Category Archives: Fruit

Spinach Salad with Oranges, Avocado, and Pistachios

March 5, 2012

As much as I’m ready for spring and relishing these 70 degree days (well, yesterday was warm and sunny- today it’s snowing), I’m still enjoying winter eating. This season brings the best of citrus and what better way to enjoy an orange than in a tangy-sweet salad accompanied by creamy avocado and nutty pistachios. I whipped together a honey-orange vinaigrette to drizzle atop. I was hosting (half) my family for dinner and this salad disappeared quick. A new winter favorite.

Spinach Salad with Oranges, Avocado, and Pistachios

INGREDIENTS

6 oz. baby spinach
6 oz. mixed greens
2-3 navel oranges
2 avocados, pitted and diced (toss in a squeeze of orange juice to prevent browning)
pistachios, toasted

Honey-Orange Vinaigrette:
2 Tbsp. orange juice
1 Tbsp. white wine vinegar
1 tsp. Dijon mustard
1 tsp. honey
3 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS

1. To make the vinaigrette, whisk to combine the orange juice, vinegar, Dijon and honey. Slowly stream in the olive oil while whisking constantly to emulsify. Season to taste with salt and freshly ground black pepper.

2. In a large bowl combine spinach, mixed greens, oranges, avocado, and pistachios. Drizzle with vinaigrette, toss, and serve.

Serves 6-8.

(Adapted from Serious Eats)

Cranberry-Almond Grilled Chicken Salad

February 17, 2012

For the first few months of this pregnancy I could barely eat anything that resembled a vegetable. Lettuce? Forget it. And meat was equally repulsive. Bread and fruit kept us alive. Thankfully, I’ve recovered much of my appetite and I’m getting my greens again. Salads are especially enticing. And since I’ve been surviving off of this one lately, I figured it was time I shared it with you. It was inspired by a salad I ordered at a local cafe, and conveniently uses ingredients that I usually have on hand. I’ve made it a dozen times, and half a dozen different ways. In fact, this time I forgot to add the carrot. No biggie. But it’s best with all the elements to play off each other- sharp cheddar and crisp apple, tart-sweet cranberries and toasty almonds, juicy tomato and cool cucumber. The chicken is definitely optional. I’ve paired it with a honey-mustard vinaigrette here, but it’s equally delicious with balsamic or pomegranate dressings as well.

Cranberry-Almond Grilled Chicken Salad

INGREDIENTS

mixed greens
spinach
carrot, shredded
grape tomatoes, halved
cucumber, diced
cheddar cheese, grated
apple, thinly sliced
sweetened dried cranberries
sliced almonds, toasted
chicken breast, seasoned with salt and pepper, grilled and thinly sliced

Honey Mustard Vinaigrette:
1 Tbsp. white wine vinegar
2 tsp. Dijon mustard
2 tsp. honey
2 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS

1. To make the salad, combine mixed greens, spinach, carrot, tomatoes, cucumber, cheddar, apple, cranberries, and almond on a large plate or bowl. Top with grilled chicken breast.

2. To make the vinaigrette, whisk to combine the vinegar, Dijon, and honey. While whisking constantly, slowly stream in the olive oil to emulsify. Season to taste with salt and freshly ground black pepper. Drizzle over salad and serve.

Vinaigrette serves 3-4.

(Vinaigrette from this recipe)

French Toast with Mixed Berry Compote

September 6, 2011

Most of you can probably whip up a batch of french toast without consulting a recipe. An egg or two, a splash of milk. Maybe a dash of cinnamon. That’s how I used to do it. (I had a phase of undergrad where I made myself french toast every single morning. It’s a wonder I didn’t gain twenty pounds.) You can find numerous opinions on how to prepare the perfect french toast batter. Heated debates on the proper egg to milk ratio. I did a little research and settled on this concoction- now my classic french toast recipe. I used hearty whole grain bread, but any thick-sliced loaf would work (brioche, cinnamon-raisin, etc.) And the spices and vanilla, while not essential, add a rich aroma and burst of flavor.

And then there’s the berry compote. (I can’t let summer slip away without making a few more berry recipes.) Blueberries, blackberries, and raspberries simmered in butter, lemon juice, and brown sugar. Just until soft and warm and juicy. Ladle it over hot-off-the-griddle french toast topped with a knob of butter and dusted with powdered sugar.

French Toast with Mixed Berry Compote

INGREDIENTS

French Toast:
2 eggs
1/2 cup milk
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 tsp. pure vanilla extract
pinch salt
4-6 thick slices whole grain French/Italian bread
butter, for brushing the griddle and for serving
powdered sugar, for serving (optional)

Mixed Berry Compote:
3 Tbsp. butter
1/4 cup packed light brown sugar
2 Tbsp. freshly squeezed lemon juice
3 cups mixed berries (blueberries, raspberries, and blackberries)

DIRECTIONS

1. To prepare the french toast, in a shallow dish whisk to combine the eggs, milk, cinnamon, nutmeg, and vanilla. Season with a pinch of salt.

2. Preheat griddle to medium-high heat. Brush with butter. Dunk each slice of bread in the egg mixture, soaking both sides. Place on the hot griddle and cook on both sides until golden. Serve warm with butter, powdered sugar, and mixed berry compote.

3. To prepare the mixed berry compote, melt the butter in a skillet over medium heat. Stir in the sugar and lemon juice and cook until the sugar is dissolved. Add the berries and toss gently. Cook for 2-3 minutes, until the berries are warm and begin to release their juices. Serve immediately.

French toast serves 2, Compote makes about 3 cups.

(French Toast adapted from All Recipes, Mixed Berry Compote adapted from Gourmet)

Fig and Prosciutto Pizza with Caramelized Onions

September 4, 2011

I’ve been looking forward to figs all year. So much so that back in July when I spotted the first few pints (direct from California) on display at Whole Foods I whisked one home immediately- only to be sorely disappointed. Those figs were mushy and tasteless and I drove myself right back there and got a refund. Those babies weren’t cheap. But it was my hopes that were crushed more than my budget. So I refrained from making any more such purchases until September, once fig-season was in full swing. The wait paid off. My second set of figs was tender yet firm, juicy, and sweet. One of the most heavenly things I’ve yet to eat.

The first thing I made with my long-awaited fresh figs was pizza. I topped my usual chewy crust with salty prosciutto and cheese and sweet caramelized onions and figs. Amazing. I only wished I’d had more figs. They had succumb to my nibbling long before the pizza dough had risen. Oh well. Some things can’t be controlled.

Just a note: I opted to top my pizza with fresh mozzarella and Parmesan. But I think that thinly sliced brie or crumbled gorgonzola or goat cheese would be equally as tempting.

Fig and Prosciutto Pizza with Caramelized Onions

INGREDIENTS

1 recipe pizza dough
1 Tbsp. extra virgin olive oil
2 large yellow onions, halved and thinly sliced
salt and freshly ground black pepper
3 oz. prosciutto, thinly sliced
1 pint (or more) figs, thinly sliced
8 oz. fresh mozzarella, sliced
1/2 cup Parmigiano Reggiano, freshly grated

DIRECTIONS

1. Prepare pizza dough according to recipe directions.

2. To caramelize the onions, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring frequently (and reducing the heat as necessary to prevent burning), until the onions are soft and golden brown, about 30-40 minutes. Set aside.

3. Preheat oven and pizza stone to 450 F.

4. Prepare crust according to recipe directions. Top prepared crust with caramelized onions, prosciutto, figs, and mozzarella. Sprinkle with Parmesan. Bake in preheated oven for about 10 minutes, until the cheese is bubbling and the crust is golden brown.

Makes 1 large pizza.

Peach Ice Cream

August 13, 2011

We’re on the verge of a week-long getaway to the beach. Actually, let me clarify. We’ll be cramming with my family (and a few add-ons- friends, girlfriends) into a modest (a.k.a. somewhat small and outdated) beach house. But it’s right on the ocean. And there will be swimming and sunbathing and all sorts of fun involved. My family makes this trip to the Carolina coast every summer. And this is the first time we’re lucky enough to be able to join them! We’ve been looking forward to this for months.

We’ll also be celebrating our 5th anniversary while we’re away. And we have a special little escape planned for just the two of us- involving a charming southern town, dinner out, and a picturesque bed and breakfast. (We decided a crowded beach house wasn’t exactly romantic.)  I can’t wait! 

There won’t be a whole lot of cooking happening this week. We’ll be relishing the local seafood. And trying to stay out of each others way in the kitchen. But for sure there will be fish tacos and always pizza. (Pizza is my most-requested dish. I’ve become expert at whipping out double, triple, quadruple, etc. etc. batches of pizza dough. I can make enough pizza to feed a small country.)

Before I go I wanted to share this little recipe. For a luscious and dreamy peach ice cream. Now is the time to pick up a basket full of peaches and make yourself this frozen treat. It’s tangy and sweet and smooth (although it could be chunky if you preferred). Not that you would want to wait, but definitely enjoy this ice cream soon after it has been churned. Because of the fruit, it gets frosty and loses some of its creaminess after being frozen for too long.

Peach Ice Cream

INGREDIENTS

1 1/3 lbs. ripe peaches, peeled, pitted, and chopped
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 tsp. pure vanilla extract
few drops freshly squeezed lemon juice

DIRECTIONS

1. Combine the peaches and water in a medium saucepan. Cook over medium heat, covered and stirring occasionally, until the peaches are soft and cooked through, about 10 minutes. Remove the pan from the heat, stir in the sugar, and set aside to cool.

2. Add the cooled peaches to a blender or food processor and puree until chunky or smooth. In a medium bowl, whisk to combine the sour cream, heavy cream, vanilla, and lemon juice. Stir in the peaches. Chill the mixture thoroughly in the refrigerator. Once chilled, transfer the mixture to an ice cream maker and freeze according to manufacturer’s instructions.

Note: This ice cream is best enjoyed immediately or soon after churning, as it gets frosty after being in the freezer for very long.

Makes about 1 quart.

(Adapted from David Lebovitz via Annie’s Eats)