Note Culinaire February 13

Food

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By Aimee McCullough, editor in chief

Hello and welcome to the February 13 issue of C’est Si Bon. We are about halfway through February, and tomorrow is Valentine’s Day. Whether you love or hate the holiday, might I suggest a few recipes that can be enjoyed no matter your view on the day. 

This weeks recipes are devoted to the gorgeous and delicious blood orange—a slightly smaller-sized orange with a lovely red blush on its outer peel, and a deep magenta-hued flesh on the inside. It is currently in season and I love picking up a few at the store during this time of year. 

My kids love to eat them as they are, but I prefer them in the salad I’m sharing with you this week. I also love to juice them for margaritas, mimosas, and the tea cake recipe I make for Valentine’s Day. It’s simple to make, brightly flavored, and a lovely pink color—all very good reasons to try it this weekend! 

 

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