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
Snap off white ends of asparagus. Discard ends. Cut off green part of fennel. Keep the white bulb.
Using a potato peeler, peel asparagus from root to floret. Set strips in a bowl.
Using a mandolin (or incredible knife skills), thinly slice fennel. Set strips in the asparagus bowl.
Toss in oil & vinegar and salt & pepper. Serve chilled raw. (If you tolerate dairy, some parmesan tastes awesome in this)
Honey Orange Carrots
Pre-heat oven to 375 degrees F.
Cut off tops of carrots. Toss in orange juice, orange zest, and honey. Drizzle with olive oil.
Place on baking sheet uncovered. Roast in oven for 35 minutes or until tender. Sprinkle with fresh parsley before serving.
Roasted Artichokes with garlic
Cut artichoke hearts in half. Pat dry. Toss them in olive oil, minced garlic, lemon juice, and salt.
Place in 375 degree F oven, about halfway through carrots’ cooking time. Bake for 20 minutes.
Herbed Lamb Chops
Coat lamb chops with oil. Rub garlic and herbs on the chops.
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
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.
Meanwhile, defrost frozen strawberries (I pop them in the microwave for 3 minutes). Let cool and set aside.
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.