Easy Easter Side Dishes

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Updated: 5/09/2013 4:55 pm Published: 3/19/2013 1:19 pm

Spring has officially sprung, and Eater is just around the corner. It's time to put up those heavy foods and bring out the fun lighter treats to serve to guests. Shelly Hayslett, Chef with Lambrusco'z has recipes to spring you into action for Easter.

Honey “Bunny” Carrots Recipe:

2 lb bag baby carrots
½ lb butter
1 C honey

Blanch carrots in boiling water for 10 minutes. In small saucepan melt butter and stir in honey and set aside. Drain cooked carrots. Toss in butter and honey mixture and serve. Garnish with fresh mint or parsley if desired.

Lambrusco’z Fruit Dipping Sauce Recipe:

1 pt sour cream
¼ C orange juice
1 t orange zest
½ C sifted powdered sugar
½ t vanilla

Whisk all ingredients together. May be made in advance.

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