Spring Holiday Sides

With both Easter Passover and Orthodox Easter happening soon, it's time to start thinking sides and even an extra main dish. The sides are perfect for complimenting any lamb or ham served. an extra meat, brisket can be made on it's own or if you're having a big holiday party.either way it's a delicious way to  welcome in the holidays.

Both were explored in yesterday's New York Times Food section. Melissa Clark and David Tanis wrote about brisket and turning winter veggies into Spring sides. For Ms. Clark's A Good Appetite column she takes a traditional brisket recipe and punches it up with a horseradish gremolata. .This is usually a lemon zest based condiment, sort of like an Italian chutney. Herbs like parsley , mint or sage along with garlic is added. There is often a third component such as Pecorino Romano cheese, anchovies or pines nuts are added. Ms Clark makes her with a traditional Passover ingredient, horseradish.It' mixed with lemon zest and parsley to zing up the brisket's flavor. Home chefs could try an orange and grapefruit zested gremolata with the parsley for a colorful accompaniment for an Easter ham.

David Tanis' City Kitchen feature spins on winter vegetables (and yes, they're still with us) in the less temperate zones}While most home chefs are goggling over new asparagus stalks and peas , those  in the wintry areas are still dealing with winter's bounty. Mr. Tanis has excellent recipes for the, His one for beets is perfect for Easter.It involves baking them like potatoes, until they are truly soft. split them, and put a pat of butter and crème fraiche on them. Add fresh herbs like tarragon and chervil which give s them a nice Springlike zest.Mr. Tanis also suggests parsnips. These can be peeled chopped and simmered, later served with brown butter. Another cold weather fave cauliflower is made Venetian style, that is richly spiced with cinnamon, saffron and coriander along with raisins and pine nuts.Carrots can be roasted in coconut oil and jazzed up with  chopped  jalapeno, mint and chervil. You can also serve them with butter and garlic too.

Holiday meals, whether for Passover and Easter deserve delicious sides and spikes like gremolata. Make  these to compliment lamb and ham. They'll liven up these main dishes with spring verve.