Citrus Salad

 Citrus Salad

(recipe modified from two kooks in the kitchen)

Serves 4 as a side dish

 

Ingredients

·       ▢ 3 oranges or clementines or other citrus fruit

·       ▢ 1 avocado, peeled and diced or sliced

·       ▢ 1/2 head of lettuce, ripped into bite size pieces butter, Boston or Bibb

·       ▢ 2 cups (60g or 2 oz) baby spinach leaves, 

·       ▢ 1/4 cup (33g) toasted nuts (pine nuts, sliced almonds, sunflower seeds, pecans, pistachios, pistachios, hazelnut, walnuts)

 

Vinaigrette Dressing

·       ▢ 1.5 tablespoon lemon juice

·       ▢ 1 teaspoon dijon mustard

·       ▢ 1 tablespoon honey

·       ▢ 1/4 cup olive oil 

·       ▢ 1/2 teaspoon kosher salt 

·       ▢ 1/4 teaspoon black pepper

 

Other garnishes (optional) 

·       ▢  goat cheese, feta, herbs, balsamic reduction drizzle, etc…

 

Instructions

1.              PEEL AND CUT CITRUS FRUIT: To remove peel and white pith (the white flesh under the peel) on oranges: cut off both ends of the fruit and set one cut end on the cutting board to stabilize. Use a sharp paring knife to slice down the sides removing the peel and white flesh, conforming to the shape of the fruit. Then cut the fruits into thin slices (about 1/4 inch/0.36cm). Cut orange slices in half. Place fruit and avocado in a bowl. 

2.              MAKE VINAIGRETTE DRESSING: Whisk together lemon juice, Dijon, honey, salt and pepper. Slowly add olive oil while whisking, until well blended. Pour half over citrus fruit and gently toss together. 

3.              ASSEMBLE CITRUS SALAD: Mix lettuce and spinach together and divide among 4 plates (or lay out on a serving platter or shallow bowl). When ready to serve (not before as greens will wilt), place fruit over the lettuce and sprinkle with toasted nuts. Drizzle extra dressing on if needed (you probably won't need it all). Garnish with your choice of garnishes above. 

Vegetarian Tortilla Soup

 Vegetarian Tortilla Soup

(Recipe modified from Cookie & Kate)

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings

INGREDIENTS

·       1 to 1 ½ teaspoons chili powder, to taste

·       1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible

·       2 tablespoons plus 2 teaspoons extra-virgin olive oil

·       1 large yellow or red onion, chopped

·       1 medium red bell pepper, chopped

·       ¼ teaspoon fine salt, more to taste

·       4 cloves garlic, pressed or minced

·       2 teaspoons ground cumin

·       2 cans (15 ounces each) black beans, rinsed and drained, 

·       4 cups (32 ounces) vegetable broth

·       ¼ cup chopped fresh cilantro, divided

·       1 to 2 tablespoons lime juice, to taste

·       Freshly ground black pepper, to taste

·       Garnish options: salad toppers(tortillas), diced ripe avocado, crumbled feta cheese or drizzle of sour cream

 

INSTRUCTIONS

1.     In a medium Dutch oven or soup pot, warm 2 tablespoons olive oil over medium heat. Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onion is tender and turning translucent, about 5 to 7 minutes.

2.     Add the garlic and cumin and chili powder and cook until fragrant, about 30 seconds to 1 minute. Add the tomatoes, and cook for a minute, while stirring, to bring out its best flavor.

3.     Add the beans and broth, and stir to combine. Raise the mixture to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes.

4.     Stir most of the cilantro into the soup, reserving a bit for garnish. Stir in 1 tablespoon lime juice. Carefully taste the soup, and add more salt if the flavors don’t quite sing (I often add up to ¼ teaspoon salt). Add more lime juice if you’d like a little more zing.

5.     Divide the soup into bowls. Top with crispy tortilla strips, the reserved cilantro and any additional garnishes of your choice. Leftovers will keep well for up to 5 days; rewarm individual servings and top with garnishes when serving. Or freeze individual portions for several months and add toppings after reheating.