With Easter right around the corner no doubt you have your main course already planned out but there’s always room for more sides! The side dishes are always my best loved part of the meal and the more the merrier!
I’m posting a few of my favorite side dishes here today with a variety of different flavors that would go perfect with the mains of your choice.
This Antipasto Salad is all things good on a platter, it’s a definite crowd pleaser that was inspired by my friend Stacey years ago.
Roasted Carrots and Shallots with Olives and Gremolata, the gremolata gives the carrots and shallots a depth of flavor that makes the whole dish pop.
Spring Vegetables in Parmesan Lemon Cream Sauce, because it’s always nice to have something creamy and elegant at the table.
Orzo Pasta with Artichoke Hearts and Roasted Tomatoes, all mixed together with creamy parmesan cheese, so delicious and easy to serve.
Roasted Asparagus with Peas, no recipe needed just roast your asparagus and use fresh or defrosted frozen peas, then drizzle with a dressing of lemon and olive oil with lots of lemon zest, perfect for spring!
Stuffed Artichokes, this is hands down our number one family favorite!
Spring Salad with Asparagus, Goat Cheese, Lemon and Hazelnuts, this salad makes a beautiful centerpiece and tastes amazing!
Spring Pasta Salad, a pasta salad that screams spring with ribbons of zucchini and pretty farfalloni.
Special Occasion Side Dish, I call it this because it’s always been a staple throughout the years in my family, I serve it with almost everything, including pasta dishes.
Loaded Farro Salad, chewy farro loaded with roasted vegetables, a side with great flavor and texture to grace your Easter table.
I hope you choose one of these different side dish options to round out your Easter feast!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
I could live on the sides you posted here. Beautiful photography. Sadly my honey doesn’t have a very sophisticated palate
I could make a meal of all these terrific sides and forget about the main course…they all sound great!
Not sure I can wait until Easter to try these. I’m making the asparagus and peas right now! What fabulous, unique ideas. Thanks Marie!
You are so welcome Michelle, I’m glad you enjoyed!
Those artichokes really take me back. I was twenty five before I realized that there was any other way to eat them.
Artichokes are the best, a big family favorite in my house for sure!
Hi Marie, your vegetable dishes are always a feast for the eyes, veritable works of art! I thoroughly enjoyed your tutorial on artichokes. I have always made them as my Sicilian mom did by steaming them. Of course, I didn’t take the choke out because it’s impossible when it’s raw. I like your two-step approach and will be trying it. Our Italian bread crumbs are virtually identical (http://www.fransfavs.com/2011/05/italian-bread-crumbs/) although since I posted this, I have increased the Romano by 50%. I never use Parmesan–only Romano in all my Italian dishes. It’s what I grew up on, so Parmesan tastes weak to me! And I agree with you 100% on the bread crumbs needing to be a little coarse–no powder! Buona Pasqua, Marie
Hi Fran, Nice to hear from you! Making artichokes is a true labor of love but worth every bit of the time! Buona Pasqua my friend