I haven't done any food photography in a while and I thought I’d play around with my dinner tonight. You see, over Christmas, my wonderful parents gifted me with a Dutch oven…and it’s the best thing ever. Tonight I marinaded some chicken in spice, herbs and honey. I seared the sides in some olive oil before adding some stock and broccoli and let it slow roast on low for about an hour. My go-to is to plop stuff down on some quinoa because it’s hearty and filling and feels super pretentious in a sentence.
Have I ever expounded on my love for arugula and fruit combo’s? Peppery lettuce mixed with a tangy/sweet fruit just hits the spot for me. Also, blood oranges at Trader Joes right now, I did a happy dance in the store. They are my favorite fruit of all time ever!
Salad dressing : Salad:
1 tbsp olive oil
1 tbsp blood orange juice
1 tbsp balsamic vinegararugula
pecans
shaved parmesan
chopped honey crisp apple
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