Last night, there was a feast. We called it an Un-bleak the midwinter feast, in the hopes of increasing the joy in this generally sad, dull month. I do not love February...it always seems to drag on, even though it's the shortest month. This year, I wanted to do something about it, and I wanted to cook a really big meal with my very good friend, Kate.
So we did it: a four course dinner using as many "seasonal" ingredients as appropriate. For us, this meant root vegetables, citrus fruits, and hardy winter greens like kale and spinach. We had SO much fun, and our feast (coupled with the sunny weather with temps in the 50s and 60s) has definitely boosted my spirits.
Course 1: Spinach Soup with Basil and Dill, yogurt drizzle, and Parmesan Crisp garnish
Course 2: Golden Beet and Blood Orange Salad with Fennel
Course 3 (Main): Baked Tofu with Root Vegetable Medley (carrot, parsnip, turnip, sweet potato, fingerling potatoes, onion, Brussels sprouts) and Roasted Kale Chips, served with Balsamic Reduction
Course 4: Lime Yogurt Cake with Blackberry Sauce
All recipes (except the cake) came from various Mollie Katzen cookbooks. I highly recommend adding one to your kitchen, even if you aren't a vegetarian (or if you're a sometimes vegetarian like me).