Posts Tagged ‘lime’

Sunny Citrus

Monday, May 31st, 2010

Memorial Day in Seattle. Elsewhere in the country people are frolicking in the sun and the waves. Here … we have gray skies and a forecast of rain for days. Sigh. I should be used to it by now but I keep hoping that sunshine will become a more common phenomenon around these parts. I suppose for now I’ll have to keep on wishing.

On gray days like this I tend to want to lighten things up in the kitchen. And I immediately think of citrus. Obviously lemons and limes, oranges and grapefruit do not grow around these parts. We must rely on our neighbors to the south and east to supply these delights. But I am reminded of warmer climates when I cut into a juicy orange and during these cooler days I feel the purchase of produce from afar is worth it.

One of my favorite treats featuring these sweet yet tart fruits is a salad dressing comprised of three basic members of the citrus family – oranges, lemons and limes. A friend brought this salad to a dinner party last fall and I fell immediately in love. Bright pomegranate seeds and crunchy roasted hazlenuts strewn about add just the right complements to the tart dressing.

I haven’t changed it much – just made it a bit easier. It pairs extremely well with the butter lettuce – but would be equally delicious with any other kind of greens. I inevitably have dressing left over which I like to drizzle on grilled asparagus or other vegetables. And I am planning to incorporate this dressing into a cold brown rice or quinoa salad featuring nuts and dried fruit and whatever vegetables I have lying about. It is, as I have described, extremely versatile and I hope you’ll give it a try. Especially if you’re looking for a recipe to cheer you up on a gray day.

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Butter Lettuce Salad with Citrus Dressing

Adopted from a Bon Appétit December 2009 recipe

Serves 8-10

Ingredients

Citrus dressing:

  • 1/2 cup white wine vinegar
  • Juice and zest of one large orange
  • Juice and zest of one lemon
  • Juice and zest of one lime
  • 3/4 cup olive oil
  • Salt & pepper to taste

Salad:

  • 2 heads of butter lettuce, coarsely torn
  • 1 Granny Smith apple, quartered, cored, thinly sliced
  • 1 cup fresh pomegranate seeds (dried cranberries are a good substitute)
  • 2/3 cup toasted hazelnuts, coarsely chopped

Instructions

Citrus dressing:
Combine vinegar and citrus juice and zest in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Can be stored in the refrigerator for up to one week.

Salad: 
Mix all ingredients in very large bowl. Toss with enough dressing to coat.

Spontaneity, Black Beans & Bliss

Monday, April 26th, 2010

I originally intended to write about salad dressings for this week’s post. They are one of my specialties – balsamic , citrus, tarragon and rosemary-infused.  And I will write more about various varieties in the not-too-distant future. But I started cooking this past week in anticipation of this blog post and I got a little off track… I began with one of my favorite salad dressings – Lime, Pepita & Cilantro. It’s something I concocted a few years ago and I love its tangy, highly flavored punch. So I whipped up a batch to toss onto thinly sliced cabbage, as I usually do. Then I got to thinking…

I used to pair this Mexican-influenced slaw with grilled halibut for zesty soft tacos. And that is still a delicious pairing. But I’m a vegetarian today so thought I’d heat up some black beans. Then I had a crazy idea. Why not make them from scratch? Something I had never done. Too much trouble, I had thought. How very, very wrong I was! Sure, it takes some forethought. But I’m a meal planner, after all.

So I soaked the beans according to the package – choosing the “quick soak” method because I am, at my core, impatient. Following a quick boil and an hour-long soak I drained and rinsed them and returned them to medium heat with some fresh water and let them simmer for a few hours while I went about my day. When they started to soften I added a small can of diced green chilies and a few tablespoons of cumin along with a teaspoon of red pepper flakes. The cooking continued and what resulted was a pot of black beans with an earthy aroma, a soft bite and a taste so far superior to canned beans that I don’t think I’ll ever be able to go back. I made the entire bag and was able to freeze half so I have some waiting in my freezer for another day. Bliss.

Once the beans were done I slathered them on a tortilla and topped it with my cabbage, carrot and onion slaw mixture (see recipe below) and a dusting of crumbled cotija cheese (jack cheese would do just as well) and sat down to a healthy, fresh and terribly inexpensive meal.

What I love about how this transpired is that it wasn’t planned. Amazing things can happen in your kitchen if you follow your instincts and listen to your stomach and feel empowered to try new things. What resulted for me this week is a new, favorite dish.  Something I will prepare again and again. I hope you will try it. Or at least let yourself go to explore new possibilities and expand your culinary horizons.  ¡Buen apetito!

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 Tri-Colored Slaw with Lime, Pepita & Cilantro Salad Dressing

Ingredients

  • 3 garlic cloves
  • 1/2 cup pepitas – AKA pumpkin seeds (roasted and salted)
  • 1 tablespoon water
  • Zest and juice of two limes
  • 2 tablespoons canola oil
  • 1/2 teaspoon honey
  • 1 cup chopped cilantro
  • Salt and pepper to taste
  • 1/2 head red cabbage, thinly sliced
  • 1/2 head green cabbage, thinly sliced
  • 1 cup grated carrots, thinly sliced
  • 1/2 red onion, thinly sliced

Instructions

Combine the garlic and pepitas in a blender or Cuisinart or the bowl section of a submersion blender. (A quick note about these tools – they are indispensible. I use them for blending dressing, chopping nuts and garlic, blending hot soups, whisking sauces. The uses are endless. A great investment, in my opinion. If you’re not familiar with these amazing utensils – read more at this link.)

Once the garlic and pepitas have formed a paste, add the water, lime juice and zest and honey. Mix until well blended. Add half the cilantro and blend until smooth. Season with salt and pepper as needed.

Mix the dressing with the cabbages, carrots, onion and remaining cilantro. It’s best to let this mixture sit for about a half hour before serving.

As noted, serve alongside any kind of soft taco you like. Or it can be served as a separate salad. The dressing can also be used to make a salad entrée – served over lettuce, corn, red peppers, and whatever protein you prefer.