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Recently while talking with friends about my Easter planning, it was brought to my attention that not everyone plans an Easter celebration. What?!? Ok, I admit it: if there is an inkling of a holiday, I am there. Period. I am planning ahead the meal, the table, the dessert, and of course keeping in mind the family I’ll be spending the meal with. The more I look into my love of holidays, I realize the importance my family members played growing up. Both of my grandmas and mom made every holiday something special, creating meals and memories that will never leave me.
For me, Easter always starts at an early church service (hello sunrise!), then the regular service followed by a noon meal. Usually, the meal is hosted by my paternal grandma who, bless her heart, still refuses to let any of us bring any food. I hope I can always prepare and serve a meal as she does!
Even though I’ll be at her home for this holiday, I still love to experiment with the dishes I could serve. This year, I’ve narrowed it down to two garden-inspired side dishes, one citrusy main, and a light dessert. To start, these herbed peas are simple and perfect for a spring meal. Lightly dressed in a vinaigrette, they have extra oomph and flavor: a side dish with the flavor turned up.
These are delicious warm or at room temperature!
More Easter recipes
Citrus Glazed Ham
German Potato Salad
Lemon Pudding Soufflé
Herb & Vinaigrette Peas
Watch how to make these vinaigrette peas
Herb & Vinaigrette Peas
Ingredients
- 6 cups fresh or frozen peas
- 3 tbsp olive oil
- ¼ cup diced onion
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tsp Dijon mustard
- 2 tsp honey
- 1 tbsp minced tarragon
- 2 tbsp fresh lemon juice
Instructions
- In a large skillet, heat oil over medium-high.3 tbsp olive oil
- Add onion, salt, and pepper and sauté until softened, 3-5 minutes.¼ cup diced onion, 1 tsp kosher salt, ½ tsp freshly ground black pepper
- Remove from heat and add the mustard and honey, mixing to dissolve the honey.2 tsp Dijon mustard, 2 tsp honey
- Add the minced tarragon and lemon juice. Whisk to combine and set aside.1 tbsp minced tarragon, 2 tbsp fresh lemon juice
- Steam shelled and prepared peas over simmering water fitted with a steamer basket. Steam until peas are tender, about 4-6 minutes. Personally, I like mine slightly less done.6 cups fresh or frozen peas
- Remove from steamer and pour into a large bowl. Pour on prepared vinaigrette and toss peas in vinaigrette.
- Garnish with more tarragon and serve.
