Most of the surviving recipes are for the nobility, this is because they were the people who could afford fancy meals that required recipes. Even these often have ingredients that the cook assumes the reader will now how to make.

The average person would usually eat pottage, which is basically an assortment of vegetables that are thrown into a pot and cooked all day.

Some common vegetables used include: Asparagus, Fava beans, cabbage, carrots(they weren't big and orange though), cress, garlic, leeks, lettuce, mushrooms, olives, onions, peas, and turnips.

Vegetables they would not have eaten: Artichokes, Broccoli, Chilies, Corn, Green Beans, Iceburg Lettuce, Potatoes.

Some of the fruits that were available would be: Apples, Dates, Grapes, Pears, Plums, Raspberries, Strawberries, Blueberries, Blackberries, and Cherries.

Meats were considered a luxury as well as more healthful than vegetables. For example, monks who were normally expected to fast from meats would be allowed to eat it if they were sick. This eventually turned into a loophole where monks who weren't sick would simply eat in the infirmary in order to get access to the meaty dishes!

Meats would have included beef, venison, pork, and lamb. Turkey would not have been eaten however as it is a new world bird.

I build this on a previous post of mine, on what vikings ate from here. Cuisine changed very little in Scandinavia between the viking age and early vedieval age.

Generally, the Scandnavian people of the era had decent access to food - especially dairy, compared to many of their European brethren. Most Scandinavians lived their lives in self-owned land, which meand that they did not pay for tenancy and were free of corvee labour duties, which allowed them a bit more food and also time to work on cash crops (or in the case of Scandinavia, cash produce) such as charcoal, tar, hemp and so on. They could thus afford some luxury themselves.

The Medieval Warm period did not end until the mid-14th century and the climate was better for growing crops during this era in Scandinavia than it was later.

Swedes especially had access to wild game (both large and small through hunting), sea fowl eggs and both fresh and sea water fish. Compared to many continental peasants, the Scandinavians ate more proteins and slightly more dairy.

Meat and fish was dried, smoked or salted (the latter most common) to last during the long winter months. Pork was considered the finest meat, but wild game (moose, venison, hares and boar), beef, sheep and goat was also eaten. Herring and cod were the most common fish eaten, but bass, pike, salmon, trout and whitefish were also common.

Pork was the only meat raised only for meat (barring a few extremely rare occassions among the upper classes), and was thus the primary "luxury" meat for feasts and better meals, such as at christmas. The Swedish traditional christmas table is still primarily pork based. All other meats were usually taken from animals too old to serve their primary duty (giving milk, wool or eggs) and would be tougher and less tasty than our modern counterparts.

Cereal was common, but not as dominating as further south. Wheat was rare - barley, oats and rye were the most common ones, baked into bread, boiled into porridge or mixed with milk to make gruel. One of the more common ways to preserve cereal was to brew it into a weak (1-2%) and cloudy dark beer that was drunk by everyone - adults and children alike.

Milk from goats were common, cow milk was rarer. Dairy was mostly used in cooking, or to make cheese or salted butter. Drinking milk directly did happen, but was rarer. Sourmilk and different variations on yughurt and sourmilk (such as filbunke) were common to preserve dairy.

Vegetables such as turnips and white and red cabbage were common staple food. Peas, beans, radishes, carrots, yellow onions, leek, celery and kale were also common.

Spices were rare but not unheard of, local grown spices, such as horseradish, mustard seeds, angelica, garlic, dill, thyme, cummin, fennel, lovage and sweet gale were used extensively.

Fruits were eaten as available and in season - mostly apples, but also pears. Nuts, such as hazelnut and walnut was not uncommon either.

Honey was pretty much the only sweetener and a luxury.

Weak beer was the most common drink (after water, of course). Milk was mostly used in cooking, but sometimes drunk. Strong beer, imported wine and mead (made from honey) were luxuries.

According to the sagas, the vikings seem to have eaten two large meals a day (perhaps with snacks or small meals in between), and this probably did not change going into the early medieval era.

Porridge or gruel, perhaps with a patch of butter or some animal fat, a piece of bread (often hard, Swedish crispbread style) with butter and cheese could be a sensible breakfast.

The most common way of cooking was boiling, and the many well-made (and highly sought after and priced) large iron pots from the era bear witness of this. As meat was often salted to last, boiling it with other ingredients was a common way to reduce the saltiness. A meat and vegetable soup, perhaps with some freshly baked soft bread could be a common dinner. Swedish peasoup (made from dried yellow peas) with pork is still a traditional Thursday dish in Sweden, and was probably staple food for as long as there has been iron cauldrons in Sweden.

Dipping your bread in the stock leftover from boiling meat (especially pork) was considered a treat, and is still something done at christmas today.

Peasoup, fried porridge with animal fat or small pieces of meat, boiled turnips with butter and saucage. For regular people, large pieces of meat would most likely only be eaten during festivals and feasts, such as the winter solstice.

Food was eaten out of large wooden bowls - people did not have their own plates, with knife and spoon. Forks had not yet made their entrance.

For vegetables, peas and other legumes would have probably topped the list; they were an essential part of the three-field crop rotation system used across medieval Europe.