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Narrow Results You've Selected: Vegetables Easy Easter Saute Remove all Source Saveur (10) Course Side Dish (4) Appetizers (2) Breakfast/Brunch (2) Main Course (2) Soups & Stews (2) Show all... Salad (1) Cuisine American (5) Greek (2) French (1) Indian (1) Italian (1) Show all... Southern/Soul Food (1) Spanish/Portuguese (1) Season Spring (6) Summer (4) Fall (3) Winter (2) Topic Recipe (10) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Saute"; var omni_prop8 = "Main Ingredient:Vegetables,Difficulty:Easy,Occasion:Easter,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 03/20/2013 Crostini with Black-Eyed Peas, Radicchio, and Raisins The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors. Issue #119 09/05/2008 Parsi-Style Scrambled Eggs This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai. Issue #114 01/25/2008 Morel Tarts with Baby Fava Beans Delicate and beautiful, these tarts combine earthy mushrooms and creamy fresh favas. Issue #94 04/19/2007 Cold Cream of Fava Soup The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine. Issue #84 03/06/2007 Pasta Primavera The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor. Issue #66 10/24/2000 Chanterelle Omelette To give this golden dish more color, add a diced ripe tomato. Issue #36 03/02/2007 Spanakópitta This family recipe for the traditional Greek spinach pie offers a welcome variation with rice and mixed greens. Issue #17 04/16/2007 Ragout of Peas and Morels At once earthy and fresh, this ragout makes for an elegant side dish. We prefer to use dried morels for this recipe because their soaking water can be reduced to a rich broth. This recipe appeared in Coleman Andrews’s article “Peas Please” (March/April 1996). Issue #11 03/30/2007 Cooked and Raw Vegetable Salad This salad can be adapted for just about any assortment of fresh vegetables. Issue #11 03/30/2010 Aginares Me Koukia (Artichokes and Fava Beans) This Greek side dish of brightly flavored and tender artichoke hearts and fava beans comes from SAVEUR editorial assistant Maria Xerakia, whose family serves it for their traditional Easter meal. Does Not Apply