In Season

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  • Grapefruit-Blackberry Dressing

    1/4 cup olive oil
    1/2 cup fresh-squeezed grapefruit juice
    1/4 cup whole-fruit blackberry preserves
    Arugula
    Mango
    Jicama, cubed

    Whisk together olive oil, fresh-squeezed grapefruit juice, and whole-fruit blackberry preserves; serve over a salad of arugula leaves, mango and jicama cubes, blackberries, and grapefruit sections.

  • Pan-Seared Tilapia With Grapefruit-Tarragon Sauce

    2 tilapia fillets
    Olive oil
    Salt and pepper
    1 medium grapefruit, juices from
    2 garlic cloves, minced
    1 tablespoons minced tarragon

    1. Rub two thick tilapia fillets with olive oil, and sprinkle with salt and coarsely ground black pepper.

    2. In a large skillet, heat olive oil until hot, and sauté fillets for two minutes. Turn fillets over, and squeeze juice from one medium grapefruit over fish. Sprinkle each fillet with garlic cloves and minced fresh tarragon, cover pan, and cook two to four minutes longer, until cooked through.

  • Broiled Grapefruit With Chai Spices

    1 small grapefruit
    2 teaspoons honey
    1/4 teaspoon cardamom
    1/4 teaspoon cinnamon
    1/8 teaspoon ground cloves
    1/8 teaspoon ground ginger

    Halve a small grapefruit, and use a small, sharp knife to loosen each section. Place cut side up in a shallow pan, drizzle each half with honey, and sprinkle with cardamom, cinnamon, ground cloves, and ground ginger. Broil for three minutes or until honey bubbles.

  • Grapefruit-Blackberry Dressing

    1/4 cup olive oil
    1/ cup fresh-squeezed grapefruit juice
    1/4 cup whole-fruit blackberry preserves
    Arugula leaves
    1 mango
    Blackberries
    1 grapefruit, sectioned

    Whisk together olive oil, fresh-squeezed grapefruit juice, and blackberry preserves; serve over a salad of arugula leaves, mango and jicama cubes, blackberries, and grapefruit sections

  • Good Food—Healthy Holiday Parties

    Stringing up multicolored lights and decorating the house for the holidays just puts me in a good mood. I guess that’s because I like throwing parties and having the chance to cook for friends and family. We all have a lot to be thankful for, and there’s nothing better than good food and good conversation to underscore that theme.

    By Maureen Callahan, RD
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