2 Easter Side Dish Recipes!

Happy SPRING!

Easter is tomorrow and I know it’s last minute but I thought it was important to address the holiday and your potential feasting needs.

If you celebrate Easter, I’m sure you have your own traditions, but I feel like there’s usually brunch involved, right?

So, for those planning to skip the hotel buffets and overcrowded restaurants this year in favor of a spring-y at-home celebration (excellent call), I’ve rounded up two of my favorite foolproof recipes for your brunching pleasure.

So whether you’re playing hostess, bringing a dish to a family gathering, or just hanging out, whip up one of these delish brunch creations not only this weekend, but all year long!

Lemon Ricotta Pasta with Peas

Say hello to spring and warmer weather with this fresh Pasta with Peas and Ricotta. Creamy ricotta in every bite and a touch of vibrant fresh lemon zest and juice make this the perfect simple pasta dish.

1 pound penne pasta

Salt for pasta water

2 cups fresh or frozen peas

1 cup ricotta cheese

1 lemon, zest and juice 

Coarse or fine sea salt for sprinkling

Ground black pepper

2 Tablespoons extra-virgin olive oil divided

1/2 cup finely shredded Parmigiano-Reggiano cheese

To Garnish: Fresh parsley or basil and crushed red pepper

Bring a large pot of water to a boil and salt it. Cook the pasta according to directions. About 2 minutes before the pasta is done, add the peas to the pot. Reserve one cup pasta cooking water, then drain penne and peas. Add them back to the empty pot (do not put back on the heat).

In a large serving bowl, add the ricotta cheese, juice of one lemon, lemon zest, salt and pepper and give it a good stir. Add 1/2 cup pasta cooking water and drizzle in 2 tablespoons of olive oil. You should have a creamy ricotta sauce. Add a little more pasta water or olive oil if needed.

Check the salt and pepper and add more, if needed, to your taste. When serving in the bowls, sprinkle with extra Parmigiano-Reggiano cheese, crushed red pepper and fresh minced parleys or basil.

Roasted Carrot and Spinach Salad

Looking for a fresh, vibrant salad? Try this Roasted Carrot Salad! With just a handful of ingredients like sweet carrots, crunchy nuts, and tangy goat cheese, this salad is a breeze to put together and packed with flavor and good-for-you ingredients.

2 pounds carrots peeled and sliced

1/2 cup toasted walnuts or toasted sliced almonds

2 cloves garlic minced

1/4 cup extra-virgin olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons apple cider vinegar

2 teaspoons honey or pure maple syrup

1 package (4 ounces) goat cheese, crumbled (or feta or blue cheese)

1/2 small red onion, sliced thin

1/2 cup dried cranberries

3 cups baby spinach or arugula

Begin by preheating your oven to 400 degrees F. Mix together the carrots and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread out in an even layer.

Roast the carrots for about 30 minutes until they are soft and the edges start to turn brown. Stir them twice while roasting. Remove from the oven and cool to room temperature. Transfer the carrots to a large bowl. Drizzle with vinegar and honey. Toss to coat. Add the goat cheese, sliced red onion, cranberries, and spinach or arugula. Mix gently to combine.