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105 Vegetarian Easter Menu Ideas

Whether you're planning an entire vegetarian Easter menu or just a few tasty dishes, these recipes are sure to please everyone at your table.

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Glazed Sweet Potatoes

Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her sweet potato recipe has become a favorite with the grandchildren as well! —Rosemary Pryor, Pasadena, Maryland

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Hearty Chickpea PotpieTaste of Home

Hearty Chickpea Potpie

This veggie potpie is so savory and satisfying! The spring veggies, easy prep and impressive presentation make it a perfect addition to Easter or other family dinners. —Deanna McDonald, Grand Rapids, Michigan

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Swiss Corn CasseroleTaste of Home

Swiss Corn Casserole

My mom shared this recipe with me back in the '80s and now it's a Turkey Day mainstay. We freeze locally grown corn during peak season, and I love to use it in this special side. —Wendy Young, Cordova, Maryland

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Best-Ever Crescent RollsTaste of Home

Best-Ever Crescent Rolls

My daughter and I have cranked out dozens of homemade crescent rolls. It’s a real team effort. I cut the dough into pie-shaped wedges; she rolls. —Irene Yeh, Mequon, Wisconsin

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Easy Green Beans with MushroomsTaste of Home

Easy Green Beans with Mushrooms

My family looks forward to this side dish every holiday. I add sliced almonds for crunch and garlic for a little kick. —Cheryl Wittman, Bergen, New York

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Nutty Cheese TortelliniTaste of Home

Nutty Cheese Tortellini

I like to plant Italian flat-leaf parsley in a long terra-cotta planter so I always have some on hand. It adds bright, fresh flavor to this pasta dish. —Barbara Penatzer, Vestal, New York

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Brussels Sprouts with Garlic & Goat CheeseTaste of Home

Brussels Sprouts with Garlic & Goat Cheese

I wanted to up my veggie game, so I smothered Brussels sprouts with garlic and goat cheese. It's really a side dish, but I love to eat it for lunch! —Brenda Williams, Santa Maria, California

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Caesar Salad in Peppered Parmesan BowlsTaste of Home

Caesar Salad in Peppered Parmesan Bowls

This cheese bowl salad looks impressive but is a cinch to make. I won't tell if you don't! —Melissa Wilkes, St. Augustine, Florida

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Apple Quinoa Spoon BreadTaste of Home

Apple Quinoa Spoon Bread

My cousin is a strict vegetarian, so creating satisfying veggie dishes is my yearly self-challenge. This spoonbread can act as a side, but the addition of hearty, healthy quinoa and vegetables make it a well-rounded winter casserole. This can be an amazing Thanksgiving side dish, or a main vegetarian meal; pair with a seasonal salad. —Christine Wendland, Browns Mills, New Jersey

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Tomato-Basil Pull-Apart RollsTaste of Home

Tomato-Basil Pull-Apart Rolls

My nephew helped me create these soft and colorful rolls. He named them “wheelies” because the spiral shapes reminded him of his toy trucks. —Dianna Wara, Washington, Illinois

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Roasted Balsamic Red PotatoesTaste of Home

Roasted Balsamic Red Potatoes

When I found a potato recipe that called for vinegar, I was intrigued. But without all the ingredients on hand, I had to improvise and gave it a whirl using Italian seasoning and balsamic vinegar. It turned out great! —Lisa M. Varner, El Paso, TX

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Lemon-Roasted AsparagusTaste of Home

Lemon-Roasted Asparagus

When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California

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Favorite Cheesy PotatoesTaste of Home

Favorite Cheesy Potatoes

My family loves these potatoes. I make a large batch in disposable pans and serve them at all our get-togethers. The holidays aren't the same without them. It's also a super recipe for Christmas morning brunch. —Brenda Smith, Curran, Michigan

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Slow-Cooked Lemony Spring VeggiesTaste of Home

Slow-Cooked Lemony Spring Veggies

These spuds do a slow simmer with carrots and onion for a comfort side that bucks up any entree. Finish with a sprinkle of chives. —Taste of Home Test Kitchen

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White Beans & Bow TiesTaste of Home

White Beans & Bow Ties

When we have fresh veggies, we toss them with pasta shapes like penne or bow ties. For add-ins, think heirloom tomatoes, onion and garlic. —Angela Buchanan, Longmont, Colorado

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Slim Greek Deviled EggsTaste of Home

Slim Greek Deviled Eggs

When you're in the mood for some good finger food, try this sinfully delicious variation on deviled eggs. They are a cinch to make and a popular contribution to any potluck or brunch. —Taste of Home Test Kitchen

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Scalloped Potatoes with MushroomsTaste of Home

Scalloped Potatoes with Mushrooms

Potatoes and mushrooms make a one-dish meal I love – it’s the calories you have to watch. Swap out dairy products with lower fat options. —Courtney Stultz, Columbus, Kansas

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Pomegranate-Hazelnut Roasted Brussels SproutsTaste of Home

Pomegranate-Hazelnut Roasted Brussels Sprouts

I converted many people to Brussels sprouts with this recipe, and it has since become my most requested dish. The richness of the hazelnuts and the sweetness of pomegranate and orange elevate the sprouts to a new level. —Melanie Stevenson, Reading, Pennsylvania

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Hurry-Up BiscuitsTaste of Home

Hurry-Up Biscuits

When I was young, my mom would make these biscuits with fresh cream she got from a local farmer. I don't go to those lengths, but the family recipe is still a real treat. —Beverly Sprague, Baltimore, Maryland

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Super-Simple Garlic BroccoliTaste of Home

Super-Simple Garlic Broccoli

My kids love broccoli, especially with lots of garlic. It’s great for a special occasion, but it’s so quick that I usually fix it once a week in our home. Everyone gobbles it up. —Caramia Sommers, Oswego, New York

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Greek Deviled EggsTaste of Home

Greek Deviled Eggs

Want a zippy update on the classic deviled egg? Tomatoes, olives and a dash of yogurt turn this Greek version into a party favorite. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Veggie LasagnaTaste of Home

Veggie Lasagna

No one will even miss the meat when you serve this vegetable-rich lasagna. It has a fresh, full-bodied flavor. To save time, prepare the carrot and spinach layers in advance.

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Sharp Cheddar Scalloped PotatoesTaste of Home

Sharp Cheddar Scalloped Potatoes

Try as I might, I can never follow a recipe exactly, so here's what I came up with when I made a family friend's scalloped potatoes in my own kitchen. They’re so awesome, you just keep going back for more. —Susan Simons, Eatonville, Washington

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Roasted Cabbage & OnionsTaste of Home

Roasted Cabbage & Onions

I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts

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Asiago Dinner RollsTaste of Home

Asiago Dinner Rolls

I first tasted these rolls when my boyfriend made them from a family recipe that called for Parmesan. I substituted Asiago for the Parmesan with equally good results. —Bethany Shaw, Mokena, Illinois

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Parmesan Roasted BroccoliTaste of Home

Parmesan Roasted Broccoli

Sure, it’s simple and healthy but, oh, is this roasted broccoli delicious. Cutting the stalks into tall “trees” turns an ordinary veggie into a standout side dish. —Holly Sander, Lake Mary, Florida

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Broccoli Slaw with Lemon DressingTaste of Home

Broccoli Slaw with Lemon Dressing

Our family absolutely loves broccoli, so I'm so happy there's finally a slaw mix in stores that uses broccoli stems. I like this slaw best after 20 minutes or so to allow the flavors to meld. —Donna Marie Ryan, Topsfield, Massachusetts

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Tzatziki Potato SaladTaste of Home

Tzatziki Potato Salad

My son has an egg allergy, so this potato salad is perfect for him. For extra color, add radishes, apple and garlic dill pickles. —Cindy Romberg, Mississauga, Ontario

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Mediterranean Veggie Brunch PuffTaste of Home

Mediterranean Veggie Brunch Puff

I make breakfast casseroles with whatever I have, like spinach, sweet red pepper and cheddar. With this puff, we like a burst of flavor from Greek vinaigrette. —Angela Robinson, Findlay, Ohio

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Citrus Fruit SaladTaste of Home

Citrus Fruit Salad

Fresh pineapple with yogurt and pecans is a merry update of the classic ambrosia salad. We stir it up for breakfast, a snack or as a bright side. —Heather Rivers, Boise, ID

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Dill & Chive PeasTaste of Home

Dill & Chive Peas

Growing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. —Tanna Richard, Cedar Rapids, Iowa

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Tomato & Garlic Butter Bean DinnerTaste of Home

Tomato & Garlic Butter Bean Dinner

For those days when I get home late and just want a warm meal, I stir up tomatoes, garlic and butter beans. Ladle it over noodles if you're in the mood for pasta. —Jessica Meyers, Austin, Texas

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Avocado Fruit Salad with Tangerine VinaigretteTaste of Home

Avocado Fruit Salad with Tangerine Vinaigrette

On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio

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Orange Chocolate Chip SconesTaste of Home

Orange Chocolate Chip Scones

My family asks for these scones all the time, but I like to save this special treat just for celebrations. It makes them feel extra-special that way. —Leslie Parker, Avoca, Iowa

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Berry-Topped Coffee CakeTaste of Home

Berry-Topped Coffee Cake

This tasty, wholesome coffee cake is loaded with fresh berries. It's perfect for those with a sweet tooth. —Heather O'Neill, Troy, Ohio

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Parmesan Sweet Cream BiscuitsTaste of Home

Parmesan Sweet Cream Biscuits

Sweet cream biscuits were the first kind I mastered. Since the ingredients are so simple, I can scale the recipe up or down. In fact, I've actually memorized it! —Helen Nelander, Boulder Creek, California

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Cheddar MuffinsTaste of Home

Cheddar Muffins

A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during the winter months. I recommend making a double batch because these disappear in a flash! —Maria Morelli, Kelowna, British Columbia

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Honey & Ginger Glazed CarrotsTaste of Home

Honey & Ginger Glazed Carrots

For weeknights, holidays and special events, we make a sweet and tangy carrot dish flavored with ginger, lemon juice and honey. Make it ahead and reheat in the oven if needed or swap out the almonds for pecans. —Laura Mims, Little Elm, Texas

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Spring Green RisottoTaste of Home

Spring Green Risotto

Once a week, I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Grand Rapids, Michigan

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Honeydew Salad with Lime DressingTaste of Home

Honeydew Salad with Lime Dressing

Green is my favorite color, and this refreshing salad with grapes, cucumber and kiwi is green to the max. If you want more, add green apples and pears. —Melissa McCabe, Long Beach, California

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Sweet Pea Pesto CrostiniTaste of Home

Sweet Pea Pesto Crostini

I made a healthier spin on my favorite celebrity chef’s recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a pastelike pesto. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas

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Lemon-Basil Roasted PotatoesTaste of Home

Lemon-Basil Roasted Potatoes

Two of my favorite ingredients, onion and garlic, make lemony herbed potatoes even more delicious. The versatile side dish will complement just about any main course.

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Spring Pea & Radish SaladTaste of Home

Spring Pea & Radish Salad

Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire

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Chard & White Bean PastaTaste of Home

Chard & White Bean Pasta

I love to prepare gluten-free and dairy-free dishes, and this recipe meets the criteria when you use gluten-free pasta. This dish shows you can use delicious, healthy products to create a crowd-pleasing meal. It's also soy-free, nut-free and vegetarian. —Amie Valpone, New York, New York

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Lemony Zucchini RibbonsTaste of Home

Lemony Zucchini Ribbons

Fresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle on the goat cheese or feta and dive in. —Ellie Martin Cliffe, Milwaukee, Wisconsin

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Sour Cream & Cheddar BiscuitsTaste of Home

Sour Cream & Cheddar Biscuits

Here's my go-to recipe for biscuits. Brushing them with the garlic-butter topping before baking seals the deal! —Amy Martin, Vancouver, WA

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Leeks au GratinTaste of Home

Leeks au Gratin

Leeks are too delicious to stand only as an enhancement. Here, they're the star of a side dish, with a bit of French flair. —Chuck Mallory, Chicago, Illinois

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Roasted Red Pepper TapenadeTaste of Home

Roasted Red Pepper Tapenade

When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey

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Italian Salad with Lemon VinaigretteTaste of Home

Italian Salad with Lemon Vinaigrette

For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and seasoning. Add tomatoes and carrots if you like. —Deborah Loop, Clinton Township, Michigan

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Three-Cheese Hash Brown BakeTaste of Home

Three-Cheese Hash Brown Bake

Serve up comfort food for breakfast with this cheesy casserole featuring frozen hash browns. It requires just 10 minutes of prep before you pop it in the oven. —Nancy Sidhu, Franklin, Wisconsin

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Strawberry Garden SaladTaste of Home

Strawberry Garden Salad

When I take this cheery mix of berries, pineapple, red onion and feta to book club, it’s a blockbuster. I add a sprinkle of vanilla sugar almonds on top. —Deborah Loop, Clinton Township, Michigan

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Icebox Potato RollsTaste of Home

Icebox Potato Rolls

These tender rolls are a family favorite, and we sometimes have more than 20 people around the table. Make the dough in advance and bake when you're ready. —Barb Linnerud, Boiling Springs, South Carolina

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Sweet Potato PanzanellaTaste of Home

Sweet Potato Panzanella

This is my favorite fall lunch dish. It is filled with flavor and texture but isn't too high in calories. —Mary Leverette, Columbia, South Carolina

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Cheese-Stuffed Sweet OnionsTaste of Home

Cheese-Stuffed Sweet Onions

These onions are cooked in vegetable broth and stuffed with a delicious blend of cheeses. Experiment to find the blend you like. Instead of goat cheese, try cream cheese or mascarpone cheese. For the blue cheese, you can use Gorgonzola cheese, and in place of Romano, you can use Parmesan. It’s all delicious! —Sonya Labbe, West Hollywood, California

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Ginger-Apricot Tossed SaladTaste of Home

Ginger-Apricot Tossed Salad

This dish is a nice change from ordinary green salad and is elegant enough for company. The dressing is one of my favorites. Its sweetness complements the crisp greens and crunchy green beans. —Trisha Kruse, Eagle, Idaho

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Nanny's Parmesan Mashed PotatoesTaste of Home

Nanny's Parmesan Mashed Potatoes

My grandsons rave over these creamy potatoes loaded with Parmesan. That’s all the endorsement I need. Sometimes I use golden or red potatoes, with skins on. —Kallee Krong-McCreery, Escondido, California

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Super Simple Scalloped PotatoesTaste of Home

Super Simple Scalloped Potatoes

I’ve made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean. —Kallee Krong-McCreery, Escondido, California

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Festive Three-Grain SaladTaste of Home

Festive Three-Grain Salad

Wholesome ingredients and a festive appearance make this colorful side one of my holiday staples. Plus, I can assemble it the night before and store it in the refrigerator. —Teri Kreyche, Tustin, California

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Brussels Sprouts in Rosemary Cream SauceTaste of Home

Brussels Sprouts in Rosemary Cream Sauce

Brussels sprouts in a rosemary-infused cream sauce have the power to bring friends together – but watch out for fights over who gets the last of the sauce. —Liz Koschoreck, Berea, Kentucky

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Triple Mash with Horseradish Bread CrumbsTaste of Home

Triple Mash with Horseradish Bread Crumbs

Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia

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Cumin-Roasted CarrotsTaste of Home

Cumin-Roasted Carrots

Carrots make a super side—big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these fragrant, deeply spiced veggies. —Taylor Kiser, Brandon, Florida

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Honey-Yogurt Berry SaladTaste of Home

Honey-Yogurt Berry Salad

I wanted my family to eat more fruit but not more sugary ingredients. This berry salad lets you play with different low-fat yogurts and fruits. —Betsy King, Duluth, Minnesota

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Sauteed Radishes with Green BeansTaste of Home

Sauteed Radishes with Green Beans

I’ve heard radishes are the only vegetable you don’t cook, but a cookbook from the 1950s disagrees. Green beans and wax beans round out this dish. —Pam Kaiser, Mansfield, Missouri

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Corn & Onion SouffleTaste of Home

Corn & Onion Souffle

I swapped out my old cheese souffle for one with corn. If you’re souffle-challenged, it helps to use smaller ramekins instead of one big dish. —Lily Julow, Lawrenceville, Georgia

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Parmesan-Baked Mashed PotatoesTaste of Home

Parmesan-Baked Mashed Potatoes

Here’s a family favorite for Christmas Day dinner. Whether I’m serving a main course of ham or turkey, everyone wants a big scoop of Parmesan mashed potatoes alongside.—Rosemary Janz, Concord, North Carolina

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Asparagus Pastry PuffsTaste of Home

Asparagus Pastry Puffs

When the first asparagus of the season appears, we serve it rolled inside puff pastry with a yummy cheese filling. Our guests always compliment these lovely treats. —Cindy Jamieson, Tonawanda, New York

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Shaved Brussels Sprout SaladTaste of Home

Shaved Brussels Sprout Salad

The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. —Nick Iverson, Denver, Colorado

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Mashed Cauliflower with ParmesanTaste of Home

Mashed Cauliflower with Parmesan

I couldn’t shake my mashed potato habit, until I tried mashed cauliflower with a similar consistency. I started making my own, and my family loves it. —Meredith Howard, Franklin, Kentucky

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Garlic-Dill Deviled EggsTaste of Home

Garlic-Dill Deviled Eggs

In my family, Easter isn't complete without deviled eggs. Fresh dill and garlic perk up the flavor of these irresistible appetizers you'll want to eat on every occasion. —Kami Horch, Calais, Maine

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Brussels Sprouts and TangerinesTaste of Home

Brussels Sprouts and Tangerines

This bright, wholesome side dish goes on the dinner table in just 30 minutes. What's more, it requires only a handful of simple ingredients. Holiday cooking doesn't get much easier than that! —Monique Hooker, DeSoto, Wisconsin

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Buttery Radish BaguetteTaste of Home

Buttery Radish Baguette

My dad and brother are crazy for radishes, and this peppery baguette appetizer is a big-time favorite. Add a sprinkle of fresh dill or parsley on top. —Kathy Hewitt, Cranston, Rhode Island

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Grandma's Rosemary Dinner RollsTaste of Home

Grandma's Rosemary Dinner Rolls

My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. At lunchtime, my mom and aunts delivered the formed rolls. —Charlotte Hendershot, Hudson, Pennsylvania

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Roasted Herb & Lemon CauliflowerTaste of Home

Roasted Herb & Lemon Cauliflower

A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin

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Swiss Cheese PotatoesTaste of Home

Swiss Cheese Potatoes

You’ll find a dish like this in German-Swiss restaurants, but it’s super simple to pull together at home. —Wolfgang Hanau, West Palm Beach, Florida

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Honey-Garlic Brussels SproutsTaste of Home

Honey-Garlic Brussels Sprouts

At a holiday dinner recently, I had the best Brussels sprouts ever! They were seasoned to perfection and lightly sweetened. I've tried to re-create the dish, and this comes very close. It has just the right amount of garlic and sweetness. —Robin Haas, Jamaica Plain, Massachusetts

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Greek Stuffed Mini PotatoesTaste of Home

Greek Stuffed Mini Potatoes

I love this recipe because you can serve it warm or cold. I usually make these stuffed potatoes ahead and serve them chilled with a tzatziki sauce. —Dee Guelcher, Acworth, Georgia

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Citrus Rainbow CarrotsTaste of Home

Citrus Rainbow Carrots

I grow lots of carrots and I’m always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas Carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes dice the carrots several days in advance. —Sue Gronholz, Beaver Dam, Wisconsin

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Scalloped Sweet Corn CasseroleTaste of Home

Scalloped Sweet Corn Casserole

This is my Grandma Ostendorf's corn recipe I grew up enjoying. Now a grandmother myself, I still serve this comfy, delicious side as a family classic. —Lonnie Hartstack, Clarinda, Iowa

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Kale Slaw Spring SaladTaste of Home

Kale Slaw Spring Salad

My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan

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Cheddar and Chive Mashed PotatoesTaste of Home

Cheddar and Chive Mashed Potatoes

My husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. —Cynthia Gerken, Naples, Florida

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Tuscan-Style Roasted AsparagusTaste of Home

Tuscan-Style Roasted Asparagus

This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. —Jannine Fisk, Malden, Massachusetts

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Spiced Garlic CarrotsTaste of Home

Spiced Garlic Carrots

This classic Moroccan side dish is served as often as possible, hot or as a cold salad, in most Sephardic Jewish homes. The natural sweetness of the carrots tempers the garlic and balances the sizzle of the pepper flakes. —David Feder, Buffalo Grove, Illinois

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Dilled New PotatoesTaste of Home

Dilled New Potatoes

With six kids at home, I try to grow as much of our own food as possible, and our big potato patch means easy and affordable meals for much of the year. For this fresh and tasty side dish, I season red potatoes with homegrown dill. —Jennifer Ferris, Bronson, Michigan

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Mushroom-Gouda QuicheTaste of Home

Mushroom-Gouda Quiche

For a laid-back Sunday brunch, we make a quiche in no time using refrigerated pie crust. Load it up with mushrooms, aromatic arugula and creamy Gouda. —Thomas Faglon, Somerset, New Jersey

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Orange-Glazed Carrots, Onions & RadishesTaste of Home

Orange-Glazed Carrots, Onions & Radishes

Carrots and radishes give color and crunch to this sweet, spicy side. We never have leftovers. If you make it ahead, reheat it and add the walnuts just before serving. —Thomas Faglon, Somerset, New Jersey

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Zucchini & Sweet Corn SouffleTaste of Home

Zucchini & Sweet Corn Souffle

As novice gardeners, my husband and I sowed zucchini seeds—15 hills' worth! Happily, my family requests this side dish often, so it's a keeper. —Carol Ellerbroek, Gladstone, Illinois

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Snap Pea SaladTaste of Home

Snap Pea Salad

When snap peas are in season, we can’t resist making this crunchy salad. I usually serve it cold, but it's also good warm, with the peas straight from the pot. —Jean Ecos, Hartland, Wisconsin

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Crispy Smashed Herbed PotatoesTaste of Home

Crispy Smashed Herbed Potatoes

Golden brown and buttery, these spuds live up to their tantalizing name. A sprinkle of fresh herbs when they’re hot out of the oven maximizes the flavor…and the pretty. —Althea Dye, Howard, Ohio

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Oven-Roasted Spiced CarrotsTaste of Home

Oven-Roasted Spiced Carrots

I started roasting veggies and serving them often with dinner. Now my children say, “Is it OK to finish the veggies?” Pinch me. —Joan Duckworth, Lee's Summit, Missouri

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Creamy Herb Deviled EggsTaste of Home

Creamy Herb Deviled Eggs

This variation of deviled eggs incorporates ranch dressing and Greek-style yogurt. The eggs fly from the serving dish at work. —Jenni Dise, Lakeside, Arizona

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Mushroom & Leek StrudelTaste of Home

Mushroom & Leek Strudel

This elegant hors d'oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole-wheat phyllo. —Lisa Diehl, Edina, Minnesota

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Curried Mushroom EmpanadasTaste of Home

Curried Mushroom Empanadas

A rich mushroom filling is spiced with mild curry and wrapped in flaky pastry. These two-bite treats cross Indian flavor with classic Mexican empanadas for an appetizer that will disappear like magic! —Pat Cronin, Cotuit, Massachusetts

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Roasted Carrots with ThymeTaste of Home

Roasted Carrots with Thyme

These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri

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Minty Pineapple Fruit SaladTaste of Home

Minty Pineapple Fruit Salad

Fresh mint adds bright flavor to this easy, quick and low-fat pineapple salad. Give it a berry twist by using blueberries and raspberries in place of the grapes, but don't forget the secret dressing ingredient—lemonade! —Janie Colle, Hutchinson, Kansas

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Beet, Grapefruit & Onion SaladTaste of Home

Beet, Grapefruit & Onion Salad

My husband loves pickled beets. I paired them with a little citrus for an Eastery salad. It has such a great color combination! —Michelle Clair, Seattle, Washington

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Jicama Citrus SaladTaste of Home

Jicama Citrus Salad

Jicama is a crunchy Mexican turnip I use along with tangerines and shallots in this super easy salad. The sweet and sour flavors, the crunchy texture; it’s all yum. —Crystal Jo Bruns, Iliff, Colorado

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Slow-Roasted Root VegetablesTaste of Home

Slow-Roasted Root Vegetables

When she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called “Noodles and Nuts.” I tried the topping on carrots and parsnips instead of noodles and haven't looked back. —Terri Collins, Pittsburgh, Pennsylvania

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Mashed Potatoes with CheddarTaste of Home

Mashed Potatoes with Cheddar

Who doesn’t love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. —Darlene Brenden, Salem, Oregon

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Lemon Pepper Roasted BroccoliTaste of Home

Lemon Pepper Roasted Broccoli

Fresh green broccoli turns tangy and tasty when roasted with lemon juice and pepper. A sprinkle of almonds adds crunch. —Liz Bellville, Jacksonville, North Carolina

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Hazelnut Asparagus SoupTaste of Home

Hazelnut Asparagus Soup

My heart is happy when bundles of tender local asparagus start to appear at my grocery store in spring. No one would ever guess this restaurant-quality vegetarian soup can be prepared in less than 30 minutes. —Cindy Beberman, Orland Park, Illinois

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Spinach-Parm CasseroleTaste of Home

Spinach-Parm Casserole

For those who ignore Popeye and won’t eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, Florida

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Goat Cheese MushroomsTaste of Home

Goat Cheese Mushrooms

Stuffed mushrooms are superstars in the hot appetizer category. I use baby portobello mushrooms and load them with creamy goat cheese and sweet red peppers. —Mike Bass, Alvin, Texas

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Spinach Salad with Raspberries & Candied WalnutsTaste of Home

Spinach Salad with Raspberries & Candied Walnuts

I created a bright spinach salad with raspberries for a big family dinner. Even those who don't normally like spinach change their minds after the first bite. —Robert Aucelluzzo, Simi Valley, California

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Easy Scalloped PotatoesTaste of Home

Easy Scalloped Potatoes

We all loved my mom's super-rich scalloped potatoes. I tweaked her recipe to keep all the flavor, but cut the fat. The cheese blend is the clincher. It's all about experimenting. —Diane Bramlett, Manteca, California

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Roasted Italian Green Beans & TomatoesTaste of Home

Roasted Italian Green Beans & Tomatoes

When you roast green beans and tomatoes, their flavors really shine through. The vibrant colors light up our family table. —Brittany Allyn, Mesa, Arizona