thyme, salt, and pepper.
3. Spread the vegetables evenly on the baking sheet, making sure they’re in a single layer.
4. Roast for 25-30 minutes, flipping the vegetables halfway through, until they are golden brown and tender.
5. Remove from the oven and garnish with fresh parsley if desired.
6. Serve immediately.

This Roasted Carrot and Parsnip Medley is a simple yet flavorful side dish that highlights the sweetness and depth of these root vegetables. The roasting process enhances the natural flavors, while the honey and thyme provide an aromatic sweetness that’s perfectly balanced. This dish is an excellent accompaniment to any Easter main course, adding both color and a comforting, hearty touch to the meal.

Broccoli Rabe with Garlic and Red Pepper Flakes

Broccoli rabe, also known as rapini, is a slightly bitter green that pairs wonderfully with garlic, red pepper flakes, and a dash of lemon. This sautéed dish is simple yet full of bold flavors, making it a perfect vegetable side for Easter. The bitterness of the broccoli rabe is balanced by the savory garlic and the heat from the red pepper flakes, while the lemon adds a refreshing brightness that brings the whole dish together.

Ingredients:

• 1 lb broccoli rabe, trimmed and chopped
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt to taste
• 1 tablespoon fresh lemon juice
• Lemon zest for garnish (optional)

Instructions:

1. Bring a pot of salted water to a boil. Add the broccoli rabe and blanch for 2-3 minutes until the leaves are tender but still vibrant. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for 1-2 minutes until the garlic is fragrant.
3. Add the blanched broccoli rabe to the skillet and sauté for an additional 3-4 minutes, tossing to coat the greens in the garlic and oil.
4. Season with salt and drizzle with fresh lemon juice.
5. Garnish with lemon zest if desired and serve immediately.

Broccoli Rabe with Garlic and Red Pepper Flakes is a bold and flavorful vegetable side dish that brings a wonderful contrast to richer or heavier Easter main courses. The slightly bitter taste of broccoli rabe is complemented by the aromatic garlic, the heat from the red pepper flakes, and the refreshing brightness of lemon. This simple yet flavorful dish is perfect for those looking for a vibrant, healthy side that balances the flavors of your holiday meal.

Spring Vegetable Couscous Salad

This Spring Vegetable Couscous Salad is a light, refreshing, and colorful dish that’s ideal for Easter. It combines fluffy couscous with a variety of spring vegetables, such as peas, radishes, and bell peppers, creating a dish full of vibrant colors and textures. Tossed with a lemony dressing and fresh herbs, this salad is a perfect complement to both grilled meats and lighter vegetarian options. It’s easy to prepare in advance and is a fantastic option for outdoor or buffet-style Easter meals.

Ingredients:

• 1 1/2 cups couscous
• 1 tablespoon olive oil
• 1/2 cup frozen peas, thawed
• 1 red bell pepper, diced
• 1/2 cup radishes, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1/4 cup olive oil (for dressing)
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste

Instructions:

1. Cook the couscous according to package directions. Once cooked, fluff with a fork and drizzle with 1 tablespoon of olive oil to prevent sticking. Let it cool.
2. In a large bowl, combine the cooled couscous, peas, bell pepper, radishes, parsley, and mint.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the couscous salad and toss to coat evenly.
5. Adjust seasoning with salt and pepper as needed and serve chilled or at room temperature.

The Spring Vegetable Couscous Salad is a light, bright, and flavorful dish that’s perfect for Easter. The combination of tender couscous and fresh spring vegetables provides a refreshing texture, while the lemony dressing ties all the ingredients together with a tangy, zesty finish. This salad is versatile and can easily be made ahead, making it a great option for busy Easter preparations. It’s a healthy, vibrant side that’s sure to complement any Easter main dish beautifully.

Note: More recipes are coming soon!