This simple salad makes a great accompaniment to chicken or lamb dishes.
_Be creative with your salads. Other great flavor pairings with blood oranges include spinach, arugula, roasted beets, fennel, gorgonzola, chevre, toasted pine nuts and olives.
2 bunches watercress, trimmed
2 small red beets
2 small gold beets
4 blood oranges, peeled and sliced
4 oz plain or peppercorn chevre, divided into 4 portions
For the vinaigrette:
1 cup excellent quality olive oil
Fresh-squeezed blood orange juice, to taste
1/3 cup red wine vinegar
Honey, to taste
Preheat oven to 400degrees. Roast beets for 1 hour or until tender. Cool, then peel and slice.
To make the vinaigrette, whisk vinegar and honey until combined. Continue whisking and slowly add orange olive oil until thoroughly blended.
Combine ingredients. Form into 4 burgers. Grill until well-done.
Meyer lemons were first developed in China. They are believed to be a cross between a lemon and a mandarin orange. Meyer Lemons have a sweeter, more complex flavor than ordinary lemons. Replace regular lemons with Meyer lemons in any dish—sweet or savory—wherever you’d like the lemon flavor to shine.
1 cup Whole Grain Milling Harvest Grains Pancake Mix
1 tablespoon vegetable oil
1 cup nonfat buttermilk
3/4 cup blueberries
1 Meyer lemon, zested and juiced
1 cup heavy whipping cream
Sugar to taste
Makes 8 servings.
Preheat oven to 250 degrees F.
_Just about any berry will work in this recipe. In winter, try Stahlbush Island Farms frozen boysenberries, Black Raspberries or Marion Blackberries.
Makes 16 bars
In small saucepan combine cranberry sauce, raisins, apricots and brandy; bring to boiling. Remove from heat and let stand 20 minutes.
Use your food processor to quickly and safely shred the veggies.
1 large bunch broccoli, shredded
1 small red onion, thinly sliced
1/2 cup jicama, shredded (substitute water chestnuts)
2 carrots, shredded
For the dressing:
1/4 cup low-fat plain yogurt
1/4 cup reduced-fat mayonnaise
3 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 slices bacon, cooked & crumbled (optional)
First make the dressing. Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl.
_This recipe appears in Robin Asbell’s article “Seaweed, Sushi and You” in the March/April ’08 edition of the Mix.
Spicy, sweet grilled plums pair well with lemon sorbet.
Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high.
In a small bowl, whisk together melted butter, brown sugar and cinnamon. Brush mixture all over flesh side of plums. Grill plums, flesh side down, 5 minutes, until soft. Serve plums with lemon sorbet. Garnish with mint.