Side dishes emphasizing fresh spring veggies

Easter is almost here, so what is going to be on your menu? I know we are having ham, but I’m not sure what the sides will be yet. Maybe there will be some good vegetables at the farmers market the day before.

Roasted vegetables are always good as far as I’m concerned.

I saw a very interesting recipe the other day that was a little bit fussy to make for me, but I thought of changes I would make and I’m going to share them here.

This recipe is a crust of some sort, a goat cheese and herb filling topped roasted veggies. Sounds like it would be a good accompaniment to ham.

I highly recommend watching the video first (foodwishes.blogspot.com/2019/04/fresh-spring-vegetable-tart-eat-your.html). The original uses fresh veggies instead of roasted.

Vegetable Tart

1 partially cooked pastry shell of your choice: pie crust, phyllo, puff pasty, etc.

1 large egg beaten with 1 teaspoon of water (for brushing, and then for the filling)

For the filling:

1-1/4 cups goat cheese

Salt, freshly-ground black pepper, cayenne (to taste)

1/4 cup freshly-chopped herbs, like dill, parsley, thyme, tarragon, basil, chives, etc.

The rest of the egg wash

1/4 cup heavy cream

For the veggies:

1 sheet pan of roasted veggies of your choice: onions, garlic, bell peppers, asparagus, squash, potatoes, etc.

1 bag sautéed spinach

Brush your pastry of choice with egg wash and partially bake in a 400 degree oven 10 to 12 minutes. For the filling combine the goat cheese, salt, pepper, herbs of your choice, the rest of the egg wash and heavy cream. When combined place in the crust and spread out to the edge. Bake another 12-15 minutes in the 400 degree oven. Let cool for five minutes. Top the cheese layer with a layer of warm sautéed spinach and then add your tray of warm roasted veggies. Cut and serve.

Here’s another side that is much less fiddly and uses a very small pasta called couscous and fresh veggies.

Couscous Primavera

2 cups dry couscous

1/2 cup chopped green onions

1 fresh jalapeño pepper, finely diced, optional

2 tbsp olive oil

1/2 tsp ground cumin

1 pinch cayenne pepper

1 pinch black pepper

2 cups vegetable stock

1 bunch asparagus, trimmed and cut into 1/4-inch pieces

1 cup shelled fresh or thawed frozen peas

2 tbsp chopped fresh mint

Salt and freshly-ground black pepper to taste

Combine couscous, green onion, jalapeño, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.

Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.

Pour stock, asparagus, peas and spices over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.