Whoever said that you shouldn’t take shortcuts in cooking never had to make lunch everyday. There are days when nothing can stop me from making every ounce of a recipe from scratch. And, then there are days, like today, where I just want a tasty bite without any hassles.
I had grander ideas of what I’d cook today. There is a blood orange salad in Jamie’s Italy that has my name all over it… fresh radicchio, arugula, mint, fennel mixed up with warm new potatoes and a blood orange dressing. But, with new snow and ice on the roads in Seattle this morning, I decided to stay put and cook with what I had already at home.
Luckily a few pieces of fresh citrus (Rising C Ranches) and a mini golden nugget pumpkin (from my CSA basket several months ago! It’s amazing how well these keep.) in the house made this a no brainer.
A sliced blood orange, cut neatly from its pith, a handful of pumpkin or squash chunks cooked till just softened in the oven (or microwave!), a splash of a tasty salad dressing (Annie’s Sesame Shitake vinaigrette) and a sprinkle of freshly chopped cilantro. It’s really not even a recipe. It’s playing with food. But oh, so tasty.
And, while I’m thinking about it, check out these other amazing looking yet simple citrus salads: