Can it be Easter already?
The last few days at In the Night Farm have featured howling winds and rain mixed with snow, the biting sort of weather that turns the horses like weather vanes, tails against the gusts, backs hunched and heads lowered as if to pray for summer's haste.
It may not have felt like spring, but indoors, a primal Easter feast was underway. Because we're running late this year on butchering, I didn't serve the usual leg of lamb and fancy trimmings. Instead, I took it easy with this simple, Mexican-influenced menu that left plenty of time for socializing with my (non-primal) guests:
Steamed Crudites with Adobo Yogurt Sauce;
Garlic Pulled Pork, a recent cookbook-contest winner from Mark's Daily Apple;
Bacon Stuffed Anaheim Peppers, since the store didn't have large jalapenos for my recipe;
Strawberry and Avocado Salad with Chile-Lime Dressing; and,
Coconut Fried Plantains
And wine, of course.
I love creating satisfying, primal meals for non-primal guests. Include plenty of interesting colors, flavors and textures, and most people will never notice the absence of sugar and grain.
Happy Easter to all, and to all a good night! (Did I mention we had wine?)