Insider’s Guide to Easter Sides

Insider’s Guide to Easter Sides

Are you looking forward to your Easter spread but a little overwhelmed with menu planning? Let us help. We have lots of experience pairing sides and starters with our pasture-raised meats. Most often, simple and seasonal are your best bets. 

Here are some of our favorites.


If you need tips on thawing, warming, and glazing your ham, visit our Ham Tips blog.

Pasture-raised ham is rich and succulent so bright and creamy flavors are its boon companion.

Sides & Starters:

  • Lemon-artichoke soup
  • Citrus salad with shaved fennel, avocado and chive vinaigrette
  • Roasted potatoes and root vegetables
  • Honey-glazed carrots
  • Bourbon baked beans


Our pasture-raised lamb is tender and grassy. The fresh flavors of spring serve it well.

Sides & Starters:

  • Pea & spinach soup (add in some ramps if you can find them at your farmers market)
  • Arugula salad with spring radishes, snap peas, shaved Parmesan and lemon-Dijon mustard vinaigrette and Roasted asparagus
  • Roasted mushrooms with thyme
  • Minted cannellini bean

Condiments for Lamb - Battle of the Sauces

A variety of bright sauces from around the globe work wonders with American lamb:

  • English Mint Sauce - mint, vinegar, sugar, water
  • Argentinian Chimichurri - parsley, olive oil, garlic,  chile,red wine vinegar, olive oil, salt, pepper
  • Italian Gremolata - parsley, garlic, lemon zest, salt
  • French Persillade - parsley, olive oil, cornichons, capers, garlic, salt
  • Japanese Wasabi - Avocado Sauce - avocado, wasabi, rice wine vinegar, yuzu (or lemon), salt

And Don’t Forget Dessert

Some of the season’s freshest and brightest are perfect for dessert. And of course, chocolate is always in season.

  • Rhubarb pie
  • Strawberry shortcake
  • Lemon squares
  • Flourless chocolate cake with fresh raspberries and cream

Here’s a Toast - Spring Sangria Recipe

It’s not truly a celebration without clinking glasses. Here’s a recipe for an easy make-ahead white wine sangria that’s a light, refreshing alternative to your typical more robust sangria.


Chopped fruit (strawberries, citrus - oranges, ruby red grapefruit, lemons)
3 cups
Dry white wine
1½ bottles
Sweet wine such as white port or sauternes
1 cup
Orange liqueur
1/4 cup
Prosecco to top each drink
Lime wedges and skewers of fruit to garnish


  • Large pitcher


In a large pitcher, add fruit, white wine, sweet wine, and orange liqueur.

Chill for at least a few hours, or overnight.

To serve, fill individual glasses with ice, pour sangria into glasses (making sure to give everyone some of the fruit as well) and top with a hit of prosecco to make it extra festive.

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