Grapefruit, Avocado, and Spring Onion Salad
Adapted from Alice Waters’ book Chez Panisse Fruit
This excellent salad features juicy grapefruit, creamy avocado, and peppery arugula.
- 2 grapefruit (large)
- 2 tsp. champagne vinegar
- 5 Tbs. olive oil
- 6 cup arugula (washed and dried)
- 1 spring onion (root and dark green end removed, washed and thinly sliced)
- 2 avocado (ripe, cut in half, pitted, flesh scooped out in one piece)
Directions: With a sharp knife, slice off the top and bottom from each grapefruit. Slice away the rind and white pith, following the curve of the fruit. Carefully slice along the partitioning membranes to remove the grapefruit segments. Place the segments in a bowl and squeeze any juice from the scraps of membrane and pith into the bowl. Remove two tablespoons of grapefruit juice and place in a small bowl. Set aside the grapefruit pieces. Add the Champagne vinegar to the bowl of grapefruit juice. Sprinkle with salt and pepper to taste. Add the olive oil in a steady stream, whisking to combine. Taste and adjust the seasoning if needed.
Place the sliced spring onion in a small bowl and toss with 1 tablespoon of the dressing. Set aside to marinate.
Place the avocado halves cut side down on a cutting board, and slice lengthwise into 1/4-inch slices. Toss the arugula with 1 tablespoon of the dressing. Mound the arugula on a serving platter and arrange the avocado slices and grapefruit segments over it. Spoon the remaining dressing on top, then garnish with the marinated onion. Serve. 6 servings.
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Raw Chocolate Pudding
Adapted from www.renegadehealth.com.
This easy to make, yummy raw pudding can add a healthy twist to a romantic dessert.
- 2 Tbs. coconut cream
- 2 Tbs. cocoa powder
- 1 avocado, peeled and pitted
- 3 dates, pitted
- 1 cup coconut water or filtered water
- pinch of salt
- 1/8 tsp. vanilla extract
Directions: Combine all ingredients in a high-powered blender. Blend over high speed until creamy and smooth.
Serve by itself, or over mixed berries, pineapple, or banana.
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Turkey Avocado Burgers
Adapted from SELF, October 2013.
The fresh flavors of pomegranate molasses, alfalfa sprouts, lime juice, and avocado make these turkey burgers ones that you’ll want to make again and again.
- 1/4 cup ketchup
- 1 1/2 Tbs. pomegranate molasses
- 1 avocado
- 1 Tbs. lime juice
- 1 lb. ground turkey, formed into 4 patties
- cooking spray
- 4 slices Monterey Jack cheese
- 2 small tomatoes, sliced
- 4 oz. alfalfa sprouts
- 4 whole wheat burger buns, toasted
Directions: Combine the ketchup and pomegranate molasses in a small bowl and season to taste with salt and pepper. Mash the avocado and lime juice together in a separate bowl and season with salt.
Spray a grill pan or grill rack with cooking spray. Grill the turkey patties over medium heat for 20 minutes, until the internal temperature reaches 165˚F. Place a slice of cheese on each one during the last 5 minutes of cooking. Place the turkey burgers on the toasted buns, and top each with pomegranate ketchup, avocado, and alfalfa sprouts. Serve hot, and enjoy. Serves 4.
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Corned Beef and Cabbage
Adapted from www.authenticsuburbangourmet.blogspot.com.
Simple, forgiving, and good and filling, this dish is classic St. Patrick’s Day!
- 3 lb. pre-seasoned corned beef
- 1 tsp. allspice (whole)
- 1 Tbs. black peppercorns
- 1 bay leaf
- 1 head of green cabbage, cored and cut into quarters
- 20 fingerling potatoes, scrubbed
- olive oil
Directions: Place the corned beef in a large pot, and cover with water. Add the allspice, peppercorns, and bay leaf. Cover and bring to a boil over high heat. Reduce to a simmer, and simmer about 3 hours, until tender. During the last five minutes of cooking, add the cabbage and cook until tender.
Preheat oven to 350ºF.
One hour before serving, place the fingerlings in a roasting pan. Drizzle with olive oil and season to taste with salt and pepper, and toss to coat. Bake 45 minutes to 1 hour, until tender and lightly brown.
Transfer the corned beef to a serving platter and slice. Arrange the cabbage around the corned beef and serve hot, with the roasted potatoes.
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Lemon Chicken Stir-Fry with Spicy Cabbage
Adapted from www.foodandwine.com.
Serve this easy stir-fry with steamed white rice for a fast, flavorful dinner.
- 2 Tbs. olive oil
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
- 2 Tbs. fresh lemon juice
- 1 Tbs. sriracha
- 1 Tbs. fish sauce
- 1 tsp. brown sugar
- 4 cups sliced green cabbage
- salt to taste
- black pepper to taste
Directions: Heat the olive oil in a large skillet over medium-high heat. Stir in the onions and garlic and cook until onions are soft, about 2 minutes. Add the chicken and cook, stirring occasionally, for 3-5 minutes, until chicken is lightly browned and almost cooked through. Add the lemon juice, Sriracha, fish sauce, and brown sugar. Stir to coat. Add the cabbage and cook until tender, about 3 minutes. Season to taste with salt and pepper, and serve hot. Serves 4.
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Blood Orange Marmalade
Adapted from www.bonappetit.com.
This marmalade recipe calls for the whole fruit to be used. To make sure you end up with crystal clear marmalade, be sure to follow the instructions to separate the blood orange peel from the flesh. Aperol or Campari is optional, but adds lovely depth of flavor.
- 1 1/2 lbs blood oranges
- 4 1/2 cups sugar
- 1/4 cup lemon juice
- 1/4 cup Aperol or Campari (optional)
Directions: Slice peel and pith away from oranges, then slice both peel and pith into very thin strips and place in a large bowl. Slice the orange flesh into rounds and add to the bowl of peel and pith. Cover everything with 2 quarts of water, and refrigerate for at least 8 hours and up to 24. Wash and sterilize (if canning, see note) 4 8-oz. (or 8 4-oz.) jars and set aside.
Remove the fruit mixture from the fridge and transfer to a large, wide, heavy pot. Bring to a boil over high heat, then reduce heat to medium. Simmer about 1 1/2 hours, until peels are very tender and the liquid has reduced by 1/2. Stir in the sugar and continue to cook another 30-40 minutes, until the marmalade is thick and syrupy, and the bubbles slow down and appear foamy.
Set a spoonful of marmalade onto a cold plate and see if it sets. If it forms a skin and starts to gel within 5 minutes, it’s ready. If not, continue to simmer and test every 10 minutes until it sets. When the marmalade is ready, remove from heat, and stir in the lemon juice and Aperol or Campari if using.
Divide evenly among the jars, and process if desired. If you don’t process, the marmalade will keep, refrigerated, for up to 2 months. Makes 1 quart.
Note: To sterilize jars, submerge them right-side-up in boiling water for 10 minutes. For more tips on safe home canning, see: http:www.foodsafety.gov/blog/home_canning.html
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Blood Orange-Braised Tempeh Tacos with Citrus-Cabbage Slaw
Adapted from www.thefirstmess.com.
These delicious tacos use two different types of citrus. The outcome is a vividly-colored, sweet-tart-savory meal that’s intensely satisfying.
- 1 small red cabbage, cored and finely shredded
- juice of 1 grapefruit
- 2 Tbs. olive oil
- 3 green onions, finely sliced
- 1/4 cup fresh mint leaves, finely sliced
- 1 cup blood orange juice, freshly squeezed
- 2 tsp. tamari
- 1 1/2 Tbs. mirin
- 2 tsp. maple syrup
- 1 tsp. ground cumin
- 2 small cloves garlic, crushed
- 1 Tbs. grated ginger
- 2 Tbs. sunflower oil
- 10 oz. tempeh, sliced into thin rectangles
- corn tortillas, warmed
- 1 avocado, peeled, pitted, and sliced
- 2 cups cilantro, chopped
- hot sauce
- 2 lime, cut into wedges
Directions: In a large bowl, combine the red cabbage, grapefruit juice, olive oil, green onion, mint, and salt and pepper to taste. Toss to combine, and set aside.
In a small bowl, whisk together the blood orange juice, tamari, mirin, maple syrup, cumin, and garlic. Squeeze the grated ginger over the bowl to extract the juices, and discard the pulp. Heat the sunflower oil in a large frying pan over medium-high heat. Add the tempeh in a single layer and fry until golden on one side, about 5 minutes. Flip the tempeh and cook the other side until golden. Pour the orange juice mixture into the pan and simmer until the sauce reduces to a glaze, about 10 minutes, turning the tempeh once more during the cooking time.
Assemble the tacos using the warm corn tortillas, cabbage slaw, and tempeh, garnishing them with sliced avocado and cilantro. Serve with lime wedges and hot sauce.
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