Easter Dinner from a Dietitian’s Kitchen – The Vegetables

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easter table

Crispy Salt and Vinegar Potatoes

Ingredients

4lb baby Yukon gold potatoes, halved (quartered if long)

1 C

1 T kosher salt

2 T unsalted butter

Fresh ground black pepper

2 T chopped fresh chives

Flaky sea salt

Instructions

Combine potatoes, 1 C vinegar, and 1 T kosher salt in a large saucepan. Add water to cover potatoes by 1 inch. Bring to a boil and then reduce heat to simmer for 20-25 minutes.

Drain and pat dry.

Heat butter in a large skillet over medium heat. Add potatoes and a pinch of kosher salt and fresh ground black pepper to taste. Cook, tossing occasionally to ensure even browning (8-10 minutes).

Top with sea salt and chopped chives.

 

Fresh Asparagus with Lemon Zesteaster salad and asparagus

Ingredients

Asparagus

Olive oil

Lemon pepper

Lemon zest

Instructions

Preheat oven to 450 degrees F.

Wash and trim asparagus. Brush with olive oil and sprinkle lightly with lemon pepper. Bake for 10-12 minutes and then sprinkle with lemon zest.

Easy-peasy!