This time of year, produce is generally sad. Pale tomatoes and artificially preserved veggies abound, but there is one bright spot in the produce aisle: citrus. And of special note: blood oranges. Not just glorious for the sanguine juice that flows from them, but also for the sweet, tart flavor that blends honorably with a number of savory dishes. Last night, the Whitneys enjoyed a nod to Mexico (our future home? perhaps?) as I used the juice from three blood oranges and two limes, mixed with adobo and a dash of salt to create a sauce for shrimp. Paired with Sofrito-spiced black beans and long-grain brown rice, it was the perfect (yet incredibly simple) way to honor this luxurious winter fruit.
No comments:
Post a Comment