I made this meal a couple months before you can find fresh tangerines in the produce section, so I tried the alternative, oranges. 3 medium oranges made way too much relish, so if you are going to substitute the tangerines with oranges, use 2. I ended up having to double all the ingredients for the relish because there were so many oranges.
My housemate Jason is from Phoenix, where a particularly prolific grapefruit tree grows in his yard. His mother sent us several plump, pungent fruits, which I decided to pair with thin slices of fresh fennel. The chickpeas are tossed with pimenton de la vera, a Spanish smoked paprika (available at Christina’s Spice & Specialty Foods, 1255 Cambridge St., Cambridge, 617-576-2090). Of the three classifications, the “dulce’’ variety is best for this recipe. Pimenton de la vera literally makes everything it touches infinitely better.
In an interview with "The Sriracha Cookbook" author Randy Clemens, he told me that when they did the photos for his book, he was surprised that everyone devoured a big bowl of tropical fruit salad with sriracha-sesame vinaigrette.
Clemens, 26, a California-based culinary school grad, came up with endless dishes on which to add some sauce, including grits, cornbread, butter, sour cream, and salt.
He said that the sauce is popular all over Thailand and Vietnam. One Thai brand he particularly likes is called Shark, which has a sweetness plus a kick.
Adding cranberries to an apple pie can result in out-of-balance flavors. Cranberries in an apple pie can overwhelm the subtle perfume of the apples and shed a lot of liquid, making for a soggy bottom crust. We wanted to find a way to combine these two classic fall fruits so that the full flavor of both came through and the crust remained crisp. Cooking the cranberries with a little sugar in a saucepan allowed the berries to completely break down (whole berries delivered a sour burst in the mouth) and the cranberry juice to thicken, eliminating the soggy crust.
The Brussels sprouts' natural nuttiness and mild cabbage flavor balances with tart, softened apples and shallots in this stovetop preparation. Choose firm, crisp apples that will maintain their shape and a bit of crunch when cooked.
Serve as a vegetarian main course or as a side dish with steamed fish or roasted chicken. If you don't have any leftover brown rice on hand, use a package of frozen cooked brown rice as a shortcut.
This scrumptious dessert serves up sweet, seasonal fruit in filling, foolproof portions. And whole-grain oats top it off with a fluffy cobbler cap that's lusciously lowfat.
This open-face sandwich makes for a bright, filling breakfast. For a tropical twist, skip the strawberries and walnuts and top with bananas and shredded coconut instead.
Mostarda is an Italian condiment, something like a chutney, that is typically served with meat. Fresh and dried fruits are simmered with vinegar and seasoned with mustard for a little kick.
Top this nutritious, hearty breakfast with fresh berries, dried fruit and nuts or flax seeds and then pour a bit of hemp or almond milk over the top. Only have frozen fruit on hand? Stir it into the pot during the last few minutes of cooking.