There’s no denying that the platter of maple-bourbon glazed, smoked Easter ham will be a guaranteed hit of your Easter gathering. But for me (someone who doesn’t actually eat meat) my favorite part of a meal is always the side dishes. And with Easter side dishes like a vibrant, fresh sweet pea and herb salad plus classic deviled eggs on the most perfect bunny platter, how could one resist?
I’ve always considered sweet peas to be an unsung hero. Besides the fact that they may be the easiest ingredient to prepare, and look absolutely amazing on my Country Estate dinnerware, they always offer a wonderfully sweet “pop” that I just love (you know I’m huge on texture). In this particular “no cook” salad peas are the primary focus with additional ingredients that are fresh and incredibly simple. Topped with shaved radishes for a subtle crunch, pea shoots, fresh mint and basil for added layers of interest and flavor, as well as thin shavings of parmesan cheese. Some recipes call for red onion or sweet onion, but I’ve found that I prefer the less overpowering flavor of radish for the zing, while relying on the fresh mint to play up the sweet peas’ sweetness.
With the smoked ham and seasonal salad covered, no proper Easter tablescape can be without classic deviled eggs. I’ve played around with recipes for years, trying variations of mayonnaise, vinegar, mustard and paprik. While I always enjoy a funky play on a favorite dish like this with spices and seasonings, I knew I wanted to keep things classic this year. I think the best part of this year’s batch is all due to the dusting of paprika and sprinkle of green onions atop the creamy, tangy (and vegan) filling. Oh, I could eat about a dozen. Enjoy! Truly, MKR
- 8 cups organic, high quality frozen sweet peas de thawed, rinsed and dried.
- 1 cup radishes sliced
- Fresh herbs such as pea shoots, mint, and basil
- Parmesan for topping
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- Sea salt and freshly cracked black pepper
- In a small bowl, whisk together the mustard, the 2 tablespoons olive oil, vinegar and honey; season with salt and black pepper, to taste.
- In a large salad bowl, mix the peas, radishes, and herbs. Pour in the dressing and gently toss to coat. Top the salad with the parmesan and enjoy.
- If you'd like to use fresh peas simply blanch the peas before mixing.
- 6 Eggs (or however many eggs you desire)
- 1/2 cup Vegenaise (or mayo)
- 1/8 cup dijon mustard
- 1 tablespoon sugar (plus additional to taste)
- Paprika for garnish (optional)
- Green onions for garnish (optional)
- Place eggs in water, and cook on high. Once water begins to boil cook for five minutes and remove from heat and run under cold water.
- Shell eggs, cut in half and remove yolk placing it in a small mixing bowl. Once all yolks are removed add mustard, Vegenaise and sugar and mix.
- Scoop filling into each egg and sprinkle with paprika and garnish with green onions.
