roasted citrus salad with avocado…

roasted citrus avocado salad

roasted citrus avocado salad

citrus slices read for the oven

citrus slices ready for the oven

hello color my kitchen readers!

it’s been too long since i’ve posted…life gets busy and certain things fall to the wayside unfortunately.  however, i’ve been constantly testing new recipes and this one is excellent and EXTREMELY flavorful, healthy and simple—not to mention colorful!  since we are pretty much nearing the end of the citrus season, time is of the essence if you care to try the salad.

ingredients:

1 cara cara orange, two blood oranges, two lemons (preferably meyer); 1/2 small red onion; 1 cup (plus two tablespoons julienned) fresh mint leaves; 10 oz. fresh mixed greens (i prefer baby lettuces and arugula for this recipe);  olive oil; one or two ripe, but firm, avocados; salt/pepper; 1/3 cup fresh citrus juice for soaking the red onion

directions:

preheat oven to 425 degrees.  thinly slice the citrus (attempt to make them the same thickness).  toss with olive oil and salt/pepper and roast for 20-25 minutes (watch closely for possible burning…you want them charred, but not burnt).  this caramelizes the citrus and sweetens it. set roasted citrus aside to cool. meanwhile, combine thinly sliced onion and juice (with a bit of cold water) in a bowl, set aside. cut avocado into wedges.  arrange salad on platter:  greens interspersed with mint leaves, citrus slices layered around perimeter; drained onion slices on top of greens; and the “crowning” element, the wedges of avocado sprinkled with julienned mint leaves.  good olive oil/balsamic vinegar drizzled over the top when serving.

i adapted this recipe from the january 2015 issue of BON APPETIT, one of my favorite foodie magazines.  i also think it would be nice with added raw pistachios and/or toasted walnuts.  if you love citrus, as we do here in the burgeno-berman household, you will enjoy this salad.

happy spring and thank you for reading,

elena

 


celebration of spring strawberries salad!

capture the season with this spinach/strawberry salad...

capture the season with this spinach/strawberry salad…

a favorite spring ingredient…strawberries!
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Recipe type: salad
Author: elena
Prep time: 20 mins
Total time: 20 mins
Serves: 4-6
inspired by freshly harvested spinach, baker & olive strawberry balsamic and spring strawberries…
Ingredients
  • 8 cups loosely packed fresh spinach
  • (i grew “bloomsdale” variety, but any baby spinach will work)
  • 1 pint ripe but firm strawberries
  • 3 oz. plain goat cheese
  • 1/4 cup unsalted and toasted pistachios (or roasted/candied nut of your choice)
  • 2 tablespoons baker & olive CASTELVETRANO EVOO or other EVOO
  • 1 tablespoon baker & olive strawberry balsamic (such a bright flavor!)
  • 1/4 teaspoon dijon mustard
  • OPTIONAL: firm but ripe avocado slices; chunks of mexican papaya; quick pickled onions or radishes
Instructions
  1. wash and dry spinach; place in large bowl
  2. core and slice strawberries; add to spinach
  3. crumble goat cheese over top of salad
  4. add pistachios (or nuts of your choice)
  5. in a small jar shake strawberry balsamic with dijon mustard
  6. add EVOO and shake well to emulsify
  7. (salad can be assembled to this point and covered tightly/chilled)
  8. *when ready to serve, drizzle oil/vinegar mixture over salad and toss lightly
  9. NOTE: you can make this a main dish salad by adding grilled or poached chicken; seared or broiled ahi; or roasted tofu cubes.
  10. i added some 4th of july rose petals for extra color!

kale salad with toasted hazelnuts, soft gorgonzola and grapefruit balsamic

when life gives you kale...make salads, pesto, chips, stir frys!

when life gives you kale…make salads, pesto, chips, stir frys!

kale salad with toasted hazelnuts, soft gorgonzola and grapefruit balsamic
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Recipe type: hearty salad
Author: elena (adapted from russ parsons, L.A. TIMES)
Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Serves: 4-6
the massaged kale combined with toasted nuts and flavorful cheese is a nice change from the usual lettuce salad

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confetti cabbage salad with cara cara oranges

confetti cabbage salad with cara cara oranges
5.0 from 1 reviews
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Recipe type: salad
Author: elena
Prep time: 20 mins
Total time: 20 mins
Serves: 4-6
a sensation of colors, textures and flavors…pairs well with grilled seafood, slow-cooked pulled pork or ribs, or marinated and grilled chicken
Ingredients
  • 1/2 large red cabbage
  • 1/2 medium savoy cabbage (i prefer the texture of savoy but green cabbage is fine, too)
  • 3 scallions – white and green parts
  • 1 large clove garlic
  • 1/2 bunch cilantro (washed/dried)
  • sea salt to taste
  • freshly ground blackpepper to taste
  • 1 1/2 tablespoons baker & olive organic cerasuola EVOO (or quality EVOO)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon baker & olive cara cara or grapefruit white balsamic
  • OPTIONAL: when citrus is abundant during winter, i add the zest of one small orange (cara cara, blood or navel), 1 1/2 tablespoons of freshly squeezed juice and orange segments to the salad.
Instructions
  1. choose a large bowl to hold/mix all ingredients
  2. very finely chop both cabbages (or use a food processor to shred)
  3. wash, dry and trim ends of scallions; discard ends
  4. cut scallions into very thin rounds and add to cabbage
  5. peel garlic, finely mince and add to salad
  6. finely chop cilantro leaves and stems; add to bowl
  7. shake vinegars, salt and pepper in a small jar or whisk in small bowl
  8. add olive oil and shake or whisk well to emulsify
  9. minutes before serving, pour dressing evenly over salad and toss with tongs or hands
  10. at this point you could cover very tightly with plastic wrap and chill to let flavors merge (not anymore than 20 minutes total)
  11. if using the citrus zest and juice add and toss just before serving; add orange slices to top of salad for visual appeal
  12. NOTE: this colorful, high fiber, antioxidant salad is a great accompaniment to grilled fish/shrimp tacos, simple black beans and guacamole!

halloumi cheese stacks with grilled lemons, arugula and heirloom tomato

halloumi stacks…the cheese you can grill!

halloumi cheese stacks with grilled lemons, arugula and heirloom tomato
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Recipe type: vegetarian salad or appetizer
Author: elena
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 2-4
such a contrast! the salty grilled halloumi cheese and caramelized lemons…add some greens and heirloom tomato slices for a filling salad
Ingredients
  • 1 package halloumi cheese (sheep’s milk/no rennet – vegetarian)
  • lemon infused olive oil or EVOO (for brushing)
  • 1/4 cup pomegranate or traditional dark balsamic (i use baker & olive pomegranate balsamic)
  • freshly ground blackpepper
  • 1 medium ripe/firm heirloom tomato (preferably red or orange) sliced 1/4 inch thick
  • 2 cups rinsed and dried baby arugula
  • 1 medium eureka lemon – sliced 1/4 inch thick

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wheatberry salad with fuji apple, pistachios and blood orange vinaigrette

fruit and nut infused wheat berry salad

wheatberry salad with fuji apple, pistachios and blood orange vinaigrette
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Recipe type: hearty/fruity grain salad
Author: elena
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Serves: 6
the combination of crunchy fujis, blood orange zest and juice, unsalted pistachios and hearty wheat berries is sure to please a crowd…
Ingredients
  • 3 cups cooked wheatberries (cooled)
  • 1/3 cup freshly squeezed blood orange juice (or navel orange)
  • 1 teaspoon blood orange zest (or navel orange)
  • 1/3 cup dried cranberries
  • 1 large fuji apple, unpeeled and diced
  • 1/2 cup shelled, roasted and unsalted pistachios
  • 3 tablespoons raspberry vinegar (preferably baker & olive brand)
  • 3 tablespoons EVOO (i like baker & olive organic koroneiki EVOO)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground blackpepper
  • 1/3 cup crumbled goat feta (less salty than regular feta) optional
  • 1 cup julienned arugula or baby spinach
Instructions
  1. cook wheat berries according to direction (no need to soak overnight)
  2. drain and cool (cooking time is approx. 1 hour)
  3. combine blood orange juice, zest and cranberries in small bowl
  4. combine wheatberries, diced apples and pistachios in large bowl
  5. drain cranberries and reserve juice
  6. gently mix cranberries, zest and julienned arugula into wheat berry mixture
  7. combine the blood orange juice, raspberry vinegar and oil in a small jar and shake
  8. pour dressing evenly over salad and stir to coat
  9. season with salt and pepper to taste
  10. when ready to serve, crumble a bit of goat cheese feta over top, optional
  11. can be served at room temperature or chilled
  12. NOTE: great to take to potlucks and tastes even better the next day!

grilled chicken greek salad

colorful, easy and healthy main dish salad

grilled chicken greek salad

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Recipe type: main course salad
Author: elena
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 4
a flavorful combination of chickpeas, tahini, grilled chicken, tomatoes, red bellpepper with a citrus twist…topped with goat’s milk feta and parsley!
Ingredients
  • 3 tablespoons fresh lemon juice, divided
  • 3 tablespoons extra virgin olive oil, divided
  • 1 tablespoon minced garlic, divided
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon ground blackpepper, divided
  • 1 1/2 teaspoons ground cumin, divided
  • 2 chicken breasts – boneless/skinless (approx. 1 lb. total)
  • 2 tablespoons tahini (sesame paste)
  • 2 cans (15 oz. each) chickpeas, drained and rinsed
  • 2 firm/ripe tomatoes, chopped
  • 1/2 red onion, thinly sliced
  • 1/2 thinly sliced red bellpepper
  • 1 persian cucumber, skin left on and chopped
  • 1 cup flat-leaf parsley, stemmed
  • 6 oz. crumbled goat’s milk feta cheese (or regular feta if preferred)
Instructions
  1. heat grill to high (450-550 degrees).
  2. mix 1 tbsp. each lemon juice and oil, 1 tsp. garlic and 1/2 tsp each salt, pepper and cumin in a medium bowl. add chicken breasts and turn to coat.
  3. grill chicken, turning once, until cooked through and browned nicely.
  4. let chicken rest, covered for 5 minutes.
  5. whisk together remaining 2 tbsp. each lemon juice and oil, 1/2 tsp. each salt and pepper, and 1 tsp. cumin with the tahini in a large bowl.
  6. add chickpeas, tomatoes, onion, bell pepper and cucumber and toss lightly to coat.
  7. divide among 4 plates.
  8. slice chicken on the diagonal and set on top of salads.
  9. sprinkle salads with parsley leaves and crumbled cheese.
  10. enjoy!