This past weekend, with all the marshmallow peeps being eaten everywhere and all the bunnies hopping around all over the place, it got me thinking about my past Easter experiences (ok, not so much with the bunnies, but I did eat a lot of peeps).
I grew up Jewish, and while my siblings and I often participated in neighborhood Easter-egg hunts, our Easter dinner was much more likely to consist of pasta or Chinese take-out than a roast ham. Though I do remember marshmallow peeps being present for dessert. (Yum.) Easter was really the Spring equivalent of Halloween to me: lots of candy on a seemingly arbitrary holiday (yes, I do in fact now know that Easter has something to do with JC’s resurrection).
At college we still recognize Easter, thought not very officially. My freshman year we painted hard boiled eggs and organized an Easter egg hunt on our dorm hall. My sophomore year I was in Italy, where Easter is a national holiday of epic proportions and failing to recognize the day makes you a heathen. I spent the day in Florence watching some sacred box be exploded by fireworks in the main piazza (don’t ask, it’s some Italian thing), followed by a parade and copious amounts of food.
Last year as a Junior I remember behing handed some jelly beans on Easter.
This year, I made Easter my own with a sandwich that will surely knock your (Easter bunny-themed) socks off. It combines winter and spring ingredients, using sweet potatoes and cabbage as its base while adding first-of-the-season radishes and spring onion on top. The sweet potatoes are warm, the slaw and veggies crisp and cool. It is best served on a beautiful spring day surrounded by flowers, and followed by marshmallow peeps.
Will Levitt is a senior at Wesleyan University, where he writes about (and eats) food. He blogs about college, cooking and the art of sandwich making – among other things – at his blog Dorm Room Dinner. Follow on Twitter @dormroomdinner.
Sweet Potato Sandwiches with Slaw, Radish and Spring Onion
Makes 4 sandwiches
olive oil for brushing, plus 1 tablespoon
2 sweet potatoes, sliced into 1/4 inch rounds
salt and pepper
1/2 large red cabbage, thinly sliced
1 bunch spring onion or scallions, chopped (about 1 cup total)
1/3 cup mayonnaise
zest and juice of 1 lemon
1 tablespoon whole grain mustard
1 teaspoon soy sauce
4 white sandwich buns
4-5 small radishes, thinly sliced
Preheat oven to 400°F. Brush a large baking sheet with some of the olive oil, top with the sweet potato slices, and brush with more olive oil. Season with salt and pepper. Place in the oven for 20-30 minutes until the sweet potato slices are beginning to brown and are cooked through.
In the meantime, prepare the slaw. In a medium bowl combine the cabbage, half of the spring onion, mayonnaise, lemon zest and juice, mustard, soy sauce and 1 tablespoon olive oil. Season with salt and pepper and stir well to combine.
To assemble, slice the buns in half lengthwise. Assemble each sandwich with equal slices of the roasted sweet potato, evenly divide the slaw among the four, and top each with the remaining spring onion and radish slices. Serve at once.