1. Breakfast: It never gets old. Avocado on toast with salt, pepper and a squeeze of lemon.
2. Lunch: Romaine with watermelon radish, marcona almonds, balsamic and a sneaky side of rigatoni and cheese with leeks.
3. Dinner: Spinach, lentil, carrot and pancetta stew topped with mint and lemon.
4-6. Dinner: Beets! Beets! Thinly sliced raw beets with a dill, shallot, creme fraiche and lemon zest dressing over arugula. With some sneaky capers. Oh, and pesto pasta on the side.
7. Brunch: Everything-from-the-fridge-frittata of potatoes, sautéed leeks, feta and green onion.
1. Crab from SirenSeaSA: Picked up on Saturday, turned into crab cakes with avocado-lime-chili-cream on Sunday
2. Dinner: Tequila-lime marinated shrimp with green cabbage, avocado, green chili on corn tortillas
3. & 4. Brunch: Poha two ways! One with, and one without a fried egg.
5. Dinner: Kale pesto on pappardelle
6. Dinner: Barely seared asparagus tips with sautéed leeks, pine nuts and prosciutto
7. Lunch: Whole wheat roti, daal, and mixed vegetable achar
We arrived in Seattle this morning for a few days of family, mingling, visiting, gifting, bananagramming, eating … and hopefully relaxing. Our babies have some fine friends visiting to care for all their needs. Gifts are wrapped, and we packed all our wool for chilly Seattle weather. Don’t snow Seattle, Mill Creek, Redmond and Issaquah, please don’t snow. Family, friends, adventure, and a whole lot of eating awaits us in Washington. We’re ready for you!
This is one of my favorite times of the year, and the reason is almost exclusively because of blood oranges. Blood orange season rivals artichoke season, asparagus season and fig season in my mind. The blood orange color is amazing and the taste and fragrance are slightly sweeter, and somehow floral. In Rome I used to buy them individually wrapped in colorful paper, but my first memory of blood oranges was somewhere in California when I was little. We went to visit a friend of my mom’s, who lived on a ranch and had a grove of blood orange trees. We ate them directly off the trees, and I can distinctly remember thinking that this red, almost black orange was the best thing I had ever eaten.
Buying blood oranges at Trader Joe’s is dramatically less dreamy, however it didn’t stop me from buying 6lbs, and juicing them all.
We made a blood orange cocktail after I was done making a mess in the kitchen with our kitchenaid citrus juicing attachment. The cocktail called for equal parts gin, blood orange and tonic. I bruised a spring of rosemary to finish the drink, but a rosemary simple syrup would have been really nice. Now that we have a pitcher of juice, I plan to make a blood orange negroni this week, and if someone is willing to help me drink it, blood orange, aperol and prosecco cocktails too.