Asparagus is the Spring-time veggie of choice here.

And I don't think that a fresh fruit salad would be too much, not at all. Just don't put in pineapple if you think that's too much.

Sounds delicious!

thanks, Helene, I didn't even think of asparagus. Sheesh, right next to the "Asparagus Capitol" and it never even entered my thoughts.

Yup, I'm getting old, LOL, and stuck in a rut!

Annie

Always asparagus for Easter!...Either steamed with butter and lemon or oven roasted in a little olive oil and sprinkled with garlic, or quick pan fried in olive oil and sprinkled with toasted sesame seeds.....or wrapped in proscuitto and oven roasted, or steamed and dressed with holandaise sauce.
Love asparagus!

Minted peas?

I'm watching this thread because I haven't decided on my vegetable either. I have to feed close to 30.

I vote for asparagus, as well. Also, I've been saving a recipe to try from Ina Garten that uses 4 green vegetables - there'd be something for everyone...she blanches green beans, sugar snap peas, asparagus and broccolini (I might use broccoli) and then heats them together in a shallot butter sauce.

Don't know how to copy and paste from this little tablet. Just Google "Green Green Spring Vegetables recipe" and it will come up on the Food Network site. Love the idea of a green vegetable medley.

seagrass

I'm planning on doing a few different veggie sides. Last year I did roasted asparagus which went over well. This year I'm making a strawberry romaine salad with a poppy seed salad dressing, peas and snow peas with bacon in a creamy sauce and roasted mixed veggies (summer squash, red pepper, mushrooms,zucchini, green bell pepper, Brussels Sprouts)

Ramps, fiddlehead fern and morel mushrooms will make your Easter meal very memorable.

dcarch

Asparagus is the only choice!

Sorry, dcarch, I like to hunt for morels, I don't really like to eat them. No fiddleheads yet either, or ramps, there is snow on the ground here right now.

I really like seagrass' idea of the mixed green vegetables, I pretty much like 'em all as long as they aren't mixed in with canned soup!

since I think beef and potato gratin is kind of a "heavy" meal, even without the mac and cheese, I like the idea of lots of green spring vegetables, maybe not mixed together but all together on a serving platter and then sauced, so everyone can take their own choices. I, of course, can take some of each. (grin)

Annie

We're having glazed carrots and asparagus as our vegetables. I love carrots and the color works well. And it's so easy!

I'm doing two Easter dinners this years and finding veggie options a challenge too.

I've decided on asparagus, cauliflower, sweet potato pecan crusted casserole and beets for one meal.

Peas with pearl onions and bacon, ginger honey carrots, scalloped potatoes and yellow beans for the other meal.

I'm another "oh, you have to have asparagus for Easter!". Maybe a few cut-up raw veggie sticks with dip, too. That seems to be the easiest thing to get little ones to eat.

It's been my experience that unless it is asparagus....no one eats much of the vegetable anyhow. they are too busy with the devilled eggs and the pickled beets and lamb and potatoes and gravy....with thoughts of the carrot cake to come.
Well....actually if Easter dinner is at my house, people are too busy playing with all the little bunnies and chicks I use as table decorations to eat anything remotely good for you.....

I don't want to derail Annie's request, but I just discovered fresh corn from here in FL. Does anyone have a good corn salad recipe? I've resisted them in the past, but with Easter close, I'd like to serve it for the two of us! I'm going to grill half of a turkey breast. Hubs doesn't like ham, and neither of us will eat lamb. Both love turkey.

Big thanks!

Amanda, Mother and I all like vegetables a lot, so I might even add two vegetables along with the salad, although I'm trying to pare menus down so as not to have so much leftover. Yeah, like that's going to ever work in my life, LOL.

The kids could care less, of course, and Dave and Kevin both like the potatoes. Lots and lots of meat and potatoes.

I'd go for beets because I love them, but I've already got boiled eggs pickling in beet juice, a family tradition.

Fresh corn salad? I like this one, but remember, my favorite way to eat corn is right off the cob, standing in the garden. I have this in the summer when the corn is amazing and the tomatoes are fresh and locally available, no other time. Some people don't like their corn raw, so this salad is not for them!

Raw corn and tomato salad

4-6 cups of salad greens, I use spinach
2 ears very fresh sweet corn
1 cup cherry tomatoes, halved
dressing:
1/4 cup extra virgin olive oil
1 T red wine vinegar
1 tsp pure maple syrup
1/2 shallot, grated with a microplane (or chopped very finely)
tiny pinch sea salt

Cut kernels from the corn cobs. Place the greens in a large bowl and toss with the corn and cherry tomatoes.
In a measuring cup, combine all dressing ingredients and whisk well. Pour over salad and toss gently.

That's it. Fresh and good, but so simple that only the best and freshest produce can make it great. The recipe is actually one of Elery's, he used to be a long distance runner until his knees and hips started giving him problems. This came from one of his runner's magazines, but he doesn't remember where.

Annie

Because Asparagus causes an order when going to the potty (was that delicate enough?) I'm concerned, as the hostess, that I should not afflict this on my guests.

Am I the only one who worries about this???

An order? Do you mean an odor? Yes, asparagus gives urine an odor. Anyone who thinks that this is a problem will just not eat the asparagus offered. Not a problem.

I agree with sushipup, it's not a problem for any of my family or friends either. It's pretty much a given, and it doesn't affect everyone, so no one pays much attention here.

Annie

Asparagus with an hollandaise sauce would be lovely with both the beef and the salmon.

IMO, if I was blessed with being invited to dinner and there was a food item that I couldn't eat, I certainly wouldn't be in a tiff about it, I just simply wouldn't eat it and not make a fuss. Although a good hostess should try to cater to guests the best way they can, I think it is ridiculous to try to fashion a menu in order to please each and every guest. If you have at least one yellow and one green vegetable and perhaps a nice salad, there will probably be something that each guest can enjoy. By the way, either asparagus or fresh sugar snap peas are a favorite around here for Easter.

Thanks, Annie! That recipe fits right in at this time of year.

Another vote for asparagus here - roasted, with a drizzle of balsamic, olive oil, and herbs. I usually steam up a bunch of plain broccoli for those averse. (reminds me of my scuba diving days....those of us who did usually avoided asparagus the night before...wetsuits etc. Note I said 'us' and not 'me', it was discussed at dive school, ha)

Annie I have completely forgotten about my carrot tzimmes....I can't even remember the recipe LOLOL!

ritaweeda, none of my family complains about anything I make, they simply pick and choose their preferences. However, I'm not going to make something that half or more of my guests won't eat and be faced with a lot of leftovers. Plus, as a hostess, I LIKE to cater to my guests and my family and cook dishes I know they will enjoy.

Islay, hollandaise would be lovely but my Mother is allergic to lemon. My only parameters, health wise, are no lemon and no corn/seeds/nuts that can't be picked out. I know, I'm going to hear that nuts are actually OK for diverticulitis but Amanda spent last night in the emergency room because she ate green beans with almonds. Same thing happens with corn, so there's no sense chancing that.

Annie

I don't like cooked carrots but do like copper pennies and also carrot raisin salad.

Annie, as a vegetarian who goes to family functions where the vegetables are all swimming in chicken broth and bacon, and the most trouble anyone has went to to make me comfortable is to put out a soggy veggie burger, I think it is admirable and very sweet of you to be so considerate of your guests.

ynnej, Harry's daugther went gluten-free, lactose-free and sugar-free. They're coming for a week and this year the new restriction is "no garlic". What?? I can manage most of it, but garlic? Every year something new seems to be added along with their "don't like" stuff, which makes it very hard to cook for the week they're here. But I have managed so far and will again. You don't want to make them sick so I just consider it a challenge.

I think your hosts could be a little more sensitive. There are plenty of vegetarian dishes that are easy or maybe you could bring your own food--but no fun in that!

I think some dietary restrictions are pickiness, whims, diets, or eating disorders with another name, but it sure sounds like Annie's family has good reasons.

Last Easter, I was feeling especially generous and made homemade black bean burgers for my vegetarian (unless it's chicken or fish or sometimes beef or I'm not in the mood to be vegetarian today) mother, and my stepdad burned them to a crisp on the grill. I was so mad!! :-P But to her credit, I think mom choked them down and said they were delicious.

I noticed very large bags of collard greens at the market yesterday, and that is one of my favorites, along with spinach. When I cook collards, I saute them with a bit of onion for no more than 15 minutes, but I remove the tough stem part. In Texas it is common to season them with the vinegar from pickled hot chilies. There are a lot of ways of preparing spinach, and I like most of the ones I've tried. Other vegetables I like to make include frozen petite peas, eggplant, and artichokes. TJ's now has frozen artichoke hearts, but I have to wait for more storage in my freezer before I can buy them. My favorite bean is baby lima, preferably frozen or fresh instead of dried.

Lars

Asparagus would be the vegetable of choice for me,
Prepared in any of a number of ways.
But lightly sauteed in a bit of butter is my favorite.

However, it seems like most young people around here
Don't care for it.
Maybe because they haven't grown up with it
As I have.

So a salad of mixed spring greens
And a spinach souffle type dish will be served here.

Rusty

Patti, no garlic would definitely be a tough one. If onions were off the table I would probably give up all together. I usually just eat before family gatherings, but it does break my heart a little to see my favorite veggies in front of me and not be able to eat them because they contain meat. Jess, my husband did the same thing- burnt my black bean burgers on the grill- and they were fantastic. Chances are she was telling the truth!

Lars, I like collards very much, but never thought of putting the brine from pickled chilies on them, Elery would love that. Unfortunately, the greens here have been pretty lack luster lately. Green beans don't look much better. I also like spinach but with a green salad already on the menu it seemed like a lot of green leafy stuff.

ynnej, how can you tell whether black bean burgers are burned, when they are already black, LOL. Sorry, weird sense of humor that I have, I just cracked up at myself. Yeah, I know....

I like to cook for my family and I like them to enjoy what I cook. I often cook things I don't care for myself and it's a small way to show them I care about them and will go out of my way to do something "special". Other people feel differently about cooking for others, I know, but that's how I feel about it. So, I cook what my family likes.

I occasionally get annoyed, like Christmas when Elery's daughter informed me (as I was preparing a prime rib) that if she saw one bit of pink on ANYONE'S plate, she was going to gag, it had better all be well done. I promptly responded that she'd better look the other way, my part was going to be rare. It's one thing to cook something I know people enjoy, but it's another thing altogether to demand that everyone eat it. It would be like vegetarian demanding that the entire family eat only vegetarian dishes when she's at dinner, or a celiac insisting that all family members eat gluten free. It's self-centered and unreasonable and I won't cater to that.

Annie

We are doing ham so will probably have asparagus too and maybe glazed carrots. I love brussels sprouts but DH and DSon will only tolerate them. Also having Minted Orange, Fennel and Red Onion Salad since I have fresh fennel, oranges and mint in the garden. That is kind of like a veggie.
Clare

(in fact, everyone produces odorous urine after eating asparagus. However, not everyone is capable of smelling it.)

From Wikipedia (or should I say Wikipeedia)

In 2010, the company 23andMe published a genome-wide association study on whether participants have "ever noticed a peculiar odor when you pee after eating asparagus?" This study pinpointed a single-nucleotide polymorphism(SNP) in a cluster of olfactory genes associated with the ability to detect the odor. While this SNP did not explain all of the difference in detection between people, it provides support for the theory that there are genetic differences in olfactory receptors that lead people to be unable to smell these odorous compounds.

Just thought you'd want to know. I am definitely serving asparagus for Easter! The effect passes quickly.

Aptosca, that sounds really good!

I've never really understood why anyone would avoid asparagus for that reason only. Garlic is much worse for it's lingering effects yet it doesn't seem to get the same attention.

Wikipeedia. (hee hee)

Clare, that salad does sound good, I love fennel. I doubt that I can find any here, but I'm going to look.

Asparagus is very easily found, since it's weeks early. the farmers are just going crazy trying to find someone, anyone, to pick the stuff, the workers aren't here in Michigan yet and in spite of all te job fairs and scrambling, it's a job that few want to do.

Mmmm. Asparagus. I love it.

Annie

"Because Asparagus causes an order (odor) when going to the potty (was that delicate enough?) I'm concerned, as the hostess, that I should not afflict this on my guests."

As this act is (usually) performed in private,
I can't see as how it would be a problem to anyone.
It doesn't leave a lingering, offensives body odor,
As garlic does.

Now that is a whole 'nother story!
It seems people will consume copious amounts of it,
in public and privately,
And reek of it for days.
Are they concerned about the effect
on people around them?
Is it something people consider
when preparing meals for guests?

I often wonder about that when reading some of the recipes
posted on this forum.
Many really do seem to like to pile on the garlic!

Oh yes, I know it is supposed to be good for you,
And I can see why.
Eat much of it,
And on one will ever get close enough
for you to contract any illness from them!

:>)

Rusty

"And on one will ever get close enough "

Should be NO one will get close enough. . . . .

Rusty

Here is the recipe for those interested. Saw it on the Food Network's Everyday Exotic (Roger Mooking- chef).
Clare

Orange Fennel Salad
Ingredients
3 oranges, segmented
1/4 red onion, thinly sliced
1/2 large bulb fennel, thinly sliced
2 tablespoons white wine vinegar
1/2 bunch mint, leaves picked
1/3 cup sliced almonds
salt

Directions
In a bowl, add oranges, red onion, fennel and vinegar.
Season with salt and mix well.
Add mint and almonds just before serving.

Our family likes peas and carrots. Even the little ones.

Just added some grilled red peppers to the menu.....or I may roast them.

and I have2 fresh heads of USA grown garlic and I am sure all will be used, on the lamb, the salad, potatoes and perhaps in the red peppers.....guess we'll all stink...garlic or asparagus.
I have never noticed people smelling of garlic....frankly I find cheap and copious perfume much more offensive...Oh that and cigarette smoke.

I made the recipe Green Green Spring Vegetables that was mentioned here. DIL doesn't like cooked veggies but has recently started eating cooked aspargus and brocolli. Since the recipe has the vegetables just blanched and then heated with the shallots, I thought maybe she would try it.
She did - picked out those two types and seemed to like it. I actually cooked the green beans and sugar snaps a tad longer but they were still firm, just a little tender.

I would definitley make it again.

Aptosca, thank you for that recipe. I saved it and will try it soon.