i'm now a full week out from coming down with the flu and with the exception of some congestion, i'm feeling great. right in time for my weekly cocktail and a dinner for six tomorrow night down in oceanside. since i'm still nursing my cough, i'm packing this weeks cocktail with citrus and ginger. vodka is good for a cough right? 

satsuma slinger

serves: 1 cocktail

prep time: 2 minutes

active time: 1 minute

total time: 3 minutes

ingredients: 2 oz vodka. 3 oz satsuma tangerine juice. 3 oz ginger beer. 1 cup ice. satsuma wedge for garnish. 

fill your serving glass with ice. pour in your vodka. add in the juice.

top the cocktail off with ginger beer and stir well to combine.

garnish with satsuma wedge and enjoy. 

xo, a

satsuma slinger

serves: 1 cocktail

prep time: 2 minutes

active time: 1 minute

total time: 3 minutes

ingredients: 2 oz vodka. 3 oz satsuma tangerine juice. 3 oz ginger beer. 1 cup ice. satsuma wedge for garnish. 

fill your serving glass with ice. pour in your vodka. add in the juice. top the cocktail off with ginger beer and stir well to combine. garnish with satsuma wedge and enjoy. 

you guys. it got me . for the first time in twelve years, i came down with the flu over the weekend. after a full two days in bed, and moaning over and over to wes that i thought i was going to die, i'm finally out of bed and feeling better. 

while i'm back on my feet, from what i've heard, the recovery is slow. so now that i'm back on solids, i'm pumping myself full of all that keeps you healthy. i whipped up a tasty, nutrient packed salad that is as beautiful as it is healthy. 

roasted butternut squash salad + blood orange vinaigrette

serves: 2

prep time: 1 hour

active time: 5 minutes

total time: 1 hour 5 minutes

ingredients: 1 cup butternut squash cubes (about .5 inch pieces). 1 tbs kosher salt. 1 tsp fresh ground pepper. 2 tbs brown sugar. .5 cup olive oil. .25 cup red wine vinegar. 1 garlic clove, minced. 4 cups arugula. .25 cup spiced pistachios (or spiced mixed nuts if you prefer) .25 cup shredded white cheddar cheese. 2 blood oranges, segmented and the juice reserved (if you don't have access to blood oranges you could sub whatever orange you can get your hands on). baking sheet. parchment paper. 

start by preheating your oven to 425 degrees f. toss together the butternut squash, half the salt, half the pepper, half the brown sugar and 1 tbs brown sugar. mix it all together until the butternut squash is lightly coated. roast the butternut squash for 40-45 minutes until the edges are nice and browned and a bit crispy. check them once about half way through to stir so everything cooks evenly.

while the squash is roasting, make your vinaigrette. use your reserved blood orange juice and combine it with the garlic, remaining olive oil, red wine vinegar, and the remaining salt, pepper and sugar. whisk it up well with a fork to combine and set aside. when your squash is ready, remove it from the oven and allow it to cool.

while the squash cools, fill a bowl with the arugula and drizzle it with your dressing. toss well.

then add in your orange segments, cheese, nuts and squash.

toss till just combined and serve. 

xo, a

roasted butternut squash salad + blood orange vinaigrette

serves: 2

prep time: 1 hour

active time: 5 minutes

total time: 1 hour 5 minutes

ingredients: 1 cup butternut squash cubes (about .5 inch pieces). 1 tbs kosher salt. 1 tsp fresh ground pepper. 2 tbs brown sugar. .5 cup olive oil. .25 cup red wine vinegar. 1 garlic clove, minced. 4 cups arugula. .25 cup spiced pistachios (or spiced mixed nuts if you prefer) .25 cup shredded white cheddar cheese. 2 blood oranges, segmented and the juice reserved (if you don't have access to blood oranges you could sub whatever orange you can get your hands on). baking sheet. parchment paper. 

start by preheating your oven to 425 degrees f. toss together the butternut squash, half the salt, half the pepper, half the brown sugar and 1 tbs brown sugar. mix it all together until the butternut squash is lightly coated. roast the butternut squash for 40-45 minutes until the edges are nice and browned and a bit crispy. check them once about half way through to stir so everything cooks evenly. while the squash is roasting, make your vinaigrette. use your reserved blood orange juice and combine it with the garlic, remaining olive oil, red wine vinegar, and the remaining salt, pepper and sugar. whisk it up well with a fork to combine and set aside. when your squash is ready, remove it from the oven and allow it to cool. while the squash cools, fill a bowl with the arugula and drizzle it with your dressing. toss well. then add in your orange segments, cheese, nuts and squash. toss till just combined and serve.