Day 260 Kale with Orange and Grapefruit

Kale with Orange and Grapefruit

1 Pound Kale, stems removed and chopped
1 Can Cannellini Beans
2 Oranges, segmented and sliced
1 Grapefruit, segmented and sliced
1/2 Cup Orange Juice
1/2 Cup Grapefruit Juice
1 Onion, diced
2 Cloves Garlic, minced
2 Tablespoons Raspberry Wine Vinegar
1/2 Cup Total Parsley and Cilantro, chopped
1 Cup Veggie Stock
Salt and Pepper to taste
1/4 Cup Almonds, chopped

Kale

1.  In a large saucepan over medium heat, add the juices and stock. Bring to a boil and add the kale, onion, beans and garlic.  Cook for 10 minutes.

2.  Reduce heat and add the vinegar, herbs and salt and pepper.  Mix well.

Fruit sections

3.  Turn off the heat and add the fruit and almonds.

Soundtrack - Now That's What I Call Music, Vol. 59 - Various Artists

Day 131 Butter Lettuce and Spinach with Citrus and Avocado

Butter Lettuce and Spinach with Citrus and Avocado

1 Head Butter or Bibb Lettuce
1 Small Bunch Young Spinach Leaves
2 Ruby Grapefruit
2 Avocados
4 Teaspoons Sherry
2 Teaspoons Raspberry Vinegar
1 Shallot, finely diced
1/4 Teaspoon Salt
7 Tablespoons Olive Oil
2 Springs Mint, finely chopped
2 Tablespoons Chives, sliced
Mixed Peppercorns to taste, ground

Ingredients

1.  Sliced the lettuce and remove the stems from the spinach.  Combine in a large bowl.

2.  Peel the grapefruit with a knife so that all the white pith is gone.  Using a sharp knife,  cut each segment from the membranes over a small bowl to catch the juice.  Cut each section into 2 or  pieces and add the lettuce mix.

3.  Add the sherry, vinegar, shallot,salt, oil, mint, chives and pepper to the bowl with the grapefruit juice.  Whisk well.

4.  Slice the avocado.  Place the lettuce mix on a plate, add some avocado slices and the vinaigrette.

Goes well with Cheese and Nut Burger.

Pairs well with 2014 Dry Creek Heritage Zinfandel.

Soundtrack Joe Bonamassa - Muddy Wolf at Red Rocks

Day 73 Cherry and Ruby Grapefruit Compote

Cherry and Ruby Grapefruit Compote

2 Cups Frozen Cherries
1 1/4 Cups Water
Long strips of zest from 1 Orange
Juice of 2 Oranges
1/2 Cup Sugar
1 Cinnamon Stick
3 Large Red Grapefruit

Simmering cherries

1.  Combine cherries, water, zest, orange juice, sugar and cinnamon stick in a medium saucepan.  Cook on simmer while prepping the grapefruit.

Grapefruit sections

2.  With a knife, remove the peel and white pith from the grapefruit.  Section the pulp from the membranes into a bowl.  Squeeze the juice from the discarded peel into the bowl.

3.  Remove the zest and cinnamon stick from the cherries.  Pour the cherries and juice over the grapefruit.

Eat the compote on its own or as a topping for oatmeal or Cashew Milk Ice Cream

Soundtrack - St. Patricks Day Songs

Day 53 Grapefruit Negroni

Grapefruit Negroni

Fresh squeezed grapefruit juice is the best

1 Ounce Grapefruit Juice
1.5 Ounces Gin
1 Ounce Dry Vermouth
.5 Ounce Campari
.5 Ounce Lemon Simple Syrup
Grapefruit peel for garnish

Drink ingredients

Add all ingredients to a shaker filled with ice.  Shake well and pour into an old fashioned glass filled with ice.  Garnish with grapefruit peel.

Tools of the trade

Goes well with Black Bean Mushroom Chili

Soundtrack Donovan Frankenreiter - The Abbey Road Sessions