Easter Weekend Inspiration: Local Veggie Recipes You’ll Love 

Spring has officially sprung, and with it comes the perfect excuse to try something new in your kitchen! Whether you're hosting Easter brunch or just looking to freshen up your weekly meals, this week’s vegetable bundle is loaded with local goodness. Think Swiss chard, black radish, and classic staples like carrots and potatoes.

This week, we’re highlighting two of the more unique veggies in the mix—black radish and rainbow Swiss chard—with four delicious and creative recipes to help you put them to use. Let’s make this Easter extra tasty!

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Swiss Chard Quiche with Potato Crust

Recipe by: The Produce Moms

Perfect for Easter brunch – hearty, cheesy, and beautiful on your table.

Ingredients

Potato Crust

• 3–4 potatoes*
• 3 tbsp olive oil
• 2 tsp salt
• ½ tsp pepper (divided)
• 1 tbsp grated Parmesan cheese

Quiche Filling

• 2 tbsp unsalted butter
• 1 sweet onion, thinly sliced*
• 1½ bunches Swiss chard, stems removed, leaves chopped*
• 1 cup Gruyère cheese, shredded
• 5 eggs
• 2 cups half-and-half
• 1 tbsp fresh thyme, minced
• Pinch salt and pepper

Instructions

Make the Potato Crust

1. Preheat oven to 400°F (200°C). Grease quiche dish.
2. Peel and thinly slice potatoes.
3. Toss with olive oil, 1 tsp salt, ¼ tsp pepper, and Parmesan.
4. Arrange slices in dish to form crust, overlapping slightly.
5. Bake for 15 minutes until just cooked.

Prepare the Quiche

1. Lower oven to 350°F (180°C).
2. Sauté onion and chard in butter for 5 minutes.
3. Whisk eggs, half-and-half, thyme, salt & pepper.
4. Stir in veggies and half the cheese. Pour into crust.
5. Top with remaining cheese. Bake 35–40 minutes until puffed and set.
6. Let cool slightly before serving.

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Black Radish with Chopped Walnuts & Mustard Dressing

Recipe by: Liz – Sadie’s Kitchen Table

A light and crisp side dish with zingy dressing—perfect for your Easter table or a weekday lunch.

Ingredients

• 1 black radish, finely sliced*
• 1 tbsp coarse Dijon mustard
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 2 tbsp chopped walnuts
• 1 tbsp chopped fresh herbs (green onion, parsley)
• Salt & pepper to taste

Instructions

1. Whisk lemon juice and mustard. Slowly add olive oil. Season with salt and pepper.
2. Slice radish thinly with a mandoline and arrange on platter.
3. Season with salt and pepper, drizzle with dressing.
4. Top with herbs and walnuts. Serve fresh.

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Asparagus, Swiss Chard & Red Pepper Stir-Fry

Recipe by: Andrea – Buttered Veg

A quick, colourful veggie side dish that brings brightness and nutrition to your Easter or everyday plate.

Ingredients

• 1 tsp olive oil
• 1 garlic clove, minced*
• ½ tsp coriander powder
• ½ tsp fennel powder (optional)
• 1½ cups asparagus, chopped
• 4 cups Swiss chard, chopped*
• 1 cup red peppers, diced*
• ¼ tsp salt
• 1 tsp fresh lemon juice

Instructions

1. Prep all veggies. Separate asparagus tips from stalks.
2. Heat oil, sauté garlic and spices for 1 minute.
3. Add asparagus stalks, chard stems, and red pepper. Cook 2–3 mins.
4. Add chard leaves and 2 tbsp water. Cover and cook 5 mins.
5. Stir in asparagus tips, cook 2–3 more mins.
6. Optional: evaporate excess water. Serve with fresh lemon juice.

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Black Radish & Potato Salad

Recipe by: Clotide

This versatile dish works as a brunch addition or a flavorful Easter side.

Ingredients

• 1 lb small potatoes*
• 1 garlic clove, smashed*
• 1 medium black radish (½ lb)*
• 2 tsp honey vinegar or mild vinegar
• 4 tsp olive oil
• 1 tsp smoked paprika
• Chives, finely snipped
• Parsley, chopped
• Optional: 10 walnut halves, crumbled
• Salt & pepper to taste

Instructions

1. Steam potatoes and garlic until tender. Cool slightly.
2. Grate black radish (no need to peel), toss with salt. Let sit.
3. Chop garlic and mix with vinegar, oil, paprika.
4. Add radish, potatoes, herbs, and dressing to a bowl.
5. Season to taste. Top with walnuts and serve.

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*Available in this week’s vegetable bundle or at the BBB Farm Store.