Italian Easter Dinner Menu

Autoimmune_paleo_Italian_easter_dinner_menu

Buona Pasqua, everyone! Easter is almost here and, well guys, I did it. For the first time ever I’ve created a full-menu blog post. 5 recipes. 1 afternoon. 1 blog post. All for you!

Did someone say ambition? It was incredibly exhausting. But my absolute favorite thing to do is cook so I had a blast. Hopefully it translates to these recipes.

The inspiration for this dinner is my Nan (grandmother). Every year before she passed she was in charge of Easter dinner. My quaint Italian family would start with an egg hunt outside for the little cousins. If you took me back to that yard I would still remember most of the hiding spots. Ahh, memories. Lilac scented memories.

paleo-full-easter-dinner-italian-menu

So, today, here’s what happened.

The manifestation of this post started with the idea to create an entire Easter dinner for the blog. That way you can just come to one place for your Easter menu instead of piecing together recipes from all over the web. Simple in theory, but the planning had to be perfect. I had to buy the food in advance, then make sure the gelatin in the dessert was set in time for photos, and so much more. Blogging is a lot more work (and money) than it seems.

Luckily there was a blizzard coming. This would give me a WHOLE DAY to cook, photograph, edit, and write. Could I pull it off?

With 8 inches of snow already fallen by noon, I began cooking. La dee dah. Boop di boop. Just swirling around the kitchen while two veggies were in the oven and lamb on the stove. Then…it happens. The power goes out. NOOOooOOoooO! Moments later the power was like, “lol just kidding. I’m back. You took me for granted there”. Eventually it sparked back on and I got back to swirling around the kitchen.

At one point in my cooking adventure I smelled it…my Nan and Pop’s house. It was the strangest thing. I think it was the combination of food roasting and boyfriend’s coffee brewing. I’m not sure. But the smell consumed every bit of me. My heart warmed so I continued photographing. I smiled at the memories. But mostly I smiled because I felt a little head nod from heaven saying, “I’m watching and I approve”. See another Easter recipe I created a few years ago, inspired by my Nan – Paleo Pizzagaina or Pizza Chena (Italian Easter Meat Pie).

healthy-easy-italian-easter-recipes

Now if you’ve read the above, I sincerely thank you. Sharing my heart with strangers on the internet isn’t easy.

If you didn’t read the above then you’re scrolling down just for the recipe. It’s okay…I’m guilty as charged.

There are 5 total recipes in the menu below.

  1. Shaved Asparagus & Fennel Salad
  2. Honey Orange Carrots
  3. Roasted Artichoke Hearts with Garlic
  4. Herbed Lamb Chops
  5. Strawberry Panna Cotta
RECIPE
Italian Easter Menu
Print Recipe
Buona Pasqua! This recipe is made using true ingredients with no grains or dairy. Depending on your guest count you can easily double or triple the ingredients. Gluten Free Grain Free Dairy Free Autoimmune Protocol Paleo Whole30
Servings Prep Time
6 30 minutes
Cook Time
1 hour
Servings Prep Time
6 30 minutes
Cook Time
1 hour
Italian Easter Menu
Print Recipe
Buona Pasqua! This recipe is made using true ingredients with no grains or dairy. Depending on your guest count you can easily double or triple the ingredients. Gluten Free Grain Free Dairy Free Autoimmune Protocol Paleo Whole30
Servings Prep Time
6 30 minutes
Cook Time
1 hour
Servings Prep Time
6 30 minutes
Cook Time
1 hour
Ingredients
Shaved Asparagus & Fennel Salad
  • 1 bunch asparagus 2 cups shaved
  • 1 bulb fennel white part only (2 cups shaved)
  • 2 tbsp red wine vinegar
  • 1.5 tbsp olive oil
  • salt and pepper to taste (omit pepper for AIP)
Honey Orange Carrots
  • 8-10 whole carrots
  • 2 tsp honey
  • 1/2 medium orange
  • 1/2 tsp orange zest zest of 1/2 orange
  • 1 drizzle olive oil
  • 1 tsp fresh parsley
Roasted Artichokes with garlic
  • 20 ounces whole artichoke hearts canned or frozen (not marinated)
  • 2 whole garlic cloves minced
  • 1 tbsp olive oil
  • 1 squeeze lemon
  • salt to taste
Herbed Lamb Chops
  • 3 pounds lamb chop or 6 chops
  • 1 tbsp olive oil + more for cooking
  • 2 cloves garlic
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp onion powder
Strawberry Panna Cotta
  • 24 ounce evaporated coconut milk 2 cans (ingredients: coconut milk, coconut cream, and coconut sugar)
  • 2 tsp powdered unflavored gelatin
  • 2 cup frozen sliced strawberries defrosted
Servings:
Instructions
Shaved Asparagus & Fennel Salad
  1. Snap off white ends of asparagus. Discard ends. Cut off green part of fennel. Keep the white bulb.
  2. Using a potato peeler, peel asparagus from root to floret. Set strips in a bowl.
  3. Using a mandolin (or incredible knife skills), thinly slice fennel. Set strips in the asparagus bowl.
  4. Toss in oil & vinegar and salt & pepper. Serve chilled raw. (If you tolerate dairy, some parmesan tastes awesome in this)
Honey Orange Carrots
  1. Pre-heat oven to 375 degrees F.
  2. Cut off tops of carrots. Toss in orange juice, orange zest, and honey. Drizzle with olive oil.
  3. Place on baking sheet uncovered. Roast in oven for 35 minutes or until tender. Sprinkle with fresh parsley before serving.
Roasted Artichokes with garlic
  1. Cut artichoke hearts in half. Pat dry. Toss them in olive oil, minced garlic, lemon juice, and salt.
  2. Place in 375 degree F oven, about halfway through carrots' cooking time. Bake for 20 minutes.
Herbed Lamb Chops
  1. Coat lamb chops with oil. Rub garlic and herbs on the chops.
  2. In a cast-iron pan, sear each side of the chops on medium-high heat for 2 minutes. Then lower heat to medium to finish cooking, about 8 more minutes depending on thickness.
Strawberry Panna Cotta
  1. In a small saucepan heat evaporated coconut milk (coconut milk, coconut cream, and coconut sugar) with gelatin. Stir on medium-low heat until gelatin dissolves.
  2. Meanwhile, defrost frozen strawberries (I pop them in the microwave for 3 minutes). Let cool and set aside.
  3. Pour coconut mixture into small dessert cups (one per person). Set in refrigerator to chill. Once solid, top each cup with strawberry mixture. Serve chilled.

Some notes about this dinner.

  • It’s easy to double, triple, or quadruple depending on your guest count.
  • All 5 recipes are made from real food – paleo and autoimmune protocol friendly.
  • Can’t eat the raw salad? Turn it into a chilled soup! Puree the whole asparagus and fennel with veggie stock and some of your favorite herbs. Throw in an avocado for a creamier texture.

 

3 thoughts on “Italian Easter Dinner Menu

  1. Pingback: Paleo AIP Recipe Roundtable #163

  2. Jen

    This looks & sounds so wonderful—if I’m up to it (under the weather right now), perhaps I’ll try it. Also enjoyed very much the telling of your childhood Easters; of course, they sound a lot like mine. You’ve certainly brought back warm memories of my own grandparents!

What do you think?


%d bloggers like this: