Prosciutto-Wrapped Asparagus

Ridiculously easy appetizer.

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Spring Salad with Butter Lettuce, Radishes, Snow Peas and Feta

Since there are only a handful of ingredients in this salad, make sure they’re high-quality. This was how I showcased the beautiful lettuce and feta I got from the farmer’s market.

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Recipe Variation: Spatchcocked Roast Chicken with Compound Butter and Potatoes

In case there were some non-rabbit eaters in the group, I also roasted a chicken for Easter supper. I did a variation on my old compound butter roast chicken, incorporating some newer techniques I’ve picked up over the years.

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Ina’s Rosemary Chipotle Nuts

These were quite addictive. They do stick to the pan as they cool, though, so you might want to immediately transfer them to a silicon baking sheet when you take them out of the oven. You can change up the types of nuts you use, depending on what you like or have on hand.

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Rabbit Pasta

This was excellent! Highly recommend this recipe – you could probably adapt it with chicken thighs, but rabbit makes it a little extra special (and is pretty affordable, too). We got a little macabre this year and made rabbit for Easter dinner, alongside roast chicken and some other goodies.

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Easy Lunches: Chicken, White Rice, Soy Sauce, Nuts, Scallions

Exactly what it sounds like. When John was single, he used to eat rice with soy sauce, peanuts and scallions for dinner sometimes. We have a bunch of leftover rice in the fridge, so I had the same combination, with a pan-seared chicken thigh on top. Satisfying and simple.

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Dal Makhni

The flavors here were really good, though the recipe turned out a little more liquid-y than I wanted (and that was with my draining the lentils somewhat after cooking). I think if I just pulsed the mixture a few times with the stick blender, it’d be the consistency I was looking for, so I’ll try that next time. A friend sent me this recipe from Sanjeev Kapoor, an Indian chef.

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