Easter is right around the corner for all those who celebrate! If you need help figuring out what to bring to the pot luck or what to serve for your guests, try some of these incredible anti-inflammatory appetizers - sure to elevate any celebration!
PICKLED BEET DEVILED EGGS
(c=cup; T=tablespoon; t=teaspoon)
Makes 24
INGREDIENTS:
12 organic pastured eggs (the older the eggs, the easier they peel)
Water to cover
1 ½ c organic apple cider vinegar (substitute any vinegar you have on hand except balsamic)
1 ½ c raw honey/dark maple syrup/granulated stevia/monk fruit sweetener
1 ½ c filtered water
3 slices of red beets
~¾ c soy-free Vegenaise or Primal Kitchen Mayo
Sea salt and black pepper taste
Optional garnishes: baby watermelon radishes, carrot tops, edible flowers, etc.
INSTRUCTIONS:
Place eggs in a medium pot and cover with a few inches of water. Bring to a boil over high heat then remove from the heat and cover with a lid. Set a timer for 18 minutes then rinse eggs under cold water and peel.
Place vinegar, sweetener, water, beets and about a teaspoon of salt in a medium sauce pan and boil until for about 5 minutes, stirring occasionally, until sweetener and salt dissolves. Taste and adjust seasoning by adding more salt if needed.
Place peeled boiled eggs in a large glass pyrex bowl and carefully cover with beet pickle brine.
Let cool on the counter then mix to ensure even dying. Cover bowl with a lid or plastic wrap and refrigerate overnight.
Cut eggs in half and place the egg yolks in a medium bowl. Add mayo, salt and pepper and mash with a fork. (You could also puree this in a food processor for a super silky filling).
Taste and adjust seasoning then stuff back into the boiled eggs and serve with optional garnishes sprinkled on top.
ROSEMARY GARLIC LAMB CHOPS
(c=cup; T=tablespoon; t=teaspoon)
Serves 6
INGREDIENTS:
3 T minced rosemary (about 2 large sprigs)
12 minced garlic cloves
1/2 lemon, juiced
1/4 c extra virgin olive oil
1 t sea salt
6 medium bone-in lamb chops or 12 thin lamb lollipops, at room temperature
INSTRUCTIONS:
Place rosemary, lemon juice, garlic, olive oil and salt in a small bowl and mix to combine. Taste and adjust seasoning by adding more of anything you'd like to taste more of then add the lamb and toss to coat.
Preheat a cast iron grill pan over medium-high heat until hot. Remove excess marinade from the lamb chops and grill for about 3-5 minutes per side (depending on how thick they are), until internal temperature of the thickest part of each chop reaches 145°F (make sure not to insert your digital thermometer all the way through the lamb chops because you will read the temperature of the cast iron - not the lamb).
Let rest then slice and serve. (Lollipops don't need slicing.)
ROASTED GARLIC SWEET PEA HUMMUS CUPS
(c=cup; T=tablespoon; t=teaspoon)
Serves 6
INGREDIENTS:
1 head of garlic, top cut off
Avocado oil
1 can of organic chickpeas, drained
1/3 c frozen peas, thawed
1/2 T organic tahini
Juice of 1/4 lemon
Splash of filtered water
Organic extra virgin olive oil to taste
Sea salt to taste
INSTRUCTIONS:
Preheat the oven to 450°F. Place head of garlic on a small baking dish and drizzle with olive oil. Roast until aromatic and brown (about 30-40 minutes). Rest until cool enough to handle then squeeze garlic cloves out of the head into a blender.
Add chickpeas and next 4 ingredients to the blender. Turn on and drizzle in olive oil until you reach desired consistency. Season with salt then taste and adjust seasoning by adding more of anything you'd like to taste more of.
Serve with colorful fresh veggies (getting as playful with the presentation as you like)!
Want more holiday recipes like this?!
Stay tuned for a one-day flash sale I'll be hosting on my Flare Free Through the Seasons meal plan course this coming Monday - April Fool's Day!
No joke - you'll be able to get your hands on 25 seasonal Flare Free week night dinner meal plans + 12 bonus holiday recipe packets (that's over 400 recipes!) for an insane deal!
But it'll be a 24 hour sale so don't miss it!
Keep your eye out for an email from me about it. 🫶🏼
xo,
Laura