Bright orange, small, yummy. Clementines are a popular citrus in our house during winter. Not only are they delicious, they’re so easy to peel and usually seed-free, making them great option for a quick, healthy snack. A cross between a orange and mandarin, said to have first been grown in Algeria, they have a slight honey taste and are a source of vitamin c and fiber. I’ve used them as table centerpieces, kitchen counter decor and as a cooking ingredient. The only thing I haven’t used them in, shockingly, is cocktails. They would be great for so many drinks! I’m envisioning a clementine old fashioned right now. While I muddle that around for a bit, here are some recent dishes we’ve enjoyed [click on the photos for the recipes] after entering ‘clementines’ in the Bon Appétit website. But hurry – their season is nearing its end in February. But luckily you can still find California-grown ones here in the Northwest until then.
So, I was a little behind on your blog and just read through the last week or so of pics, eats and styles. You kind of make me sick…in a good way. As in, “DAMN, I should be doing more with my day, and looking a little better while I do it!” Love, love, LOVE your blog. Thanks for sharing your talents and finds with us! I’ll probably still eat canned soup while rocking my maternity sweats, but maybe a little bit of you will rub off on me. We can only hope! 🙂