Ultimate Easter Sides Collection

An extra-festive holiday feast has never been so easy. This collection takes care of fully loaded fixings, so you can focus on your family’s favorite main course. Just follow the reheat instructions below and gather everyone around the table. Happy Easter, from the Good Eggs Kitchen to yours.

Makes 8 servings

Baked Goat Cheese with Strawberries & Crackers

Preheat the oven to 400°F. Hull and slice the strawberries (you should have about 2½ cups). Arrange the berries in a small oven-proof baking dish and toss with 1 teaspoon olive oil. Nestle the goat cheese log on top and scatter with a few sprigs of thyme. Drizzle the cheese with more olive oil and season with salt and freshly ground pepper. Transfer to the oven and bake until the cheese is soft and the berries are bubbling, 20 minutes. Season with more pepper, and serve warm with crackers and, if you have any on hand, honey for drizzling.

Scalloped Potatoes with Herby Breadcrumbs

Preheat the oven to 375°F. Remove the lid from the container. Bake the scalloped potatoes until bubbling and warmed through, 10 to 15 minutes.

Meanwhile, pick the parsley, toss the stems, and chop the leaves. Pick 1 tablespoon thyme leaves, toss the stems, and chop the leaves. In a large sauté pan over medium-high heat, warm ¼ cup olive oil or butter. Add 1 cup of panko and stir to coat. Cook and stir until golden brown, 4 to 5 minutes. Transfer to a bowl and season with salt and freshly ground pepper. Let cool slightly and then fold in the chopped herbs. When ready to serve, scatter the bread crumbs over the potatoes.

Roasted Seasonal Vegetables & Minty Salsa Verde

Preheat the oven to 375°F. Remove the lid from the container. Season the vegetables with salt and pepper to taste. Bake until warmed through, 10 to 15 minutes.

Meanwhile, make the mint salsa verde: pick the mint, toss the stems, and chop the leaves. Stir into the salsa verde. Just before serving, drizzle the salsa verde over the vegetables.

Asparagus Salad with Eggs & Lemon Vinaigrette

Chop the eggs. Drizzle the vinaigrette over the asparagus, sprinkle with the eggs and Parmesan, and season with salt and pepper.

Little Gems with Radishes, Green Goddess Dressing & Chives

Trim the base away from the little gems and separate the leaves. Halve and slice 1½ cups radishes. Slice 2 tablespoons chives into 1-inch pieces. Drain the pickled red onions. In a large bowl, toss the gems with the dressing and season with salt and pepper. Scatter with the radishes, pickled onions, and chives.

Parker House Rolls with Honey Butter

Preheat the oven to 375°F. Set the honey butter on the counter, and let it come to room temperature. Place the rolls on a sheet tray and slide into the oven to warm, 5 minutes. Tuck into a clean towel to keep warm until serving. Serve with the honey butter.

Citrus or Berry with Whipped Cream

Cut the pie into wedges and top with a generous dollop of whipped cream to serve.

Contains: milk, eggs, wheat.