For dinner this week I went Greek. Lamb is a tasty meat that is underused by most families. It has it’s own characteristics that set it apart from the “blank slate” meats that need a lot of coaxing to imbue with flavor. The meat itself was flavored simply with some salt and pepper, then cooked in olive oil until it was a healthy pink on the inside. Spinach was sauteed in the juices afterwards until it was wilted. The last component was the Greek salad made from sliced cucumbers, tomatoes, onion, feta, and a little bit of Italian dressing to help meld the flavors and textures together. To plate it, I decided to build upwards so that my focus was on the main stack and not on a lack of carbs. Salad, topped with spinach, topped with sliced lamb. Everything tasted good and I felt filled in stomach and fulfilled in mind, all because I did not focus on what I was missing and let the dish languish. Instead, I made sure to utilize the ingredients I still have available to their fullest.
5 years ago