Just can't get enough

My weak spot of late is the original Odwalla Superfood.
(My boys love it too - green color and all)
I can't vouch for it's nutritional value, but it sure hits the spot when I'm craving something that tastes healthy.
But at $4-6 per 16oz bottle, it's a habit I cannot afford to keep.
Or at least I shouldn't.
Perhaps if I can splurge on some spirulina, I can make my own?

Valentines Idea #5: heart-shaped scones

Okay, I think heart-shape-ing any of your food is a brilliant thing to do right about now, but these heart-scones over at Such Pretty Things look so good I'm going to have to try them!

Valentines idea#4: pie in a jar

Nothing says love quite like a pie with a heart in the middle. Especially if it's miniature. I think these cute little jars of pie would be the perfect valentines gift for friends. Found via My Favorite Things.

Sunday Suppers

I tried this salmon recipe on Sunday and it was amazingly good for how simple it was to make. (The basil-lime water recipe was good too, although I was the only one willing to drink it).

Make- Ahead

I'm super-excited about this gift from the husband: The Best Make-Ahead Recipes from the never-fail, test everything 40+ times people at Cook's Illustrated/America's Test Kitchen.

tuscan cod

Four years ago I walked into my local Costco and was handed a free cookbook, "Creative Cooking the Costco Way". I went home and marked all the recipes that looked good, and I have only ever tried one. It happens to be my very favorite fish recipe in all the world.

Tuscan Cod

4 frozen fish fillets (cod or other white fish)
Salt
Freshly ground black pepper
2 Tablespoons chopped fresh basil
8 slices of tomato
4 slices fresh mozzarella (I like to use marinated mozzarella)
1 Cup seasoned bread crumbs
1 Tablespoon chopped fresh parsley
1/2 Tablespoon chopped fresh garlic
1&1/2 Tablespoons olive oil
Seasonal Mixed salad greens

1. Preheat oven to 425 degrees F
2. Place Fresh/Frozen fillets in a lightly oiled ovenproof dish (I like to line mine with foil to minimize cleanup) Season with salt and pepper, then sprinkle with basil. Overlapping slightly, arrange in sequence on each fillet 1 slice of tomato, then 1 mozzarella slice, then another slice of tomato. (Unless you want to be more generous.... )
3. In a small bowl, combine bread crumbs, parsley, garlic and olive oil. Spoon the crumb mixture over the fillets.
4. Bake for 30-35 minutes. If desired, broil for 30 seconds to further crisp the topping.
5. Serve fillets on a bed of salad greens.

And it was all yellow

I've been loving all of Stephmodo's to-do about meyer-lemons. I kept remembering how she raved about finding them at Costco, and so I'd buy them at TJ's, then return home and have no idea what to do with them. Usually I make lemonade with lemons.... deep I know. I like controlling the sweetness factor, and I drink it like a horse.
So I was happy to see her link to this fun recipe. This is the 2nd recipe I've seen using citrus peel as a baking vessel this week. (The other being orange campfire cakes) Apparently I am meant to try it, although it promises to be a disaster. Everything is with small children underfoot.

Anything you've been trying lately despite knowing it was doomed in advance?