I’ve hinted at it here and said it without saying it there, but since the beginning of the year I’ve been working on a lot of fun, recipe related projects. The biggest one is that I’ve been working with General Mills as the newest blogger for their healthy recipe site, Eat Better America. Since January, I’ve been sending them about one new recipe a week. Then I sit back and wait, and wait, and wait fo them to be published. The have a pretty intense editorial calendar and I knew going into it that there would be a long delay before my recipes went up – I was making “spring” themed recipes in February – but it was still hard to be patient.
Well, my first post is finally up – a green smoothie just in time for Earth Week! This isn’t your typical green smoothie though. I left the spinach and kale in my salads where they belong, and added an avocado instead.
I had to laugh when I found out that Calphalon was sponsoring this month’s Kitchen Play event and wanted me to make a drink recipe using their 12 cup quick-brew coffeepot. As I’ve discussed on this blog before, I’m a pretty serious coffee fanatic – if there’s one kitchen appliance that I’m familiar with, its a coffeemaker. (Looking around my kitchen, I can count at least 6 different ways to make a cup of coffee!)
Once the laughter subsided, I turned to panic. They wanted me to make a drink. With coffee. How on earth was I going to turn that into a recipe worth posting here?
For the third and final week of the Tazo Cookoff, I faced a bit of a dilemma: the pears that I had been presented to use in my recipe weren’t as ripe as I would have liked them to be. They would have been fine in a few days, but I was headed out of town and only had one night to get my recipe done. To make matters worse, the only thing I felt like eating was a sandwich — which put a quick end to my idea of poaching the pears in tea and making them into a chutney to eat with lamb chops and polenta (I mean, I like to cook, but I’m not about to make something like that when I’d be happier with a simple panini!)
As I tried to think of ways to incorporate the tea and pears into my sandwich or a side dish, I remembered the sangria-like iced tea that I had at Radiance Tea and Bookstore this spring. It seemed like the perfect accompaniment to my sandwich as well as a great way to use up some other fruit before I headed out of town.
The resulting tea was a nice change of pace from my standard unsweetened black tea, and I plan to make it again often. I especially loved the way that the ginger flavor infused the fruit — it was unexpected and extremely refreshing. Eating the fruit at the bottom of the glass was just as much of a treat as drinking the tea!