Roasted Carrot & Coconut Sauce

2lb Carrots, peeled and diced

1 ea Onion, diced

5 cloves of Garlic

¼ cup Coconut Oil, melted

½ tsp Asian Five Spice Powder

1 can Coconut Milk, full fat

2 cups Chicken Stock

1 tsp Red Curry Paste


1)   Preheat oven to 425f

2)   Toss the carrots, onions, garlic, coconut oil and five spice powder in a large bowl

3)   Roast carrot mixture until browned, about 30-45 minutes

4)   While carrots roast, combine coconut milk, chicken stock and curry paste in a pan and bring to a simmer

5)   When carrots are done roasting, remove from the oven and add to the coconut milk on the stove

6)   Using an immersion blender, or in batches in a counter-top blender, puree sauce until smooth

7)   Serve as a soup or with Lamb Meatballs 

Strawberry-Lemon Vinaigrette

½ cup Fresh Lemon Juice

½ cup Extra Virgin Olive Oil

10 ea, Strawberries, stems removed

1 tsp Dijon Mustard

Pinch of Sea Salt

¾ tsp Poppy Seeds


1)   Combine lemon juice, olive oil, strawberries, mustard and salt in a blender of food processor and process until smooth.

2)   Stir in poppy seeds

3)   Keep refrigerated until ready to use