We all love the Easter Holiday, but we usually don’t love how we feel afterwards!
Here are a couple recipes that I found that will make your Easter meal be just as enjoyable and even tastier!
I found this recipe on www.everydaypaleo.com
Warm Roasted Beet, Kale & Shrimp Salad
1 lb medium cooked shrimp, tails removed and deveined
8 small beets, peeled, sliced and cubed
10 garlic cloves sliced in half lengthwise
2 tablespoons coconut oil
2 bunches of kale, tough stems removed and diced
½ tablespoon of balsamic vinegar
Handful of crumbled pecans
Sea salt and black pepper to taste
Preheat oven to 450.
In a glass baking dish toss together the cut up beets, garlic cloves, and coconut oil. Bake for 35-40 minutes, stirring every 10 minutes.
Remove the beets and garlic from the oven and pile the kale on top.
Put back in the oven for 10 minutes, stirring half way through the cooking time. The kale will start to shrink down after that first 5 minutes, making it easier to stir.
While the kale and beets finish cooking, add the shrimp to a medium sized mixing bowl.
When the kale and beets are done, pour over the shrimp, add the balsamic vinegar and salt and pepper if you like, stir,
top with crumbled pecans and eat!
Balsamic & Dijon Glazed Ham with Roasted Pearl Onions
2 pounds pearl onions
1/2 cup of honey
5 tablespoons good-quality aged balsamic vinegar
3 tablespoons Dijon-style mustard
1/4 cup butter, diced
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/2 cup water
1 (8- to 10-pound) ham shank, fully cooked, fat trimmed to 1/2-inch thickness*
Cook onions in large pot of boiling salted water 2 minutes; remove from heat
and drain. Trim root ends, leaving base intact. Peel; set aside. (Onions may be
made 1 day ahead. Covered and refrigerate.)
Preheat oven to 325 degrees F. Line a large stainless steel roasting pan with aluminum foil.
In a small bowl, combine honey, balsamic vinegar, and Dijon mustard to
make the balsamic glaze.
Place prepared onions in a 11x7x2-inch glass baking dish. Add 2/3 cup of the
prepared balsamic glaze, butter, salt, pepper, and water; toss to coat. Cover
with aluminum foil.
Making 1/2-inch-deep slits, score ham with diamond pattern. Place ham in
prepared roasting pan and bake 45 minutes. Place the baking dish with the onions
in the oven. Roast ham and onions 25 minutes. Uncover onions, and continue
roasting onions and ham an additional 50 minutes. Baste ham with some of
balsamic glaze. Continue to roast ham and onions until deep brown and glazed,
brushing ham with balsamic glaze every 10 minutes, about 30 minutes longer.
Remove from oven and transfer ham to large platter.
Transfer onion mixture to bowl. Serve ham, passing onion mixture separately.
Top with this Pineapple Salsa Recipe:
1 cup finely chopped fresh pineapple
2 tablespoons finely chopped purple onion
2 tablespoons finely chopped green onion
1 tablespoon finely chopped red bell pepper, optional
1 tablespoon finely chopped fresh cilantro
1 tablespoon honey
dash ground red pepper, cayenne or chipotle
2 teaspoons finely minced jalapeno pepper, optional
juice of 1 fresh lime, about 1 1/2 to 2 tablespoons
1/4 teaspoon black pepper
Combine all ingredients; cover and refrigerate for an hour or more to blend flavors. Serve with grilled or broiled fish, chicken, or pork.Makes about 1 1/3 cups.
Have a great Holiday …..