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.
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).
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.
- Shaved Asparagus & Fennel Salad
- Honey Orange Carrots
- Roasted Artichoke Hearts with Garlic
- Herbed Lamb Chops
- Strawberry Panna Cotta
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.