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

 
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