Pavlova with Blood Orange Curd and White Chocolate Whipping Cream for 2. The ultimate date night or Valentine’s Dessert.…
Blood Orange Gin & Tonic
Beet and Citrus Salad
I’m taking a “cookbook workshop” on The Forest Feast Cookbook. This cookbook is chalk full of simple vegetarian recipes. All are filled with vibrant flavours. As you probably know from my winter fruit salad, I’m a big fan of citrus fruits. Paired with thick cut earthy beets and dressed with a bright citrus vinaigrette … salad perfection.
As you can see from the image above, I’ve used different varieties of oranges. Feel free to mix things up and use your favourite citrus fruits.
Recipe from: The Forest Feast Cookbook
Serves 4
Ingredients:
Salad:
2 large beets, peeled and sliced into 1/4″ circles
2 oranges
2 grapefruits
1 green onion, thinly sliced
Dressing:
3/4 cup olive oil
1/4 cup white wine vinegar
2 tsbp orange zest
3 tsbp orange juice
1 tbsp lemon juice
1 shallot, finely minced
Directions:
Salad:
Place beet rounds in a pot and cover by 2″ with water. Bring to a boil and cook for 10 minutes or until fork tender. Drain and set aside.
Remove peel and white pith from oranges and grapefruits using a sharp knife. Cut into 1/4″ circles.
To serve, stack the beets and citrus rounds, alternating, with the biggest on the bottom. Top with dressing and green onion slices.
Dressing:
Place in a jar and shake until well blended. Will keep for up to 1 week in fridge and makes enough for 4 full salads, meaning you’ll have leftovers for the rest of the week (hooray!).
Enjoy!
Citrus Salmon, Coconut Black Rice, and Pressed Lime Avocado
We hadn’t been eating much seafood and then all of a sudden inspiration struck. And I kind of went crazy with making a lot of seafood all in a row. Regardless, this one turned out well for a very healthy and quick dinner. Looking good never hurt a dish either.
Pressed Avocado was inspired from a recipe in the Dirty Apron Cookbook
Serves 4
Ingredients:
4 x 6 oz salmon fillets
1 avocado
1 lime, zest and juiced, separated
4 cups black rice, cooked as per package instructions, only with replacing water with light coconut milk
1 can light coconut milk, for cooking rice
1 red bell pepper, deseeded and very thinly sliced
1 green onion, trimmed and thinly sliced on the diagonal
Salt and pepper
Flaky sea salt, such as Maldon
Olive oil, for finishing
Directions:
Remove skin and pit from avocado. Place avocado in a freezer sealed plastic bag. Add juice from lime. Squeeze plastic bag until avocado is fully mushed and lime juice incorporated. Ensure the bag has as much air removed from it as possible and that the avocado is flatten consistently. Freeze for at least 1 hour.
Cook rice as per package instructions while replacing the water with light coconut milk.
Preheat oven to 425° F. Set salmon on a rimmed baking sheet and sprinkle lime zest and a little bit of flaky sea salt on top of each piece. Bake for 10-12 minutes, until salmon is flaky and cooked.
In a small bowl toss together a little drizzle of olive oil, red pepper slices, and green onion pieces. Season with salt and pepper.
To assemble the dish, remove avocado press from freezer and cut open bag. Working quickly, slice avocado into desired shape and place on each plate. Add rice, salmon, and red pepper/green onion mixture to each dish.
Enjoy!