All posts tagged: orange

citrus green bean salad & Tuscan-style beans

If you can find me competing with squirrels for my neighbor’s figs, then you best believe I was found, on vacation, taking the neighborhood’s oranges from trees bustling with these thick-skinned globes. As if I didn’t have enough of them, I purchased honeybells, meyer lemons, and tasted a variety of oranges at the farmers market. They made a wonderful addition to a refreshing green bean salad that I made not once, but twice. Inspired by a meal I shared with Victoria Anzalone in Astoria at Milkflower right before heading to Englewood, Florida, I fell in love with it’s simplicity. The green beans were kept crisp, tossed in a vinaigrette, and topped with sharp cheese, orange segments, slivered almonds, and quick-pickled radicchio. That’s it. Mine was inspired by Florida and everything I fell in love with at Englewood Farmers Market. Wild orange roasted nuts, which were handed to Dan and I with the promise that we’d pay this kind man a week later because we ran out of cash. We paid Ashley Gray, suitcases in tow, …

Not Your Average Carrot Soup

I’ve been on-and-off sick. Everything from cold to major aches. But on the day my throat couldn’t handle most things, I made my favorite, simple, ginger-y soup. And then I made it 4 times more, and again today. Telling Connie I was making this for the blog was really my way of saying, let me feed you. She had two bowls of it and told me there’s lovely balance between contrasting flavors and textures; they meld. That’s exactly what I was going for here. What you see aren’t just pretty garnishes. They are what completes this soup. Crispy chickpeas, crispy slivers of ginger, on top of silky carrot soup that has been simmered with orange peels and cumin seeds and more ginger. Yes, yes, and yes. Here’s a soup with a texture you can kiss. Enjoy, loves.  

ode to the wooden spoon

I am enamored by the deep quiet of a wooden spoon. It holds like a tongue some keep-it-on-a-hush family recipe. It doesn’t matter where I am. At home. In my love’s home. At mom’s. In Englewood, Florida (where I started writing this, having put his parents’ spoon down which has stirred a pot of my famous beans. It may live on with the stain or scent of cumin and oranges.) Also, this was the first time I ever put orange peels into a pot of my beans and I had a serious OH WOW moment right in their kitchen that I will never forget. I went orange-crazy here in Florida. I marinated chicken breasts with freshly squeezed oranges, olive oil, garlic, cumin, fresh thyme and basil. The heirloom tomato salad with feta had a light orange-basil dressing. The beans the beans the beans! Dan made his fried shrimp and it completed the small feast. A dinner to show my gratitude for this 10-day vacation with my love and his family, two days which were spent …