Recipe inspired by Lindsay
As readers know, I’ve been uninspired to cook or create lately. February can be like that. Dark and cold weather, winter illness, lack of local veggies; these things happen. And yet, our citrus possibilities will never be better than right now. In the midst of my doldrums, a magazine article reminded me of a luncheon that my friend Lindsay served years ago. Though I’ve forgotten the entrée, I’ll always remember the dessert, so simple and so elegant. All she did was open up and dish out a can of mandarin oranges, then sprinkled them with a bit of rosewater. What a flavor revelation! The large variety of citrus in the market right now inspired me to try a fresh variation of this dessert. I served it as a salad to accompany broiled swordfish. It would be equally bright and delicious at breakfast. Sunny colors, Vitamin C, and a bit of sweetness (not to mention easy prep) provided the perfect antidote to winter blues.