When I think of an Easter meal, many of the dishes that come to mind are easily converted to a Paleo-esque format without too much difficulty. If you’re used to starting your meal with a plate of cheese and crackers, why not replace that with a fresh, spring vegetable crudités plate drizzled with lemon and freshly chopped herbs? Thinking glazed, baked ham? How about lean pork chops instead? And rather than asparagus smothered in thick, creamy Hollandaise, how about roasting it with garlic and oil? Read more →