Friend Feature: The Anna Claire

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This is the second installment in Make Dinner Matter’s new series: Friend Feature. The first was The Brooke: a beet pesto flatbread with a zesty arugula salad. Each recipe in this series is inspired by the healthy go-to meals that feed the folks of all diet-types in my life. They have either shared a favorite recipe or cooked one up themselves and I have adapted it to MDM compatibility and shared it with you all. Each is named after the generous friend.

This perfectly delightful salad is from my double-named yoga sister: Anna Claire. It was an unintentional find for the series, she whipped it up as a pleasant surprise at our most recent get together. She is a true navigator of ethical eating, a woman who knows her values and strives to live a life in tune with them. An absolute inspiration for making dinner matter: the sustainable, moral, and relational dimensions of what it means to eat and to eat well.

I hate to admit but I have been off the nuts and seeds train… for basically always. I did not get down with crunchy little things in my food that aren’t the occasional almond. But these poppy seeds have started something of a personal revolution. Their visual appeal launches the eating pleasure before texture or flavor even enter the experience. Their allergy-friendly delights are not over-whelming either; I find they have a very mild flavor and their teeny tiny size doesn’t incite gritty comparisons like some other seeds. But yet they added so much to the dish, they even encouraged me to sprinkle on a few pumpkin seeds (and actually want them on my fork!).

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This meal is perfect for the meal-prep route. Keeping the elements for at least one meal, cooked fresh at the start of the week, make an immense difference in the food choices (or better yet, the lack of choices) you make throughout the week. Roasting 2x the amount of veggies listed, ripping up two heads of lettuce, and getting the dressing together means that there is at least one easy, accessible, nourishing choice in the fridge no matter how rushed or exhausted 6pm feels. Be kind, take the time to care for future tired/stressed out/sad-because-you-found-out-that-pillow-you-really-wanted-from-Etsy-sold-out you (please tell me I’m not alone here).

Go forth, befriend your people and your plate.

Friend Feature: The Anna Claire

Ingredients

Salad

  • 1 head Bibb/butter leaf lettuce, about 2 loose cups per salad
  • 1 Sweet potato, sliced thin
  • 2 large Beets, sliced thin
  • 3 large Carrots, sliced in rounds
  • 2 tablespoons Olive oil
  • 1 teaspoon Garlic powder
  • Salt and pepper
  • 2 tablespoons Goat cheese, chevre
  • 1 tablespoon Poppy seeds

Vinaigrette

  • 1 teaspoon Dijon mustard
  • 1 tablespoon Lemon juice
  • ¼ cup Olive oil
  • ¼ cup Avocado oil
  • ¼ teaspoon Sea salt
  • 1 crushed Garlic clove

Directions

Salad

  1. Preheat oven to 400 degrees Fahrenheit, prepare baking sheet with tinfoil.
  2. Toss prepared vegetables with 1-2 tablespoons olive oil (start with 1 then add if too dry), garlic powder, and salt/pepper.
  3. Lay flat on baking sheet, avoid over crowding.
  4. Bake for 10 mins, then toss, flipping the slices, and bake for and additional 5-10 minutes. Checking for doneness by piercing with a fork, if it’s easy they’re done!
  5. Gently rip the lettuce, large loose pieces is fine.
  6. Arrange salad on bed of lettuce, placing roasted roots on top and sprinkling with goat cheese and poppy seeds. Dress last.

Vinaigrette

  1. Add mustard to mixing cup, then vigorously whisk in all remaining ingredients besides garlic clove. Add clove in last and give a final whisk.
  2. Let sit for 10-15 minutes to allow garlic flavor to enhance.
  3. Some separation is normal, a strong shake in whatever jar you’re using to store should take care of it.

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