In Season

  • Simple Saute

    1 tablespoon olive oil
    1/2 cup onion, diced
    1 teaspoon garlic powder
    1 teaspoon lemon juice
    1/4 cup white wine
    1 bunch chard, roughly chopped
    Romano cheese

    1. In a large skillet, heat olive oil, and sauté onion, garlic powder, and lemon juice for two minutes.

    2. Add white wine and chopped chard, and stir until it wilts. Serve warm, sprinkled with shaved Romano cheese.

  • In Season: Beets

    They may not be as refined as radicchio or as elegant as asparagus, but beets have an earthy appeal all their own. Sweet and full in flavor—not to mention easy to add to any meal—this root vegetable is a good source of vitamin C, iron, magnesium, fiber, and beta-carotene. Even better, beets come packed with antioxidants.

    By Lisa Turner
  • Beet and Rocket Salad With Goat Cheese

    1/4 cup sherry vinegar
    1 teaspoon Dijon mustard
    1/2 teaspoon honey
    1 garlic clove, minced
    1/2 cup olive oil
    4 cups baby arugula
    2 cups baby spinch
    Pecans
    Crumbled Goat Cheese
    Roasted beets

    1. Whisk together herry vinegar, Dijon mustard, honey, garlic clove, and olive oil.

    2. Toss with baby arugula and baby spinach. Top with roasted beets, crumbled goat cheese, and toasted pecans.

  • Roasted Beets in Olive Oil and Rosemary

    8 medium beets
    Olive oil
    Rosemary, fresh & finely minced
    Coarse sea salt
    Black pepper

    1. Scrub  beets, wrap each in foil, and roast at 400 degrees for one hour or until tender.

    2. Let cool slightly, unwrap, and toss with olive oil, finely minced fresh rosemary, coarse sea salt, and black pepper.

  • Beet, Carrot, and Sesame Salad

    2 tablespoons sesame oil
    1 teaspoon toasted sesame oil
    2 tablespoons honey
    2 tabelspoons black seasame seeds
    2 medium beets, grated
    2 medium carrots, grated
    Salt and white peper to taste

    In a small bowl, mix together sesame oil, toasted sesame oil, honey, and black sesame seeds. Grate two medium beets and two medium carrots; squeeze out moisture with paper towels. Combine with dressing, and season with salt and white pepper.

  • 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.

  • 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.

  • In Season: Grapefruit

    Tart and tangy, with a sweet, citrus finish—a good grapefruit has all the aesthetic appeal of a fine wine. And it’s no lightweight in the nutrition department: A small pink grapefruit has about 97 calories, four grams of fiber, and high levels of vitamins A and C. Grapefruit also boasts lycopene, a potent antioxidant that protects against cancer and heart disease.

    By Lisa Turner
  • 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

  • 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.