Grapefruit, Mint, and Ginger Cocktail

Spice up that grapefruit with a bit of gin! Mint and ginger are muddled together bring out their unique flavors while lemon, maple syrup and grapefruit set a sweet scene for this delicious cocktail. If Gin isn’t your preference you can add any other liquor! And to bring it up a notch you can always add some club soda!

Grapefruit Cocktail

Spice up that grapefruit with a bit of gin! Mint and ginger are muddled together bring out their unique flavors while lemon, maple syrup and grapefruit set a sweet scene for this delicious cocktail. If Gin isn’t your preference you can add any other liquor! And to bring it up a notch you can always add some club soda!

  • Servings: 1
  • Difficulty: Easy
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Ingredients


2 Ounce Gin
3 Ounce Grapefruit Juice
5 Large Mint Leaves
½ Ounce Lemon Juice
1 Teaspoon Grated Ginger
½ Ounce Maple Syrup
¼ Cup Of Ice

Directions


  1. Muddle the mint with the ginger in your cocktail shaker by pressing down firmly with a long spoon, breaking it up. This releases the mint’s aromas more.
  2. Add your grapefruit juice, lemon juice, maple syrup, and gin and shake well with ice, incorporating the mint and ginger.
  3. Strain into a glass and garnish with a slice of orange and a cluster of mint. This can also be turned into a great mocktail by topping it off with club soda.

Celery, Apple, Arugula Salad with Soy Tahini Dressing

Apple, celery and peanuts make for a super crunchy salad! Tahini, an Asian inspired peanut dressing compliment all the sweet and savory flavors this salad has to offer!

celeryapple

Apple, celery and peanuts make for a super crunchy salad! Tahini, an Asian inspired peanut dressing compliment all the sweet and savory flavors this salad has to offer!

  • Servings: 2
  • Difficulty: Easy
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Ingredients


1 Apple Sliced
3 Stalks Of Celery Shaved
2 Cups Of Arugula
¼ Cup Of Chopped Peanuts
Dressing:
1 Tablespoon Soy Sauce
2.5 Tablespoons Tahini
1 Teaspoon Grated Ginger
1 Teaspoon Fish Sauce
1 Teaspoon Lemon Juice
1 Jalapeño Seeded And Minced

Directions


  1. Shave the celery by running a peeler along the stalk. You should get thin ribbons.
  2. Mix the celery ribbons with the apple, peanuts, and arugula.
  3. In a small mixing bowl, mix together the soy sauce, tahini, ginger, jalapeño, lemon juice and fish sauce. Mix the dressing well with the salad and serve.

Shrimp and Sweet Onion Ceviche

Bring the islands to you with this delicious shrimp ceviche recipe! Blood orange, lime and lemon with salty soy sauce make the perfect citrus marinade for the shrimp while cilantro and jalapeños give it the savory flavor your desire!

shrimp ceviche

Bring the islands to you with this delicious shrimp ceviche recipe! Blood orange, lime and lemon with salty soy sauce make the perfect citrus marinade for the shrimp while cilantro and jalapeños give it the savory flavor your desire! 

  • Servings: 2
  • Difficulty: Easy
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Ingredients


1 Sweet Yellow Onion Sliced
2 Blood Oranges Peeled And Sliced
1 Teaspoon Lime Juice
2 Tablespoon Lemon Juice
1 Teaspoon Chopped Cilantro
1 Teaspoon Soy Sauce
1 Teaspoon Hot Sauce
1 Jalapeno Chopped
1 Pound Of Shrimp

Directions


  1. In a large bowl, mix everything together except for the blood orange. Let the citrus juice marinate the shrimp for at least an hour.
  2. Peel the blood orange and cut into slices.
  3. You can either be fancy and plate the ceviche by alternating the shrimp and blood orange with little clumps of the onions on a plate or simply mix it all together in a serving bowl!

Strawberries & Cream Oatmeal

Not only is this oatmeal recipe sweet with natural flavors, it’s such a hearty breakfast. With this recipe only taking 10 minutes to prepare it’s perfect if you don’t have too much time in the morning to cook a big breakfast.

strawberry oats

Not only is this oatmeal recipe sweet with natural flavors, it’s such a hearty breakfast. With this recipe only taking 10 minutes to prepare it’s perfect if you don’t have too much time in the morning to cook a big breakfast.

  • Servings: 1
  • Difficulty: Easy
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Ingredients

½ Cup Old-Fashioned Oats

1 Cup Oat Milk Or Other Milk Of Choice

Pinch Salt

4 Strawberries, Sliced, Plus More For Garnish

½ Teaspoon Vanilla Extract

1-2 Tablespoons Honey, To Taste

Toppings: Coconut Shavings, Chopped Walnuts, Almond Or Peanut Butter

Directions

  1. In a small saucepan, combine the oats, milk, salt, sliced strawberries, vanilla and honey. Bring to a simmer, reduce the heat to low and cook, stirring, for 6-8 minutes, until thick and creamy.
  2. Garnish with more strawberries and other toppings of your choice.

Winter Citrus and Blackberry Fruit Salad

Add some color to a dreary winter day by making this vibrant grapefruit, blood orange, and blackberry fruit salad. It’s perfect to start your morning or it can be kept in the fridge for up to 5 days for meal preps!

Add some color to a dreary winter day by making this vibrant grapefruit, blood orange, and blackberry fruit salad. It’s perfect to start your morning or it can be kept in the fridge for up to 5 days for meal preps!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Large Grapefruit 

4 Blood Oranges

2 Cups Of Black Berries

2 Tablespoon Chopped Mint

1 Teaspoon Lemon Zest

1 Teaspoon Grated Ginger

1 Tablespoon Maple Syrup

Directions

1.    For the prettiest presentation, peel the grapefruits and blood oranges and cut into segments. Slice half the blackberries and leave the other half whole.  

2.    In a small bowl, whisk together the grated ginger, lemon zest, and maple syrup. Pour over the fruit and allow it seep in for at least an hour.

3.    Lastly, garnish with chopped mint. 

Grapefruit Brûlée

Grapefruit meets the broiler for this recipe! Sprinkled brown sugar and cinnamon caramelizes perfectly over top the halves of grapefruit turning your regular sugared grapefruit into a beautiful citrus delight!

Grapefruit meets the broiler for this recipe! Sprinkled brown sugar and cinnamon caramelizes perfectly over top the halves of grapefruit turning your regular sugared grapefruit into a beautiful citrus delight! 

  • Servings: 1
  • Difficulty: Easy
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Ingredients

1 Grapefruit

3 Tablespoons Brown Sugar

1 Teaspoon Cinnamon, Optional

Directions

  1. Preheat the broiler to high and arrange a rack in the top of the oven. Line a baking sheet with aluminum foil.
  2. Slice the grapefruit in half along the equator, then run a knife around the edges and in between each segment along the white membrane. Place the grapefruit cut side up on the prepared baking sheet. 
  3. Sprinkle the cut sides of the fruit with the brown sugar and cinnamon. 
  4. Place under the broiler for 3-4 minutes, checking often, until caramelized on top. Let cool slightly before serving.  

Roasted Cauliflower Salad with Pomegranates and Mint

Cauliflower has been a staple to many family’s tables due to its delicious versatility! A simple yet out of the box salad that’ll leave you surprised and satisfied!

Cauliflower has been a staple to many family’s tables due to its delicious versatility! A simple yet out of the box salad that’ll leave you surprised and satisfied!

  • Servings: 6
  • Difficulty: Easy
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Ingredients

1 Tablespoon Olive Oil

1 Large Yellow Onion, Sliced Thinly

2 Garlic Cloves, Minced

1 Teaspoon Dried Thyme

1 Teaspoon Dried Oregano

1 15-Ounce Can Diced Tomatoes

4 Cups Chicken Broth

1 Pound Boneless Chicken Thighs

1 Butternut Squash, Peeled And Diced Into ½-Inch Pieces

1 Cup White Quinoa 

1 Lemon, Juiced

Salt And Pepper To Taste

Fresh Cilantro For Garnish

Directions

1.    Heat the olive oil in a large stockpot over medium heat. Add the onions and a pinch of salt cook for 5 minutes, until softened. 

2.    Add the garlic, thyme, and oregano and cook for 1 minute, until fragrant. 

3.    Add the tomatoes and broth and bring to a simmer. Add the chicken and return to a simmer. Cook for 6-7 minutes, until the chicken is cooked through, then remove the chicken to a plate and shred or chop. 

4.    Add the butternut and quinoa and bring to a simmer. Cover and simmer for 15 minutes, until the squash is tender. 

5.    Stir in the chicken and lemon juice and season to taste with salt and pepper. 

6.    Garnish with cilantro. 

Chicory Salad with Satsumas

A wonderful salad full of the best greens and citrus winter has to offer! Sweet satsumas mandarin oranges complement the bitter taste of the Radicchio and pair so well together for a refreshing winter salad!

A wonderful salad full of the best greens and citrus winter has to offer! Sweet satsumas mandarin oranges complement the bitter taste of the Radicchio and pair so well together for a refreshing winter salad!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

¼ Cup Olive Oil

2 Tablespoons Apple Cider Vinegar

1 Shallot, Minced

½ Teaspoon Kosher Salt, To Taste

Black Pepper To Taste

2 Heads Radicchio, Leaves Separated

2 Heads Endive, Leaves Separated 

3 Satsumas, Peeled And Sectioned

¼ Cup Toasted Pistachios

Optional garnish: Fresh Mint, Basil, Dill, etc. 

Directions

  1. In a jar, combine the olive oil, vinegar, shallot, salt, and pepper. Shake well to emulsify and season to taste. 
  2. In a large serving bowl, combine the radicchio, endive, satsumas, and pistachios. Drizzle with dressing and toss to coat. Garnish with fresh herbs. 

Cranberry-Pistachio Biscotti

Pistachio and cranberry come together a delicious twice baked Biscotti! It’s great for a crunchy morning treat with your coffee or tea!

Pistachio and cranberry come together a delicious twice baked Biscotti! It’s great for a crunchy morning treat with your coffee or tea!

  • Servings: 6
  • Difficulty: Easy
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Ingredients

2 Cups All-Purpose Flour

1 Cup Sugar

1½ Teaspoons Baking Powder

½ Teaspoon Lemon Or Orange Zest

½ Teaspoon Salt

1 Cup Pistachios

1½ Cups Fresh Cranberries, Chopped

3 Eggs

2 Tablespoons Vanilla Extract

Directions

  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, zest, and salt. Stir in the pistachios and cranberries.  
  3. Make a well in the center of the dry ingredients and add the eggs and vanilla. Beat with a whisk until smooth then gently fold in the dry ingredients until combined. The dough should be very sticky.
  4. Divide the dough in half and place on the prepared baking sheet. Shape into two logs about 3 inches wide. Bake for 30-40 minutes, until fully set in the center. 
  5. Cool on a wire rack to room temperature and reduce the oven to 300°F. 
  6. When cool, use a serrated knife to slice the logs into ½ inch pieces on a diagonal. Arrange on the baking sheet and bake for another 20 minutes, until crisp all the way through. Cool on a wire rack.

Pork Tenderloin with Cranberry Chutney

This roasted pork loin glazed in a spicy mustard sauce is divine paired with this sweet and sour cranberry chutney. Serve with mashed potatoes and green beans, and you have yourself a perfect holiday meal!

This roasted pork loin glazed in a spicy mustard sauce is divine paired with this sweet and sour cranberry chutney. Serve with mashed potatoes and green beans, and you have yourself a perfect holiday meal!

  • Servings: 3
  • Difficulty: Easy
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Ingredients

1 Pork Tenderloin 

1 Tablespoon Dijon

1/2 Tablespoon chipotle puree

1/2 Tablespoon Fig Jam

1 Teaspoon Oil 

1 Bag of Fresh Cranberries

1/4 Cup Golden Raisins

1 Teaspoon Curry Powder

Zest of One Orange 

Juice Of One Orange 

3 Cups Of Water 

1/2 Cup Of Brown Sugar

1/2 Tablespoon Grated Ginger 

2 Diced Pears

Directions

1.     First, make the chutney at least a few hours ahead of time so it can cool and really develop its flavor. In a medium saucepan, combine the water and brown sugar and bring to a boil. Add the cranberries and continue boiling until they soften.

2.     Add the orange juice, orange zest, raisins, diced pear, curry powder, and grated ginger to the saucepan and lower to a simmer for 10 minutes. Keep adding more water if it starts to evaporate. Once you get a jelly like consistency, your chutney is ready.

3.      Preheat the oven to 400 degrees F. 

4.     In a small mixing bowl, whisk the Dijon mustard, chipotle puree, fig jam, and oil in a small bowl.  Generously rub the marinade all over the pork and transfer the pork loin to a wax paper lined sheet tray. Pop it in the oven for 25- 30 minutes or until your meat thermometer reads 145 degrees. 

5.      Serve with the cranberry chutney.