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Italian Easter Dinner Menu

By Mangia Paleo March 26, 2017

5 new recipes in one place!

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.

Salami Spinach Egg Cups

By Mangia Paleo August 20, 2016
Salami Spinach Egg Cups
Salami Spinach Egg Cups
Print Recipe
An impressive Italian on-the-go brunch idea that's easy and paleo. Only 3 ingredients.
Servings Prep Time
8 egg cups 7 minutes
Cook Time
25 minutes
Servings Prep Time
8 egg cups 7 minutes
Cook Time
25 minutes
Salami Spinach Egg Cups
Print Recipe
An impressive Italian on-the-go brunch idea that's easy and paleo. Only 3 ingredients.
Servings Prep Time
8 egg cups 7 minutes
Cook Time
25 minutes
Servings Prep Time
8 egg cups 7 minutes
Cook Time
25 minutes
Ingredients
  • 8 large eggs
  • 16 slices salami
  • 1 1/4 cup fresh spinach
Servings: egg cups
Instructions
  1. Preheat oven to 350 F
  2. Press two slices of salami in each cup. Overlap one slice onto the other to coat the entire cup. Be sure the salami covers the edges of the height of the cup. That way the egg doesn't spill out and it keep it looking fancy. I used salami slices that were about 3" diameter.
  3. Fold a few leaves of spinach and press them on the floor of the salami cup.
  4. Crack a large egg on top of the spinach to fill cup.
  5. Repeat step 1-3 for each cup in your muffin pan.
  6. Cover with aluminum foil. Place in oven for 15 minutes. After 15 minutes, remove aluminum foil and continue cooking in oven for 10 more minutes.
  7. Tip: To test how the eggs are cooking tap the muffin pan. If the eggs jiggle a lot when you tap it let it continue cooking. When done, the yolks may still look undercooked, but are soft and delicious!