Cooking Cove: Easter and Passover share side dishes

Cooking Cove: Easter and Passover share side dishes

Lemon Roasted Asparagus

By Barbara Beltrami

With the spring holidays falling simultaneously this year, it’s nice to share recipes that are appropriate for either Easter or Passover dinner. And with meat becoming less and less the centerpiece for these occasions and vegetables becoming more and more the main attraction, the old boiled and baked versions need some updating. Adding lemon and/or herbs is one way to make those veggies more interesting; combining and roasting them is another. And while all veggies can be tweaked and turned into wonderful accompaniments and features for the holidays, because it is spring, I like to focus on the seasonal ones. The following recipes are all oven done and can be cooked right along with a roast.

Lemon Roasted Asparagus

YIELD: Makes 8 servings.

INGREDIENTS:

2 pounds fresh asparagus, washed and trimmed

¼ cup extra virgin olive oil

2 garlic cloves, minced

2 shallots, diced

Coarse salt and freshly ground pepper, to taste

1 tablespoon lemon zest

Juice of one lemon

DIRECTIONS:

Preheat oven to 425 F. Lay asparagus in greased shallow nonreactive baking pan. In a small bowl whisk together remaining ingredients, drizzle over asparagus and toss to coat well. Roast until asparagus is tender but still bright green, about 15 to 20 minutes. Transfer to warm platter and drizzle any remaining juices over top. Serve hot or warm with meat, poultry or fish. 

Roasted Ratatouille

YIELD: Makes 6 to 8 servings.

INGREDIENTS:

1 large zucchini, cut into 2-inch chunks

1 large eggplant, cut into 2-inch chunks

1 large onion, coarsely chopped

1 green bell pepper, coarsely chopped

1 yellow bell pepper, coarsely chopped

4 medium tomatoes, cut into 6 wedges each

½ cup extra virgin olive oil

½ cup chopped fresh flat-leaf parsley

2 tablespoons fresh chopped basil leaves or 2 teaspoons dried

1 tablespoon fresh thyme leaves or 1 teaspoon dried

Coarse salt and freshly ground pepper to taste

DIRECTIONS:

Preheat oven to 400 F. Toss all ingredients together in a large baking dish; cover with aluminum foil and, scraping and stirring 2 or 3 times, bake for 30 minutes or until all veggies are tender. Remove foil and roast another 10 to 15 minutes until slightly brown. Transfer to a warm dish and serve hot or warm with meat, poultry or fish.

Tarragon Roasted Carrots and Fennel

 YIELD: Makes 8 servings. 

INGREDIENTS:

1 pound carrots, peeled and cut into ½-inch diagonal slices

1 fennel bulb, trimmed and sliced into 1-inch wedges

¼ cup extra virgin olive oil

1 tablespoon fresh tarragon leaves or 1 teaspoon dried

Coarse salt and freshly ground pepper to taste

DIRECTIONS:

Preheat oven to 400 F. Place carrots and fennel in a shallow roasting pan. In a small bowl, whisk together the oil, tarragon, salt and pepper and pour over veggies; toss thoroughly to coat. Cover with aluminum foil and bake 20 to 30 minutes, until tender; remove foil and bake 5 to 10 minutes more until slightly brown on top. Transfer to warm platter and serve hot or warm with meat, poultry or fish.

 New Potato Pancake with Green Onions

 YIELD: Makes 4 to 6 servings. 

 INGREDIENTS:

3 pounds tiny new potatoes, scrubbed and sliced very thin

1 bunch green onions, trimmed and sliced

½ cup extra virgin olive oil

Coarse salt and freshly ground pepper, to taste

3 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS:

Preheat oven to 400 F. Generously grease 9-inch iron skillet or round baking pan. In a large bowl, toss together the potato slices, onion, oil, salt and pepper and turn into skillet or baking pan. Smooth out mixture so all potato slices are lying flat. Bake until potatoes are tender and bottom of mixture is golden, about 25 to 30 minutes. Preheat broiler; slide pan under broiler and cook until top is crisp and golden, about 5 minutes. Remove, loosen sides and bottom with spatula and invert onto warm serving platter or leave right side up, if desired and top with parsley. Serve warm or hot with meat, poultry or fish.

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