Here’s what we got up to this wintery Week in Food, all snapped with my iphone: Harvested the first lemons off of the new tree in our pint-sized backyard. So pretty I almost don’t want to use them.
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.
The little bit of advanced cooking made it easy to churn out mega-nourishing flapjacks before heading out to the slopes.
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.