Simple Elegant Citrus Cocktail

Citrus CocktailThis dessert couldn’t be simpler… Supreme some citrus… Here I’ve used winter fruits like Cara Cara oranges, blood oranges and pink grapefruit to make a colorful and tasty combination. You can serve this mixture in any small glass from a tumbler to a cut glass sherbet dish shown here. I have served this as an appetizer for a holiday meal, a brunch dish or a dessert for a special occasion, garnishing it with a golf ball size scoop of raspberry sorbet and a few fresh raspberries. In summer I like to use wedges of nectarines and fresh blueberries for this cocktail. Try your own combination of favorite fruits!


Best Blueberry Muffins

Best Blueberry Muffin Recipe

I think of these muffins as “Mediterranean Muffins” because the 3 main ingredients are almond meal, berries and olive oil – an unusual ingredient list which also happens to be gluten free. You can make these with whatever berries are in season or with frozen berries anytime of year. When I pick the wild blueberries in my backyard I tend to use a very generous cup of these tiny gems…

  • 2 cups almond flour
  • 1/4 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 large eggs,
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp vanilla extract
  • 2 Tbsp plain yogurt
  • 1 cup blueberries

Preheat your oven to 425F. Brush 8 cups of your muffin tins with olive oil or use spray olive oil to coat them.

In a large bowl combine almond flour, sugar, baking soda, salt and cinnamon.

In a small bowl combine eggs, olive oil, vanilla and yogurt.

Add the wet ingredients to the dry ingredients in the large bowl. Stir just until the ingredients are combined. Use a rubber spatula to fold in the berries.

Bake for 5 min at 425F, then lower the oven to 350F and continue to cook until the muffins  are dry to the touch and golden in color, about 15-20 more in a conventional oven. They may cook more quickly if you are baking them in a convection oven, so check after 10-12 minutes. Gently turn the muffins onto a cooling rack. Don’t be tempted to eat them before they cool!

Recipe adapted from The Wall Street Journal

Layer your Lunch

Southwestern Salad

This salad is loaded with a rainbow of colors that contain many types of antioxidants. This recipe will fill a quart jar or other portable container (or you can fill a pint size jar or plastic tub with a sealable lid for a smaller portion. This also works well as a filling dinner meal and it’s suitable for bringing to hockey games and other evening activities instead of settling for a hot dog or a slice of pizza!

2 Tbsp Vinagrette Dressing (I recommend lime juice and olive oil with some chopped cilantro or a few drops of hot sauce)

1/2 cup black beans, rinsed and drained

1 plum tomato, diced

1/4 yellow or orange pepper, diced

1/3 avocado, diced

1/2 cup corn kernels, fresh or frozen

2 cups salad greens or chopped Romaine letture

1 oz sharp cheddar cheese, grated

Start by pouring the dressing into the bottom of the jar. Then layer in the black beans and other ingredients in the order listed. Seal and refrigerate until ready to use. This will keep 1-2 days in the refrigerator, so make 2 tonight and enjoy for the next 2 days.

This recipe is adapted from Julia Mirabella’s Mason Jar Salads: 50 Layered Lunches to Grab and Go

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