I’m bored. I reluctantly admit this as I’ve always believed that if one is a bored person they are, in fact, a boring person. Stay curious! But the last few weeks at the farmer’s markets have felt same old, same old; I get it, root vegetables and dark greens. So I sought out inspiration from my array of seasonally arranged cookbooks and remembered the life of winter’s party of produce: citrus. Blood oranges, pomelos, meyer lemons, tangerines, grapefruits and sweet limes add zip and freshness. So for a dinner party this week, I dressed up some staples with citrus flair. And thank god I did, or I never would have discovered this insane gluten-free meyer lemon olive oil cake (see note below); Greg has decided he wants this cake for his birthday for the rest of his life (from a chocolate, gluten loving guy). MAKE THIS CAKE!!!

The Menu

moroccan spiced carrot soup with cilantro, lemon zest and creme fraiche

wild black cod miso

braised elephant kale with young garlic

gingered forbidden black rice

pomegranate, blood orange, tangerine, sweet lime and lucque olive relish

gluten-free meyer lemon olive oil cake

pistachio gelato and candied pistachios

GLUTEN-FREE CAKE NOTE: I substituted 3/4 C. brown rice flour, 1/2 C. almond flour and 1/4 C. ground almonds for the flour in recipe. Incredible, delicious texture.