But I will, starting with this Agave Meyer Lemonade from Cheryl Sternman Rule’s cookbook Ripe.
Forgot how good sauteed spinach can be, this time done with garlic, bits of bacon (as opposed to Bacon Bits), and the juice of a blood orange. A “win-win” since the vitamin C in the fruit ups the absorption of the iron in the spinach.
Set up a quick and dirty baked potato bar one night when I had little time to cook: Roasted russets, shredded Cheddar, scallions, light sour cream, leftover romesco sauce, green salad on the side. No wonder this was so popular in the 80s. Yum.
Did some prep for a ski weekend with friends by assembling the dry mix and berry topper for Sarah Copeland’s Oatmeal Yogurt Pancakes with Blackberry Crush.
Splurged on a bottle of olio nuovo, the oil pressed from the season’s first olives. Unlike extra-virgin, this oil isn’t kept in storage, but goes straight into the bottle, which accounts for its grassy, peppery flavor, and high level of polyphenols (the desirable, disease-protective compounds in quality olive oil). Drizzled over crusty bread and a little salt? Yes please.
Continuing on my homemade Larabar obsession, tinkered around with dried apricots, roasted almonds, and crystalized ginger for a new twist on the idea. Needs a little tweaking but stay tuned.
P.S. Don’t be shy about entering the giveaway for the Mac & Cheese Please cookbook. Go here if you haven’t done so already.
P.P.S. How was your Week in Food?