mixed greens salad

Feldsalat is also known as Rapunzelsalat, Ackersalat, Mäuseöhrchensalat, Vogerlsalat, and Nüsslisalat in German and lamb’s lettuce, field salad, corn salad, and mâche in English. It’s a seasonal, delicious lettuce in Germany that is grown as a winter or early spring green and often sold with the small main root still attached. It’s famously known as Rapunzel, the vitamin-rich food that cost a peasant family their only daughter in the Brothers Grimm fairy tale. It resists frost and can be harvested well into the winter. It’s available for most of the winter season in German grocery stores. It’s used like lettuce to make salads. It has a nutty taste to it and often comes dressed with a hot bacon vinaigrette, mustard vinaigrette or is used in a mixed greens salad. It has high levels of vitamin C, beta-carotene, vitamin B6, folic acid, iron, and potassium.

8

Grilled Lamb Chops with Mashed Sweet Potatoes and Citrus Wilted Mixed Greens

Ingredients for Lamb Chops + Marinade 

1 lamb shoulder chop per person 

Dry ingredients for marinade: 3 cloves garlic pressed and then minced, granulated garlic, granulated onion, smoked sweet paprika, kosher salt, ground black pepper, dill weed, ground rosemary, red chili flakes, oregano, and lemon zest 

Wet ingredients for marinade: Olive oil and juice from ½ lemon 

Ingredients for Mashed Sweet Potatoes 

Large sweet potatoes, washed, peeled, and cut into cubes 

Unsweetened almond milk

Cinnamon

Kosher salt 

Smoked paprika

Small sprinkle of nutmeg 

Date puree (for Whole30) or honey to sweeten 

Ingredients for Mixed Green Salad 

Mixed greens of your choice 

Juice from ½ orange 

Kosher salt, black pepper

Directions 

In a large bowl or ziplock bag, squeeze lemon juice and olive oil over lamb chops. Little by little, sprinkle in dry seasonings and massage meat until no more seasoning blend remains. 

Marinate in a large ziplock bag for 2 hours in the fridge + 1 hour at room temperature or for 1 hour at room temperature. 

Begin boiling your potatoes about 5-10 minutes before you begin to grill your lamb. 

Boil until soft, drain, mash, and prepare to your liking. 

When done marinating, pat lamb chops dry with a paper towel and heat a grill pan over medium heat. 

Grill lamb on both sides until medium rare [please use a meat thermometer]. Let rest for cutting. 

While lamb is resting, wilt your greens in a sauté pan with a bit of orange juice. Season with salt and pepper.

Once lamb has rested about 5-10 minutes, cut and assemble your dish. 

Serve hot.

Enjoy! 

Blueberry Quinoa Salsa

Serves 2-3

Salad:
½ cup (84 g) dry quinoa (red or white)
1 cup (240 ml) vegetable stock (or sub water, but it will have less flavor)
5 ounces (142 g) mixed salad greens
½ cup (70 g) roasted unsalted hazelnuts
½ cup (80 g ) blueberries

Dressing:
1 Tbsp (15 ml) grape seed oil
2 shallots, minced (or sub ½ cup sweet yellow onion)
1/3 cup (80 ml) balsamic vinegar
1 Tbsp (15 ml) maple syrup
1-2 Tbsp (15-30 ml) olive oil
Pinch each salt and pepper
1/3 cup (53 g) blueberries

fig dinner party:
drinks: fig preserves with tequila, fresh squeezed oranges, rosemary and ginger syrup
appetizers: figs stuffed with walnuts and goat cheese, a balsamic with date honey on top + tiny bowls of cold dried fig, apple and almond soup
entree: roasted lamb with fresh figs, ricotta, thyme, and honey
side dish: a basic arugula and mixed greens fig and radicchio salad with pine nuts
desert: fig and raspberry tart with lavender-honey ice cream
music: harp jazz, minimal techno, ambient, Under a Fig Tree EP

Pulled an aubernutter and made a kale and mixed green salad with cold steamed broccoli, chicken and some Parmesan ranch dressing. It’s so hot out I NEEDED a salad.

Macros have been unfriendly since I haven’t been sleeping well I am more hungry because I’m awake all night… So I’m making the macros last with this salad :)