In this vulnerable time of Covid-19 pandemic, maximizing our immunity by increasing our intake of fruit and veggies is that much more important. In this next series of blogs, I’ll be doing my small part to help you do just that by re-posting my favorite recipes with lots of veggie and fruit recipes each week. There is no magic bullet, but diversifying our recipes with lots of wholesome foods can only help.
There is no better time to love the food that truly loves and protects you back! So, enjoy, feel free to experiment with these recipes, or just follow them to the letter, I just want to inspire you with ideas, and most importantly, be safe and stay healthy!
This week, I am emphasizing citrus.
Fruit is an important staple of a healthy diet and citrus fruit is no exception. Citrus fruit provide a diversity of important nutrients including essential minerals, vitamins (most notably Vitamin C), and antioxidants such as flavonoids.
I love to use citrus in my cooking and baking because of its multifaceted flavor “palette”: from sour, to tart, to astringent, to sweet and even to bitter in the case of grapefruit. Citrus encompasses such a diversity of flavors and opens up a whole array of delightful recipes! Nothing like the freshness of citrus to accent any dish beautifully!
Featuring lemon: Lemon Pistachio Portabello Mushroom Caps, Tabbouleh salad, French Lentil & Sweet Potato Salad, Grilled Corn Salad with Fresh Mint, Carrots à la Chermoula, Pan-seared barramundi with Lemon Chives & Capers, Lemon Pistachio Chicken, Honey Glazed Chicken, Baked Halibut in Wine Tomato Broth, Moroccan Lentil Chickpea Soup. I also love to use fresh squeezed lemon juice over grilled fish or seafood. It gives it just the right touch! You can also use fresh squeezed lemon juice instead of vinegar with extra virgin olive oil in your salad dressing.
Featuring orange: Mediterranean Couscous Salad, Grilled Orange Herb Chicken, Spinach Potato with Orange Caramelized onions, Peach Orange Smoothie, Blueberry Corn Muffins, Orange Spinach Wild salmon, Almond Orange Chocolate Torte and Orange Polenta Petits Fours with not only fresh squeezed orange juice in the batter but also orange flower blossom water which gives it an exotic flavor.
Featuring grapefruit: Farro Grapefruit Salad, Grilled Swordfish with Pink Grapefruit Pepper Salsa
Featuring Lime: Confetti Orzo Pasta Salad
And, of course, the simplest way to enjoy citrus fruit, is just simply fresh, as a snack (except for lemon, unless you are like my father-in-law!). So, by all means, please do: Have fresh oranges, clementines, tangerines, grapefruit in a bowl or basket on your kitchen counter or in the fridge at all times and let them “lure” you into eating them, just because they are there, so beautifully inviting!
Bon appétit et Bonne Santée