Saturday, March 31, 2012

Easter Recipes: Spring Side Dishes

As with all holidays, each family has their special Easter dinner dishes. Our family table is never without ham, rolls, and potatoes, but I tend to mix it up as far as the other dishes. My grandmother was Polish and she often fixed kielbasa along with the ham, which I tend to do to if I can get into the city to a meat market. Today I have a few recipes that would be wonderful with Easter dinner if you want to mix it up this year too.

New Potato Fennel Salad

10 small new red potatoes, sliced
4 eggs, hard-cooked
1/2 c. sliced celery
1/2 c. chopped fennel bulb
1/4 c. thinly sliced sweet onion
1/2 c. mayonnaise
2 tbsp. spicy mustard
1 tbsp. chopped fresh chives
1 tbsp. white vinegar
1/2 tsp. granulated sugar
1/4 tsp. ground pepper

In large pan, cook the sliced potatoes in boiling water until JUST tender; drain well. Chop the boiled eggs. In a large bowl, combine potatoes, eggs, celery, fennel and onion. In a small bowl, combine the dressing ingredients; whisk well. Spoon dressing over salad; toss gently. Cover and refrigerate 1 to 2 hours.

What I do with the onion is slice it very thin, then cut those slices in quarters. You can also dice the onion.

Dilled Cheddar and Pea Salad

1 pkg. (10 oz.) frozen green peas
1 c. shredded sharp Cheddar cheese
1 large stalk celery, chopped
1/2 c. mayonnaise
1 1/2 tsp. snipped fresh dill weed

Rinse frozen peas under running cold water to thaw slightly; drain well. Toss the pea, cheese, celery, mayonnaise and dill. Chill until ready to serve.

Notes: I also like adding 5 or 6 diced radishes to this. The cheese should be the regular shredded cheese NOT the finely shredded. You can also dice a block of Cheddar with a sharp knife if you wish. Fresh dill makes all the difference in this salad.

Feta Couscous Salad

1 c. plus 2 tbsp. chicken or vegetable stock
3/4 c. quick cooking couscous
2 Roma tomatoes, seeded & chopped
3 oz. crumbled feta cheese
1/4 c. minced watercress
3 tbsp. minced green onion
5 tbsp. olive oil
3 tbsp. fresh lemon juice
ground black pepper

Bring the stock to boil in a small pan. Mix in the couscous, cover and remove from heat. Let stand 5 minutes, then fluff with a fork. Cool to room temperature. Add the couscous to a large bowl. Mix in the tomato, feta, watercress and green onion. In a small bowl or jar, whisk together the oil, lemon, a dash or two of salt and a generous amount of pepper. Gently mix into salad.

Scalloped Potatoes and Onions

4 medium potatoes, cooked, peeled & sliced
2 sweet onions, thinly sliced then halved
6 slices sharp cheddar cheese
1 cup milk
1 can cream of mushroom soup
1/4 tsp. ground black pepper
6 slices bacon

In a medium pan combine the onions, soup, milk, salt, and pepper together and heat on medium low until warmed. Arrange 1/3 of the potato slices in the bottom of a greased 2 1/2 quart casserole. Top with 1/3 of the sauce, then the cheese. Continue layering. Lastly, place the strips of bacon across the top. Bake, uncovered at 350 degrees for 1 hour.

Notes: This recipe can be varied by using regular white or yellow onions, a different type of cheese or shredded instead of sliced.

On OFL we have a nice article on Polish Easter traditions:


1 comment:

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