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Easter lamb is given some of the attention reserved for the treats in the baskets, when it is rubbed with cocoa, mint and a bit of coffee. This recipe will work with whatever size lamb is needed for your dinner. You may need to adjust the amount of rub you create. Plan on about 3/4 pound of meat per person, for plenty including leftovers.
A classic Caesar starts with a raw egg yolk, anchovies and fresh parmesan. The raw egg is not always the best idea for those with more delicate immune systems (pregnant/nursing moms, kids, elderly) so we replace it with acidophilus rich yogurt instead. Anchovies are technically optional, try a vegan worcestershire sauce instead. Try anchovies if you have a chance, they are omega-3 rich and give the perfect touch to the classic caesar.
For the croutons, try our homemade or gluten-free polenta croutons.
Forgive me. This is more of a fake aioli, but with the yogurt it gets a boost of good probiotics so who’s complaining? And there are also no raw eggs. Cajun or even blackening spices work well to spice up this dip. Use Vegenaise for a vegan/dairy-free option.
It’s almost a New Orleans Egg McMuffin. Make your Cajun spice blend from scratch or use a blend you already have. Either way just a dollop of this creamy spiciness takes an ordinary egg sandwich up a few notches. Add more veggies if possible, just give them a quick sear in the pan alongside the egg.
Just toss the spices in a bag, add the chicken and shake until coated. Tossing it around in a bowl works as well. Use any cut of chicken. We prefer bone-in ourselves, but it could work with boneless, skinless too.
