Arugula, Orange, & Fennel Salad with a Citrus Vinaigrette

Spicy arugula paired with thinly-sliced fennel and juicy orange segments makes for a light and delicately-flavored salad perfect for our transition into late spring. For a more robust dressing, I suggest replacing 1 tablespoon of citrus juice with equal parts apple cider vinegar.


Arugula, Orange, and Fennel Salad 
with a Citrus Vinaigrette
Makes about 2 servings

Ingredients:
1 bunch arugula, washed and trimmed (about 6 cups)
1/2 small bulb of fennel, thinly-sliced (about 1/2 cup)
2 oranges, for juice (2 tbsp), zest (1/2 tsp, grated), and orange segments
1 tbsp honey
1/2 lemon, juiced (about 1 tbsp)
2 tbsp extra-virgin olive oil
1 tsp fresh mint, finely-chopped (optional)
salt to taste
shaved Parmesan cheese (optional)

Directions:

To make the dressing, whisk together the orange juice and zest, honey, lemon juice, oil, mint (if using), and salt until well incorporated.

Place arugula in a large bowl, followed by the orange segments and fennel pieces. Drizzle with dressing and toss. Sprinkle with cheese, if using. Serve immediately.


Rebekah

Image by Rebekah Carter (2012).

Sugar and Spice

Though we're positioned for a markedly-warm and lovely Columbus Day weekend, the past week has reacquainted New Englanders with that distinctive autumn nip. Chilly days and nights beg for the sweet and spiced flavors of fall, often found in the form of cider, pies, breads, and roasts. Below are two healthy recipes to help you kick off the end of the harvest season: an easy baked squash seasoned with cinnamon and nutmeg and a pumpkin seed granola sweetened with honey.

Simple Spiced
Winter Squash
Makes 2-4 servings

Ingredients:

• 2 Delicata squash
  
• 1+ tbsp oil (I used walnut)
• 1+ tbsp pure maple syrup
• cinnamon
• nutmeg
• salt to taste

Directions:

Preheat oven to 400 degrees F. Wash, peel, and cut squash lengthwise in half; remove seeds, cut into chunks about 1 inch wide, and place in a large bowl. Drizzle oil and syrup over the squash and toss to evenly coat (add more oil or syrup if needed, but be warned: this squash is naturally sweet). Transfer to a baking dish and sprinkle lightly with cinnamon, a touch of nutmeg, and salt. Bake until tender, about 20-30 minutes.


Honey-touched Granola
Makes about 6 cups


Ingredients:

• 2 cups rolled oats
• 1 cup almonds, raw and roughly chopped
• 1 cup pumpkin seeds, raw
• 1/2 cup sunflower seeds, raw
• 3/4 cup shredded coconut, unsweetened
• 2 tbsp oil (I used walnut)
• 1/3+ cup honey & maple syrup (I recommend a 1:1 ratio)
  
• 1/4+ cup flax seeds, raw
• salt to taste (optional)

Directions:

Preheat oven to 325 degrees F. In a baking dish or pan, toast oats for about 15 minutes, stirring halfway. In a small bowl, whisk together honey and oil to make a thick mixture. Add almonds, pumpkin and sunflower seeds, coconut, and salt to the oats and stir to combine. Drizzle honey-oil mixture over granola and stir well to evenly coat all ingredients. Bake until top and edges of granola begin to turn golden brown, about 15-20 minutes (granola will still be somewhat tacky); stir once or twice during cooking. Add flax seeds upon removing the dish from the oven or during the last five or so minutes of cooking as they burn easily. Allow granola to thoroughly cool before placing in a glass or plastic container for storage.

Want some more fall food ideas? Click here to see posts from last October, including a simple recipe for Baked Apples!

Rebekah

Images by Rebekah Carter (2011).

Arugula Salad with Strawberry Vinaigrette

The end of New England's strawberry season has come, but I still had more than a few berries kicking around my refrigerator last night. A hot house meant a no-cook dinner was in store, and this fresh strawberry vinaigrette I recently enjoyed seemed the perfect compliment to a bunch of arugula I had on hand. With some fresh mint chiffonade, crumbled goat cheese or feta, and chopped berries (maybe a sprinkle of sliced almonds or sunflower seeds, too), this beautiful and tasty summer salad is ready in minutes. Try substituting fresh raspberries for strawberries if you don't have any fresh or frozen.

Strawberry Vinaigrette
makes 4 servings

Ingredients:

• 8 oz of strawberries (about 10-16 berries)
• 1/4 tsp garlic (or scapes), minced
  
• 1 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• salt and pepper to taste

Directions:

Combine all ingredients in a food processor and blend until smooth. If you do not have a food processor, chop and mash the berries before whisking with vinegar, lemon juice, garlic (scape), honey, salt, and pepper; continue whisking as you slowly drizzle in the olive oil.


Rebekah

Image by Rebekah Carter (2011). Recipe adapted from Hannaford Supermarket.