mostly vegetarian Easter dinner with young children

[Anonymous]

I'm planning an Easter dinner and many guests are veg for health reasons but they do eat fish.

There will be 6 youngish kids. SOme are picky eaters, although we aren't catering to picky eating it'd be nice to have some familiar food for them.

So I'm looking for nice vegetable heavy meal, kind of special, meal ideas. Thoughts?

[Anonymous]

Try Salmon and Asparagus- they go well together and asparagus is a spring vegetable. To make it special, you could wrap the asparagus in phyllo pastry- something like this:
http://www.recipetips.com/recipe-cards/t--2852/phyllo-wrapped-asparagus.asp

You could also do some sort of potatoes and salad. Potatoes might work for the picky eaters..

[Anonymous]

An asparagus frittata. I have made it before, for Easter, although don't have the recipe handy.

[Anonymous]

For some reason I associate Easter with "baby vegetables", like patty pan squash, tenny zucchini, and tiny carrots with the green stuff on the end. Obviously that's not going to be your entry, but I think you should serve it with whatever you're having. I also like the salmon idea.

[Anonymous]

Veggie pot pie or shepards pie made w/ spring veggies. Spring risotto.

[Anonymous]

I make a spinach pie argentine/italian style (tarta pascualina; pascua=easter) with red peppers, parmesan, and eggs. Very good. Can serve along salad, hot cross buns, sliced ham, potato salad, whatever. It uses a lot of egg yolks so last year I made a pavlova for dessert to finish off the egg whites.

[Anonymous]

I'd do a meal, and then have several dishes of plain food. Plain veggies (grape tomatoes, carrot sticks, cucumber). Some cheese squares. Basic rolls.

[Anonymous]

Thanks for all the great ideas!!

[Anonymous]

Anonymous wrote:I make a spinach pie argentine/italian style (tarta pascualina; pascua=easter) with red peppers, parmesan, and eggs. Very good. Can serve along salad, hot cross buns, sliced ham, potato salad, whatever. It uses a lot of egg yolks so last year I made a pavlova for dessert to finish off the egg whites.

Wow -- was the recipe anything like this one? I have to try it!

http://www.hispanickitchen.com/profiles/blogs/tarta-pascualina-easter-pie

[Anonymous]

The Moosewood Celebrates cookbook has a vegetarian Easter menu which includes a great pastitsio recipe.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I make a spinach pie argentine/italian style (tarta pascualina; pascua=easter) with red peppers, parmesan, and eggs. Very good. Can serve along salad, hot cross buns, sliced ham, potato salad, whatever. It uses a lot of egg yolks so last year I made a pavlova for dessert to finish off the egg whites.

Wow -- was the recipe anything like this one? I have to try it!

http://www.hispanickitchen.com/profiles/blogs/tarta-pascualina-easter-pie

Yes, it is just like this! I usually don't crack as may eggs inside though or add quite as much cheese, but it's nice either way. About the crust--you can buy it premade at El Patio (on Twinbrook in Rockville) or the argentine store (might be called La Tienda? not sure of the name) in Clarendon. I wouldn't use a regular store pie crust bc you want something more sturdy and flexible than american pie dough. I would use something more italian that has eggs or egg yolks in the dough. Can't find the one I did last year, but this dough recipe looks pretty similar:

http://www.epicurious.com/recipes/food/views/Pizza-Rustica-10053

[Anonymous]

Oh, and I forgot to add, frozen greens work great, you just want to thaw them and spin really well in the salad spinner to get out the extra moisture. Cook up the onions and peppers or whatever and add the greens last, season, and heat thru. Since the frozen greens are already blanched, you don't need to cook them any more before putting them in the oven.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I make a spinach pie argentine/italian style (tarta pascualina; pascua=easter) with red peppers, parmesan, and eggs. Very good. Can serve along salad, hot cross buns, sliced ham, potato salad, whatever. It uses a lot of egg yolks so last year I made a pavlova for dessert to finish off the egg whites.

Wow -- was the recipe anything like this one? I have to try it!

http://www.hispanickitchen.com/profiles/blogs/tarta-pascualina-easter-pie

Yes, it is just like this! I usually don't crack as may eggs inside though or add quite as much cheese, but it's nice either way. About the crust--you can buy it premade at El Patio (on Twinbrook in Rockville) or the argentine store (might be called La Tienda? not sure of the name) in Clarendon. I wouldn't use a regular store pie crust bc you want something more sturdy and flexible than american pie dough. I would use something more italian that has eggs or egg yolks in the dough. Can't find the one I did last year, but this dough recipe looks pretty similar:

http://www.epicurious.com/recipes/food/views/Pizza-Rustica-10053

Do you get the crust frozen? Is it basically the same as puff pastry? Am eager to try this!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I make a spinach pie argentine/italian style (tarta pascualina; pascua=easter) with red peppers, parmesan, and eggs. Very good. Can serve along salad, hot cross buns, sliced ham, potato salad, whatever. It uses a lot of egg yolks so last year I made a pavlova for dessert to finish off the egg whites.

Wow -- was the recipe anything like this one? I have to try it!

http://www.hispanickitchen.com/profiles/blogs/tarta-pascualina-easter-pie

Yes, it is just like this! I usually don't crack as may eggs inside though or add quite as much cheese, but it's nice either way. About the crust--you can buy it premade at El Patio (on Twinbrook in Rockville) or the argentine store (might be called La Tienda? not sure of the name) in Clarendon. I wouldn't use a regular store pie crust bc you want something more sturdy and flexible than american pie dough. I would use something more italian that has eggs or egg yolks in the dough. Can't find the one I did last year, but this dough recipe looks pretty similar:

http://www.epicurious.com/recipes/food/views/Pizza-Rustica-10053

Do you get the crust frozen? Is it basically the same as puff pastry? Am eager to try this!

crust can be sold either fresh or frozen, sdepends on the store. It is like a cross between puff pastry and a sturdy pied dough--basically it is more stretchy and strong. The label will say "para tartas" "pascualina" or "hojaldre"

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I make a spinach pie argentine/italian style (tarta pascualina; pascua=easter) with red peppers, parmesan, and eggs. Very good. Can serve along salad, hot cross buns, sliced ham, potato salad, whatever. It uses a lot of egg yolks so last year I made a pavlova for dessert to finish off the egg whites.

Wow -- was the recipe anything like this one? I have to try it!

http://www.hispanickitchen.com/profiles/blogs/tarta-pascualina-easter-pie

Yes, it is just like this! I usually don't crack as may eggs inside though or add quite as much cheese, but it's nice either way. About the crust--you can buy it premade at El Patio (on Twinbrook in Rockville) or the argentine store (might be called La Tienda? not sure of the name) in Clarendon. I wouldn't use a regular store pie crust bc you want something more sturdy and flexible than american pie dough. I would use something more italian that has eggs or egg yolks in the dough. Can't find the one I did last year, but this dough recipe looks pretty similar:

http://www.epicurious.com/recipes/food/views/Pizza-Rustica-10053

OP again -- I made this recipe for Easter dinner and it turned out really great. Thanks for the suggestion... it'll be a new standby I think.