Since we didn't make it out to one of the group viewings of Obama's speech, I figured we ought to celebrate the way that we usually do at home with an insanely yummy healthy dinner. This sounds like it would be a lot of preparation, but you can do a bunch of stuff ahead of time (over the weekend, for example) that makes it super easy. Everything on the menu was local, most of it organic. I purchased the lamb from one of my favorite meat vendors at the Grand Army Plaza Farmer's Market. I brought the figs back with me directly from Berkeley, California.
Lamb steak with fig chutney, pureed parsnips, and sauteed dandelion greens
1 1lb lamb steak
1 bunch dandelion greens
1/4 cup of milk
4 cloves of garlic
salt and pepper
8 oz mission figs
1 small onion
1/4 cup sugar
1/4 cup vinegar
one cinnamon stick
pinch of fresh thyme and rosemary
Marinate the lamb steak in olive oil, salt, pepper, and thyme and rosemary. You can freeze it just like that after it's done sitting in the mix for a little while.
Peel and boil the parsnips until tender. Put in a blender when tepid with 1/4 cup of milk, salt and pepper, and I used a touch of truffle oil, which is not essential, but is super yummy. Puree. You can put that in a freezer-safe container or a freezer bag, too.
Cut figs into bite sized pieces and boil them in a mixture of chopped onion, sugar, vinegar, and cinnamon stick until jam-like. Put in a jar and refrigerate.
The dandelion greens you can't freeze, so that's what you have to prepare just before the meal. Cut the dandelion greens into bite sized pieces and sautee in olive oil, chopped garlic, and salt and pepper. I added toasted sesame seeds, but again, not essential.
I couldn't resist some sweet, local corn, but it may have overloaded our plates. I definitely felt gluttonous.