Makes about 5 cups
-2 pounds rhubarb stalks, cut into 1/2-inch dice
-1/3 cup ruby port
-1/4 cup red wine vinegar
-1 cup sugar
-Zest of 1 orange, peeled in wide strips
In a medium saucepan, combine the rhubarb with the port, vinegar, sugar and orange zest and bring to a boil.
Remove the pan from the heat and let steep for 30 minutes. Cover and simmer over moderately low heat, stirring often, until the rhubarb is just tender, about 5 minutes.
Discard the orange zest. Transfer to a blender and puree.
Season with salt and cayenne. Enjoy!
-1/4 c. pine nuts
-6 sweet peppers, any color
-11 oz. soft goat cheese, at room temperature
-1/3 c. extra-virgin olive oil
-1/4 c. fresh orange juice
-Zest of 1 small orange, cut into fine julienne
-Salt and freshly ground pepper
-1/4 c. currants or raisins
Preheat the oven to 400°. Put the pine nuts in a pie plate and toast for about 3 minutes, or until golden brown. Let cool.
Put the peppers on a large rimmed baking sheet and roast for 25 minutes, or until browned all over. Cover the peppers with foil or put in a covered bowl and let steam for 10 minutes.
Remove the skins, stems and seeds from the peppers and halve them lengthwise. Spread 1 tablespoon of goat cheese on each pepper half and roll it up. Arrange the pepper roll-ups on a large platter.
In a small bowl, combine the olive oil with the orange juice and zest and season with salt and pepper. Pour the dressing over the peppers. Sprinkle with the pine nuts and currants and serve. Enjoy!
-1 bu. radishes, rinsed, trimmed and very thinly sliced
-1 English cucumber (~ 2 cups), peeled and diced
-2 sweet oranges (or three tangerines), sectioned and diced
-2 thin slices of sweet onion, minced
-2 T. fresh mint, finely chopped
-3 T. olive oil
-1 t. kosher salt
-3 T. apple cider vinegar
-1 T. honey, warmed to thin
-Freshly ground black pepper, to taste
In a large bowl, mix together radishes, cucumbers, orange, onion and mint.
Add the olive oil and toss until salad-fixings are well-coated.
Add salt and toss. Add vinegar and toss. Add honey and toss. Season with black pepper. Serve immediately. Enjoy!
-2 med. beets, roasted peeled, halved & cut in thin half-moons
-2 med. fennel bulbs (about 1 1/4 to 1 1/2 lbs.), trimmed, quartered, cored & sliced very thin across the grain
-1 navel orange, peeled, pith cut away, & cut in thin rounds or sections
-2 T. chopped fresh mint
-1 T. chopped cilantro
-2 T. lemon or lime juice
-¼ t. sugar
-½ t. lightly toasted cumin seeds, crushed
-Salt to taste
-1 sm. garlic clove, puréed (optional)
-¼ c. extra-virgin olive oil
Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.
Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil.
Toss with the salad and serve. Enjoy!
Serves 4 – 6
-1 bu. Italian parsley, minced
-6 oranges, sectioned into slices
-1 shallot, minced
-2 T. extra virgin olive oil
-1/4 t. sea salt
-Fresh ground pepper, to taste
Section the oranges so there is no white pith remaining. Set aside.
Gently toss the oranges with the parsley and shallots. Drizzle in the olive oil, and sprinkle in the
sea salt and pepper. Set aside to allow the flavors to co-mingle for an hour or so.
Gently toss once more, taste, and adjust salt levels as needed. Enjoy!