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One of the few things I do like about the winter season is the fact that citrus fruit is at the peak of flavor and so plentiful.  A personal favorite is the grapefruit.  Ever since I was young, I’ve enjoyed simply eating the fruit sectioned at breakfast with a bit of sprinkled sugar on top.  Grapefruit is a terrific addition to your diet as it’s fat free, sodium free, cholesterol free, and high in both Vitamins A and C.

Courtesy of Fruits & Veggies–More Matters


Did You Know …Grapefruit’s name is derived from how it grows on the tree, clustered like a bunch of grapes!


Grapefruit, unlike many other citrus fruits, has a tangier rather than simply sweet flavor.  This makes it perfect for incorporating into a variety of recipes.  Glazed Salmon with Spicy Grapefruit Relish is a perfect light supper.  The relish is made with ruby red grapefruit and then some spice is also added with the addition of red pepper flakes.  You can broil or grill your salmon depending on the season or your preference.

spicy grapefruit relish
Courtesy of Martha Stewart


Grapefruit, like most other citrus fruit, is a great addition to any salad.  Mixed Herb Grapefruit Salad keeps it simple with the ingredients, yet is packed full of flavor.  Mixed greens, sliced grapefruit, dried cranberries, sliced almonds, and crumbled goat cheese go well together.  A red wine vinaigrette is the perfect light dressing to pull this salad together.

Courtesy of My San Francisco Kitchen


Broiled Grapefruit with Brown Sugar and Honey is a different twist on the traditional way to enjoy this delicious fruit.  I think you’ll enjoy the warmth of the fruit, along with the cinnamon and honey blend, especially during the cold weather months.

Courtesy of The Rustic Willow


Michael Marks, Your Produce Man, has a few how-to ways to prepare grapefruit in these step-by-step videos.  I hope this citrus fruit brightens up your winter days and I’ll be back next week with some hearty meal ideas for your next snow day.


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During the winter months we rely heavily on root veggies as a fresh vegetable.  One root veggie that is nutritious, delicious, and versatile is the turnip.  Turnips can be eaten both raw and cooked and come in many shapes and sizes.  They are fat free, cholesterol free, low in sodium and, surprisingly, an excellent source of Vitamin C.

Courtesy of Fruits & Veggies–More Matters


Turnips are popular substitutes for potatoes since they are similar in texture, yet they are lower in calories.  Turnip Gratin is a recipe that you’d typically associate with using potatoes.  Garlic, Gruyere cheese, cream, chicken broth, and herbs are added to the turnips to create a creamy, layered casserole.

turnip gratin
Courtesy of The Pioneer Woman


You can (and should!) roast turnips as you would any other root veggie.  Roasted Turnips with Balsamic Vinegar is a simple, yet delicious dish that combines diced turnips with a dressing made from olive oil, balsamic vinegar, dried thyme, salt, and pepper.  You’ll roast the turnips on a baking sheet for about a half hour, stirring them part way through the baking process.

roasted turnips
Courtesy of Kalyn’s Kitchen


Turnip Pesto Pasta with Artichoke Hearts and Kale is an unusual way to use turnips.  You’ll spiralize the turnips (see my earlier blog on the popularity of spiralizing veggies) so they resemble “noodles” and add a pesto sauce, kale leaves, artichoke hearts, and some pine nuts.  The result is a flavorful vegetarian meal.

Courtesy of The Roasted Root


Fruits & Veggies–More Matters has even more ways to enjoy this wonderful root veggie.  Mashed, added to a coleslaw or using turnip greens–you’ll love their Top Ten Ways To Enjoy Turnips.  I’ll return next week with a little sunshine for your winter days with some ideas for using grapefruits–one of the season’s most plentiful citrus fruits.


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