This was a great hearty meal that made us feel great when we were stuffed full of veggies. I had seen the dressing recipe on Tyler’s Ultimate this past weekend and thought it would be a great fall flavor over some roasted veggies. I also used half of one of the last tomatoes of the season, without roasting. The lettuce is a red leaf and a bibb lettuce from the farmer’s market. Actually, this entire meal, minus the maple syrup is from the farmer’s market. I roasted sliced eggplant, parsnips, and carrots at 400F for about 20 minutes. Just drizzle the dressing, add whatever veggies move you that day, a slice of good bread and you have an amazing flavorful salad - and I don’t usually buy the whole salad thing unless it’s covered with cheese.

This was another meal Johnathan and I were really happy with. It was also relatively fast. I didn’t mix everything together, and when you make this, use more carrots or less mayo - although it was still awesome. The lamb was buttery and tender, and $10. Which, isn’t too bad considering the other ingredients I already had in my fridge. The mint and cinnamon were a great flavor. I definitely want to use the mayo dressing on other things! Tip for peeling the carrots w/ the veg peeler is to lay the carrot down on the board and apply a little pressure. It makes for prettier carrot strands. You can find this recipe here on Real Simple.