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Healthy and Quick Easter Recipes: Dilled New Potatoes & More Nutritious Holiday Sides in 30 Minutes

Despite the fact that the Easter meal is often a feast of near-Thanksgiving proportions, there are lots of possibilities for fresh, light dishes. Focus on spring vegetables to surround the Easter ham or roast, for a spread that’s big, but not too heavy.

All of these dishes are healthy and only take about 15 to 30 minutes to make.

Whole Cooked Carrots


  • Whole carrots (with the green tops still on, in you can find them)
  • Olive oil
  • Dash of salt, to taste


  1. Peel carrots. Leave the green tops on. Rinse in cool water.
  2. Put carrots in a large skillet and add about a half inch of water to the pan. Cover and heat until the water just starts to boil. Turn carrots over and reduce heat. Cover and simmer for about ten minutes, making sure all of the water doesn’t evaporate.
  3. Check for doneness. Carrots should be firm, not hard or mushy. When they are to your liking, drain off the water and drizzle with olive oil and salt.
  4. Serve on a platter, or place around main dish.

Dilled New Potatoes


  • New or fingerling potatoes (about 3 pounds)
  • 1/2 cup olive oil
  • Salt
  • 1 Tb fresh dill, or to taste


  1. Wash potatoes thoroughly. They don’t need to be peeled. If new potatoes are more than a couple of inches in diameter, cut in half.
  2. Place in a large pot and cover with water. Add 1/2 salt (of desired). Bring to a boil.
  3. Simmer for 15 to 20 minutes. Test with a fork. Potatoes should be firm, but cooked through.
  4. Pour olive oil into a small bow. Stir in dill.
  5. Place cooked potatoes in a bowl and toss with dill butter/oil. Serve.

Green Beans with Lemon


  • 1 lb string beans
  • 1/2 cup olive oil
  • juice and zest of 1 lemon
  • Salt and pepper, to taste
  • 1 Tb grated Parmesan cheese (optional)


  1. Trim beans by snapping off the ends and snapping in half. Rinse well with cold water.
  2. Bring about 4 cups of water to a boil. Add green beans and cook for about 8-10 minutes, uncovered. Beans should be just cooked, not mushy.
  3. Drain and toss with olive oil, lemon zest, salt, pepper and cheese, if using. Serve.

Asparagus Phyllo Tarts


  • 1 package of 15 mini phyllo shells
  • Cooking spray
  • 6 oz Muenster cheese, shredded or chopped
  • 15 thin asparagus spears
  • Olive oil


  1. Trim each spear to about 3″, discarding the ends. Cut each asparagus tip into three small pieces.
  2. Bring a medium saucepan of water to a boil. Add asparagus pieces and blanch for about 2 minutes. Drain.
  3. Place phyllo shells on a cookie sheet. Spray lightly with cooking spray.
  4. Evenly divide cheese among the shells. Place three asparagus tips in each shell on top of the cheese.
  5. Bake in a 350° oven for five minutes, until cheese is melted.
  6. Can be served as an appetizer or with the meal.

Melon Ball Salad


  • 1 cantaloupe
  • 1 honeydew melon
  • 1 small or 1/2 large seedless watermelon
  • 1/4 cup olive oil (optional)
  • 1/4 cup seasoned rice vinegar (optional)


  1. One at a time, cut each melon in half. With a melon baller, scoop out all of the melon and place in a serving bowl.
  2. If desired, combine olive oil and seasoned rice vinegar and toss with melon. Serve.

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