This venison steak salad is a twist on the traditional recipe, substituting roasted sweet potatoes for the usual french fries and topped with blue cheese and a tangy balsamic vinaigrette.
I’m back! Back to the kitchen and hopefully back to blogging regularly, with baby in tow.
Baby A arrived two weeks ago, and we’re slowly figuring out what the new ‘normal’ looks like. The first two weeks were pretty easy with Jim on paternity leave, but starting this week it’s just me and the girls during the day. Although I could use about 4 more hands to get everything done while holding a baby, I managed to get back in the kitchen this week and I’m excited to share some new recipes!
Although I plan to keep the focus of this blog on the food, I do hope to pop in with baby and life updates once in awhile. Check back tomorrow (hopefully!) for my first ‘life with baby’ post!
Now back to the food. This recipe is exactly the type that I hoped to post when I started this blog: fresh ingredients from my garden and topped with venison that Jim stocked the freezer with last fall. Literally ‘dirt to delish’! I’m looking forward to posting more of these recipes as the summer progresses.
Since it’s still early, there’s not much ready in the garden just yet. But we do have an overabundance of cold weather-loving greens (lettuce, spinach, arugula, kale) and onions. I’ve been trying to keep up with the greens by making myself salads, wraps and green smoothies throughout the day, but I knew it was going to take a big dinner-sized salad to really keep the lettuces at bay. (Otherwise the lettuce can quickly go to seed.) With the addition of a red onion, package of venison and some sweet potatoes that I had on hand, this delicious venison steak salad was easy enough to pull together for an easy weeknight meal. I even managed to do some of it one-handed while carrying Baby A in the wrap and was able to snap pictures just before the sun set. 🙂
This salad is a twist on a traditional steak salad, substituting roasted sweet potatoes for the usual french fries and topped with blue cheese and a tangy balsamic vinaigrette. I used a mix of greens that I had on hand. Look for a baby greens mix that includes arugula; the peppery green compliments the other strong flavors in the salad.
As usual, if you’re not a hunter or don’t have venison on hand, just substitute beef instead!