Blood Orange Salad

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.

Blood Orange, Watercress & Roasted Beet Salad with Chevre

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
Cracked pepper

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.

Blueberry Burger

  • 1 pound ground turkey breast or grass-fed ground beef
  • 1 cup blueberries, ground in a food processor or blender
  • 3/4 tsp. dried thyme
  • 2 garlic cloves, crushed
  • Salt and pepper, to taste

Combine ingredients. Form into 4 burgers. Grill until well-done.

Blueberry Pancakes with Meyer Lemon Whipped Cream

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 egg
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

Boston Baked Beans

Makes 8 servings.

  • 2 (4-ounce) pieces salt pork, scored every ½-inch
  • 2 onions, diced
  • 1 pound small white dried beans, soaked overnight and drained
  • 1 quart water
  • 1/3 cup brown sugar
  • 1/3 cup dark molasses
  • ¼ cup dry mustard
  • 3 tablespoons apple cider vinegar
  • 1½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • ¾ teaspoon hot pepper sauce
  • ¾ teaspoon ground ginger
  • 1 bay leaf

Preheat oven to 250 degrees F.

Boysenberry Coffee Cake

_Just about any berry will work in this recipe. In winter, try Stahlbush Island Farms frozen boysenberries, Black Raspberries or Marion Blackberries.

Brandied Cranberry Bars

Makes 16 bars

  • 1 cup whole cranberry sauce
  • ¼ cup raisins (one quarter)
  • ¼ cup snipped dried apricots (one quarter)
  • ½ cup brandy (one half)
  • 1½ cups flour, divided (one and one half)
  • 1 1/3 cups packed brown sugar, divided (one and one third)
  • ½ cup butter (one half)
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup broken walnut pieces (one half)
  • powdered sugar, for garnish

In small saucepan combine cranberry sauce, raisins, apricots and brandy; bring to boiling. Remove from heat and let stand 20 minutes.

Broccoli Slaw

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.

Brown Rice Handrolls with Dulse

_This recipe appears in Robin Asbell’s article “Seaweed, Sushi and You” in the March/April ’08 edition of the Mix.

Brown Sugar Grilled Plums with Lemon Sorbet

Spicy, sweet grilled plums pair well with lemon sorbet.

  • Cooking spray
  • 2 tablespoons butter, melted
  • 2 teaspoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 4 large or 8 small plums, halved and pitted
  • 2 cups lemon sorbet
  • fresh mint for garnish

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.