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

 


cauliflower gratin with a citrus twist…

a “lighter” gratin dish with a hint of lemon…
Print
Recipe type: vegetarian side dish
Author: elena
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 6
healthy “gratin” dish with a hint of citrus, dill and creamy Greek yogurt
Ingredients
  • 1 large cauliflower
  • 1/2 cup Greek yogurt (i prefer FAGE nonfat)
  • 1 medium lemon, zested and juiced
  • 2 tablespoons of finely chopped fresh dill (or mixture of thyme/dill)
  • 1 medium shallot, finely chopped
  • 1/3 cup panko breadcrumbs (plain, not seasoned)
  • 1/3 cup grated parmesan cheese (or mixture parmesan/asiago)
  • salt & pepper to taste
  • TOPPING:
  • 1 1/2 tablespoons good quality olive oil
  • 1/4 cup panko breadcrumbs
  • 1/4 cup grated parmesan (or mixture)
  • 1 teaspoon finely chopped dill (or mixture of dill/thyme)
Instructions
  1. preheat oven to 350 degrees
  2. fill large pan with salted water; bring to rapid boil
  3. thoroughly rinse and trim a large cauliflower; leaving stem intact
  4. carefully drop whole cauliflower into boiling water for parboil…5 minutes
  5. remove cauliflower; drain and cool
  6. while cauliflower is boiling/then cooling, butter or spray a gratin dish (or pie plate)
  7. in a small bowl mix yogurt, lemon zest and juice, 2 tablespoons chopped dill, diced shallot, 1/3 cup breadcrumbs, 1/3 cup parmesan (or blend), salt and pepper to taste
  8. when cauliflower is cool enough to handle, chop coarsely (including stem) into 1/2 inch pieces and place in a large bowl
  9. add yogurt/lemon/cheese/herb mixture to chopped cauliflower and mix thoroughly
  10. in a small bowl mix all topping ingredients
  11. evenly spread cauliflower mixture in gratin dish and evenly spread topping over gratin
  12. bake for approximately 45-50 minutes until golden and bubbling
  13. BROIL baked gratin for 1-2 minutes (depends on your oven) to thoroughly brown topping
  14. OPTIONAL: sprinkle broiled gratin with a bit of chopped dill or fresh thyme
Notes

there is something about the combination of lemon, dill and Greek yogurt with a small bit of parmesan cheese that transforms this humble (yet healthy) cruciferous vegetable into an aromatic and delicious side dish…try it!

a healthy gratin with citrus, greek yogurt and dill...


milestones and magazines…2014!

colormykitchen.com featured in MOTHER EARTH living magazine JAN/FEB 2014!

colormykitchen.com featured in MOTHER EARTH living magazine JAN/FEB 2014!

happy new year dear readers-

please join me in wishing my daughter domenica a VERY happy, healthy, memorable 20th birthday (12th january).  it will certainly be “memorable” this year since she is currently studying abroad in PAU, france.  she chose to stay with a host family and she’s been blessed with a lovely, charming, extremely helpful family.

rather than baking a favorite dessert together or sharing a special birthday dinner, her dad and i will be “skyping” our birthday wishes and enjoying her beautiful smile via the internet…with love.

other momentous news from www.colormykitchen.com is a feature article about domenica and me in MOTHER EARTH LIVING, natural home, healthy life, JAN/FEB. 2014 issue.  (see photo of cover above)

we are honored to be featured in this timely, inspirational, enlightening periodical about “genuine” people, their environments and their contributions to make the world a better place for all of us.  from the moment i read editor-in-chief jessica kellner’s first letter to readers, i was encouraged by her vision for the magazine, her choice to provide important information to the magazine’s subscribers and her desire to take on vital issues which affect many of us.

so, jump in your car (or on your bike) and pick up MOTHER EARTH LIVING at your local barnes & noble, wholefoods or sprouts market (or subscribe online at www.motherearthliving.com).  this JAN/FEB. 2014 issue is packed with pertinent lifestyle articles, not to mention a six page story about a mom named elena, her daughter, her supportive husband, her garden, food passions and hope for future generations.  a special thank you to california based photographer raya carlisle for her beautiful images. it was an enjoyable and rewarding experience to work with jessica and raya and we feel that they portrayed our story and home with simple honesty.

it is my hope that you will all read the piece (and the rest of the magazine!) and pass it along to friends, neighbors and family.

may 2014 bring you many blessings,

elena

p.s.  also a VERY happy birthday on 12th january to my baby brother, rob!


apricot/goat cheese appetizer

delicious and easy to make appetizer!

apricot/goat cheese appetizer

Print
Recipe type: easy and healthy appetizer
Author: elena
Prep time: 20 mins
Total time: 20 mins
Serves: 12
sweet dried apricots paired with tangy goat cheese are a great and healthy combo. adding a bit of finely chopped basil and dry roasted unsalted pistachio to each bite adds another layer of flavor, texture and visual appeal…
Ingredients
  • 24 dried apricots (bulk section/preferably turkish)
  • 1 small log plain goat cheese
  • 24 dry roasted unsalted pistachios (bulk section or TRADER JOES)
  • 4-5 washed, dried and finely chopped basil leaves; plus more for garnish if using
Instructions
  1. unwrap goat cheese and put into medium bowl at room temperature (approx. 30 min) to soften
  2. very finely chop basil leaves;
  3. mix chopped basil into softened goat cheese with a fork;
  4. with clean/dry hands roll a small ball of goat cheese and place on top of each apricot;
  5. press a dry roasted unsalted pistachio into the goat cheese;
  6. garnish with extra basil leaves if desired.
  7. enjoy!