Fresh cranberries... well they were frozen fresh!

Yes, the treats are still being made for Jeff's previous co-workers! Next Wednesday will be the last treat day for them as we won't be here anymore the week after.

The treat for Wednesday Treat Day may be a little unseasonal, but there was no way I was going to let cranberries from the freezer go to waste! I always buy a few extra bags during the cranberry season and stash them for summer treats.

Today's recipe is a bar cookie - Orange Cranberry Nut Bars. Inside these moist bars are whole cranberries with sliced toasted almonds scattered throughout. The eggs are the only leavener in the recipe, so the bars are a bit dense - but they do rise a little though. Fresh orange zest adds a zing to these slightly sticky and sweet gems. While these bars do not need anything else, a glaze made of powdered sugar and orange juice coats the top with just enough sweetness without being too over the top. When you get a piece that has a cranberry still intact, the fresh burst of flavor that fills your mouth makes your tastebuds stand at attention wanting more of that tangy bite.

We had such a fun and hands on dinner tonight - Fish Tacos with Broccoli Slaw! The original recipe called for cabbage slaw, but we really like the crunch and taste the broccoli version gives. These fresh tacos start with a layer of juicy slaw flavored with lime juice, olive oil and salt. Cod that was seasoned with smoky chili powder and salt is pan-fried just until the firm fillets start to flake. They are then chopped into bite-sized pieces and arranged evenly over the warmed corn tortillas. The tacos are rolled up and finished with a scattering of chopped fresh tomatoes. Because the slaw mixture makes more than you need, it is served on the side as a small crunchy salad.

Recipes
Orange Cranberry Nut Bars
Fish Tacos with Broccoli Slaw