If the end of January is approaching then I know I can expect a variety of things:  emails from sites I subscribe to sharing the perfect Super Bowl snacks, bloggers swapping their tried and true party dish faves, and people talking about whether they’re planning on a game day get together or not.  None of it has been discussed in our house yet, because we’ve been busy, busy, busy with life enjoying a long weekend making like tourists in West Hollywood, soaking up the last bits of our youngest’s company before he returns to San Francisco for the spring semester, celebrating family birthdays and anniversaries, and in the past couple of days, nursing one of our cats back to health after a run in with a neighbor’s kitty.  Goodness!  And it’s not over yet.  Any time now, my husband will ask about what’s on our  Super Bowl agenda.  It always seems to be a last minute sort of thing most years, and that’s just fine with me because it doesn’t take too much thought to decide which snacks football fans will expect to have at their fingertips whether they’re for our small family, or a larger group.

I doubt there has ever been a time we haven’t had fresh salsa or pico de gallo with guacamole and tortilla chips.  A pot of chili with all the fixin’s and a salad for halftime eats are also the norm even though the chili recipe varies from one year to the next.  But I’m also known for sneaking in something that may raise eyebrows, causing certain guests to cast one another a nervous glance before pointing and asking, “What is that?” then politely suppressing the urge to continue with, “Do I have to eat it?”  as they reel their fingers back in.  Actually, they now ask, “How do I eat it?” because it seems my food often has rules that accompany it — or must seem like it does.   Is it supposed to be dipped, or layered?  Which of the ingredients on the plate create the best bite?  Is it finger food, or do I need a plate and fork?  To their credit, they seem much more enthusiastic than they did years ago, so I know my risks to encourage people to try something new haven’t failed, and that makes me happy.

They’ve long accepted they will never see “taco pie” loaded into a corn chip bag with a plastic spoon sticking out of it coming from my kitchen because they figure it’s something the snack bar on the Little League field sold when they were kids.  Once upon a while ago, they may have seen cheese sauce hot from the microwave ready to pour over their tortilla chips and call the mess nachos, (shhh…don’t tell anybody) but now, they get hummus or white bean and roasted garlic dip with toasted bread, crackers, or raw veggies and they like it.   And sometimes, they get to bite into spicy grilled sausages, nestled into a crusty sandwich rolls smothered with grilled onions and peppers, then topped with mustard.  That still counts as manly game day food, doesn’t it?  I hope so, because if it doesn’t, then my football party days are over.

Many of my close friends have been changing the way they eat for a variety of reasons.  Losing weight always seems to be on everyone’s mind, but honestly, as we’ve gotten older, lowering cholesterol or blood pressure, controlling Type 2 Diabetes, and yes, even learning to tolerate food during and after cancer treatment have far outweighed the desire to lose a few pounds for the sake of simply looking better in our clothes.  None of this has stopped us from enjoying the food we share when we get together because making sure it’s fresh and delicious is the ticket.

These crab stacks are the perfect party food.  They’re light, bursting with flavor, easily adaptable to a variety of ingredient choices, can be made in advance, and most importantly, fit nicely into anyone’s healthy life style.  I’ve been invited to Gojee’s virtual potluck and know people will enjoy it!  Starting on Thursday, January 26, check out other potluck dishes fellow gojee contributors shared. Go to gojee.com and enter “gojeepotluck” into I Crave.  You can also follow #gojeepotluck on Twitter.  

If you’ve never visited gojee, then you’re in for a treat.

See you there!

Crab Stacks with Ginger Lime Dressing

Ingredients

6 Tbsp. fresh ginger, peeled and chopped

2 T agave nectar

6 T lime juice

4 cloves garlic, diced

1/2 c. water

1/4 c. pea shoots

1/4 c. Roma tomatoes, diced

1/4 c. cucumber, sliced

1/4 c. red onion, diced

1/4 c. mango, diced

1/4 c. avocado, diced

1 jalapeno, roasted and chopped

1/4 c. fresh crab meat

2 T chopped peanuts

1 tsp. fresh cilantro, chopped

Directions

1. Prepare ginger-lime dressing by mixing ginger, agave nectar, lime juice, garlic, and water. Pour into a sealable container and refrigerate at least 1-2 hours and as much as over night.
2. To assemble the crab stacks, you’ll need two cylinders such as dessert rings or recycled cans with the bottoms removed.
3. Lightly spray the inside of the cylinders with cooking spray, then line two small dishes with pieces of plastic wrap large enough to pull up and over the cylinders (you’ll need to do this after you’ve built the stacks) and place the cylinders on top of each.
4. Begin layering ingredients inside each of the cylinders in this order:  pea shoots, tomatoes, cucumber, onion, mango, avocado, jalapeno, then finally, the crab.  Gently press down on each ingredient as you fill to make sure it’s securely layered.
5. If making ahead, pull the plastic wrap up over each and wrap, then place in the fridge until ready to serve.
6. To serve, choose a large platter and place each cylinder on it.  Unwrap and holding the cylinder with one hand, slide the plastic from beneath it.  Then slowly lift the cylinder, pushing lightly on the ingredients to reveal the stack.
7. Finish by sprinkling the chopped peanuts and cilantro over each stack, sprinkle baby salad greens around the platter if desired, and drizzle with the ginger-lime dressing.
8. Allow everyone to admire the crab stacks before encouraging the first guest to dig in, scooping into the stack with crackers or toasted slices of bread.

Notes:

• This recipe was adapted from Rappongi’s Chef Stephen Window’s Polynesian Crab Stack.  Rappongi’s is one of our favorite San Diego restaurants.
• The original recipe calls for sugar instead of the agave nectar and double that quantity.  I’m not fond of overly sweet salad dressing so prefer my adaptation more.  It allows for the flavor of ingredients to stand out instead of the sugar in the dressing.  Honey would be another good choice.
• I used canned crab meat for this recipe Blue Star.  It comes chilled in a 1 lb. can and is much more than is needed for this recipe, so I wrap it up and freeze it for a later use.  It’s pricey at about $16/lb. but when you consider all you can make with a pound, it’s worth it.
• Have some fun with the ingredients if those on the list above aren’t available to you.  Pea shoots are available at Whole Foods and Sprouts, but you could use a different type of sprout instead, or leave them out all together.
• Colorful bell peppers, either diced raw, or roasted and cut into strips would be a nice option.  Thinly sliced apple would also be delicious, grilled pineapple, or citrus such as blood orange slices, or grapefruit.  If you don’t like crab, then try shrimp or tuna.
• The peanuts add a nice crunch to the mix so if you can’t use peanuts, then try toasted pine nuts.  Even a sprinkle of toasted sesame seeds would add a nice touch.
• If you’re in the mood for a treat, just make one of these crab stacks for yourself and increase the amount of salad greens.  It makes a beautiful, elegant lunch, or starter for a special dinner.
• Speaking of salad greens, that’s my first ever crop of salad greens I’ve grown.  I have a pot just outside on my patio that barely gets enough sun in the winter, and so sprinkled the seeds over the soil my tomatoes are usually planted in.  The tender crop has somehow managed to escape the attention of snails so has done really well!  All in all, as much as it is interesting to do this, we eat so much salad, there’s no way one pot could ever keep up with us.  Still, I’m proud of my first effort!

 For more delicious crab recipes perfect for parties

Cayla’s Kitchen Sink — “Cold Crab Dip”

Pham Fatale — “Seafood Crab Salad”

Chez Us — “Hot Spicy Crab Dip”

One of the things my husband will tell you I ask him is whether he’s had anything green during the day.  He’s fairly patient with this interrogation because he’s intelligent and knows that ultimately, regardless of what he eats, there have to be vegetables in his diet– especially brightly colored vegetables.  But sometimes, green is enough, and often easier because all it takes to incorporate it into a day’s worth of meals is to have a salad.  A big salad.

I know many think salad is a warm weather dish, but to me, it’s one of the easiest ways to make sure vegetables are on the plate.  Fresh vegetables.  Nothing fancy — just a mix of what sounds good, what’s in the fridge, or what’s in season.  And?

The salad needs to take up half the plate.

I grew up eating salads made exclusively with iceberg lettuce.  I’m sure many of us did, and from what we now know, it’s because that’s what was in the market.  Zero choice.  But one of the first types of lettuce I discovered when I was freshly moved out of my mother’s house was Boston Butter Lettuce.  It was beautiful, delicate, and something I’d never seen before.  Although I originally saw it in small heads placed in rows upside down in the produce rack, more and more, the heads I’ve become accustomed to seeing are larger.  Much larger, and sealed safely inside plastic containers to keep them from being bruised.  I felt decadent the first time I bought a head of butter lettuce,  enjoying the tender leaves with all kinds of tasty salad ingredients, and thinking that yes, it tasted a bit on the buttery side.

During our short trip to Laguna Beach this past summer, we had a late lunch on the balcony overlooking the beach at The Beach House.  Although we both agreed the food was wonderful, I especially enjoyed the completely green salad made of a whole head of butter lettuce and all other green ingredients tucked under the leaves. Avocado, green striped tomatoes, green onions — wonderful.

When I saw the “Boston Lettuce Salad with Herbs” in the September issue of Food & Wine, I decided to make a similar version of a delicious Boston Butter Lettuce Salad.

Perfect for dinner, a special occasion, or just lunch all by yourself.

Check off your greens for the day!

Boston Butter Lettuce Salad with Avocado, Corn, & Tomatoes Recipe

Dressing Ingredients

2 tsp. chopped fresh tarragon

3 T extra virgin olive oil

1 tsp. freshly squeezed lemon juice

1 tsp. sherry vinegar

1 T water

salt & pepper to taste

Salad Ingredients

1 large head butter lettuce

1 cup of chopped fresh tomatoes

1 scallion, sliced thin

1/2 avocado, cubed

1/2 ear of corn, raw

1/4 cup crumbled goat cheese

Directions

1. Lightly toss all of the dressing ingredients in a small bowl or combine in a jar to shake.
2. Arrange the head of butter lettuce in a shallow bowl, trimming away any roots or dried stem.
3. Tuck the other ingredients between and under the leaves, or if you’d prefer, pour them over the head of butter lettuce as you prepare them.
4. Drizzle the dressing over the head of butter lettuce.
5. Cut through the head of lettuce if sharing — in half for two, or quarters for four.
6. Pour any additional bits and pieces of ingredients into the split head of butter lettuce before serving.
7. Don’t forget to sprinkle on the goat cheese.

Recipe Notes

• The recipe for “Boston Lettuce Salad with Herbs” at Food & Wine can be found here.
• This type of salad green is called a variety of names, such as butter lettuce, Boston Bibb, bibb or it seems any combination of those.  It’s still a velvety, tender salad green.
• I purchased hydroponic butter lettuce grown in the container I bought it in, roots and all.  Interesting.
• To keep it fresh, it’s easy to layer lightly between damp paper towels.  Or, if you’ve prepared a salad and want to keep it chilled, dampen a paper towel and lay it over the top of the salad before putting it in the fridge.
• I don’t remember exactly what the salad at The Beach House had in it, but avocado and green striped tomatoes were a definite.  I just loved the presentation.  It kept me busy!
• I used a handful of the last of my tomatoes from my meager summer pot this year — they were perfect since they were seriously green.
• Thinking fried green tomatoes would have been excellent in this mix — with bacon bits.  Sorry!  Can’t help myself.
• I have never liked the flavor of tarragon.  I think it reminds me a bit of licorice, and I don’t like licorice.  But I keep trying to understand the flavor.  It’s nice in this, but I’m a cilantro kind of person, so that would have been amazing.
• Have some fun with this.  I know I always say that, but think of it.  It’s not hard to make, so why not switch it up a bit to add a variety of ingredients or a different dressing.
• Mmm…butter lettuce.  Have you tried it recently?  There are all kinds of things to use it for — like lettuce wraps.

More Boston Butter Lettuce Salad Recipes

The Raw Chef — Lemon & Avocado Butter Lettuce Salad

Dinner with Daneman — Orange Salad with Fennel Pollen and Goat Cheese

Nothing but Bonfires — How to Make the World’s Best Salad

The Fromagette — Crab, Avocado + Mango Salad

You thought I was gone, didn’t you?  Gone as in not writing here any longer.  Not posting recipes, or photos, or recording notes of what I’ve made.

I’m sure someone somewhere has deemed such negligence to be a blogging foul and most likely written a post about it listing the “Top Ten Things Not to Do”  in blogging.  But I’m here, not intentionally avoiding writing, but busy with other things and enjoying every minute of it.

It feels exactly like a vacation.

Chalk it up to amazing summer weather — weather that completely makes up for what we didn’t have last year.  Clear skies, warm days, almost no humidity.  Night breezes through open windows with a hint of salt in the air reminding me there’s an ocean not too far away.

Perfect.

I’ve not been lolling about, however.

My oldest niece asked me to make her wedding cake, and since I’ve not made one before, it’s been the excuse du jour to obsess over details — some important, and some not so much.

I’ve continued to behave like a DIY groupie on the patio project with my husband who has finally had time to help with the work.  He mixes cement and I set the stones on the planter tops, making progress more quickly than I’m able to by myself.  Bathroom towel bars have been replaced sans appropriate tools, dust has been wiped from my ancient sewing machine to make drapes for my office of fabric I purchased months and months ago, and boxes of things I saved for a reason I’ve forgotten have been sorted.  At this point, cooking would be far easier.

I have done some cooking, but mostly uninvolved salads or pasta wedged between wedding cake experimentation, forced by lemon cake that wasn’t lemony enough according to taste testers.

Not so perfect.

When I was tired of having my head in the cake world, we’d get sandwiches from our favorite deli on the way to or from the beach after a rare walk, or before watching a not so rare sunset.  We’ve sampled some of San Diego’s food trucks and taken a bit of a staycation, enjoying Southern California  like a tourist might instead of taking it for granted which is something I’ve done for years and years.

Sounds pretty summerish, doesn’t it?

All I need is a hammock, some shade, a beverage and perhaps a bit of this carrot raisin salad I put my own spin on.  It’s light, just slightly sweet, and full of fresh crunchiness.  Perfect for a picnic anywhere you want to relax.

Hope your summer is going well, too.

Carrot Raisin Salad

Ingredients

carrots

radishes

green onions

raisins

sliced almonds

Greek yogurt

honey

salt & pepper

Directions

1. Prepare the carrots any way you like them — julienned, sliced thin, or shaved into ribbons.
2. Slice the green onions and radishes thin as well.
3. Sprinkle in some plump raisins and slivers of almonds.
4. Add a heaping tablespoon or two of the yogurt and finish with a drizzle of honey.  Agave nectar is great, too.
5. Season with salt and pepper and toss just until everything is moist with the yogurt.
6. Allow to sit covered about 15 – 30 minutes for the flavors to mingle if desired.

Recipe Notes:

• My mother used to make carrot raisin salad for us once in a while when we were growing up and it’s always been a favorite of mine.  She’d grate a huge bowl of carrots, add the raisins, a dollop or two of mayo, and give it all a good sprinkle of sugar.  A couple of scoops of it was perfect for lunch on a hot summer day.  The salad — not the sugar!
• I know many people turn up their noses at a traditional recipe that has been made “lighter,” but honestly, even my mother’s version was much lighter than many of the recipes I see around which contain as much as a cup of mayonnaise and nearly as much sugar.
• I used 0% fat Greek yogurt for this, but the 2% and whole milk versions are equally good.  If you like it more creamy, add more yogurt.  Your heart, thighs, and abdomen will thank you.
• Carrots are so sweet, adding sugar isn’t necessary, but the honey is a nice touch.  Just a drizzle.
• Spicy radishes and onion are a pleasant surprise in this.  I love a good combination of sweet and spice.
• Just think of all the calories you’ll burn chewing…

Sometimes I end up at the market without having thought of eating before I get there.

It’s been a busy morning, time has gotten away from me, and editing photos of food, or reading and writing about food hasn’t been a great substitute for actually remembering to eat. Ending up at the market hungry is not a good thing for my wallet or my posterior, so I fend off the cravings until I find myself looking at the salads in the deli case trying to decide which of them is least toxic.  They seem fine based on the cursory primping someone has taken time to do, with veggies artfully arranged, and a serving spoon carefully inserted at a jaunty angle.  I’ve barely scanned the case before a helpful person asks whether I’d like to taste something.

I wave aside the offer of a taste and instead, request a small cup full of broccoli salad.  It’s fairly green, shows evidence of other veggies in the mix — maybe some seeds as well –  and doesn’t appear to be drowning in mayo which is certain death for any salad I’m considering.

The clerk seems surprised by my lack of interest in a sample tasting, but fills the small container with a scoop of the chopped salad I pointed to, and sends me on my way with a fork and a napkin. As soon as the groceries are in the car, I pop the lid and take a bite, not expecting the sweetness.  It’s not too sweet, but I’m already pushing away thoughts of  Miracle Whip, wondering if it’s an ingredient — just about the only thing worse than mayo overkill in a salad.  As I chew, I notice other flavors like chopped dried cranberries and sunflower seeds.  Minced red onion.  Definitely sweetness coming from whatever the light dressing was, but without the greasiness that I think mayo can leave in a salad.

It was good.  Still a bit sweet for me, but pleasant enough to help save me from expiring from hunger in the market parking lot so I could get home and do some searching about broccoli salad.

Of course, it’s all over the Internet.

It’s a perfect salad for now, easy to make, and doesn’t have to be unhealthy if you use less sweetener, cut way back on the mayo, and think about getting the right balance of flavors and textures in every bite.

It’s even better when you make it ahead.

But you probably already knew that, right?

Broccoli Salad

Ingredients

2-3 broccoli crowns, raw, chopped, including the stems

2 slices thick bacon, cooked, chopped

1/4 c. red onion, diced

1/4 c. red pepper, diced

2 T roasted, salted sunflower seeds

1/4 c. dried cranberries

2 T mayo

drizzle of honey

squirt of lemon

salt and pepper to taste

Directions

1. Combine the first 6 ingredients in a large bowl.
2. Add the remaining ingredients to a small bowl and stir to combine.  Adjust seasoning as desired.
3. Pour over the salad ingredients and toss lightly.

Recipe Notes:

• Once I’d begun to look for broccoli salad recipes, I noticed that many contained far more mayo than was necessary — sometimes as much as 1-1/2 cups!  Have a bit o’ salad with that mayo, folks?  At some point, doesn’t that negate the value of the vegetables?  The quantity of sugar in the recipes also seems excessive with as much as 1/3 cup.  Even more interesting was the quantity of broccoli added in these recipes — often quite a bit less.  I even found a version that included 10 slices of bacon.  Really? Goodness.  Look at me preaching.
• So how large is a “crown” of broccoli? A good six inches in diameter for the purposes of this recipe.
• I saw a recipe for “Summer-Salad Mayonnaise” in the May 2011 issue of Martha Stewart Living and thought I’d make half a batch to try in a variety of recipes.  It contains minced cornichons and peppers, and has a brighter flavor than jarred mayo.  I made mine with extra virgin olive oil instead of the safflower oil, however, and that will change the flavor especially considering the quality of olive oil you choose.
• My husband and I split most of this batch for dinner one night and we loved it.  I had to bribe him to consider it, because he won’t eat mayo, but he admitted he enjoyed this.
• In some recipes I read, I noticed that some don’t like raw broccoli.  I don’t mind it, but if you’re one who needs it to be cooked a bit, then consider a quick steam instead of a parboil, then rinse or dunk it in very cold water.  This will stop the cooking, cool it down for the salad, and most importantly, keep all the vitamins in the broccoli instead of in the water that goes down the drain after you’re done with it.
• If you’re not a dried cranberry lover, then try raisins, or chopped dried apricots or cherries.  I think the important thing is to get the softer texture and the tang from any of these dried fruits.  It’s a nice contrast to the broccoli.
• If you’re not a dried fruit lover, then chop some apples and add those instead.
• Of course you can leave the bacon out, but it’s so very, very good.  Choose lean bacon, make it crispy, and drain it well.
• The sunflower seeds are wonderful in this, but pecans would be great, slivered almonds, or even walnuts.  Again, the contrast to the other flavors is very nice.

More Broccoli Salad Recipes

• Sesame Broccoli Salad Recipe from Eating Out Loud
• Broccoli Salad from Cooking with Michele
• Vegan Broccoli Salad with Spicy Sesame Peanut Dressing from The Perfect Pantry
• Peter’s Broccoli Salad from Stacy Snacks

It’s Spring, so that means it’s officially time for asparagus even though it seems there is rarely a time that it isn’t available at the grocery store.  It’s probably one of our favorite vegetables,  so often in the “green & healthy” rotation around here for one meal or another if the price isn’t too crazy.  Most often, I saute it simply in olive oil with onion or shallots, a bit of garlic and lemon zest.  We bake it, grill it, enjoy it in soup, frittatas, omelettes, salads, and more often without hollandaise than with it.

As much as I pride myself on knowing quite a bit about the vegetables I enjoy, I was surprised to find out even more.

Ten Things:  Did you know that:

#1  asparagus is grown in the US states of Washington, Michigan, Illinois, New Jersey and California (which grows 80% of the nearly 200 million lbs. of the US crop). Otherwise, it’s grown extensively in Mexico, Peru, and China.

#2  it can grow as much as 10″ in 24 hours and that size does matter (the thicker the spear, the better the quality). The writer takes no responsibility for any connections the reader might make which are of a sexual nature.  *snort*

3#  asparagus contains glutathione (GSH) which happens to be the most powerful detoxifier in the body.

#4  the average American eats between 1-2 lbs. of asparagus per year as compared to 18.5 lbs. tomatoes.

#5  ancient Greeks and Romans thought asparagus might relieve a toothache or prevent a bee sting.

#6  asparagus contains rutin, a bioflavonoid vital to capillary strength and increasing circulation in the lower limbs.

#7  asparagus is a super source of folacin which helps not only with the duplication of cells, but growth and repair.

#8   it is a member of the lily family.

#9  after the asparagus harvest, the spears grow into ferns with red berries.

#10 asparagus is better suited to be grown locally more than any other vegetable.

Have you ever tried asparagus raw?  It’s my new favorite way to eat it.

Shaved Asparagus and Pecorino Romano Salad

1 lb. fresh, raw asparagus

5-6 shavings of pecorino romano cheese

the juice of 1/2 lemon

1-2 T extra virgin olive oil

sea salt & freshly ground pepper

Trim the woody ends if any and discard.  Cut the tip from each spear, then using a sharp vegetable peeler, shave along the length of each spear, flipping from top to bottom as you go.  Place the asparagus shavings on a large plate along with the tips and squeeze the lemon juice over.  Toss lightly with your hand.  Drizzle the olive oil over and season with salt and pepper.  Top with pecorino romano shavings.

Notes:

• This salad was adapted from one I first saw in Mario Batali’s Molto Gusto:  Easy Italian Cooking.  The biggest difference is that he suggests a lemon vinaigrette made with lemon marmalade.  I wasn’t thrilled with that idea since I immediately thought of something sweet, but I haven’t tried it, so…
• My husband loved this salad.  Loved.
• This is a perfect recipe to choose the fattest asparagus spears you can find.  If they’re not available, then choose pencil-thin spears that easily snap when bent.
• I love using my little ceramic veggie peeler for this.  It runs right through each stalk leaving little or no waste.  It also saves me from having to get out the mandoline.
• Pecorino romano is a dry cheese with a heady aroma made of sheep’s milk that can be grated, crumbled, or shaved.  It’s slightly salty and has a bit of a sharp, nutty taste that isn’t as strong as that of Parmasean in my opinion.  You might recoil when you see the price tag ($17/lb.), but in the long run, you’re getting quite a bit of quality and flavor for that price — and it goes a long way.  It’s perfect with this salad.  It’s also very satisfying to nibble a little bit of it to stave off cravings for other things higher in carbs and calories.
• I was tempted to add some proscuitto, but now think it would make the salad too salty.
• A bit of crumbled hard-boiled egg would be a lovely addition.
• Make this with the best quality ingredients — its simplicity will allow you to enjoy all of the flavors.
• What might you add to this salad to put your own spin on it?  Let me hear about it when you do!

For more information about asparagus, refer to the following sources:

Asparagus : Farmology

Sustainablog: “What Asparagus Tells Us About Our Food Future” (An excellent site overall, rich with information regarding all things “green.”)

California Asparagus Commission: “Asparagus ‘Tips’”

Discovery Channel:  The Skinny On…“Why Asparagus Makes Your Pee Stink”

CDC:  Fruits & Veggies Matter “Fruit of the Month Asparagus”

And if you’re someone interested in growing asparagus, this is a great piece:

The New York Times: “Cuttings; Now You Don’t See It, Now You Do:  Asparagus.”

Grapefruit finds its way into my basket when I’m at the market.  I always have good intentions when I grab one or more of the pinkish-orange orbs of bracingly sweet tart fruit imagining that I’ll eat one a day.  We all know that imaging something doesn’t quite make it happen, so once home, the grapefruit are wedged to the back of the bin in my refrigerator by other seemingly more important orbs of wonderfulness or left to gather dust and sunlight each morning on the top level of my “other ingredients” rack.  Looks beautiful for a while, and then, well, it becomes yet another science experiment.

What is wrong with me?

If I had to line up citrus in the order it’s been a factor in my life, oranges would be first on the list.  This can’t be significant because my mother put them in my lunch box on most days.  She’d score the skin to make it easy to peel and I always thought that was pretty cool.  Sometimes, she’d quarter them, sprinkle them with salt and seal them in a baggie, making them extra juicy by the time lunch rolled around in my school kid day.  Makes me want an orange with salt just thinking about it.  For the sake of contrast, my sister would have lemons first on her citrus list because she ate them like oranges when she was little, right from the rind.  I still haven’t figured out how she could do that.  I’d suck on a lemon, too, but it had to be dipped in the sugar bowl first, and that was risking certain death if my mother found out about it.

Tangerines had to be next on the list because how much effort does it take to eat one?  Zero, thanks to that peeling, and seeds or no seeds, the sections come right apart.  Having lived in a beautiful place with two tangerine trees once upon a time, I am lucky to have memories of eating them sun-warmed right from the tree, and images of my youngest, still in diapers, sitting with my mother on the hill where the trees grew while she taught him to peel them.

Grapefruit was always last on the list, requiring a sprinkle of sugar to ward off the tartness just like that wedge of lemon. When I saw them in the house, I remember thinking my mother was on a diet more than it was fruit destined for me.  Thankfully I figured out how to eat grapefruit without sugar at some point in my life.  I’m thinking it was when I started teaching.  Anything that could be eaten on the run worked and became a habit because there was no time during the day to think about food — ever.

Ruby Reds probably had quite a bit to do with my learning to eat a grapefruit like an orange because they’re so sweet, but I have more time on my hands now, so can actually take the time to enjoy them with a fork and knife on a plate with avocado and a few other salad ingredients instead of having to clean up the juice that inevitably runs down my arm when I eat them from the peel.

If you’re someone who feels salad isn’t appealing at this time of year, don’t deny your body the flavor or nutrition this salad packs.  Get yourself warmed up with a cup of soup first, then dig into the salad.

No excuses.

Grapefruit and Avocado Salad with Basil and Lime

about 1/4 grapefruit and avocado per serving

fresh basil leaves

a bit of thinly sliced red onion

crumbled goat cheese

drizzle of extra virgin olive oil

squeeze of half a key lime

sea salt & cracked pepper

This salad works best on a plate for me.  Large pieces down first, then add the basil, onions, and cheese.  Lime juice before the olive oil.  Perfect with Maldon sea salt.  I like to cut it up to mix the flavors and make sure each bite has a bit of everything.

Notes:

• Try it with cilantro or arugula instead of basil.  Substitute Feta or Cotija for the goat cheese.  Give hazelnut oil a go instead of olive oil, or maybe a bit of chili oil.  Better yet, add some very nice thinly sliced roasted red jalapenos to get beneficial capsaicin as well.  Don’t have limes?  Lemons or oranges will also taste well squeezed over this salad.  Want more of a crunch?  Add some sliced cucumbers.  Need some protein beyond what the cheese provides?  Add a bit of proscuitto.
• This salad is amazingly good for your body.  Grapefruit — especially that Ruby Red — is full of that amazing phytonutrient, lycopene (like tomatoes — especially cooked tomatoes) which is known to help fight oxygen free radicals. They’re also packed with Vitamin C.  Read more about the nutritional wonders of grapefruit here.  Avocados do contain a high percentage of fat and we know that fat is fat as far as calories go, but it’s monosaturated fat — just like the fat in the olive oil.  However, the avocado oil is thought to increase the absorption of the lycopene, increasing its benefit.   Read more here.
• To help with the “salad isn’t winter food” dilemma, make sure all ingredients are at room temperature.  I don’t like cold salad even on hot days so always serve salad at a reasonable room temp.
• In other news, I just treated myself to a dwarf Meyer lemon tree for my patio.  It’s loaded with blossoms and I have just the spot for it where, when the windows are open, I will be able to smell the intoxicating fragrance.  Can’t wait.  Clearly, I’ll have even more to say about lemons than I have.