You're simply the zest.
| |  | | Go Out and Squeeze the Day! | | | Lately, I have this soul-deep hankering for citrus-forward fare. After the heavy, stick-to-your-ribs meals that naturally pair with hibernating in one's home during winter, my palate is craving something brighter, lighter, and more effervescent. Citrus does just that.
The floral flavors of blood orange, the tartness of lime, the brightness of lemon, and the delightfully sweet-and-sour nature of grapefruit seem to sing to my tastebuds, calling to them like a siren luring in passing seafarers.
Since the new year, I start most mornings the same way, crafting the perfect breakfast tacos, which I sprinkle with tajin and lime juice, and lather in hot sauce. On the rare occasion I don't make a breakfast taco, I whip up some fluffy scrambled eggs with a side of toast that I smother in marmalade.
On the menu for next week is this colorful citrus salad that boasts the crispness of radicchio, the delicate, anise-like flavor of fennel, and the freshness of mint. Paired with pops of blood orange, navel orange, and grapefruit and topped with a honey-citrus dressing and some grilled shrimp, it's the perfect solution to a mundane lunch rut.
For my second lunch (yes, I eat more than one lunch), I like this Thai rice noodle salad with chili lime vinaigrette. It features vermicelli rice noodles, a whole host of fresh veggies, and coarsely-chopped peanuts. Yum!
For dinner, I'm going to take my seafood cravings even further and make one (or all three) of these ceviches: shrimp, classic Peruvian, and salmon ceviche with mango. The acid of the lime juice cooks the raw shrimp, white fish, and salmon, and creates a delightful dish that will not make me feel guilty if (read *when*) I eat the whole serving.
For dessert, I want to try out this Old-fashioned blood orange upside down cake my colleague and friend, Lauryn Bodden, developed. I love me some bourbon and blood orange, and this delectable dessert sounds like a delightful marriage between the two.
To finish off my weekly menu, I plan on finally trying my hand at creating my favorite cocktail: a Last Word. Equal parts gin, Green Chartreuse Liqueur, maraschino liqueur, and fresh lime juice combine together to create a timeless classic.
With the new year in toe, what are some bright and vibrant flavor profiles are you looking forward to the most? Let us know on Facebook and Instagram @thespruceeats.
Victoria Heydt
Editorial Project Manager, The Spruce Eats | | | | | | | | | | | | | | | | The Spruce Eats on YouTube | | | | | | | | | |
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