Grapefruit and Orange Vinaigrette

Grapefruit and Orange Vinaigrette Ingredients 1 shallot, minced 1 garlic, minced 4 Tablespoons champagne vinegar 2 Tablespoons whole grain mustard 1½ cups olive oil ½ cup grapefruit juice ½ cup orange juice Directions Combine all ingredients except for olive oil and let marinate for 20 minutes. Then, slowly whisk olive oil into mixture until emulsified. Vinagreta

Cooking for Salud!: Grilling and Roasting Marinated Stone Fruit

Cooking for Salud! Grilling and Roasting Marinated Stone Fruit Created by Chef Joe Pastry Ingredients and Directions for Honey-Citrus-Herb Vinaigrette 3 cups olive oil ½ cup honey 1/3 cup orange juice 1/3 cup lemon juice 1/3 cup grapefruit juice 1 Tablespoon minced garlic 2 teaspoons minced shallots 1 Tablespoon vinegar ½ teaspoon rosemary, finely chopped

Roasted Beet, Summer Squash and Citrus Salad

Roasted Beet, Summer Squash and Citrus  Salad Created by Kati Butler Ingredients for Salad 6 red beets, roasted olive oil small bunch of arugula 1 head of lettuce… use your favorite! 1 medium summer squash, grated 1-2 oranges, segmented 1 grapefruit, segmented ½ cup goat cheese ½ cup walnuts, optional Directions for Salad 1. Preheat oven

Roasted Beet and Citrus Salad

Roasted Beet and Citrus Salad Created by Chef Craig Jimenez of Roseville Cozinha Serves 10  Ingredients and Directions for Roasted Beets 3 pounds Chioggia Beets 3 pounds of golden Beets 3 pounds of red Beets small handful thyme sprigs 10 Valencia orange peels and cores ½ cups of Chablis, White wine 2-3 cloves garlic small

Cooking for Salud!: Citrus Pasta Salad

Cooking for Salud! Citrus Pasta Salad Created by Chef Joe Pastry Ingredients and Directions 4 cups bow tie pasta (or whatever your favorite pasta is, as long as its bite size) ½ red onion, thinly sliced 1 red bell pepper small, diced 2 oranges, segmented and segments cut in half 4 grapefruit segments cut into

Pomegranate Vinaigrette

Pomegranate Vinaigrette Created by Chef Matt Gordon Ingredients and Directions for Pomegranate Vinaigrette ¼ cup shallots, minced 1 Tablespoon Dijon mustard ¼ cup sherry vinegar ¼ cup lemon juice ¼ cup lime juice 1/8 cup grapefruit juice 1/8 cup honey ¼ cup pomegranate molasses 1 teaspoon ground coriander (toasted first) 1 teaspoon kosher salt ½

Nasturtium Quesadillas

Nasturtium Quesadillas with Citrus and Herb Salsa Created by Chef Amy Finley Ingredients for the Quesadillas 15-20 nasturtiums (depending on size), rinsed and wiped clean 1 cup grated Monterey jack or cheddar cheese 12 corn tortillas 2 Tablespoons butter olive oil Ingredients for the Citrus and Herb Salsa 2 stalks celery, chopped 1 Tablespoon fresh

Grapefruit and Lime Fresca

Grapefruit and Lime Fresca Makes 2 servings Ingredients 1 large grapefruit, fresh squeezed 1 lime, fresh squeezed 2 Tablespoons of all natural honey 14 ounces of club soda Directions Mix grapefruit juice, lime juice and honey.  Add to cup with ice.  Fill with soda water.  ••••• Refresco de Toronja con Lima Rinde dos porciones Ingredientes

Kale and Citrus Salad with Herb Vinaigrette

Kale and Citrus Salad with Herb Vinaigrette Created by Rachel Caygill Serves 4-6   Ingredients for Salad 1 bunch of kale, torn into smaller pieces 2 oranges, skin and pith removed 1 grapefruit, skin and pith removed 1 avocado, sliced handful almonds Ingredients and Directions for Dressing ¼ cup unseasoned rice vinegar ¾ cup olive