Aubree Holmes, here! I’m back with a couple more spring recipes, this time for the approaching holiday, Easter, which just so happens to be my personal favorite—lilies, tulips, pastels, bunnies and fresh beginnings.
After some time of reflection as a family followed by egg hunting—which I get really into because you’re never too old for an Easter Egg hunt—it’s time to eat. Some celebrate with a lunch, some with dinner, and others convene for what I like to call “linner”. Whatever time you choose to feast, here are a couple recipes to streamline your menu, and also ensure your meal is nutrient-rich and delicious:
Lemony Bone Broth Brisket & Marinated Rainbow Carrots with Pistachio Dukkah
While many think of lamb as a traditional Easter entree, I love to make brisket. It is certainly more accessible, not to mention more affordable, and has flavor to satisfy the meat-eating masses. Whether you are celebrating Easter, Passover or neither, this brisket is succulent and delicious for any special meal. Chunks of garlic are literally squeezed into the fibers of this hunk of meat, so that savory flavor infuses into the brisket as it cooks. The key is to cook this low and slow in a nourishing beef bone broth, which makes it even more delicious and boosts its nutritional value. To keep it extra nutritious, be sure to use a bone broth that has been made from high-quality beef bones (ideally antibiotic- and hormone-free, grass-fed and pasture-raised), without sugar and with whole food ingredients only.
I like to serve this with a fresh spring-inspired side dish of carrots. Rather than roasting the carrots, I marinate them in a flavorful mixture that slightly softens them and brings a really bright flavor. I top these with a dukkah made of savory pistachios, sesame seeds and spices. The pistachio dukkah and fresh cilantro leaves are tossed with the carrots to complete the dish. To make things extra colorful, I use rainbow carrots, but orange carrots will work just as well.
I’ve spelled out the details for how to make each one of these recipes to help simplify your spring menu. You could, of course, add additional side dishes to create a feast, but if you want to keep things pared down this Easter, just throw together a simple salad and you’ve got yourself a meal. For friends and family members who prefer to eat grain-free, this menu certainly fits the bill or at least gets you started. Whatever the case may be, you can rest assured that you are serving not only a delicious but also a highly nutritious meal for your loved ones to enjoy.
LEMONY BONE BROTH BRISKET
YOU WILL NEED:
3-3.5 lb brisket
6 garlic cloves, sliced lengthwise
1 ½ tablespoons fine sea salt
1 teaspoon sweet paprika
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
Zest and juice of 1 lemon
2 tablespoons ghee or avocado oil
1 onion, thinly sliced
2 cups beef bone broth
3 tablespoons coconut sugar or date sugar
Preheat the oven to 350F.
Use a knife to make vertical incisions into each side of the brisket. Insert a slice of garlic into each incision.
In a small bowl, mix together the salt, paprika, black pepper, cayenne pepper, thyme and lemon zest. Coat the brisket in this spice mixture.
In a medium Dutch oven or lidded pot set over medium heat, add one tablespoon of ghee. Add the seasoned brisket to brown all sides, about 1 minute per side. Remove the brisket from the Dutch oven and set on a platter to rest.
Add the remaining tablespoon of ghee to the same Dutch oven set over medium heat. Add the onions and cook until golden, about 5 minutes. Remove the onions from the pan and set aside.
Add the brisket back into the Dutch oven. Pour in the bone broth, coconut sugar, lemon juice and 2 cups of water. Arrange the onions on top of the brisket. Put a lid on the Dutch oven and place it in the oven to cook the brisket for 3 to 4 hours. After 3 hours, the brisket will slice well. After 4 hours, the brisket will shred easily.
Remove the pot from the oven and place the brisket on a rimmed serving platter to rest for 20-30 minutes. Spoon a bit of the cooking liquid over the top. Serve the brisket alongside lemon wedges and a small pitcher of the remaining cooking liquid.
MARINATED CARROTS WITH PISTACHIO DUKKAH
YOU WILL NEED:
6 to 7 rainbow carrots, shredded
Juice of 2 limes
3 tablespoons olive oil
1 tablespoon raw, local honey
1/2 teaspoon fine sea salt
1/4 teaspoon garlic powder
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
Fresh cilantro, for serving
1/2 cup toasted pistachios, chopped
1 tablespoon toasted sesame seeds
Zest of 1 lime
1 teaspoon toasted cumin seeds, roughly chopped
1/2 teaspoon flaky salt
1/4 teaspoon red pepper flakes
Place the carrots in a sealable container.
In a small bowl, whisk together the lime juice, olive oil, honey, fine sea salt, garlic powder, coriander, and cayenne pepper. Pour the lime juice mixture over the carrots. Cover and place in the refrigerator to marinate for at least 3 hours or overnight.
To make the pistachio dukkah, mix together the pistachios, sesame seeds, lime zest, cumin seeds, flaky salt, and red pepper flakes. Spoon about half of the mixture over the marinated carrots. Sprinkle fresh cilantro leaves on top.
Serve with a small bowl of the remaining pistachio dukkah.