ITALIAN EASTER BRUNCH MENU RECIPES

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ITALIAN EASTER DINNER MENU – MANGIA PALEO

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

Provided by Mangia Paleo

Prep Time 30 minutes

Cook Time 1 hours

Yield 6

Number Of Ingredients 26

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))
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
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)
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
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)

Steps:

  • 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)
  • 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.
  • 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.
  • 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.
  • 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.

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