Roasted Beet and Orange Salad with Fennel Seed

Orange and Beet Salad with Fennel Seed

This beautiful, yet simple salad is a cut above the ordinary—stunning with its range of colors and flavors.  Orange, beet and arugula are a classic combination, and the fennel seed adds a pleasant crunch and hint of licorice flavor.  If you don’t enjoy the taste of fennel, substitute a sprinkling of toasted walnuts.

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Kale Salad with Carrot, Orange, Pomegranate and Citrus-Tahini Dressing

Kale salads are all the rage these days—packed with uber-healthy, raw nutrients.  Still, some diners remain on the fence, given the leaf’s chewy texture.  Kale lovers know a few tricks to soften things up and win the skeptics over.  A few fruity additions are sure to help.

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Winter Panzanella with Beets, Orange and Fresh Herbs

In summer months one of our favorite salads is an Italian bread cube and tomato-studded masterpiece, called Panzanella.  It’s made with day-old bread that’s firm and crisp, and soaks up the juicy tomato goodness creating a sweet and crunchy-soft bite.  In this winter version, orange takes the place of the tomato, creating a different sort of sweet that’s every bit as good, if not traditional.  We toss in some of the season’s favorite partners as well — roasted beets, crisp romaine lettuce and fresh herbs like parsley, arugula and cilantro. Continue reading

Emerald Smoothie

A vitamin-laden cupful — kale and lettuce offer vibrant green color as well as bright, fresh flavor. You can vary the fruit — add an apple, pear, or even fresh pineapple. Try tangerines instead of oranges. Purée in the blender for a thick fiber-rich pour or toss into a fruit and vegetable juicer for a smoother drink. The optional ginger offers a tropical, sweet-spicy boost that compliments the mango. You can vary the green as you like — a touch of arugula lends a peppery kick, spinach offers a more delicate texture and deeper green hue. Continue reading