A CITRUS WONDERLAND
I’m dreaming of sunshine and ocean breezes. Salted margaritas and shoulders. Rows of pink, green and lavender sea cottages. Flocks of swooping seagulls. The glimpse of a porpoise fin just off shore. Seafood dinners after a day on the beach or the boat. White platters of steaming pink shrimp and periwinkle crabs. Baskets of golden-hot hushpuppies. A plastic red squeeze ketchup all to myself. Paddle boat parades and terry cloth towels damp with sand. Wind-beaten hair and bare shoulders. Sundresses. Straw hats. Sunshades. Shorts. Porches and quiet conversations. Games that crown a family champion on never-ending days that melt away like ice cream bars slowly licked under the hum of a gentle ceiling fan. Romance and memories. Blue skies and bliss.
CITRUS SALAD WITH FETA AND KEY LIME HONEY DRESSING
Serves 2 to 4
About 3 cups of citrus segments and/or other fruit (Orange, Grapefruit, Strawberries, Kiwi)
1/2 cup cooked Edamame
2 cups mixed Lettuce and Sprouts (microgreens, mung bean, or aduki sprouts and/or baby lettuce leaves)
4 oz. Feta cheese, chopped into chunks or crumbled
KEY LIME DRESSING
1/4 cup Key Lime Juice (about 10 Key Limes)
2 T honey
2 T oil (cold-pressed such as flax)
2 T chopped mint
1 t minced purple onion
Salt and freshly ground Pepper to taste
Juice the limes (or use bottled) and shake or whip all ingredients together. Soak citrus and other fruit in dressing for ten minutes. Toss with greens. Serve as a side salad or a meal. This dressing is so delicious, it’s drinkable.