The Best of Whole30 Recipes: Spring Has Sprung - The Whole30® Program

Ingredients

• 5 lbs. salmon
• 10 eggs
• 1/2 a small onion
• 2 Tbsp ghee
• 1 Tbsp. chopped dill
• 1 Tbsp. chopped capers
• 1 tsp. chopped chives
• Caper + Dill Mayo*
• salt + pepper
• 1/4 cup extra virgin olive oil
• 1 lemon, juiced
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon ginger powder
• 1/4 teaspoon sea salt
• 4 cups arugula
• 1 large or 2 small grapefruits, peeled and sectioned
• 1 fennel bulb, sliced thinly with a mandolin or sharp knife
• 2 lbs. fresh beets, peeled and chopped
• 5 cups chicken broth, divided
• 1⁄2 tsp sea salt
• 1⁄4 tsp pepper
• 3 large carrots, peeled and chopped into 1″ chunks
• 3 medium onions (white, red, or a medley of both), coarsely chopped
• 3-4 sweet potatoes (I prefer Hannah sweet potatoes. They are more firm and less sweet than the traditional orange ones), peeled and chopped into large chunks
• 6 garlic cloves, crushed and peeled
• coarse salt + pepper
• 1 orange
• 1 whole chicken
• 1 Tbsp fresh or dry thyme, plus more for garnish