Snowbound: Day One

Grapefruit and mint make for a nice, light salad even in late winter.

Grapefruit and mint make for a nice, light salad even in late winter.

from Beth

The snow is piling up outside, well over a foot deep. The native is restless. I fed her sugar. In my defense, I did it for you. Or, most specifically, for Roberta, who asked how to make the Wholegrain Chocolate Chunk cookies without peanut butter. The answer is … working on it. I am not happy with batch one. I think I cut back too much on the dry goods to compensate for the loss of the nut butter fats. Of course, I had three just to make sure. And, if I could get to the store, I might even give the new recipe a second attempt. So, stay tuned for that version if and when we thaw out here.

That’s a big if. Meanwhile, when I look outside, all I see is white. The kid is celebrating the new batch of snow for sledding at “suicide hill.” Which means I should put a number for a chiropractor on speed dial. Again.

Is it March yet? Do you wish it was?¬†Well, here’s a little something that you can make at home (if you can get to the store). It uses the last of winter’s citrus and tiny, tender greens like mache or spring mix. Yeah, I said it. Spring. You hear that, Punxsutawney Phil? SPRING. Because I can figure out how to braise myself a marmot, buddy. Think long and hard about that shadow, got it?

Now, you guys enjoy your salad while I go burn off the first cookie attempt while I shovel the driveway. If I can find the driveway.

Grapefruit Mint Salad

2 Ruby Grapefruits, sectioned

1 tbs. mint, chiffonade or chopped

3 cups greens, spring mix or mache

Dressing:

Juice of 1 lemon, plus zest

2 tbs. champagne vinegar

4 tbs. olive oil

2 tbs. honey

salt and pepper to taste

Divide salad ingredients among four plates. Whisk dressing ingredients together. Drizzle the greens with dressing.

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One Response to Snowbound: Day One

  1. Caroline says:

    Hello,

    Have you tried using Sunbutter (sunflower seed butter) in place of peanut butter? The Sunbutter brand is made in a nut-free facility (some other brands are not, so I would check labels). I bake with this a lot, and it works just fine. It is sweetened, though, so you could possibly cut the sugar a little bit. I also make a cookie with ww flour, overripe bananas, sun butter, and a few choc chips, with very little honey for sweetener, depending on the bananas. I have learned that my kids will eat (nearly) anything that is shaped like a cookie and contains at least 1 chocolate chip.

    I just found your site (from the Globe) and I’m enjoying it quite a bit! I recognized Ali’s name/photo because I’m a second cousin of Blair’s. We met briefly in July. I wish I had known you were into this sort of thing — I would have wanted to ask your opinion on many things.

    Good luck with the book!

    Sincerely,

    Caroline Almeda

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