Well, the farmers started having blood oranges in the farmer's market recently. This week's recipe by Allegra McEvedy in Guardian about blood orange salad caught my attention. I had tried the vegetarian Moroccan pie by Allegra from her clickalong recipe series which I totally loved.
My increasing fascination for salads and a reliable source for recipe left no option but to try the blood oranges. Why the name- Blood orange ? Only because you have blood all over your hands when you work with these oranges:) Enjoy this seasonal recipe from Guardian. I replaced butter beans with fava beans and used some seasonal salad leaves instead of watercress.
4 comments:
I have never seen this fruit before.. and we are still ways from Spring anyway in Chicago.. :(
Oh and thanks for reminding about the pie.. I have been meaning to make it and now that I have butternut squash sitting in my kitchen, there is no reason not to.
I know someone who packs a box of fruits and other stuff from farmer's market and ship it to MA for some friends almost every weekend!!! Wondering if I should try to do that:)
Oh so tempting! Can't banish the mental imagery of walking into my building and being greeted by my doorman holding a bunch of blood oranges from SB.. lol :)
But seriously, don't they get spoiled on the way?
I am guessing they stay good considering some examples:) No personal experience:)
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