What a delight to reconnect with a college girlfriend after 20 years of separation! I met Susan Miller in the mid-80’s at Farah’s, a close-to-campus restaurant where we worked when we were students at the University of Florida. Our friendship flourished in her kitchen where we would gather for regular gourmet girls’ nights, the perfect escape from textbooks and waiting tables. After college, we got together from time to time, sharing recipes and laughs. With both of us raising three kids and moving to far flung places, our frequency faded.

Susan speaks in song notes, a voice that sounds the same today as it did 20 years ago. We picked up like no space had ever come between us and we will keep the communication humming! What a treat to get hold of her impressive recipe collection. We plan to make 2020 our in-person reunion year, meeting soon in Nashville to watch her son on the big league soccer field. I vote we rent a vacation home for this visit so we can stir up some fun in the kitchen.

What’s your 20 minute recipe? I don’t make a lot of things that take 20 minutes! If I’m cooking, I’M COOKING, now that my kids are gone. Well, there is a salad I love and it’s perfect in the winter. It’s dressed up oranges and fennel with arugula and parmesan.

What’s your favorite city? Anna Maria Island on the West coast of Florida, soft white sand and not a lot of development.

What’s your favorite restaurant in your current city? Bar la Grassa in Minneapolis. Upscale Italian, delicious pastas and seafood. I love their gnocchi with beautiful roasted cauliflower and orange sauce.

Treasured find in the back of your fridge? Fig jam, it’s great on grilled cheese or on a cheese board. When I find it I’m always happy!

Who taught you to cook? I taught myself. My mom hated to cook! I also learned from friends who love to cook. To me nothing is more fun than sharing a recipe you love with a friend.

What’s your go-to dish for company? Fajita fiesta with margaritas. I make two or three salsas, Spanish rice, old school taco dip and tres leches cake and Key lime pie for dessert. Follow along with Susan’s Sunday dinner festivities #millersundaydinner, where she has been welcoming throngs of family and friends to her table. “It’s always super fun! It makes me try out new recipes. It has taken on a life of its own”

What’s on your cooking playlist? Mostly soul, funk, disco.

Coffee, tea, or Kombucha? Coffee in the morning, regular brew. If I want to be fancy I’ll make a latte.

Most stained cookbook? The original Silver Palate Cookbook

Indispensable kitchen tool? Cheese grater. Pre-grated cheese should NOT be a thing!

Staple childhood comfort food? Lipton chicken noodle soup in a box. I saw it in someone’s shopping cart and a wave of nostalgia came over me. I had to get some.

Three Instagram accounts you follow? @smittenkitchen, @nytcooking, and @alisoneroman, I love her crispy chocolate cake!

Who would you most like to share a meal with? past, present or fictional? I would love to have a meal with Ina Garten. I think she would be delightful company. My son and I went to see her when she released her last book.

Go-to olive oil? Trader Joe’s premium extra virgin, very good for the price. I love it for everyday.

Ideal grilled cheese? Ham, honeycrisp apples, apple butter and sharp cheddar. It’s great on sourdough.

Favorite pizza topping? Meatballs with dollops of ricotta. I start with a red sauce and mozzarella base.

Where would you want to take a cooking class? A pastry class in Paris.

What’s your Counter Intelligence cooking tip? Always use the best ingredients you find, don’t force things, for example tomatoes in the winter. And please never use pre-grated cheese.

Three things next to your stove? Kosher and sea salt, pepper grinder and extra virgin olive oil. I also keep my butter out except for during summer.

What’s your favorite sports team? Whichever one my son is playing on. He is currently with Nashville Soccer Club in preseason. The season starts at the end of February.

A bed of juicy orange slices topped with lightly dressed arugula and fennel is Susan’s favorite (and quick!) Winter salad

Susan’s Orange Salad with Arugula, Fennel and Shaved Parmesan

1-2 minced shallots (to yield 1/4 cup)
1/2 tsp kosher salt
1/4 cup white balsamic vinegar
3 oranges — you can use navels, blood oranges, or cara cara — a mixture of colors is beautiful!
flaky sea salt
1/3 cup olive oil
2 to 4 ounces arugula
1 bulb fennel, thinly sliced
Wedge of Parmigiano Reggiano
freshly ground black pepper to taste

COMBINE the shallots, salt and vinegar in a small bowl. Set aside while you prepare the oranges.

SLICE the end off each orange and squeeze the juice from the ends into the bowl with the shallots mixture. Stand each orange on its flat end and slice down around the orange to remove the skin — cut closely to remove any pith. Squeeze the juice from the rinds into the shallot mixture. Turn orange onto its side and cut into 1/2 inch slices. Arrange on platter and sprinkle with sea salt.

BLEND the olive oil into shallot mixture using a fork. Taste and adjust seasoning, adding more salt if needed. Drizzle a few spoonful over the oranges.

PLACE the arugula and fennel in a bowl. Drizzle with a few spoonfuls of dressing and toss lightly to coat. Taste and adjust with more dressing or salt to taste.

PILE the dressed arugula/fennel on top of oranges. Use a vegetable peeler to shave Parmigiano over the top, and grind pepper over salad.