Saturday, April 4, 2015

Five Amazingly Delish & Simple Easter Dinner Sides

So I missed the whole five on Friday link up - again.  But better late than never - so here's five on Saturday!

Easter Dinner is tomorrow, and whether you are hosting a large dinner, having a small one with a loved one, or attending a dinner and needing to bring a side dish - I thought Id share some of my fave dishes I make up for those Easter dinner meals.  All of these dishes are vegetarian, gluten free and most of them have cheese :)

1) Flash Fried Brussels Sprouts with Capers & Parmesan.

What You Will Need:
1 lbs Brussels Sprouts
2 tbsp. Olive Oil
1 1/2 tbsp Capers, drained
1 oz Lemon Juice
1/4 cup grated Parmesan
1/2 tsp Chilli Flakes
Salt to Taste

Serves 4

Wash sprouts and remove any dead or browning leaves.  Quarter large sprouts and halve smaller sprouts.  Ensure the Brussels Sprouts are completely dry.  Heat up skillet on medium high with olive oil (make sure you add enough so it lightly coats entire bottom of skillet). Cover and turn once after 1 min (should be golden brown).  Cook 1 more min and remove from heat.  Remove the sprouts from the skillet with a tong or spatula that wont carry the excess oil.  Place into a small bowl, adding capers, lemon juice, grated Parmesan, chilli flakes and salt.

2) Jalapeño Glazed Carrots

What You Will Need
½ bunch each Heirloom Carrots (many varieties and colors), peeled & cut in half lengthwise
½ Red Jalapeño, seeded and minced
3 tbsp Jalapeño Syrup (recipe below)
1 tsp chopped dill
1 tsp whole butter
Salt To Taste

Serves 2-3

In a pot, bring cold water, peeled cleaned carrots and a touch of salt to a boil. Once at a boil, lower the heat and cook until the carrots are tender. Next, strain the carrots from the water. Sauté the carrots in a pan with a little olive oil and salt.  Add the jalapeños and cook slightly. Deglaze the carrots with the jalapeno syrup. Reduce slightly then shut off the heat. Add the butter and dill. Serve & enjoy!

Jalapeño Simple Syrup
5 Jalapeños
4 cups Sugar
5 cups Water
Puree jalapeños with 1 cup of water in a small blender. Strain into a pot. Add sugar and the remainder of the water. Bring to a boil then simmer. Simmer the liquid until it reduces by 1/4 then let cool.

3) Roasted Yam and Leek Salad with Feta & Green Onions

What You Will Need
4 Yams, peeled, cut into 1 inch dices
2 Large Leeks, cleaned cut into 1 inch dices
1/6 cup Olive Oil
6 Fresh Sage Leaves, washed and chopped finely
Salt & Pepper to taste
2 Green Onions chopped finely
1/2 cup crumbled Feta

Serves 4

Preheat Oven to 400.  Combine yams, leeks, sage, olive oil & seasoning in a large bowl, until evenly mixed.  Spread out mixture in a single layer on a large baking sheet, and bake for 30-45 minutes, or until the leeks are caramelized and the yams are cooked through. Stir every 15 minutes. Remove from the oven, allow to cool, and transfer to a large bowl.  Add Feta and Green Onions.

4) Mashed Sweet Potatoes with Sriracha & Blue Cheese

What You Will Need
3 Large Sweet Potatoes
1/2 Cup Buttermilk
4 Tbsp butter
1/6 cup Blue Cheese
1/6 cup Sriracha Sauce
Fresh Parsley/Basil or Chives to garnish (any will work)

Serves 4
Peel potatoes and rinse under cold water. Cut each potato into quarters and place in a large saucepan. Add water and bring to boil, then cover and reduce heat to medium low.  Cook until potatoes are tender and easily pierced with fork, about 15-17 minutes.

Meanwhile, heat buttermilk and butter together in small saucepan over medium heat until butter has melted and mixture is hot but not boiling.
Drain potatoes once cooked, and stir in buttermilk and butter mixture and mash with potato masher.  Stir in 1/2 of the crumbled blue cheese and all of the sriracha sauce.  Transfer to a bowl and garnish with left over blue cheese and fresh herbs.

5) Watermelon & Feta Salad

What You Will Need
1 Mini Seedless Watermelon
1 Cup Fresh Mint Leaves Cut Finely
2 Cups Crumbled Feta
1 1/2 Cups Honey
2/3 Cups Lime Juice
2 Teaspoons Salt

Cut watermelon away from rind and into 1 inch cubes.  Remove any seeds, and place cubes in a large bowl.  In a separate bowl, whisk together honey, lime juice and salt.  Pour honey mixture over watermelon cubes.  Add mint leaves and crumbled feta and lightly toss together.


  1. Oh my gosh! I love every single recipe! I'll be trying some of these for sure! Happy Easter, girl!

  2. I see many watermelon salads and have yet to try them. I eat it just plain. This is one salad that wets my tastebuds, I think I would enjoy it. Great pics Stepanie.

  3. I'm so excited you shared these recipes!!! I'm particularly intrigued by the Brussels sprouts. I generally dislike them, but am trying to get more variety into our dinner veggies. Your recipe (and the photo) looks tasty, so maybe it will convert me!