My husband and I used to live near Cobble Hill in Brooklyn and frequented a little hole-in-the-wall sandwich and salad place called Nectar. Everything was fresh and delicious. My husband’s favorite thing was a salad called the Moroccan-Spiced Lamb Salad. It had ground lamb, feta cheese, red onion, tomato, and romaine lettuce with a cucumber sauce. Here is our FITapproved recreation!
Moroccan-Spiced Lamb Salad
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
2 diced Persian cucumbers
2 tbsp. diced red onion
¼ cup Feta
1 head chopped Romaine lettuce
1 cup chopped Cabbage (white)
½ cup diced tomatoes
Heat a large nonstick skillet over medium-high heat.
Add lamb to pan; cook 6 minutes, stirring to crumble.
Remove lamb from pan with a slotted spoon.
Add lamb back to pan with cumin, cinnamon, coriander, and crushed red pepper.
Toss to coat lamb and then remove from heat.
With lamb still in the warm pan, add feta cheese to the ground lamb and toss until feta is slightly melted in with the ground lamb.
While lamb is cooking, prepare and toss all salad ingredients together.
If you choose to use tzatziki as a dressing, top the salad with the tzatziki. (We did not need this step because we found the oil from the lamb and the creaminess of the melted feta was sufficient). Enjoy!
Miso…Not Used to Cooking with Miso
I am excited to share one of my FAVORITE recipes with you. It is from a blog called Cookie and Kate and I think it is delicious. Warning: there are some weirder ingredients in this recipe. Trying to cook with something foreign to you is another great way to add VARIETY into your diet. Challenge yourself at the grocery store to buy one new item a week and find a recipe around it (instead of the other way around). You may just find a new staple, or at the very least, you will be adding a little variety into that diet of yours for the day.
Raw Kale Salad(from one of our favorite FITfriends at CookieandKate)
1 bunch of curly kale (green or red) or black kale
4 to 6 carrots (rainbow carrots are pretty but standard orange carrots are great, too)
2 teaspoons sesame seeds (preferably black sesame seeds, regular white are fine)
Cucumbers (optional – FIT addition)
Creamy tahini miso dressing
¼ cup tahini
1 tablespoon white miso (or brown)
1½ tablespoons brown rice vinegar (or regular rice vinegar)
½ teaspoon toasted sesame oil
big pinch red pepper flakes
small handful chopped cilantro
⅓ cup water
dash of tamari or soy sauce (optional)
Pull the kale leaves off from the tough stem and discard the stems. Use a chef’s knife or your hands to chop or tear the kale into small, bite sized pieces. Sprinkle a small pinch of sea salt over the kale and massage the leaves for a couple of minutes (see notes above).
In a small bowl or 8-ounce mason jar, whisk together the salad dressing ingredients. Divide the kale into two bowls, drizzle in the salad dressing (don’t skimp), and toss thoroughly. If possible, let the salads rest for ten minutes before eating.
Peel and slice the carrots into ribbons with a vegetable peeler. Cut the avocado in half, remove the pit, score the flesh with a knife and scoop it out with a big spoon. Top the salad with carrot ribbons, diced avocado and some chopped carrot greens, if available/desired. Sprinkle the salad with sesame seeds and serve.
Tahini dressing recipe roughly adapted from Good Things Grow.
This amounts given above yield two salads, but are easily divided by two if you are eating alone. If you have leftover dressing, it should keep in the fridge for a couple of weeks.
You don’t need multi-colored carrots. Regular carrots will work just fine.
We’re kicking off our series on local DC farmer’s market with the Dupont Circle Farmer’s Market! Are there better ways to spend a Sunday morning than heading out in some beautiful spring weather and stocking up on fresh goodies at a farmer’s market? Well, maybe there are a few things that can top that, but the list is pretty short in my opinion.
Here’s the thing – I live very close to Eastern Market, so I don’t usually make it up to Dupont. That said, I am happy to report that the trip was completely worth it. So if you’re far away like me, trust me when I say it’s worth the extra travel.
I headed up there with a friend on a bright, sunny morning to see what it was all about. This farmer’s market is bustling and I got the feeling that people from all over DC, not just the surrounding neighborhood, stop by. The thing that is great about the Dupont Farmer’s Market is that everything is local. Even in the winter months, the farmer’s market is still alive and kicking. They just don’t have very much produce available, because everything is 100% locally grown. Not every market is like this and it’s really refreshing to see!