Citrus Blossom Salad

Citrus Blossom Salad with Walnuts + Feta

In the middle of winter, most salads fail to hit the spot because the produce isle is generally sad and farmers markets are closed (though this roasted sweet potato and kale salad is usually a good bet). Around January citrus finally hits the shelves, freshly picked and shipped from warmer climates. It’s in that window that this salad should take the spotlight, a perfect stage for citrus varieties you can’t easily find other times of the year.

Orange flower water adds a subtle, elegant twist to the vinaigrette in this recipe (and also how it got its name). It smells incredible and one bottle will last you forever (plus, you’ll be one step closer to making baklava).

Citrus Blossom Salad with Walnuts + Feta
Citrus Blossom Salad with Walnuts + Feta

Serve this salad with with roasted chicken, a panini, or a warm stew like tagine to make a meal.

Citrus Blossom Salad

Published January 4, 2021 by
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Serves: 4   |    Active Time: 15 minutes



Ingredients:

  • 1 head tender romaine lettuce, washed and spun or patted dry
  • 3 oranges (for a fun pop of color, mix-and-match a variety of oranges: cara cara oranges for pink, blood oranges for deeper red, valencia/navel for traditional orange)
  • ¾ cup chopped walnuts, toasted
  • 1/2 cup feta crumbles
  • 1 tablespoon minced parsley leaves
  • Optional: Freshly cracked black pepper to taste

  • For Orange Blossom Vinaigrette:
  • 1/4 cup freshly squeezed orange juice
  • Pinch of salt
  • 1 tablespoon Orange Blossom Water (affiliate link)
  • 1/3 cup extra virgin olive oil

  • Directions:

    1. Arrange lettuce on 4 plates, optionally tearing with your hands to remove any tough stem pieces.
    2. Segment the oranges by slicing off the peels with a knife, and then carefully cutting segments out from between the pith. It can be helpful to do this over a bowl, to catch any juice. Reserve the left over pieces — we’ll use them to make the vinaigrette. Here is a good video on how to do this. Arrange orange slices over the lettuce.
    3. Sprinkle walnuts and feta over each salad, and sprinkle with parsley.
    4. Prepare vinaigrette: Squeeze as much juice from the remaining orange pieces into a bowl. Add salt, orange blossom water and olive oil, and whisk to combine. Drizzle to taste over salads.
    5. Top with freshly cracked pepper to taste, and serve immediately.

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    Lemon Ginger Pound Cake

    Even a chocoholic like me can appreciate something bright and citrusy, especially when spring is in it’s early days. We can likely all agree that this spring is unique, in that we’re all spending a lot more time at home. And I, like so many others, am making sure to bake up a storm while staying home. This cake—great with a dollop of whipped cream, and a few fresh strawberries—is a sweet treat with a cup of afternoon tea, and a welcome indulgence.

    Lemon Ginger Pound Cake

    Published March 31, 2020 by
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    Serves: 10   |    Active Time: 75 minutes



    Ingredients:

    For the cake:
  • Butter and flour for the pan
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 3/4 cup melted unsalted butter, melted and cooled
  • 2/3 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1/4 cup sour cream or plain greek yogurt, at room temperature
  • ½ teaspoon finely grated fresh ginger
  • 1 large lemon (about 3 tablespoons juice, plus zest)
  • 2 teaspoons pure vanilla extract

  • For the glaze (optional):
  • 1 cup powdered sugar
  • Juice from 1 lemon

  • Directions:

    1. Place the oven rack in the center of the oven, and heat it to 350°F. Butter an 8 1/2-inch loaf pan (I used this one -affiliate link!), dust with flour and tap out the excess.
    2. In a medium-sized mixing bowl, combine dry ingredients: flour, baking powder and sea salt. Whisk to combine.
    3. In the bowl of a stand mixer (or with a hand-held mixer and a large mixing bowl,) cream together butter and sugar. Add in eggs, sour cream, ginger, lemon zest, lemon juice, and vanilla. Beat until fully incorporated.Scrape down the sides of the bowl as you go to ensure everything is mixed.
    4. Gradually add dry ingredients to wet, incorporating until a loose batter forms and very few lumps remain. Scrape down the sides of the bowl occasionally.
    5. Using a spatula, transfer batter to prepared pan. Bake for 45-60 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a toothpick, inserted into the center of the cake, comes out clean.
    6. Transfer to a cooling rack, and let rest for 5 minutes. Carefully run a knife between the sides of the cake and the pan. Turn bred pan sideways. Cake should be loose in the pan. Take cake out of pan, and place on cooling rack for 1 hour.
    7. Once cake is cooled, make glaze. Combine lemon juice and powdered sugar and whisk until smooth. Place cake on parchment paper or plate to catch drippings, and drizzle glaze over top of cake. Allow to set for 10-15 more minutes. Then, slice and serve.
    8. Serving: Cake is good on it’s own, but also great with whipped cream and fresh berries.

    5 Comments

    Tomato Basil Soup from Canned Tomatoes

    This tomato soup uses canned tomatoes, which means that even before spring’s flowers have started to show, you can zip it together.

    It goes without saying that there is a lot going on in the world right now, which means that even though spring officially started last week, comfort food is still in order. This recipe is the epitome of comfort and is easy to make with supplies you have on hand.

    P.S., I have gotten very in to making homemade sourdough. I started with this recipe, which I highly recommend, and have been tweaking and exploring as I go. When you have a fresh loaf sitting around, it’s hard not to want soup for dinner, just because of the bread-dipping action.

    Tomato Basil Soup from Canned Tomatoes
    Tomato Basil Soup from Canned Tomatoes

    Tomato Basil Soup from Canned Tomatoes

    Published March 19, 2020 by
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    Serves: 3-4   |    Active Time: 30 minutes



    Ingredients:

  • 2 tablespoons butter
  • 6 cloves garlic, minced
  • 1 medium onion, diced
  • 2 tablespoons flour (optional, makes a thicker, creamier soup)
  • 2 tablespoons tomato paste
  • 1 28-ounce (or 2 14-ounce) can diced tomatoes
  • 2-3 cups vegetable broth
  • 4 sprigs thyme
  • Salt
  • Pepper
  • Optional: 1/4 teaspoon red pepper flakes
  • Optional: 1/4 cup fresh basil, cut chiffonade, with one tablespoon reserved for garnish
  • For serving: grated Parmesan, grilled cheese, croutons, etc.

  • Directions:

    1. In a large soup pot, melt butter over medium heat. Add minced garlic and diced onion, and sauté, stirring occasionally, until onion is translucent.
    2. Add flour to the pot, and continue to cook, stirring, until onions are coated and just starting to brown. Add tomato paste, and stir to incorporate. Cook for another 2-3 minutes.
    3. Add canned diced tomatoes, thyme, and broth. Season with a generous pinch of salt, a few cracks of freshly ground pepper, and 1/4 teaspoon of red pepper flakes.
    4. Place lid on pot, and bring to a simmer. Cook for about 15 minutes to incorporate flavors.
    5. Using a slotted spoon or fork, remove thyme from soup. Discard.
    6. Purée the soup: if you have an immersion blender, use it to blend the soup until puréed. If you have a countertop blender, ladle soup into blender jar in batches, and purée. Ensure the lid is on very well!
    7. Stir sliced basil (reserving 1 tablespoon for garnish) into soup. Taste, and season as needed with additional salt, and/or pepper.
    8. Ladle into bowls, and serve to your preferences (i.e., topped with parmesan, with croutons, a grilled cheese, etc).

    10 Comments