So, the Blob family is getting together Saturday for our Spring Meal. (Technically it’s our Easter get-together but it isn’t on Easter.) I’ve been assigned A Veggie Dish. I’d like to make something spring-y, but that I can make ahead of time and just bring on the day.
I know asparagus is the traditional spring vegetable and I was thinking about some sort of marinated salad. I looked up a few recipes for marinated asparagus but they all seem to have a lot of sugar and I’m not sure I want to go in that direction.
My dad is making grilled salmon, daughter #1 is making deviled eggs, daughter #2 is making Waldorf salad (not spring-y but she likes it and makes it for all our family get-togethers), and my sister from out of town is bringing chips and salsa.
You could make asparagus refrigerator pickles. Make Friday, tasty by Sunday, and easy to do. If you don’t like the spice, you can leave it out, or there are plenty of other recipes out there. This one has less sugar than most, and unless you’re drinking the brine it’s not like they’re particularly sweet. Very delicious!
I like to make a spinach and artichoke cassarole for Easter. Thaw and squeeze out two or three boxes of frozen chopped spinach, throw in a can or two quartered artichoke hearts, mix in the zest and juice of a lemon, top with crumbled feta cheese. Warm is best but room temp works too. Goes great with lamb, BTW.
I’ve had good luck with a red/yellow pepper salad; basically cut a bunch of (sweet) peppers into strips, fry them in olive oil until they’re black around the edges, then drop in a couple cloves of garlic (chopped or pressed), about a tablespoon of balsamic vinegar, and about a tablespoon of capers; fry for another minute or so, then turn it off. It’s nice hot off the stove, but it also keeps for quite a while and is very good cold.
The easiest, prettiest, tastiest make ahead vegetable dish I know – broccoli, cauliflower, carrots, and grape tomatoes marinated overnight in zesty Italian dressing.
