Warm weather meals can be so simple to prepare and often involve assembly only, with perhaps a little grilling or searing on the side. That’s what this meal is all about. Taking advantage of the local, the seasonal and the colorful, with some pre-meal searing of a versatile and very tasty cut of well-marbleized pasture raised beefsteak. Continue reading →
February is the month for citrus. Fragrant chubby orbs of red and pink grapefruit, knobby headed tangelos, munchkin clementines, glossy Meyer lemons and vivid cara cara oranges – I love them all, and love to feature them on menus for The Good Eats Company.
The most versatile salads have several characteristics. They are easy to assemble and have components that may be made ahead of time so that putting all together is a snap. They may be served as a salad course, or as a side dish. They can stand alone, or serve as the base for grilled meats, seafood or tofu. Here is such a salad, made to please a variety of palates and served recently at a holiday dinner in my home.