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Skinny Kale & Butternut Squash Quiche
Yields: 8 slices
2 c (170g) cubed butternut squash
2 c (50g) lightly packed kale leaves, finely shredded
¼ c (19g) shredded mozzarella
1 ¾ c (420mL) egg whites
1 tsp (1g) dried basil
½ tsp (1g) cayenne pepper
Preheat the oven to 325°F, and lightly coat a 9”-round cake pan with nonstick cooking spray.
Add the butternut squash to a microwave-safe bowl, and tightly cover with plastic wrap. Microwave on HIGH for 3 minutes. Remove the plastic wrap,
and when the butternut squash is cool enough to handle, chop it finely and sprinkle into the prepared pan.
While the butternut squash cooks, add the kale to a pan lightly coated with nonstick cooking spray. Cook, stirring constantly, over medium-low heat
for 2-4 minutes or until the kale is dark green and completely wilted. Remove from the heat and sprinkle into the prepared pan. Sprinkle the
mozzarella on top of the butternut squash and kale.
In a large bowl, lightly whisk together the egg whites, basil, and cayenne. Carefully pour the egg whites into the prepared pan. Bake at 325°F for 35-
40 minutes or until the center no longer jiggles. Cool for at least 5 minutes before slicing into 8 wedges.
Notes: I used butternut squash that was precut and came in a bag. Be sure to remove any of the thick ribs from the kale and just use the leaves.
I measured my egg whites from a carton, but 12 large egg whites may be substituted instead.
Adjust the herbs and spices to suit your taste!
1/4 cup water
1 (12-ounce) package prechopped fresh butternut squash
3 cups prechopped kale
1 tablespoon olive oil
1 1/2 tablespoons minced garlic
1.1 ounces all-purpose flour (about 1/4 cup)
2 3/4 cups 1% low-fat milk, divided
2 ounces Gruyère cheese, shredded and divided
1 ounce Parmigiano-Reggiano cheese, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
6 no-boil lasagna noodles
3 tablespoons chopped pecans
1. Preheat oven to 450°.
2. Combine 1/4 cup water and squash in an 8-inch square glass or ceramic baking dish. Cover tightly with plastic wrap; pierce plastic wrap 2 to 3
times. Microwave at HIGH 5 minutes or until tender; drain. Combine squash and kale in a large bowl. Wipe dish dry.
3. Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until garlic begins to brown, stirring
occasionally. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/2 cup milk in a small bowl, stirring with a
whisk until smooth. Add milk mixture and remaining 2 1/4 cups milk to pan; increase heat to medium-high. Bring to a boil; cook 1 minute or until
thickened, stirring frequently. Remove from heat. Stir in 1 ounce Gruyère, Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.
4. Coat baking dish with cooking spray. Spread 1/3 cup milk mixture in bottom of dish. Arrange 2 noodles over milk mixture; top with half of squash
mixture and 2/3 cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Cover with foil; bake at 450° for 15
minutes. Remove foil; sprinkle remaining Gruyère and pecans over top. Bake, uncovered, at 450° for 10 minutes or until lightly browned and sauce is
bubbly. Let stand 5 minutes.
Spicy butternut squash pizza with crispy kale
200g (~ 1⅓ cups) diced butternut squash flesh
350g pizza dough (enough for a pizza measuring ~12 x 9”)
1½ tbsp red pesto (I used a shop-bought tomato and chilli pesto)
120g (~ 1 cup) grated mozzarella and / or cheddar
60g (~ ½ cup) hot Peppadew piquante peppers, roughly chopped
15g (~ ½ cup) roughly chopped curly kale
Heat the oven to 190°C (Gas Mark 5 / 375°F).
Toss the diced butternut squash with a little oil and some salt and pepper, and spread in a single layer on a baking tray. Roast for around 30 minutes,
tossing halfway, until soft and just starting to crisp up.
Meanwhile, lightly spray a baking tray with oil. Roll or stretch the pizza dough out to the size of the tray.
Spread the pesto over the pizza dough, and top with the grated cheese. Add the chopped Peppadew peppers, chopped kale, and the roasted
butternut squash. Bake the pizza for around 30 minutes, or until the crust is crispy and the cheese is golden brown.
Spring Rolls With Shredded Broccoli Stems, Vermicelli and Red Pepper
2 ounces rice vermicelli (thin rice sticks)
¼ cup rice vinegar
2 teaspoons soy sauce
3 cups grated broccoli stems (it’s fine to use a packaged mix of grated broccoli stems and carrots)
Salt to taste
4 ounces firm tofu, cut in 1x1/2-inch dominoes
1 tablespoon light miso
1 tablespoon chopped chives
2 tablespoons chopped Thai basil or tarragon
2 tablespoons mint leaves, coarsely chopped, plus additional leaves
½ cup cilantro, chopped, plus additional sprigs
8 inner romaine lettuce leaves, chopped
16 to 24 pieces pickled ginger (to taste)
8 8-1/2-inch rice flour spring roll wrappers
Place the rice noodles in a large bowl and cover with hot water. Soak for 20 minutes, or until pliable. Meanwhile, bring a large pot of water to a boil.
Drain the noodles and add to the boiling water. Boil 1 minute and drain. Rinse with cold water and transfer to a bowl. Cut the noodles into 2-inch
lengths with kitchen scissors. Toss with 2 teaspoons of the rice vinegar and the soy sauce.
Place the shredded broccoli stems in a colander and toss with salt to taste. Let drain for 15 minutes and squeeze out excess water. (This step can be
omitted if serving the spring rolls right away).
Combine shredded broccoli stems with chopped herbs and 2 tablespoons of the rice vinegar in a large bowl. Place lettuce in another bowl and toss
with remaining vinegar and salt to taste.
Pat tofu pieces dry with paper towels and spread a little miso on each piece.
Fill a bowl with warm water and place a spring roll wrapper in it just until it is pliable, about 30 seconds. Remove from water and drain briefly on a
kitchen towel. Place wrapper on your work surface and arrange several cilantro sprigs and whole mint leaves, vein side up, on wrapper. Leaving a 2-
inch margin on the sides, place a handful of the broccoli stem mixture on the wrapper, slightly nearer to the edge closest to you. Top with a handful of
lettuce, then a handful of noodles. Arrange 2 pieces of tofu and 2 or 3 slices of pickled ginger on top of the noodles. Fold in sides of wrapper, then
roll up tightly. To really firm up the rolls, wrap tightly in plastic wrap. Refrigerate until ready to serve.
If wrapper tears when you roll it, you can moisten another wrapper and roll the torn one in that one. Two wrappers will not make an overly thick roll.
Layered Summer Pasta Salad
1 box Suddenly Salad® ranch & bacon pasta salad mix
1 ¼ cups ranch dressing
3 cups torn romaine lettuce
2 cups shredded carrots
2 cups fresh broccoli florets
2 plum (Roma) tomatoes, coarsely chopped
Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta; rinse with cold
water. Shake to drain well. In medium bowl, stir together seasoning mix and dressing. Add pasta; toss to combine. In 3- or 4-quart glass salad bowl or
13x9-inch glass baking dish, layer lettuce, carrots, broccoli and pasta mixture. Top with tomatoes. Serve immediately, or refrigerate.
BROCCOLI AND POTATO SALAD
4 small potatoes or 2 medium ones (I use red potatoes)
2 tablespoons of olive oil
1 small broccoli head, cut into florets
1 teaspoon of vinegar (I use apple vinegar)
½ teaspoon of Dijon mustard
½ small shallot, peeled and finely chopped
3 cups of romaine lettuce, torn
In a medium saucepan over high heat, boil the potatoes in salted water. When fully cooked, let them cool for 10 minutes until easily handled, peel off
the skin and cut the potatoes into thick slices. Set aside.
In a frying pan, add 1 tablespoon of olive oil, and sauté the broccoli for a few minutes (the broccoli will remain a bit crunchy, and it’s better like that!).
While the broccoli are in the frying pan, prepare the vinaigrette: in a small mixing bowl, add 1 tablespoon of olive oil, the vinegar, Dijon mustard, salt,
pepper and the chopped shallot. Mix well, and reserve.
Dress two plates with romaine lettuce. Add the potato slices, and broccoli florets. Drizzle with the vinaigrette, and serve!
Vegan Celery Root mashed Potatoes
1 celery root, diced
4 small or 2 large Idaho potatoes, peeled and diced
1/4 cup olive oil, plus more to taste
Chopped fresh parsley, for serving
Put the celery root and potatoes in a saucepan. Cover with 1 inch of water. Bring to a boil and then simmer until tender, about 20 minutes depending
on the size of the dice.
Drain the water from the celery root and potatoes. Add the olive oil and use a potato masher until you reach your desired chunkiness level. Season
with salt and add more olive oil as desired.
Transfer to a bowl, drizzle a little extra olive oil on top, and sprinkle with some parsley.
Celery Root Remoulade
1 medium celery root (about 12 ounces)
1 Granny Smith apple
Juice of 1 lemon
1/2 cup nonfat plain yogurt
2 tablespoons heavy cream
4 teaspoons Dijon mustard
1 tablespoon coarse salt
1/4 teaspoon freshly ground pepper
Peel celery root; core apple. Grate both on the large holes of a box grater. Place in a medium bowl, and toss with lemon juice to prevent discoloration.
In another bowl, whisk together yogurt, cream, mustard,salt, and pepper. Add to grated celery root and apple, and toss to combine. Refrigerate until
ready to serve.
Celery Root Fries
1 celery root
1 tablespoon olive oil
2 teaspoons garlic salt
Level both sides of the celery root
Sprinkle with olive oil and garlic salt.
Pre heat oven to 400 Degrees F
Bake for 20 minutes
1 cup Cooked Broccoli, chopped
2 egg whites, beaten
1/4 cup Parmesan Cheese, grated
2 Tablespoons fat free Pancake Mix
1/4 teaspoon Garlic Powder
1/4 teaspoon Italian Seasonings
a few twists of Black Pepper
1. Coarsely chop broccoli. Add remaining ingredients. Mix until combined.
2. Using an ice cream scoop form into patties. Slightly press down. Place in a non-stick pan that has been sprayed with Pam.
3. Cook on low to medium heat till browned on one side about 5 minutes. Flip, pat down slightly and cook till browned on other side about 5 minutes.
SPRING VEGETABLE EGG CASSEROLE
1 tablespoon olive oil
1/2 cup diced yellow onion
2 cups asparagus, cut into 1-inch pieces
2 cups chopped broccoli florets
6 cups packed fresh spinach leaves
2 cloves garlic, minced
1 (14 oz) can artichoke hearts, drained and roughly chopped
2 tablespoons freshly chopped basil
2 green onions, sliced
4 ounces shredded Havarti cheese
12 large eggs, whisked
1/2 cup Almond Breeze Original Almond Milk
1/3 cup crumbled feta cheese
Salt and black pepper, to taste
Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick cooking spray and set aside.
In a large skillet, heat olive oil over high heat. Add the onion and cook until tender, about 3 minutes. Stir in the asparagus, broccoli, spinach, and
garlic. Cook for 4 minutes, or until vegetables are tender and spinach is wilted. Stir in the chopped artichoke hearts, basil, and half of the green
onions. Season with salt and black pepper, to taste. Pour vegetable mixture into prepared pan and spread out evenly. Sprinkle the Havarti cheese
evenly over the vegetables.
In a medium bowl, combine eggs and milk. Whisk well. Season with salt and black pepper, to taste. Pour egg mixture evenly over the veggies and
cheese. Top with remaining green onions and crumbled feta cheese.
Bake for 30-35 minutes or until eggs are set and slightly golden around the edges. A knife inserted into the center should come out clean. Remove
from oven and let cool for 10 minutes. Cut into squares and serve warm.
⅓ cup walnuts
3 cups chopped kale
¼ teaspoon Kosher salt
1 cup grated parmesan cheese
Juice of 1 large lemon
½ cup extra virgin olive oil
fresh ground pepper, to taste
Toast the walnuts in a small skillet over medium-high heat until slightly browned, about 2 minutes. Let cool. Pulse in a food processor until finely
Add the kale and Kosher salt. Pulse to combine. Add the parmesan cheese and pulse to combine.
Add the lemon juice. With the food processor running, slowly add the olive oil and process until smooth and well incorporated. Season with pepper to
Summer Stuffed Patty Pans
6 small patty pan squash
knob of coconut oil or ghee
1 medium red onion
1 clove garlic
1 Tbsp. caraway seeds
1 cup shelled green peas
2 cups chopped kale
1 cup cooked quinoa (or other whole grain)
½ cup crumbled goat or sheep feta (optional)
sea salt & pepper
1. Cut around the stem of the patty pans to create a lid. Next, scoop out the inside flesh, leaving a ½” rim around the top to hold the lid in place.
Reserve the flesh and roughly chop, set aside. Rub the inside and outside of each squash with a little olive oil, coconut oil or ghee (to prevent drying
out in the oven). If you cannot get the squash to sit evenly, slice off a little of the bottom to create a flat surface (be careful not to cut too deeply and
create a hole in the bottom.
2. Heat a knob of coconut oil or ghee in a large skillet. Add the onion and a few pinches of salt, cook until translucent, about 5 minutes. Add minced
garlic and caraway seeds, and cook for another couple minutes. Next add the peas and squash, then the kale a minute later, folding occasionally until
the kale is slightly wilted. Remove from heat, stir in the cooked quinoa and crumbled feta. Season to taste with sea salt and freshly ground black
3. Preheat the oven to 350°F/175°C. Fill each patty pan with the vegetable mixture and place the individual lid on top of each squash. Arrange the
patty pans in a baking dish with a little water in the bottom. Bake for 15-20 minutes until the squash is soft and cooked through.
4. Serve with any leftover filling, and a drizzle of good quality olive oil. Enjoy!
Market Stand Pasta Salad with Garlic and Shallot Dressing
6 cloves garlic
¼ cup olive oil
2 tablespoons chopped shallot (1 medium)
½ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons finely shredded lemon peel
¼ cup lemon juice
2 tablespoons agave syrup or honey
8 ounces lasagna noodles, broken into 3-inch pieces
3 cups assorted fresh vegetables (such as carrots, wax or green beans, pattypan squash, and/or sugar snap pea pods), cut into bite-size pieces
2 cups baby kale, arugula, or spinach
1 cup grape or cherry tomatoes, halved
½ cup fresh basil leaves, slivered
6 ounces hard salami, cut into 1/4-inch-thick cubes
For dressing, on a work surface lightly smash garlic cloves; remove and discard skins. In a small saucepan combine the garlic, olive oil, shallot, salt,
and pepper. Cook over medium-low heat about 15 minutes or until garlic and shallot are very tender and caramelized. Let cool. Scrape garlic mixture
into a blender. Add lemon peel, lemon juice, and agave syrup. Cover and blend until almost smooth. Set aside.
In a large pot cook lasagna noodles in boiling salted water according to package directions, adding 3 cups vegetables for the last 5 to 7 minutes or
until crisp-tender. Drain; rinse with cold water. Drain noodles and vegetables well, lightly patting with paper towels to remove excess moisture.
In a large bowl combine noodles mixture, baby kale, tomatoes, basil, and salami. Lightly toss to mix. Pour dressing over salad; toss to coat. Cover and
chill for 1 hour before serving.
Summer Squash Goat Cheese Galette
1 (9-inch) pie crust
3 small pattypan squash OR 2-3 small zucchini/yellow squash
8 ounces goat cheese
1 egg white
2 cloves garlic, pasted
1 tablespoon salt
1/2 teaspoon black pepper
Line a baking sheet with parchment paper or a Silpat baking mat. Set aside.
Slice the squash about 1/2 thick; if using pattypan, it's best to cut into wedges, if using zucchini or yellow squash then slice into rounds.
Sprinkle evenly with salt, place in a collander and allow to drain for about 3 hours or so.
Wipe the salt off with a damp paper towel.
Preheat oven to 400 degrees.
In a bowl whisk together the goat cheese, egg white, garlic and pepper.
Unroll the pie dough in the middle of the prepared baking sheet.
Spread the goat cheese mixture in a circle in the middle of the dough, leaving about 2 inches around.
Lay the sliced squash in concentric circles (or any fun design you may like!).
Gently fold the 2 inch border of dough around the squash. It's OK if this is rustic and imperfect - that's the point!
Bake at 400 for 30-35 minutes until the crust is golden brown.
Let cool for 10-15 minutes before slicing.
Enjoy warm or at room temperature.
Romaine & Artichoke Salad
4 cloves garlic, peeled and trimmed
1/2 red bell pepper, seeded and sliced into thin strips
2 tsp extra-virgin olive oil, divided
1 tbsp organic silken tofu
1 tbsp champagne vinegar or white wine vinegar
1 tsp Dijon mustard
1 tsp fresh chopped thyme leaves
Sea salt and fresh ground black pepper, to taste
1 small English cucumber, cut in half lengthwise
1 romaine heart, cut into 4 wedges
2 artichoke hearts (packed in water and drained), each cut into 4 wedges
Preheat oven to 375°F. Place garlic and bell pepper in an 8-inch square of foil, drizzle with 1 tsp oil and turn in corners of foil tightly to close. Bake
until tender, about 30 minutes. Set aside until cool enough to handle, carefully opening foil to allow steam to escape.
In a small bowl, combine garlic, tofu, vinegar, Dijon and remaining 1 tsp oil. Mash together with a fork until combined and creamy in consistency. Stir in
thyme and season with salt and black pepper.
With a wide-style vegetable peeler, shave cucumber into six long ribbons. Arrange romaine, artichokes and bell pepper on serving plates and top with
cucumber ribbons. Drizzle with dressing, dividing evenly.
KALE & WHITE BEAN ARTICHOKE DIP
3/4 cup (90 g) raw cashews
3 Tbsp (45 ml) olive oil
5 cloves garlic (2.5 Tbsp or 15 g)
8 ounces (227 g) vegan cream cheese (I like Trader Joe’s brand or Tofutti)
1/2 cup (120 ml) unsweetened plain almond milk (or sub unsweetened rice milk or water)
4-6 Tbsp (12-18 g) nutritional yeast
Healthy pinch each sea salt + black pepper, plus more to taste
4 cups packed (268 g) chopped kale (organic when possible
1 14-ounce (400 g) can artichoke hearts, drained and quartered
1 cup (180 g) cooked (and drained) white beans
optional: 2 Tbsp (10 g) vegan parmesan cheese, plus more for serving
Soak cashews for 1 hour in boiling hot water (uncovered). Then drain and set aside.
In the meantime, heat a large oven-safe metal or cast iron skillet over medium heat.
Once hot, add 1 Tbsp (15 ml) oil and garlic. Sauté for 1-2 minutes or until just golden brown. Set aside to cool.
Once cashews are soaked and drained, preheat oven to 350 degrees F (176 C).
To a blender add soaked and drained cashews, sautéed garlic, vegan cream cheese, remaining 2 Tbsp (30 ml) olive oil, and almond milk. Purée to a
Add 4 Tbsp (12 g) nutritional yeast to start, and 1/4 tsp each sea salt and pepper. Blend once more.
Taste and adjust seasonings as needed. Dip should be cheesy in flavor and well-salted, so consider adding the remaining 2 Tbsp (6 g) nutritional
yeast and another 1/4 tsp sea salt. Set aside.
Heat the skillet you used earlier over medium-high heat. Once hot, add a bit more olive oil and the kale. Season with a pinch each salt and pepper
and sauté, stirring frequently for 2 minutes, to wilt and soften.
Remove from heat and add artichokes, white beans, and all of the sauce. Stir to combine.
Sprinkle the top with 2 Tbsp (10 g) vegan parmesan cheese for additional texture/flavor (optional). Bake for 10-12 minutes, or until bubbly and
completely warmed through.
Serve hot with assorted vegetables, tortilla chips, crackers, or toasted baguette - tortilla chips being my favorite. If you prefer more cheesy flavor,
garnish with more vegan parmesan cheese.
Store leftovers covered in the refrigerator for 3-4 days, though best when fresh.
Reheat in an oven-safe dish at 350 degree F (176 C) until warmed through (or in the microwave), adding more almond milk if dip dries out.
artichoke, kale & mozzarella melt
1 tablespoon coconut oil
2 cups diced, de-stemmed kale
2 teaspoons minced garlic
2 teaspoons balsamic vinegar
4 large tortillas, each buttered on one side
1 cup grated mozzarella cheese
16 grape tomatoes
4 artichoke hearts, diced
1 cup marinara sauce
In a medium-size skillet over medium heat, melt the coconut oil. Add the kale and garlic and sauté for approximately 5 minutes, until softened, and
then add the balsamic vinegar and stir to combine.
On 2 tortillas, place a large handful of cheese and a generous scoop of the kale mixture, then 8 sliced grape tomatoes, 2 diced artichoke heats, and
another tortilla on top. Carefully transfer to a skillet set over medium heat (or assemble directly in the pan) and cook on both buttered sides until the
tortilla is golden brown and the cheese is melted, 3 to 4 minutes per side. Slice into triangles.
Serve hot with a side of marinara sauce for dipping.
Read more at http://ohmyveggies.com/marketplace/artichoke-kale-mozzarella-melt-from-superfoods-at-every-meal/#7tstmcZ7f1qdGhb0.99
Apples and Cinnamon Breakfast Quinoa
1 cup dry quinoa, rinsed well
1 1/2 cups water
1 tsp cinnamon + more for sprinkling
2 tsp vanilla extract
1/2 cup unsweetened applesauce
1/4 cup golden raisins
1 cup warmed fat-free milk for drizzling (non-dairy milk is fine)
1 gala apple, peeled and diced
1/4 cup pecans, chopped
Combine quinoa, water, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until
quinoa can be fluffed with a fork.
Divide cooked quinoa between four bowls then stir in apple sauce, raisins, and pour in warmed milk. Top with fresh cut apples and pecans and a dash
Makes 4 servings. You can divide the recipe to make 2 servings.
Amish-Style Apple and Cinnamon Baked Oatmeal
3 cups old-fashioned rolled oats
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 cup lightly packed brown sugar (more to taste if you like things a bit sweeter)
2 1/2 cups milk
2 large eggs
1 teaspoon vanilla extract
4 tablespoons butter or coconut oil, melted
2-3 large tart, sweet apples (like Honey Crisp or Gala), peeled, cored and diced
Lightly grease a 8X12-inch or 9X13-inch baking pan or 9X9-inch (for super thick oatmeal) with nonstick cooking spray and set aside. Preheat the
oven to 325 degrees F (don't preheat the oven if making ahead of time and refrigerating overnight).
In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, salt and brown sugar.
In a large liquid measuring cup or medium bowl, whisk together the milk, eggs, and vanilla.
Pour this mixture over the dry ingredients and add the melted butter or coconut oil. Stir or whisk to combine.
Arrange the diced apples evenly over the bottom of the baking dish and pour the oatmeal mixture over the top. You can cover and refrigerate
overnight at this point or bake right away (uncover before baking the next morning).
Bake for 35-45 minutes until the top is golden and the mixture is setup and not super jiggly.
Serve warm or at room temperature with a little milk poured over the top, if you want.
Toasted Whole Grain Apple Cheddar Panini
2 slices Whole Grain Wheat Bread, lightly buttered on 1 side each
1/2 Gala apple, sliced almost paper thin, see pic of apples above
1/4 Cup shredded cheddar cheese
Side of Dijon Mustard for dipping
1. Heat a small skillet or grill pan to get the panini look over medium heat. Place buttered side of bread #1 down in hot skillet. Layer bread with half
the cheese, the apples then the remaining cheese. Top with bread #2, buttered side up. Grill for 1- 1 1/2 minutes per side pressing on sandwich (to
get grill marks) until golden brown on each side. Remove, slice, dip in Dijon and EAT!
Cranberry & Ruby Grapefruit Compote
1 3/4 cups fresh or frozen cranberries
1 1/4 cups water
2 3/4-by-2 1/2-inch strips orange zest
1/2 cup orange juice
1/2 cup sugar
1 cinnamon stick, (optional)
3 large red grapefruit
Fresh mint sprigs, for garnish
Combine cranberries, water, orange zest, orange juice, sugar and cinnamon stick (if using) in a medium saucepan. Bring to a boil over medium-high
heat. Cook, stirring often, until the cranberries are tender and begin to pop, 3 to 5 minutes. Transfer to a large bowl. Cover loosely and refrigerate
until thoroughly chilled, about 2 hours.
An hour or two before serving, prepare grapefruit: With a sharp knife, remove the skin and all the white pith from the fruit. Working over a bowl, cut
the segments from their surrounding membranes. Squeeze juice from the membranes into the bowl before discarding. Add the segments and juice to
the cranberry mixture. To serve, divide the compote among 6 dessert bowls and garnish with mint. Cranberry & Pear Variation: Instead of
grapefruit, peel and core 3 to 4 Bartlett or Anjou pears; cut into 1/2-inch wedges. In Step 1, after the mixture comes to a boil, add pears and reduce
heat to medium-low. Simmer gently until the cranberries and pears are tender, 5 to 10 minutes. Cover loosely and refrigerate until thoroughly chilled,
about 2 hours. Omit Step 2.
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Broiled Grapefruit with Cinnamon Sugar
1 large ruby grapefruit
2 tablespoons cinnamon sugar
Heat the oven to broil. Cut the grapefruit in half across its equator. Use a sharp knife to carefully cut around the inside edge of the grapefruit half.
Then make small, deep cuts next to each segment's membrane, to loosen the fruit from the membrane. (If you have serrated grapefruit spoons, this
step is less necessary.)
Sprinkle each half with cinnamon sugar and put in an oven-safe dish, sugar-side up. Broil for 15 minutes, or until the top turns quite brown and
caramelized. Let cool for 5 minutes and eat while warm.
Three Ingredient Grapefruit Popsicles/ Paletas
*makes 8 popsicles
adapted from this recipe
1 cup of sugar
1 cup of water
1 teaspoon of grapefruit zest
2 cups of freshly-squeezed ruby red grapefruit juice
2 tablespoons of freshly-squeezed lemon juice
1. Add the sugar, water, and grapefruit zest to a medium saucepan. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Remove
from the burner and set aside for a few minutes.
2. Stir in the grapefruit and lemon juice. Strain through a fine-mesh sieve. Let cool.
3. Divide the mixture among popsicle molds and freeze for at least four hours, or until solid.