Dark Days: A well-balanced meal

Wednesday, December 26, 2007

I recently discovered the wonders of vegetarian caviar - it’s called Cavi-Art.  In no way is Cavi-Art local, but ever since my order arrived, I’ve been looking for ways to use it.  And that’s how I ended up building a meal around a baked potato - simply so I could top the potato with a spoonful of sour cream and a dollop of the not-caviar.

It ended up being my Chriskwanzakah Eve meal (my second Dark Days Challenge meal of the week!) and it was scrumptious!  A baked potato with the aforementioned fixings (not local: sour cream and the Cavi-Art), along with a Natural Acres Porterhouse steak with a bit of olive oil and rubbed with salt, pepper, rosemary, and thyme (not local: olive oil, salt, and pepper), balsamic roasted cauliflower with parmesan (not local: balsamic vinegar, salt), and spinach in lime juice and olive oil (not local: lime juice, oil).

Even though I was fixated on the potato, it was the cauliflower and spinach that stole the show.  I used a Romanesco cauliflower from the Fair Food Farmstand and the spinach was from Livengood’s.  The cauliflower is so pretty, and the spinach was just amazing - so sweet and fresh-tasting.  It has convinced me to try growing some spinach next Winter.