20 Easter Side Dishes You Can Make Ahead
Save yourself time and make your Easter meal on your terms. These make-ahead side dish recipes can help you plan for a delicious holiday meal, without spending the entire day in the kitchen. Delicious classics like our Meringue-Topped Sweet Potato Casserole and crowd-pleasers like Artichokes with Lemon & Dill are sure to satisfy any guest and allow you to focus on quality time with your loved ones.
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Artichokes with Lemon & Dill
These simply prepared artichokes can be served at room temperature or chilled. Serve as a first course or as a side dish with grilled chicken or fish.Ā Source: EatingWell Magazine, March/April 2017
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Roasted Spring Vegetables with Arugula Pesto
These roasted vegetables tossed with arugula pesto are an easy side for a dinner party. Try serving them with a roasted leg of lamb. If you can find beautiful, freshly harvested small carrots, they'll look and taste the best in this dish.
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Cauliflower-Broccoli Gratin
This creamy broccoli-and-cauliflower casserole is a hassle-free side dish that just about everyone loves. Our healthier version skips the heavy cream and butter found in most recipes--saving about 160 calories and 12 grams of saturated fat compared to a traditional version.Ā Source: EatingWell Magazine, November/December 2011
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Meringue-Topped Sweet Potato Casserole
This lightened-up take on the classic Thanksgiving sweet potato casserole is spiked with crushed pineapple and toasted pecans. We top it with an airy, slightly sweet meringue. You can pipe the meringue to make it look fancy or simply spread it neatly with a rubber spatula.Ā Source: EatingWell Magazine, November/December 2010
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Beet Salad
It's time we rescued beets from our childhood nightmares--when they were little better than bland wedges scooped out of a can. Roasted beets are delightful, sweet but very earthy and aromatic--great for a side salad.Ā Source: EatingWell Magazine, Fall 2003
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Asparagus & New Potatoes with Creamy Za'atar Dressing
Za'atar and yogurt pair magically to create a healthy and full-flavored dressing in this easy asparagus recipe. A spice blend of sumac, sesame and herbs, za'atar is a Middle Eastern staple available in Middle Eastern markets and where other specialty spices are sold. To make your own: Blend 1 teaspoon each ground sumac, sesame seeds and dried thyme with 1/4 teaspoon salt.Ā Source: EatingWell Magazine, May/June 2016
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Snap Pea & Quinoa Salad
Snap peas and mushrooms are combined with the fresh flavor of lemon in this pretty, healthy quinoa salad recipe. If you can make it ahead of time, do--this quinoa salad is even better the next day, after the dressing has soaked into the mushrooms and quinoa. (Adapted from “Quinoa Revolution” by Patricia Green and Carolyn Hemming; Pintail Books, 2012.)Ā Source: EatingWell Magazine, March/April 2013
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Creamed Spinach Casserole
This creamy spinach casserole recipe is a more sophisticated cousin to creamed spinach. It's perfect for weekend entertaining or as a holiday side dish.Ā Source: EatingWell Magazine, November/December 2012
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Roasted Garlic Mashed Purple Potatoes
Roasting garlic and thyme in olive oil infuses them with a heady flavor that makes a luxurious addition to these mashed potatoes. Purple potatoes make a delightful lavender mash, but you can use white potatoes if you prefer.Ā Source: EatingWell Magazine, November/December 2011
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Scalloped Potatoes
This creamy potato casserole, full of roasted potato slices and a creamy sauce, is topped with crunchy breadcrumbs. It goes well with just about anything--from a holiday roast to weeknight pork chops.
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Garlicky Green Beans
We cook then cool the beans in advance so they can be heated up and seasoned moments before the meal. If you don't like tarragon, substitute dill or leave it out completely.Ā Source: EatingWell Magazine, December 2006
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Creamy Parsnips & Pears
For a delightful change from mashed potatoes, try this velvety puree made with earthy parsnips and sweet autumn pears. This recipe freezes well and can be easily doubled. Thin leftovers with broth and enrich with sour cream for a delicious soup.Ā Source: EatingWell Magazine, Fall 2004
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Roasted Asparagus Salad with Citrus Dressing
Rest roasted asparagus and tomatoes on a bed of watercress for a special touch. The fat-free dressing is a sweet-sour combination of fresh citrus juices, honey and Dijon mustard. Just as tasty warm or at room temperature, this salad works well when served as part of an easy buffet-style brunch.Ā Source: EatingWell Magazine, May/June 2008
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Cheesy Potato Casserole
The original version of this cheesy potato casserole stars canned soup, full-fat sour cream, a stick of butter and a crust of crushed potato chips. We lightened it considerably by using a homemade white sauce instead of canned soup and swapping nonfat Greek yogurt for the sour cream. Crushed corn flakes replace the potato chips. All in all, we slashed 200 calories, 25 grams of fat (12 grams saturated) and 170 milligrams of sodium per serving. Dig in!Ā Source: EatingWell Magazine, November/December 2011
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Warm Green Bean Salad with Toasted Walnuts
This colorful salad makes a fine prelude to a hearty dinner. Walnut oil's distinctive flavor delivers a rich hit to the dressing.Ā Source: EatingWell Magazine, Spring 2004
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Roasted California Fennel with Olive Tapenade, Feta & Mint
Slow-roasting fennel caramelizes its natural sugars and softens what in a raw state is a very crisp texture to something like that of a rich roasted onion. Topped with olive tapenade, feta and mint, it makes a side dish that can't be beat. Recipe adapted from Tyler Florence Family Meal by Tyler Florence (Rodale, 2010).Ā Source: EatingWell Magazine, May/June 2011
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Strawberry, Melon & Avocado Salad
Nutty and slightly sweet sherry vinegar is a natural partner for strawberries. This composed salad makes a cool kickoff for dinner or a nutrition-packed lunch on its own.Ā Source: EatingWell Magazine, June/July 2005
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Cauliflower with New Mornay Sauce
A topping of Mornay sauce is a delicious treatment for numerous vegetables: broccoli, asparagus, fennel, Belgian endive, to name a few. In our revised version, we have replaced some of the high-fat cheeses and cream with low-fat cottage cheese, which contributes a rich dairy flavor without the fat. Even children will eat cauliflower prepared this way.Ā Source: EatingWell Magazine, Holiday Issue 1996
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Farro with Pistachios & Herbs
Here we stir fresh parsley and crunchy pistachios into farro for a simple side dish. Serve this simple grain right in the same dish with a rich stew. The nutty flavors of farro and pistachios are the perfect complement to the rich broth of the stew.Ā Source: EatingWell Magazine, November/December 2007
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Kohlrabi & Ham Gratin
If you haven't tried kohlrabi, which tastes like a mild, sweet turnip, this gratin is an excellent place to start--after all, what doesn't taste good with cheese sauce on it? Kohlrabi that are less than 3 inches in diameter will give you the most tender results.Ā Source: EatingWell Magazine, May/June 2009
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