Tag Archives | grapefruit

Roasted Beet Salad With Grapefruit Mint Vinaigrette

roasted-beet-salad-grapefruit-mint-vinaigrette-topview

As soon as I mixed up this salad, the colors screamed ‘Valentine’s Day’!  Yes, literally.

I know it’s only January, but as I’ve reminded my husband, V-day IS only four weeks away! And it is Never too early to start planning for these things.

roasted-beet-salad-grapefruit-mint-vinaigrette

I’m not a fan of the idea of a DIY Valentine’s dinner. I’m always eager to get out of the house for V-day. But if you or your honey is the type who likes to whip up a romantic steak (grass-fed of course) dinner, this salad would be a lovely addition to the menu. Might want to pin the recipe for later.

Or make it for lunch or dinner today! Heck, you could even sprinkle on some goat cheese or feta to give it a protein/yum boost. However and whenever you decide to make it, I promise you will enjoy it.  It is delish!

Ingredients

1 bunch beets, roasted*

grapefruit segments from 1 grapefruit (orange will also work here)

3 T. fresh grapefruit juice

small bunch of  fresh mint leaves, minced

1 T. balsamic vinegar

1 T. olive oil

1/4 t. salt

1/8 t. black pepper

2 Tbsp minced onion or shallot, optional

* To roast beets: Scrub under running water. Cut in half, sprinkle with olive oil and salt, and wrap in a foil pouch. Set on cookie sheet and roast at 400 degrees for 40 min. to 1 hr. (until fork tender. Let cool until they are comfortable to handle.

Directions

1. While still warm, peel the skin of beets (skins should slip off easily), and cut into bite-sized chunks.

2. Whisk together the grapefruit juice, vinegar, mint leaves, onion or shallot (if using), olive oil, salt, and pepper.

4. Toss with the beets and grapefruit segments in the dressing mixture.

5. Garnish with fresh mint (plus sunflower greens or microgreens, if you have them!) and serve while warm.

Note on making ahead: Feel free to roast beets days in advance.  Store them with the dressing and add minced shallot. Marinated beets are delicious! When you’re ready to serve, mix with grapefruit and garnish with mint. 

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Thanksgiving Cranberry Chutney

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Cranberries are a Thanksgiving classic. This chunky chutney recipe brings even more fresh fall Local Box fruits into the equation! It’s delightful on crackers, with cheese, and (of course) with turkey. My family makes a killer Gobbler Sandwich with Thanksgiving leftovers, and Cranberry Sauce is essential.

Cranberry Chutney
Makes about 4 c.
Recipe from Jordan Swim, from Allen High School’s Blu Cooking School!

1 grapefruit (or orange), skin removed, chopped
1/4 c. grapefruit (or orange) juice
12 oz. fresh cranberries
1 3/4 c. sugar
1  large apple, or two small persimmons, or a large Asian pear (or a combination!) peeled, cored, chopped
1/2 c. raisins
1/4 c. chopped walnuts
1 Tbsp apple cider vinegar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 10 minutes, or until cranberries are bursting. Hope you’re wearing an apron! At this point, taste and check for seasoning. Feel free to continue cooking for up to 20 minutes- the mixture will reduce and thicken.

This recipe can be made days or weeks before and stored in an airtight container or in the freezer. If you prefer saucier cranberries, add more liquid on the day you’re serving the cranberries. Port or red wine are lovely for the holidays, but water is also an option. Simmer until desired consistency is reached.

 

Canning Cranberry Chutney
Cranberry chutneys are also great for canning! Follow the recipe above, but subtract the nuts. Then follow the recipe below. If this is your first time canning, check out Principles of Home Canning from the National Center for Home Food Preservation.

1. While cranberries are cooking, prepare canner, jars, rings, and lids. (half-pint jars make great gifts!) My canner set up is a large pot with a small drying rack set at the bottom. The pot just needs to be large enough so that you can submerge your jars in 1″ of water.  You can sterilize your jars, lids, and rings by washing them with hot soapy water. You can also run jars through the dishwasher and then heating your lids in water on the stove.
2. Ladle chutney into half pint jars, leaving a generous half inch of headspace (room at the top.) Run a chopstick  around the inside of the jar to remove air bubbles.
3. Wipe jar rims with a clean, dry towel. Apply lids and tighten rings to fingertip tight.
4. Return filled jars to canner, bring to a rolling boil and process for 10 minutes*.
5. Allow jars to cool completely on a towel on your counter for 24 hours. After 24 hours, check the seal by removing the ring and gently pulling the lid. If it sealed properly, it will stay on!
6. If the lid came off, don’t worry! Just store that one in the fridge, or try reprocessing. If they are properly sealed, store in a cool, dark place until ready to give as a gift.

*10 minutes processing is sufficient at or below 1,000 feet elevation. If you live at a higher altitude you’ll need to adjust the processing time accordingly.

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Warm Chard with Grapefruit and Sea Salt

Chard with Grapefruit Sections and Sea Salt

Chard with Grapefruit Sections and Sea Salt

Have you chard-ed dinner yet?

I have always avoided Chard. I was raised by immigrant parents from India.  We don’t know what in the world chard is. At the grocery store, we skipped over a lot of the “American” vegetables like Kale, Rhubarb, and Turnips. We steered our grocery cart past anything that looked pretty, colorful, or remotely appetizing. Grocery shopping was like a drive-through zoo– no stopping, feeding, or petting.  “Yeah, mom, let’s buy something disgusting, like okra.”

A lot of people simply avoid the unfamiliar– not only food, but lots of things like Eastern medicines, exercise, and big words.

But vegetables are less intimidating, especially when they are local and organic, like what’s in your Greenling Local Box every week! Even if you don’t get the Local Box, be more adventurous with your food and try something new! You’re only a product of your upbringing, but it’s never too late to be the pioneer for your household. Get your kids involved too– because how else are the dishes going to get done?

Chopped Chard and Spring Onions with a large ba-donka-donk

Chopped Chard and Spring Onions with a large ba-donka-donk

I had prepared this as a starter salad for a meal one day, but it turned out so good I ate the entire portion before my husband returned from working out.  When you taste this Warm Chard with Grapefruit and Sea Salt, you’ll taste a mix of cold and warm and sweet and salty. Your mouth will be thoroughly confused, yet completely delighted.

I’m finally familiar with Chard. Not so familiar with the treadmill.

Black Sea Salt (any coarse salt will work but this is a chance to color outside the lines)

Black Sea Salt (any coarse salt will work but this is a chance to color outside the lines)

Warm Chard with Grapefruit and Sea Salt

The spring onion bulbs from the local box really give this dish a beautiful subtle sweetness!

Ingredients:

1 bunch Chard

1/2 teaspoon of olive oil

1 spring onion, thinly sliced – whites only

1/2 of a grapefruit, peeled, sliced into large circular sections (I know you like them round and juicy, Sir Mix-a-Lot)

pinch of black sea salt or coarse salt or any “fun” salt

 

Directions:

1. Rinse Chard and coarsely chop into 1″ sections.  If the thick stems seem very stiff, don’t discard them – chop them much finer, like a dice.

2. Heat olive oil in a  wide skillet over medium-high heat and then add sliced spring onion whites. Cook for one or two minutes until the onions look like they’ve softened a bit.  Add the diced thicker stem sections now, if applicable, and cook for 1 minute.

3. Then add the remaining chopped Chard and stir gently and quickly – (not a time to rearrange apps on your smart phone.  You can Instagram later). Cook just until the Chard is wilted but still bright green.

4. Remove from heat.  Arrange warm chard on a plate, top with grapefruit slices, and sprinkle with sea salt.

 

Nutrition Tip:

The Vitamin C in grapefruit assists in the absorption of iron from the chard.  It’s always a good idea to have some citrus with leafy greens!

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Grapefruit Avocado Couscous

In order to make sure I keep getting fresh-tasting, delicious meals during this crazy week of Not-Wanting-To-Cook-SXSW, I’ve made a refreshing grapefruit and avocado couscous salad. It’s perfect for this almost-spring weather we have, and I love how pretty the Texas grapefruit looks alongside the green avocado. Make sure you use avocados that are firm, yet ripe. You want the avocado to maintain its shape in the salad and not get mushy.

You can easily add a zesty vinaigrette to this salad, but I prefer to let the fresh flavors of the grapefruit and avocado shine.

Grapefruit Avocado Couscous Salad

1 cup dry couscous
2 large red grapefruit
2-4 small avocados (or 2 large)
1 tablespoon finely diced shallot
Juice of 1 lime
½ cup diced fresh parsley or cilantro
Salt and pepper

Set a saucepan with 2 cups of water or vegetable stock to boil. Once water is boiling, pour in couscous, cover, and remove from heat. Let stand 5 minutes while you prepare the rest of the ingredients.

Section your grapefruit (a helpful tutorial video is located over at Kitchen Daily) and place onto a paper towel. Halve avocados, remove pits, and slice into small chunks. Put avocado in a large bowl along with shallot; drizzle lime juice over the top and stir gently.

Fluff couscous with a fork and add to the bowl. Add grapefruit and parsley or cilantro and stir gently to combine all ingredients. Salt and pepper to taste.

Cover and chill until ready to serve, up to 12 hours in advance. (Any longer and the avocado might start to oxidize and turn an unattractive brown.)

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Salad of Roasted Beets, Grapefruit, and Escarole

The inspiration for this dish is Elise Bauer’s Orange and Beet Salad Recipe, one one of my favorites this time of year– the brief window when both citrus and spring root veggies are in season in Central Texas.

I replaced the arugula in her recipe with escarole; this mild winter green has a slightly bitter flavor, with a crunchier texture than arugula.  I also opted for Texas pecans over walnuts, since you can’t beat the nutty pecan flavor against the pucker of Texas grapefruit.

To sweeten up Elise’s dressing, I added local honey and grapefruit juice. Our grapefruit have been quite juicy this year, so be sure to peel and segment the grapefruit for this salad over a small bowl. You’ll probably catch enough juice to make the dressing, without needing to juice a separate fruit.

 

Salad of Roasted Beets, Grapefruit, and Escarole (serves 4)

1 bunch escarole, washed and torn into bite sized pieces
3 beets, roasted and skins removed, chopped
1 grapefruit, peeled and segmented
1/4 cup pecan halves
Dressing:
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 teaspoon dried mustard
1/4 teaspoon paprika
2 tablespoons grapefruit juice
1 tablespoon honey
salt and pepper to taste

Roast the beets well ahead of time, and peel away the skins once the vegetables have cooled. Prepare remaining veggies and grapefruit,  and combine them in a large bowl. Whiz the dressing ingredients together in a blender, or mix them together in a small jar. Pour the dressing over the salad and toss, serve immediately.
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Texas Grapefruit Margaritas

Have you ever heard of National Margarita Day? I hadn’t until I hopped on to Facebook this morning, where people were posting many, many pictures of margaritas. By the end of the work day, there were so many posts about tequila that I practically couldn’t see straight. Lucky for me, it was a short drive home where I have quite an acumulation of Local Box grapefruit– perfect for making margaritas after work!

This recipe is adapted from the LA Times’ Grapefruit Margarita. I skipped the salt they suggested and sweetened up the recipe even further by adding some fresh orange juice into the mix. Instead of Triple Sec, I used Paula’s Texas Orange, an orange liqueur made here in Austin. Finally, I skipped the cocktail shaker and margarita glasses in favor of mason jars. A big mason jar is so much easier to use for this recipe than a cocktail shaker because you can mix everything together at once. (Most cocktail shakers are too small.) And I find small mason jars to be a much more versatile use of cupboard space than specialty cocktail glassware.

Texas Grapefruit Margaritas (yields 4 drinks)

1 1/4 cup grapefruit juice, with pulp (about 2 medium grapefruits)
1/3 cup orange juice, with pulp (about 1 small orange)
1 ounce lime juice (about 1/2 a lime)
5 ounces reposado tequila
2 ounces Paula’s Texas Orange

Combine all the ingredients over ice in a large mason jar. Put on the lid and shake until juice is well chilled. Pour into 8 oz. mason jars to serve.

 

 

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