Recipe: Chef Jenny's Easter side dishes

Chef Jenny's Easter side dishes

Saute of Peas, Asparagus and Smoked Salmon

Makes 6 side portions

Use fresh asparagus because it's in season right now and frozen petite peas to make things easy. The frozen peas release their juices as they cook in the saute pan, so no added liquid is needed. Smoked salmon adds an umami that is delicious, but if you leave it out this is a vegetarian dish.

3 tablespoons butter
1 bunch fresh asparagus, bottoms trimmed the rest cut into thirds
1 package frozen baby (petite) peas-- not thawed
1 lemon, zested
4oz smoked salmon, cut into small pieces
Handful of chopped chives
Salt to taste

Set a large saucepan over medium heat and add in butter. When it melts, place asparagus and peas into the butter, cover and cook, stirring every 2 minutes, for about 8 minutes.
Remove from heat, stir in lemon zest then smoked salmon and chives. Taste and season with salt and a squeeze of lemon juice. Serve at once.


Deviled Egg Potato Salad

Makes 8 hearty side portions

This potato salad is simple to make yet tastes delicious with all the same ingredients that go into making deviled eggs. Hard cook eggs yourself or to save time, use hard cooked eggs from the cooler case at the grocery store. Make sure to cook the potatoes way ahead of time. Potatoes need to be at least room temperature if not cold, before dressing.

3 pounds red skin potatoes, cut into 1/2" cubes
8 oz Duke's mayonnaise (or mayo of choice)
1 heaping tablespoon Dijon mustard
Handful of chopped, fresh chives
4 hard cooked eggs, chopped
2 celery ribs, chopped

Bring a large pot of salted water to a boil and add in potato cubes. Bring back to a boil and cook just 5-7 minutes, until a large cube is easily pierced with the tip of a sharp knife. Drain well and allow to cool completely to at least room temperature, better yet, stick them in the fridge for several hours until cold.

Whisk together mayo, Dijon and chives. Pile chopped eggs and celery onto the cold potatoes then pour dressing over top and stir to coat all the potato chunks. Season with salt if desired. Cover and store in the fridge until ready to serve.

© 2017 WCNC.COM


JOIN THE CONVERSATION

To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment