Some simple sides for your Easter feast.

Garlic and Herb Mashed Cauliflower

Garlic and Herb Mashed Cauliflower
  • 1 head of cauliflower, washed, and cut into florets
  • 1 vidalia onion, chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons kerrygold unsalted butter
  • Salt and pepper to taste
  1. Place cauliflower in a steamer basket in a large soup pot, season with salt and pepper, and steam until soft (about 10-12 minutes, test with a fork).
  2. Heat 1 tablespoon of kerrygold butter in a non-stick frying pan on medium heat.
  3. Saute onion, garlic, and herbs until onion is translucent. Season with salt and pepper to taste. Set aside.
  4. Place steamed cauliflower into a high speed blender or food processor. Add the sauteed onion, garlic, and herbs, along with the second tablespoon of butter. Process until smooth.
  5. Garnish with a sprig of rosemary, or a sprinkling of fresh ground pepper.
Kale Salad with Fresh Mint & Orange Vinaigrette
 (the picture shows spinach but I say use the kale we got in this week’s market order)

Salad Ingredients:

4 cups blanched kale1 small red beet, raw, peeled & shredded
1 small zucchini, raw & shredded
(using a food processor with a shredding disc is ideal, or you can shred them by hand)

Mint & Orange Vinaigrette Ingredients:

Juice + zest of 1 orange (you can use a lemon if you don’t have an orange)
1 Tbsp Raw Organic Apple Cider Vinegar or more to taste
2 Tbsp Extra Virgin Olive Oil (or melted coconut oil/bacon fat)
1/2 Tsp gluten-free dijon mustard
4 fresh spearmint leaves, finely chopped
pinch of granulated garlic/garlic powder (or grate a bit of fresh garlic on a zester!)
sea salt & pepper to taste


  • Place spinach in your salad bowl or plate.
  • Shred the beet and zucchini.
  • Whisk to combine the dressing ingredients, then toss the shredded beet & zucchini into the dressing.
  • Top the spinach with the dressed, shredded veggies.
  • Garnish with half of an orange slice and sprig of mint. Done!

and of course…

Roasted Asparagus

1 bunch of asparagus
2 tablespoons olive oil¼ – ½ teaspoon celtic sea salt

  1. Trim dried parts from bottom of asparagus stalks, removing ½ an inch
  2. Line asparagus spears side-by-side, in a single layer, in a 9×13 pyrex baking dish
  3. Drizzle with olive oil and then sprinkle with salt
  4. Give the pan a few shakes to roll the asparagus a half-turn
  5. Roast in an oven at 350° for 10 to 12 minutes, remove from oven when tips start to brown
  6. Cool a few minutes, then serve

You might also like