Grapefruit is one of my favorite accent flavors.
No, not just with vodka…
I’ve done a lot of breakfast recipes with grapefruit, but I decided to go savory with this one.
It may sound strange, but after seeing similar items on a few menus around town I decided to create a grapefruit and scallop dish. And oh man, was it good!
…
Summer is for salads.
Therefore I’m usually craving them in the winter.
We I don’t often remember, but winter has good produce other than squash (not that you’d know if from reading my blog…)! I love the sweetness of in-season grapefruit on a salad, and the fresh fennel that’s in every grocery store adds a perfect licorice-like crunch to salad bowls.
Armed with these finds, I set out to make myself a giant salad for lunch. Summer memories, be damned.
Into a giant bowl went all of the fresh veggies I looted from the local farmer’s market. Citrus-y sweet sectioned grapefruit, a little heat from a serrano pepper, and my favorite – fennel – all played well together. Accenting those flavors were fresh cilantro and yellow onion. A crisp cucumber added a nice texture, all salted, peppered, and drizzled with lime juice and olive oil.
The perfect winter citrus salad bowl.
This salad will keep well for a day or two. On day two I served it atop bulgur I pre-cooked and then mixed liberally with cilantro and lime juice.
Bowl #2 was topped with blueberries… the little extra punch of sweetness turned out of be a delicious idea, FYI.
Mix all ingredients in medium-sized bowl. Add more oil, lime juice, salt, and pepper to taste.
Optional: serve atop grains or greens – arugula would be fantastic here.
Serves 1-2
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You could eat this and have a Granola Cookie for dessert. I’m just sayin’… 😉
Do your salads change in the winter months?
What is your favorite winter produce (other than squashes and sweet potatoes)?
Do you ever make a breakfast so good that you can’t decide what to save for the last bite?
That was my dilemma this morning. I was in the mood for something special – it isn’t often that I have enough time to devote to making a big breakfast.
On the menu: Scrambled Eggs (with a little extra goodness) and Roasted Grapefruit.
For the eggs:
Saute portobellos, asparagus, and onion seasoned to taste with salt and pepper.
For scrambled eggs I use 1 egg and 1 egg white.
Tip: add a little slash of water to your scramble to make eggs more fluffy. Many people add milk, but water fluffs it better!
I served mine on a slice of Ezekiel toast and a bed of arugula.
Then I sprinkled Secret Aardvark habanero sauce on top of everything. My sister brought me this from Portland… it is no joke HOT.
Note to self: a little bit goes a loooong way.
Now for the roasted grapefruit. I have no idea why I don’t make this more often – it is super easy and so delicious!
Sprinkle 1/2 grapefruit with toppings
Roast until edges are browned
1/2 Grapefruit
1 tsp Cinnamon Sugar
1/4 tsp Coriander
2-3 Mint leaves
Cut grapefruit out to separate from pith and peel and sprinkle with coriander and cinnamon-sugar mix. Place on foil-lined baking sheet and roast in oven on broil for ~8 mins (until slightly browned around edges). Garnish with chopped mint leaves.
Note: My seasonings are approximations… adjust to your own taste.
Variations: You can do anything with this – top with brown sugar, coconut butter, honey, rose water, cumin for a more savory taste, and/or top with Greek yogurt.
Cheers to easy breakfasts that taste decadent!
I am headed down to the Green Market to pick up my veggies for the week before trekking to Bobby Dodd Stadium. Georgia Tech takes on Middle Tennessee today (hopefully an easy win).
GO JACKETS!!!
