Nectarine Blackberry Cobbler with Coconut-Oat Topping
Real Greek Salad
Sticky-Spicy Sauteed Asian Eggplant
Not everyone is an eggplant lover. But this may change that. Long, slender Asian eggplant are no-fuss, and soak up the spicy, sweet, sticky sauce they're doused with when creamy and tender. This is a hearty vegetarian main course paired with brown rice, quinoa, or even wheat berries, but would also make a terrific side dish.
Lia’s Best Barbecue Ribs Recipe
Tomato Salad with Green Beans, Corn and Bulgur
Tangy Smashed Potato Salad with Goat Cheese
Fregola Salad with White Beans and Arugula
Fregola is an Italian rolled pasta similar to Israeli couscous, and it's wonderfully toothsome in this salad. If you can't find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil and you've got a nice, hearty, nourishing meal.
Fudgy Black Bean Brownies with Sea Salt
Slow-Roasted Mechoui (Moroccan-Spiced Leg of Lamb)
I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana's Willow Spring Ranch at Shelton's Market for this and was rewarded with succulent, juicy meat spiked through with spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve this with quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion tossed with the dressing from this salad here.