You probably imagined that I’d move on from oatmeal after yesterday’s savory Oatmeal with Mushrooms, Parmesan, and Thyme. I mean, two days in a row? Oatmeal?! That just isn’t done.
Oh, but I’ve never been one to play by the rules. At least not always. Well, at least not that one rule that I just made up about the acceptable frequency for discussing oatmeal. In any case, I give you one last savory oatmeal to get you through the winter. 
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I think it’s safe to say that J and I have made hundreds of pots of oatmeal in the past decade, if not more. Now I wish that I had counted, so we could celebrate that 1,000th pot properly. It’s coming soon, if it hasn’t already come and gone unnoticed.
Oatmeal is good for you, I know. And I love oatmeal. Oatmeal with berries, apples, bananas, raisins. With brown sugar, maple syrup, butter, peanut butter. I like a sweet bowl of oatmeal as much as the next person. But you know what else is good for me? Variety. I can’t get enough of these savory oatmeal combinations right now. 
So did you make the Savory Oatmeal with Curry, Greens, and Caramelized Onions? Did you make the Savory Oatmeal with Black Pepper, Blue Cheese, and an Olive Oil Fried Egg? Am I getting to be a broken record here? Good news, friends, I’ll be moving on soon, I promise. To…sweet oatmeal!
There are a lot of things I like about seasonal produce. A summer peach, a fall persimmon, a winter tangerine, the first stalk of rhubarb: each is most perfect in its own moment.
But then there are times when I stick my fingers in my ears: “la la la la la, I’m not listening!” Like when it becomes painfully apparent that lettuce is no longer in season. Some things I just can’t survive the winter without.
This is a green salad to brighten your winter, full of lemony zing, celery crunch, and the wide-awake flavor of flat-leaf parsley. Continue reading
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