2 RECIPES TODAY
Avocado-Grapefruit Salad with Pomegranate Dressing
I guess today turned into vegetarian day, didn’t mean for it to, but it was nice to feel full after a vegetarian meal.
The homemade fried shallots were my favorite part of the salad. Everything else on the salad was so sweet and mushy, so the shallots gave a nice crunch and spice. I also loved the pomegranate molasses. I had never heard of it before, but it makes for a great dressing, especially with pomegranate seeds.
I think the biggest thing I learned from cooking the salad was how easy it can be to fry in a frying pan with just vegetable oil and flour. I love store-bought croutons, but homemade croutons might have to be what I make from now on.
This recipe reinforced for me that avocado + fruit= a party in the mouth. After eating spiced apples and avocado on a turkey burger at Sweet Water Tavern in Boston, I’ve been obsessed. The grapefruit and avocado combination was just as satisfying.
My dad got home just in time for a bite of the salad, he approves.
Food and Wine Magazine Recipe:
- 1 quart vegetable oil, for frying
- 20 medium shallots (1 1/2 pounds), thinly sliced
- 1/2 cup all-purpose flour
- 3 ruby red grapefruits
- 1/4 cup extra-virgin olive oil
- 1/4 cup pomegranate molasses, plus more for drizzling
- 1 tablespoon red-wine vinegar
- Salt and freshly ground pepper
- 16 cups loosely packed baby lettuces, such as arugula, frisée and radicchio
- 2 Hass avocados, each cut into 15 wedges
- 3 tablespoons pomegranate seeds, for garnish (optional)
- In a large saucepan, heat the vegetable oil to 300° over moderately high heat; alternatively, test the oil by adding a small bread cube—it should turn light brown in 1 minute. Toss the shallots with the flour until completely coated, shaking off the excess. Fry the shallots in batches until golden and crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. 3
- Using a sharp knife, peel the grapefruits, removing all the bitter white pith. Cut between the membranes to release the sections. In a small bowl, combine the olive oil with the 1/4 cup of pomegranate molasses, the vinegar, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- In a large bowl, toss the lettuces with 1/3 cup of the dressing and mound them on a large serving platter. Put the avocado wedges and grapefruit sections in the bowl, season with a pinch each of salt and pepper and toss with the remaining dressing. Arrange the fruit over the salad and garnish with the pomegranate seeds. Drizzle a little pomegranate molasses around the edge of the platter and top the salad with the fried shallots.
Peppadew & Hummus Grilled Naan Pizza
Finally I found a way to eat hummus that I don’t get tired of while eating. Additionally, buying packaged naan and grilling it is such an amazing way to fake pizza crust.
This is the second recipe I’ve made that has called for peppadew peppers (I also used them in the pasta salad from day 1). I could actually eat them all day. For my taste buds, they are the perfect balance between spicy and sweet.
While eating this pizza I couldn’t help but think how much my mom would LOVE it. It’s a pretty easy recipe so I might have to pull it out again for her.
There are ways to make pizza healthy, and this is one of them for sure.
Wegmans “Menu” Magazine Recipe:
1 pkg (8.8 oz) Whole Grain Naan
1/2 cup roasted garlic hummus
1/2 cup Grape Tomatoes, quartered, divided
1/2 cup peppadews, sliced in thin rings, divided
6 leaves Fresh Basil, torn into a few pieces, divided
Fresh ground pepper
2 Tbsp Extra Virgin Olive Oil
Preheat grill on MEDIUM 10 min.
- Spread each naan with 1/4 cup roasted garlic hummus, 1/4 cup tomatoes, 1/4 cup peppadews, and 3 fresh basil leaves; season to taste with pepper. Drizzle each with 1 Tbsp oil.
- Place on grill; close lid. Cook 2-4 min, until crust begins to brown around edges.
For a crispier crust, place naan bread on grill, flat side up; grill 2 min, prior to adding toppings.