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Jungalow Eats – Citrus-y Salad 2 Ways

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Change is in the air!!!
We added to our plant family here at the studio (50 and counting!), christened the new outdoor seating area for a recent monthly team meeting, and made a new commitment to cook more for our work lunches instead of always ordering in — added bonus? The delicious recipes that we make can get shared here on the blog. Today it’s our citrus-y salad lunch.

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Our lunch included two salads made up of a variety of colorful fruits, leafy greens, sweet potato, nuts and healthy fats. The star of the show was a couple of hybrid blood orange-grapefruits aka (Valentine grapefruits, yes they really are called that) from JJ’s Lone Daughter, that when cut open had color that made us swoon – and tasty too!

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Here are the recipes:

Citrus Date Salad

2 Valentine Grapefruits

4 cups mesclun greens

2 cups radicchio

1 fennel bulb with fronds

½ cup chopped pistachio

6 quick olive oil poached poached dates (see below)

1 Pinkerton Avocado

Juice of a Pink Lemon

¼ cup Mint

Pink Salt

 

Zest and supreme grapefruits.

Save zest and juice.

Chop fennel bulb.

Slice avocado.

Combine ingredients and serve salad.

Makes 2-3 servings.

 

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Quick Olive Oil Poached Dates

6 dates

¼ c olive oil

1 inch cinnamon stick

 

Halve and seed dates – place in small jar.

Warm olive oil and pour over dates.

Add cinnamon stick and set aside to cool.

Leave in oil for at least 4 hours.

Strain dates

Reserve olive oil for salad dressing.

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Date Dressing

¼ cup date infused olive oil*

¼ cup Valentine grapefruit juice

1 tsp zest

 

Combine, shake and serve with salad.

 

Sweet Sweet Potato and Rainbow Chard Salad

1 really large sweet potato (equivalent of 4 cups chopped)

1 bunch rainbow chard

1 bunch of carrots

1 young onion (if not available or shallot and green onion if not available)

1 tbs Valentine grapefruit zest

½ tsp minced garlic

½ tsp ginger

2 tbs sweetener (honey, agave nectar, etc.)

½ cup crushed pecans

olive oil

Pinch of salt.

 

Preheat oven to 425

Chop sweet potatoes, chard (stems included), carrots and onion.

If serving warm, set aside the green part of the onion, chard and pecans. Otherwise set aside the carrots as well for a nice crunch.

Combine remaining ingredients and heat in oven on a baking sheet for 30 minutes or until the sweet potatoes can be forked.

When ready to serve, add chard, green onions, pecans and carrot (if not already added).

Serve with Valentine dressing on the side.

Makes 2-3 servings.

 

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For more ideas, check out our eBay Guide 9 Clever + Fun Ways to Use Citrus Around Your Home  .salads-1


via The Jungalow