Secret Easter Side Dishes Missouri Chefs Won’t Stop Talking About

A tantalizing trio of recipes promises to steal the spotlight at your Easter table this year. Give these amazing side dishes a try! 🌐 #News #StLouisMO #Missouri #Food

ST. LOUIS, MO — Easter in Missouri isn’t just about the ham or the pastel-colored eggs—it’s about the side dishes that quietly elevate the meal to legendary status. Local chefs have been buzzing about a handful of recipes that blend tradition with a dash of Show-Me State ingenuity. From Springfield to St. Louis, these culinary creators are spilling their secrets (well, some of them) to transform your holiday spread. Here are three irresistible side dishes that Missouri chefs can’t stop raving about, complete with recipes to bring a taste of the state to your table.

Ozark Herb & Morel Medley

In the rolling hills of the Ozarks, Chef Lila Miller from Branson has turned a fleeting spring treasure into an Easter must-have. Her Ozark Herb & Morel Medley showcases Missouri’s prized morel mushrooms, foraged fresh from the woods, paired with a fragrant blend of herbs. “It’s earthy, it’s elegant, and it’s ours,” Miller says, her voice brimming with pride. This dish has been whispered about at local food gatherings, with diners clamoring for seconds.

Recipe: Ozark Herb & Morel Medley

Serves: 6
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients:

1 cup fresh morel mushrooms (or ½ cup dried, rehydrated in warm water for 20 minutes)
2 tablespoons unsalted butter
1 small shallot, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
½ cup heavy cream
Salt and freshly ground black pepper, to taste
1 tablespoon lemon zest

Instructions:

1. If using fresh morels, rinse them gently under cold water to remove dirt, then pat dry and halve lengthwise.

2. Melt butter in a large skillet over medium heat. Add shallot and garlic, sautéing until fragrant, about 2 minutes.

3. Stir in morels and cook for 5-7 minutes, until they release their moisture and begin to brown.

4. Add thyme, parsley, and heavy cream, stirring to combine. Simmer for 5 minutes until the sauce thickens slightly.

5. Season with salt, pepper, and a sprinkle of lemon zest. Serve warm alongside your Easter main.

Miller insists on sourcing local morels when possible—Missouri’s spring forests are a goldmine for these elusive fungi. If foraging isn’t your thing, dried morels from a specialty market work just as well.

Springfield Sweet Potato Surprise

Down in Springfield, Chef John Kincaid is stirring up chatter with his Sweet Potato Surprise. This isn’t your grandma’s marshmallow-topped casserole—Kincaid’s version layers sweet potatoes with a tangy cranberry relish and a whisper of spice. “It’s a wake-up call for your taste buds,” he grins, noting how it’s become a hush-hush favorite among his regulars. The dish balances sweet, tart, and heat, making it an unexpected star at Easter brunch.

Recipe: Springfield Sweet Potato Surprise

Serves: 8
Prep Time: 25 minutes
Cook Time: 40 minutes

Ingredients:

3 large sweet potatoes, peeled and sliced into ¼-inch rounds
1 cup fresh cranberries (or frozen, thawed)
¼ cup honey
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (adjust to taste)
2 tablespoons olive oil
½ cup pecans, roughly chopped
Salt, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. In a small saucepan, combine cranberries, honey, smoked paprika, and cayenne. Cook over medium heat for 5-7 minutes, stirring until cranberries burst and form a thick relish. Set aside.

3. Toss sweet potato slices with olive oil and a pinch of salt. Layer half the slices in the baking dish.

4. Spread half the cranberry relish over the potatoes, then add the remaining slices and top with the rest of the relish.

5. Sprinkle pecans over the top. Bake for 35-40 minutes, until potatoes are tender and pecans are toasted.

Kincaid swears the key is the smoked paprika—it adds a Missouri BBQ twist that keeps folks guessing. Don’t skip the pecans; they bring a crunch that ties it all together.

St. Louis Asparagus Whisper

Here in St. Louis, Chef Maggie Brown has perfected a side so delicate yet flavorful, it’s earned a near-mythical status among her peers. Her Asparagus Whisper pairs spring’s first asparagus spears with a velvety lemon-provel sauce—a nod to the city’s iconic cheese. “It’s light but indulgent,” Brown explains, her eyes twinkling as she describes the dish’s cult following. It’s the kind of recipe that sparks hushed conversations at Easter potlucks.

Recipe: St. Louis Asparagus Whisper

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients:

1 pound fresh asparagus, trimmed
2 tablespoons butter
1 tablespoon all-purpose flour
¾ cup whole milk
½ cup shredded provel cheese (or substitute provolone with a touch of mozzarella)
1 teaspoon lemon juice
½ teaspoon lemon zest
Salt and white pepper, to taste

Instructions:

1. Bring a pot of salted water to a boil. Blanch asparagus for 2-3 minutes, then plunge into ice water to stop cooking. Drain and set aside.

2. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.

3. Gradually add milk, whisking constantly until smooth. Cook until thickened, about 3-4 minutes.

4. Stir in provel cheese, lemon juice, and zest until melted and creamy. Season with salt and white pepper.

5. Arrange asparagus on a platter and drizzle with the sauce. Serve immediately.

Brown suggests seeking out provel at a St. Louis market for authenticity, but a DIY blend works in a pinch. The lemon cuts through the richness, making each bite a revelation.

Bringing Missouri Magic to Your Easter Table

These dishes aren’t just recipes—they’re a celebration of Missouri’s culinary soul, from its wild forests to its bustling cities. Chefs like Miller, Kincaid, and Brown have given us a peek into their kitchens, and now it’s your turn to make them shine. Whether you’re hosting a crowd or keeping it cozy, these secret sides will have your guests talking long after the last egg is found. So, grab your apron, channel your inner Missouri chef, and let these flavors weave their magic into your Easter feast.

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RELATED TOPICS: Food | Holidays | Missouri