Feeds:
Posts
Comments

Posts Tagged ‘grapefruit’

by Sarah Steimer

Lavender paloma

I really loved the combination of the smoky mezcal with the floral simple syrup. The tartness from the citrus certainly helps as well, and this could work well pretty much any time of year. You know, this is for the hot young professional in you who feels a little too classy for a simple margarita sometimes.

(more…)

Read Full Post »

by Sarah Steimer

Grapefruit, avocado and chicken over greens

I made this salad right after my yoga class this past Sunday — so basically I felt like the world’s healthiest human ever. The fatty avocado and protein-rich chicken help pull the bitter greens and sour grapefruit back a few notches, right into the Perfection Zone.

(more…)

Read Full Post »

by Sarah Steimer

The original recipe called for dates as the fruit topping. No thanks, sounds boring to me. I happened to have half of a grapefruit in my refrigerator and opted for that --- so by all means, use what you have.

The original recipe called for dates as the fruit topping. No thanks, sounds boring to me. I opted to use a grapefruit half that I already had in the refrigerator. You can substitute whatever fruits you have on hand.

  • 1/2 grapefruit (from a fruit that has been cut width-wise, of course)
  • 2-3 teaspoons good-quality honey
  • pinch of sea salt
  • 1 tablespoon sesame seeds
  • 2 tablespoons uncooked quinoa
  • 1/2 cup low-fat or fat-free Greek yogurt

    The crunch of the quinoa and the tartness of the grapefruit definitely helps a groggy morning. Plus coffee, who am I kidding.

    The crunch of the quinoa and the tartness of the grapefruit definitely helps a groggy morning. Plus coffee, who am I kidding.

Use a small, sharp knife to cut along the membrane-defined sections of the grapefruit. Do not remove the sections. Drizzle the grapefruit with honey and add a pinch of sea salt. Place in a tin or glass baking dish under the broiler. Broil for about 5 minutes. Remove from the oven and set aside.

Toast the sesame seeds and quinoa over a low flame in a small, dry saute pan, stirring constantly (the quinoa will pop a little when it is hot). Saute for only a couple of minutes or until the quinoa has darkened a little. Remove from the pan.

Place the yogurt on a plate or in a bowl and top with the quinoa-sesame mixture. Use a spoon to remove the grapefruit sections and place on the yogurt.

Makes 1 serving.

Recipe adapted from: Bon Appetit

Read Full Post »

by Sarah Steimer

I enjoyed my grapefruit sour with a handful of spicy peanuts --- a little salute to the south.

I paired my grapefruit sour with a handful of spicy peanuts — so Southern. By the way, my drink may look darker than yours. The honey I used is a very dark buckwheat honey.

  • juice from 1 grapefruit, strained
  • 4 ounces bourbon
  • 1/2 cup honey
  • 1/2 cup water
  • ice

In a small sauce pan, combine the honey and water and whisk over medium-low heat until the honey has dissolved. Bring the mixture to a boil and remove from heat to cool.

Combine the bourbon and grapefruit juice and shake with ice. NOTE: If you do not have a cocktail shaker, just stir the mixture around with the ice in a bowl on shake up in a jar with a lid. Add the honey simple syrup to taste.

Strain the drink into a glass over additional ice and serve.

Makes about 2-3 servings.

Recipe adapted from: Marcus Samuelsson

*We’re taking advantage of the winter citrus season (and healthy New Year’s resolutions) during the month of January. Look for six drink recipes focused on lemons, limes, grapefruits, oranges and more. Find all the Fresh-squeezed recipes here.

Read Full Post »

by Sarah Steimer

Freshest juice ever! I juiced and strained everything one evening when I had free time and stored the citrus juices and pomegranate juice separately. You could just mix the pomegranate juice in the same pitcher as the citrus, but I like how it settles toward the bottom when added right before serving.

Freshest juice ever! I juiced and strained everything one evening when I had free time and stored the citrus juices and pomegranate juice separately. You could mix the pomegranate juice in the same pitcher as the citrus, but I like how the pom settles toward the bottom when added right before serving.

  • 2 pomegrantes OR about 1 1/2 cups pomegranate juice
  • 2 grapefruits
  • 2 oranges (I used navel oranges)
  • 2 tangerines OR mineola tangelos
  • 1/2 lime

    I sort of expected pomegranate juice to require some extravagant extraction that only machines or very patient humans could do. Instead it's just seed, blend and strain.

    I sort of expected pomegranate juice to require some extravagant extraction that only machines or very patient humans could do. Instead it’s just seed, blend and strain.

If you choose to make your own pomegranate juice, simply seed the fruits and rinse. Add the pomegranate seeds to a blender and puree for only a couple of seconds; pureeing too long will create a cloudy juice. Pour the blended seeds through a fine mesh strainer, using a spatula to extract as much juice as possible. Set the pomegranate juice aside.

Juice the citrus fruits and pour through a fine mesh strainer to remove any pulp or seeds.

Divide the citrus juice among three glasses, adding the pomegranate juice last so it can settle toward the bottom.

Makes about three servings.

Recipe adapted from: Martha Stewart

*We’re taking advantage of the winter citrus season (and healthy New Year’s resolutions) during the month of January. Look for six drink recipes focused on lemons, limes, grapefruits, oranges and more. Find all the Fresh-squeezed recipes here.

Read Full Post »

The traditional Memorial Day picnic spread is great – it’s hard to argue with tradition. This year, however, we decided to keep the menu but ditch the recipes. Remember our Thanksgiving Twist guide from 2010? This is the summer version. We’re taking four traditional picnic menu items — fruit salad, potato salad, iced tea and hamburgers — and adding a new spin.

Although trying all of these new variations at a single party may upset a few people, you could just try one or two. Go ahead — shake things up a bit over the Tupperware this season.

Three-berry fruit salad with basil-mint syrup

by Caitlin Saniga

I love the idea that some of these ingredients can likely come from your very own garden. For me, I just had mint this time of year. But give it a couple of weeks, and I might have been able to use my basil and wild raspberries from the yard. I thought about using the mulberries from behind the house, too. This dish is very flexible. Use berries that are in season.

  • 1/4 cup honey
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 3 cups strawberries, sliced
  • 1 1/2 cups blueberries
  • 1 1/2 cups raspberries or blackberries
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh mint

Whisk together the honey, lemon juice and lemon zest in a small bowl.

In a large bowl, combine the fruit, basil and mint. Pour the syrup over the mixture, and stir gently to combine. Refrigerate at least 15 minutes or up to 6 hours before serving.

Makes 6 servings.

Recipe adapted from: Gal Time

—————————————————————————————————————

Layered citrus-apple salad with honey-ginger syrup

by Sarah Steimer

A little sweet and very sour – thanks to those grapefruit. If you’d rather people not have to pull the grapefruit rinds off themselves, be sure to slice those off before serving.

  • 1 grapefruit, sliced horizontally
  • 1 granny smith apple, sliced horizontally
  • 2 clementines, peeled and separated
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons honey, plus more for drizzling if desired
  • 1/4 cup water

Layer with alternating grapefruit and apple slices. Add the clementine sections throughout.

Whisk together the minced ginger, honey and water. Sprinkle the syrup over the fruit. Refrigerate for at least one hour so the syrup has time to soak into the fruit.

Serve drizzled with additional honey, if desired.

Makes 6-8 servings.

Alfresco Refreshed is our spin on four traditional picnic staples: fruit salad, potato salad, iced tea and hamburgers. You can find all the recipes here.

Read Full Post »

by Caitlin Saniga

Add salt to the rim of the glass if you want, and garnish this drink with any fruit you have in your fridge. Orange slices and strawberries sound like a nice addition.

  • juice from 1 lime
  • 1 1/2 cups tequila
  • 1 1/2 cups ruby red grapefruit juice
  • 1 1/2 cups ice
  • 1/4 cup sugar
  • a few dashes of salt
  • lime wedges and cherries, for garnish

Pucker up! This one's tart.

Combine the lime juice, tequila, grapefruit juice, ice, sugar and salt in a blender; blend until smooth.

Serve immediately in glasses garnished with lime wedges and cherries.

Makes 4.

Recipe adapted from: AllRecipes.com

Photo: Caitlin Saniga

*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.

Read Full Post »

Older Posts »