Chef's Quick Tip: Easter side dishes

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Chef Michael from Stew Leonard's shares how to make a delicious Easter side dishes.

Stew Leonard’s Roasted Asparagus

The crisp texture and woodsy flavor of roasted asparagus make this a go-to, easy side dish Stew Leonard’s.  Yields 4 servings.  

Ingredients: 
1-1/2 lbs. Asparagus 
2 tsp. Stew Leonard’s Extra Virgin Olive Oil
1 tsp. Stew Leonard’s Balsamic Vinegar
Salt & Pepper, to taste

Preparation:
Preheat oven to 450°.  Snap off the tough ends of the asparagus and, if desired, peel the stalks.  In a shallow roasting pan or baking sheet with sides, toss the asparagus with olive oil and season with salt and pepper.  Spread the asparagus in a single layer.  Roast for 10 to 15 minutes, or until tender and browned, shaking once during roasting.  Sprinkle with balsamic vinegar and toss. Adjust seasonings to taste.


Stew Leonard's Not Your Mother's Brussels Sprouts

The strong, cabbage-like flavor of Brussels sprouts that you may remember from childhood is tempered by the saltiness of the bacon and the sweetness of maple syrup.  Even YOUR kids will eat this side dish!  

Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 4 to 6 servings

1 tbs. Stew Leonard's Butter 
4 strips Stew Leonard's Bacon diced 1/4 inch 
Half red onion, diced
2 8 oz. pkgs. Shaved Brussels sprouts
1 oz. water
1/4 cup Stew Leonard's maple syrup 
Salt & pepper to taste

1. Add diced bacon to a pan, pre-heated at med to high-heat, and render bacon till crisp.
2. Add butter.  When melted, add onions and continue to cook onions until translucent.
3. Add Brussels sprouts and water.  Continue to cook for 2 to 3 minutes.
4. Add maple syrup and cook an additional 2 to 3 minutes and serve.

Mashed Potatoes with Chives

The biggest seller at Stew Leonard's take-out counter is mashed potatoes, which reveals the enduring popularity of whipped spuds. In most mashed potato recipes, the potato skins are discarded. In this dish, they are left on to add color, texture, and nutrition. Serve these country-style mashed potatoes with any kind of roasted meat.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Yield: 3 to 4 servings  

2 lbs.  Organic Yukon Gold Potatoes, peeled and halved (about 8 potatoes)
1 tbs.  Stew Leonard's unsalted butter
3/4 cup chives, finely minced
1/2 cup Stew Leonard's Sour Cream
3/4 cup Stew Leonard's Milk 
Salt & pepper

Place the potatoes in a pot, cover with salted cold water, and bring to a boil. Simmer until the potatoes are tender, about 20 minutes.

Drain the water from the pot. Add the butter to the potatoes and mash coarsely. Add the chives, sour cream, and milk and continue to mash until the potatoes are smooth. Adjust seasonings to taste. If necessary, reheat on low setting, stirring.

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