These are some leftovers from New Year's eve. It could have been a Christmas dish - so pretty and seasonally colored. Featured were the Christmas Limas from Rancho Gordo's Heirloom Beans. Next time we will double the quinoa and omit the honey, but other than that, the beans were lovely - cooked simply in a mirepoix of onion, celery and carrot. The Fennel salad was a simple mixture of thinly sliced fennel, celery and red onion; dressed with a lemon and walnut oil vinegrette. A nice complement in texture and flavors as well as color. I should have tried to do the presentation as a tai-ji diagram (yin yang).There were no pictures, but we had roasted dungeness crabs for Christmas dinner. Jen and Mike were here to help demolish the 4 crabs we purchased from the San Francisco Fish Company. They were very easy to fix, tasty and messy. A nearly perfect meal.
