January 11, 2014


I cooked this meal for some friends, who had a bumper crop of shallots this year and braided them up all nice and cool, like something from a magazine. Tonight I sliced several of them up and sandwiched them between some salmon and blood oranges which are in season now and delicious.


I also roasted some carrots, golden beets and purple beets from their garden. While everything was in the oven, I reduced some fresh squeezed blood orange juice on the stove and added a bit of maple syrup to pour over the salmon right before I served it.  Yum!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s