How was your Easter? We had a really fun day. I had a really lovely 10 mile run in the morning. Then, we went to Michael’s mom’s early in the day – where we played Easter Bunny and dropped off some candy. And a Honeybaked ham! We stood in a 30 minute line on Friday, waiting for hams! Isn’t that crazy? There was a police detail there too. This makes me laugh.
What I made: tahini salad with almond flour crackers, roasted vegetables and chicken breast, peach maple ice cream and blueberry crisp. We also had ham, bakery rolls, and desserts from Lyndell’s in Somerville. Michael loves it there! Here’s what it looked like:
The salad is from Healthful Pursuit, and it’s DELICIOUS. The first thing my sister asked was “Did you make this dressing and can I have the recipe?”. The answer is yes and yes. (Also do you like the super vintage Pyrex on the table? My parents received it as a wedding gift in 1973. I have seen this little bowl my entire life and I use it all the time. Here, it’s holding the crackers.)
The crackers are from Elena’s Pantry. Protip: Even if you divide this recipe (I did) you can still divide the dough into two halves and roll it out to make the crackers nice and thin. Mine were a little thicker than I prefer, but were really great and I’ll be making them again.
Roasted chicken and veggies is super easy to make:
- Cut up all the veggies you want to use (carrots, celery, celeriac, potatoes) and put them into a roasting pan in a preheated oven (375*) with some olive oil, salt, pepper and thyme. It’ll need to cook for an hour.
- Pan sear the chicken (this is easy: hot pan, a little olive oil and sear both sides) and add to veggies at the 30 minute mark.
- Plunk the pan seared chicken onto the veggies, and cook for remaining 30 minutes.
- Use a meat thermometer and when the internal temp reaches 145*, your chicken is safe to consume.
This dish always goes goes super quick in our house.
The blueberry crisp came from Sweet Girl Confections, and I modified it to make it gluten free (oats and flour, namely). I reduced the sugar by a bit too.
And the ice cream was my own creation. I read a lot of recipes and landed on this combo. It is maple season after all.
Peach Maple Ice Cream
- 1 pound of peaches, blanched
- 1 tbsp sugar
- 1.5 cups cream
- 3/4 cup maple syrup
- 1 cup whole milk
- 1 whole vanilla bean, split
Blanch the peaches and then place into a food processor with sugar. In a heavy stock pot, combine cream and maple syrup. Add the peaches. Add split vanilla bean and bring to just a simmer and remove from heat. When the mixture cools a little, add the milk. Remove the vanilla bean and put the base in the fridge overnight to fully cool.
The next day, blend ice cream in a machine (any kind will do). Before trying to scoop, allow to sit at room temperature for about 10 minutes. It’ll scoop easier. 
Our group couldn’t wait and so, it was a little difficult!
