Spring is here and Easter is just around the corner! It’s time to get your Easter menu ready, and what better way to celebrate than with some colorful and healthy side dishes? These dishes will add an extra pop of color to your table and delight your guests. Plus, they’re easy to make and packed with nutrients. Let’s get cooking!
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Recipe 1: Lemon Roasted Asparagus
Ingredients:
- 1 bunch of asparagus
- 1 lemon
- 2 tablespoons of olive oil
- 1 teaspoon of sea salt
- 1/2 teaspoon of black pepper
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and trim the ends of the asparagus.
- Place the asparagus on a baking sheet and drizzle with olive oil.
- Squeeze the juice of one lemon over the asparagus and sprinkle with sea salt and black pepper.
- Toss the asparagus until it’s evenly coated in the olive oil and seasonings.
- Roast the asparagus for 15-20 minutes or until it’s tender and slightly browned.
Nutritional Information:
- Serving Size: 1/2 cup
- Calories: 50
- Total Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 290mg
- Total Carbohydrates: 4g
- Dietary Fiber: 2g
- Total Sugars: 1g
- Protein: 2g
Cooking Time:
- Preparation Time: 5 minutes
- Cooking Time: 15-20 minutes
- Total Time: 20-25 minutes
Equipment:
- Baking sheet
- Knife
- Cutting board
Serving Suggestions:
- Serve as a side dish with roasted chicken or grilled fish.
- Add to a salad for a pop of color and flavor.
- Serve with a squeeze of fresh lemon juice for extra tanginess.
Variations:
- Add sliced garlic to the asparagus before roasting for extra flavor.
- Sprinkle with Parmesan cheese before serving.
- Substitute lime juice for lemon juice for a different flavor profile.
Substitutions:
- Use any type of oil you prefer, such as avocado oil or coconut oil.
- Replace sea salt with any type of salt you have on hand.
- Use any type of pepper you prefer, such as white pepper or cayenne pepper.
Storage:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Tips:
- Choose asparagus spears that are firm and bright green.
- Trim the ends of the asparagus before cooking to remove any tough or woody parts.
- Don’t overcook the asparagus, or it will become mushy.
Frequently Asked Questions:
- What other seasonings can I use besides salt and pepper? Try adding some garlic powder, onion powder, or Italian seasoning.
- Can I grill the asparagus instead of roasting it? Yes, simply place the asparagus on a preheated grill and cook for 5-7 minutes, turning occasionally.
- Can I use frozen asparagus? While fresh asparagus is recommended for this recipe, frozen asparagus can be used in a pinch. Simply thaw it before cooking and adjust the cooking time as needed.
Recipe 1 is a simple yet tasty way to add some color to your Easter table. The lemon juice adds a tangy flavor that complements the earthy taste of the asparagus. Serve it alongside your favorite main dish, or add it to a salad for a pop of color and flavor.
Recipe 2: Quinoa Salad with Roasted Vegetables
Ingredients:
- 1 cup of quinoa
- 2 cups of water
- 1 red bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 red onion
- 2 tablespoons of olive oil
- 1 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of crumbled feta cheese
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and chop the bell peppers, zucchini, and red onion into bite-sized pieces.
- Place the chopped vegetables on a baking sheet and drizzle with olive oil.
- Sprinkle with sea salt and black pepper and toss to coat evenly.
- Roast the vegetables for 20-25 minutes or until they’re tender and slightly browned.
- While the vegetables are roasting, rinse the quinoa and add it to a pot with 2 cups of water.
- Bring the water to a boil, then reduce the heat and simmer for 15-20 minutes or until the quinoa is cooked and the water is absorbed.
- Once the quinoa and vegetables are cooked, mix them together in a large bowl.
- Add the chopped parsley and mint and toss to combine.
- Sprinkle with crumbled feta cheese before serving.
Nutritional Information:
- Serving Size: 1 cup
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 8mg
- Sodium: 450mg
- Total Carbohydrates: 25g
- Dietary Fiber: 4g
- Total Sugars: 5g
- Protein: 6g
Cooking Time:
- Preparation Time: 15 minutes
- Cooking Time: 25-30 minutes
- Total Time: 40-45 minutes
Equipment:
- Baking sheet
- Large pot
- Cutting board
- Knife
- Large bowl
Serving Suggestions:
- Serve as a side dish with roasted chicken or grilled steak.
- Enjoy as a light lunch or dinner on its own.
- Make a wrap or pita sandwich with the quinoa salad and some hummus or tzatziki sauce.
Variations:
- Substitute any type of roasted vegetable you have on hand, such as eggplant, mushrooms, or sweet potatoes.
- Add some chopped nuts or seeds, such as almonds or sunflower seeds, for extra crunch.
- Replace feta cheese with goat cheese or blue cheese for a different flavor profile.
Substitutions:
- Use any type of grain you prefer, such as brown rice or quinoa.
- Replace the fresh herbs with dried herbs if you don’t have fresh on hand.
- Use any type of cheese you prefer, such as cheddar or Parmesan