Easter Side Dishes

The genius of this rich and creamy classic Easter side dish? It can be cooked right alongside your ham during its last hour and a half in the oven.

Creamy risotto gets a bright burst of color and a hint of sweetness from carrot juice.

This is a rich, magnificent dish, so enjoy it and don't even think about replacing the heavy cream with anything else or skimping on the amount. A sprinkle of lemon zest at the end gives it a bright pop.

Globe artichokes, nature's most intriguing pull-apart delicacy, pair well with robust Italian flavors. Serving the artichokes with a zesty pecorino Romano vinaigrette and toasty slivers of garlic is a lighter alternative to stuffing them with breadcrumbs.

Lemon juice and zest brighten the crunchy, buttery panko topping for roasted asparagus spears.

Chilled asparagus gets dressed up and delicious with a creamy, tangy sauce.

Tossing peppery arugula with sweet, tart strawberries and crunchy pecans makes this salad a taste and texture sensation.

Crunchy radishes, delicate Bibb lettuce, and fresh asparagus are mixed with a homemade dressing for a unique salad that will complement any Easter menu.

Tart rhubarb sweetened with brown sugar and raisins and accented with the zip of fresh ginger makes a perfect accompaniment to ham.

Three varieties of fresh spring peas -- English, snow, and sugar snap -- mingle with new potatoes in a light glaze of minty lemon butter.

Use a blender to puree this nutrient-packed and tasty chilled soup of carrots, leeks, and potatoes.

A new twist on the classic combination of peas and mint, this vibrant salad intersperses whole leaves among spring greens, while torn leaves invigorate the lemon vinaigrette.

Make a creamy potato side dish using Gruyere and leeks.