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Adding Color to Your Easter Meal

by Jane Worthington-Roth

Spring is finally taking a foothold in the Berkshires. It’s time to put away the recipes that use roasted winter vegetables and look for new ways to enjoy the fresh taste of spring. When I think of new spring growth and seasonal veggies, the first thought that comes to mind is color! Let’s carry that theme through Easter with some bright side dishes that add a little delicious crisp flavor to your meal.

Rainbow Carrots

Since the Farmer’s Markets haven’t started their seasons yet, it’s best to look for spring vegetables in specialty produce markets that carry a superior selection. At Guido’s in Great Barrington, the produce department is sure to make you smile as you see the colorful overflow of tiny spring vegetables. If you’re lucky, you can pick up a couple bunches of multi-colored carrots. These springtime delights average about 5 inches long and come in many rainbow hues such as yellow, red, and even purple, in addition to the usual orange variety.

Carefully peel the carrots and slice them in half lengthwise. Leave about an inch of the stem on top – just for added color. The trick to making the best spring side dishes is to prepare them with a minimal amount of work and fuss.

Blanch the sliced carrots in ½ cup orange juice and ¼ cup water, covered, for 10 minutes. Sprinkle on the zest from one lemon, 2 tablespoons butter, and 1 teaspoon sugar – gently stir to distribute all ingredients well then cook, uncovered, for about 5 to 10 minutes more until the sauce is reduced. Serve with your favorite chopped fresh herbs such as dill, chervil, parsley, or a combination of these. If you’d like to really dress up the plate in some Easter finery, top the carrots with some borage or chive flowers. This side dish will look like a spring bouquet at your table!

Peas, Please!

Another delicious side dish for spring is a combination of four peas: English shelling peas (also known as sweet peas or garden peas), snow peas, sugar snap peas and pea shoots. Prepare the peas by removing the strings from a pound each of sugar snap peas and snow peas. Shell the English peas by snapping the stem and removing the string from the pod. Next pull the pod open and push out all the peas into a dish. A pound of pea pods will yield about a cup of fresh green peas.

In a sauté pan, simmer the three types of peas in a little water for about 5 minutes. Drain the peas and immediately plunge them into ice-cold water to stop the cooking and retain the bright green color. Return the peas to the pan and quickly sauté in a little olive oil to reheat. Don’t overcook the peas and make them mushy – remember it’s all about the crispness that highlights the freshness of spring!

To serve, put in a bowl and toss with the juice from half a lemon, and about a ½ cup of fresh pea shoots. This elegant dish is the perfect accompaniment for any Easter meal.

Edible Garden Flower Salad

My favorite way to round out my Easter meal is with salad of baby greens mixed with fresh herbs. Toss with just a touch of oil and delicate champagne vinegar – and top with some fresh edible flowers such as nasturtiums. You can check with your local nurseries to see which flowers are edible and organically grown.

Impress your friends and set the stage to welcome spring into your home with these colorful side dishes to compliment any main dish you are making. Remember that the best BerkshireStyle meals delight the eyes before even reaching the palate!

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