Thursday, April 6, 2017

Eat A Poem

How to Eat a Poem
by Eve Merriam  

Don't be polite.
Bite in.
Pick it up with your fingers and lick the juice that
may run down your chin.
It is ready and ripe now, whenever you are.

You do not need a knife or fork or spoon
or plate or napkin or tablecloth.

For there is no core
or stem
or rind
or pit
or seed
or skin
to throw away.

Have you ever eaten something that is wonderful? This poem is written in metaphor that is saying you should savor the words of a poem as if it were a luscious juicy peach enjoy what you read and with words there is no waste to throw away and no inconvenience of needing a napkin but it is satisfying indeed.

Spring Dinner Special Celebrating April National Poetry Month 

Couscous with Asparagus
Cook’s notes: Recipe adapted from cuisineathome April 2017 and serves four.
Ingredients:

  • 12 thin asparagus stalks, ends removed and cut into 2 inch pieces 
  • 1 TB. olive oil or Lemon Olive Oil 
  • 2 garlic cloves, minced 
  • Salt and pepper to taste 
  • 1 box Couscous Mix e.g. Near East Herbed Chicken Flavor 
  • 1-1/4 cups low sodium chicken broth 
  • 2 TB. white wine 
  • 3 TB. dried apricots, diced 
  • Crumbled goat cheese or grated Parmesan cheese 
  • 1 TB. minced lemon zest 
Directions:
  • Roast asparagus and garlic at 425 degrees on a parchment lined baking sheet, drizzled with olive oil for 7-8 minutes. 
  • Follow directions on Couscous Mix box except substitute chicken broth for water, adding in dried apricots pieces, lemon zest and white wine. 
  • Stir roasted asparagus pieces into cooked couscous mixture and serve immediately. Garnish with Parmesan cheese or crumbled goat cheese. 
Maple Roasted Carrot Salad with Vinaigrette Dressing 
Cook’s notes: A modern twist on an old nostalgic side dish. Roasted carrots can be made several hours earlier as well as dressing for easy prep. Assemble salad with dressing right before serving. Recipe adapted from Ina Garten and serves four.
Ingredients:
  • 6 large carrots preferable with leafy tops 
  • 1-1/2 TB. olive oil or Blood Orange Olive Oil 
  • 1 tsp. herbes de Provence 
  • Sprinkle of Saigon cinnamon 
  • 1-1/2 TB. maple syrup 
  • ½ cup dried cranberries 
  • ½ cup fresh orange juice (1 large orange) 
  • 2 TB. good quality white balsamic or Cranberry Pear Balsamic 
  • 2 garlic cloves, minced 
  • ¼ tsp. salt 
  • 2 TB. olive oil or Blood Orange Olive Oil 
  • ¾ package of mixed greens 
  • Crumbled goat cheese or crumbled goat cheese with candied cranberry 
  • Salted Marcona almonds or almond slices 
Directions:
  • Preheat oven to 425 degrees and line a baking sheet with parchment paper. 
  • Trim and scrub carrots. Cut carrots into diagonal slices. Toss with 1-1/2 TB.olive oil, sprinkle with herbes de Provence and cinnamon. Roast 15 minutes. 
  • Remove from oven add maple syrup and coat evenly. Roast 10 minutes more or until carrots are cooked al dente and edges are caramelized. Note carrots will shrink in size as they are roasted. 
  • Combine cranberries and orange juice in a small saucepan. Bring to a simmer and set aside for 10 minutes. 
  • In a blender combine balsamic vinegar, minced garlic, salt and 2 TB, olive oil. Mix well and add to cranberry/ orange juice mixture. 
  • Toss roasted carrots, mixed greens, vinaigrette dressing with cranberries, almonds and goat cheese. 

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