Blood Orange Marinade Recipe

I couldn't pass up a $1.49 asparagus bunch and 4/$1.00 blood oranges at the farmer's market on my way to a cookout. My friend who was hosting had never tried asparagus, now she loves it. I concocted this marinade for the veggie at the last minute. I plan on making it again to pair with grilled shrimp.

You'll need:

• juice of 1 small blood orange
• 1.5 tbsp organic white wine vinegar
• 1 tsp brown sugar
• 4.5 tbsp extra virgin olive oil
• pinch of kosher salt
• pinch of freshly ground black pepper
• pinch of lemon sea salt

Place juice in a small bowl. Whisk in vinegar and oil. Add sugar, salts and pepper. Whisk until marinade ingredients appear blended. Cover and refrigerate for at least an hour. Whisk before serving if needed.

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Whole Wheat Buttermilk Biscuits

I bought some pastry flour intending to make a pie. Then my oven died! Wary of baking a pie in my convection oven, I settled on biscuits.

The recipe I adapted from FaithfulProvisions.com is the best using whole wheat flour that I've found.

I made a slight alteration, using a cup of Arrowhead Mills Pastry Flour and 1.75 cups of King Arthur Whole White Wheat Flour.

See: http://faithfulprovisions.com/2012/05/16/whole-wheat-biscuit-recipe/ for details.

Shrimp Fried Rice

Either I'm becoming better with my timing when cooking seafood or the quick marinade I made countered any overcooking blunders. The totally tender shrimp remained so even when I microwaved leftovers. Use more or less of the entree ingredients based on your preferences.

You'll need approximately:

• .75 cup shredded purple carrots
• 3.75 cups cold, steamed Jasmine Rice
• .50 cup chopped yellow onion
• 1 tsp ground ginger
• garlic salt
• 1 egg
• 4 basil leaves
• black sesame seeds
• .25 cup soy sauce
• tbsp agave syrup
• 1 tsp sesame oil 
• 10 large raw shrimp
• 3 tbsp canola oil
• .25 tsp salt 

For marinade:

• 2 dashes black pepper
• 2 dashes garlic salt
• 1 tbsp fresh squeezed lime juice
• 1.5 tbsp canola oil

Make the marinade first. Whisk the juice and oil together. Add shrimp to the bowl and toss them in the mixture. Season with pepper and garlic salt. Refrigerate until you are ready to fry the rice. My shrimp marinated for a few hours.

Now for the rice. Beat the egg, a pinch of pepper, and .5 tsp of sesame oil. Set aside. Add 1.5 tbsp of canola oil to your wok or heavy frying pan. Heat to medium and add shrimp when oil starts to sizzle.Turn them as soon as they become opaque then remove from pan after the other side is done. Set shrimp aside but reserve oil for the carrots and onions. Lightly season vegetables with garlic salt  then cook for about 5 minutes, depending on how tender you like them.

Set veggies aside. Add remaining 1.5 tbsp of canola oil to your wok. Increase the heat to high then add the rice.Toss so the oil coats most grains. Add the ginger and stir. Repeat process with syrup and soy sauce. I use enough sauce to make most of the rice brown without drenching it. Create a well in the center of the rice. Scramble the egg there then distribute it within the rice. Add veggies, salt, and .5 tsp of sesame oil. After stirring, remove from heat. Cut shrimp into thirds then toss into rice. Garish with basil and sesame seeds. Add more soy sauce if desired.

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Salami Salad

In the midst of a heat wave, I don't even want to think about turning on an oven.

This salad uses my Citrus Marinade as a dressing. Both items are quick and easy to prepare. Even though the cheese is in the meat, it still shines through. Plus, not purchasing the asiago and salami separately saves dough!

You'll need approximately:

• 6 oz log of all-natural, cured salami with asiago cheese
• 1 large cucumber
• 2 large purple carrots, including tops
• 1 cup of marinated kalamata olives
• citrus marinade

Coarsely chop all ingredients except the olives. Combine the meat and veggies then dress with marinade. That's it folks! Serving sizes vary
.

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Salmon Sliders

All things purple catch my eye. So did a gigantic $2.00 bunch of carrots at the Mccarren Park Greenmarket. I bought them to add to Shrimp Fried Rice, but before making that dish I ate some as garnish on a salmon slider. The taste of raw, purple carrots reminds me of red cabbage.

I added bits of the leafy tops as a lettuce substitute. These sliders are cool and filling enough without feeling heavy. They provide a quick and easy no-cook dish, perfect after a day of running errands.

For this recipe the quantities are up to you. I used only Trader Joe's products, except for the veggies. Smoked salmon and pane italiano, cut into four squares. Any Italian bread bursting with olive oil will do. Dress it with tartar sauce. Enjoy!

Bacon Cheddar Cornbread

My sis begrudgingly took a square of this cornbread home. I begged her to because I wanted it for breakfast, lunch and dinner. When she emailed me later requesting more, I couldn't resist the opportunity to gloat.

I followed the instructions on a Publix cornmeal package. Adapt your favorite brand by adding the following:

6 bacon slices

.25 cup mild cheddar

2 garlic cloves

2 tbsp finely diced shallots

.25 tbsp dried oregano

Cook the bacon to a crisp. Set aside to drain but reserve enough grease to lightly coat the frying pan. Saute the garlic and shallots until they soften. Meanwhile, crumble the bacon. Before adding wet ingredients, stir the oregano into the cornmeal. Repeat with the cheese. Add the wet ingredients and mix until the batter is almost completely moistened. Gently stir in the bacon. Cook according to package instructions.

Rosemary Chicken Sliders

Alexia's all-natural frozen breads provide convenience and savings. I often find them on sale at Whole Foods or Publix and with a coupon they're practically free. Since they aren't stored at room temperature, I don't have to worry about them spoiling before I consume the entire package. Plus, they come in flavor combinations that add depth to recipes. The olive oil and rosemary in these ciabatta rolls provide a perfect canvas for the chicken and fresh veggies.

For two sandwiches you'll need approximately:

• .25 cup of baby kale or arugula
• 6 thin onion slices
• 1 small baked or roasted drumstick
• 2 Alexia Rosemary Olive Oil rolls
• 1 tsp mayonnaise
• 1 tsp spicy brown mustard

Coat the bottom of each roll with mustard. Place shredded chicken on top then a layer of greens followed by onions. Coat the top of each roll with mayo. Enjoy!

Apple Maple Chicken Sausage with Coconut Curry

My nephews devoured this sausage one morning after I assured them they could stomach the apples in it. I soon discovered that it goes well with dinner dishes too!

You'll need approximately:

• 1 cup Trader Joe's Light Coconut Milk
• .5 cup water
• .75 cup Mahatma Jasmine Rice
• 1 small chopped yellow onion
• 1 tsp grape seed oil
• 1 package Al-Fresco Apple Maple Chicken Sausage
• 1 jar Seeds of Change Organic Mild Coconut Simmer Sauce

Place rice in steamer. Pour milk and water over it. Steam for about 20 minutes or until liquid absorbed. Meanwhile, chop onion into small chunks and the meat into bite-size pieces. Heat oil in saucepan on medium. Add onion and sausage. It is already fully cooked, so time will be based on the desired level of sear. Cover with simmer sauce. Simmer on lowest setting, stirring until warmed through. Makes about 4 servings.

Orange Ginger Coconut Smoothie

The weather outside has been frightful. Wind whipping, temperature dipping. I needed a bit of sunshine in a glass. I don't care for ice in my smoothies, so I used cold ingredients. Makes 16 ounces without ice cubes.

You'll need approximately:

• half of a medium orange, cut up
• .5 tsp orange zest
• .25 tsp ground ginger
• dash nutmeg
• .5 cup Fage Total 0% greek yogurt
• 1 cup So Delicious coconut milk
• .25 cup pineapple juice
• 2 tbs sweetened, shredded coconut

Put yogurt in blender then add spices. Add zest and shredded coconut. Add coconut milk then  orange pieces. Pour pineapple juice over contents. Blend on high for about 45 seconds then liquify for about 15. Scrape blender bowl if needed then repeat blending until desired consistency reached.

Sweet Potato Pancakes

Pancakes are my main choice for a make-ahead breakfast. They freeze wonderfully and defrost quickly. I adapted these from AllRecipes.com. I replaced the pumpkin with Bruce's Sweet Potato Pie filling, which I found for 50 cents. With no allspice on hand, I added more of the other spices. I also skipped the all-purpose flour. Instead, I opted for equal portions of King Arthur Unbleached Whole Wheat and Arrowhead Mills Organic Rye flours. I oiled the griddle with Smart Balance spread. 

See http://allrecipes.com/recipe/pumpkin-pancakes/detail.aspx for recipe details.

Collard, Onion and Mango Chutney Grilled Cheese Sandwich

The collards I planted in September survived winter. I've been craving them lately, especially with onions.The other night I found myself in a pinch. Determined not to eat out and to use ingredients on hand to make a quick meal, I peered into my fridge. An often overlooked jar of mango chutney begged me to pick it instead of mayo. I did and threw together a sandwich that satisfied my hunger.

You'll need approximately:

• .5 cup collard greens, end stems removed
• .25 cup chopped onion 
• 1 tbs mild mango chutney
• 2 slices Kraft Big Slice Colby & Monterrey Jack
• Healthy Life 100% whole grain wheat bread
• 1 tbs Smart Balance Spread

Place a slice of cheese on each slice of bread. Set aside. Preheat grill or panini press. Meanwhile, melt the spread in a saucepan over medium heat. Add the vegetables. Saute just until the collards are tender. Spread the chutney on top of the cheese slices. Place vegetables on top of one slice then place the assembled sandwich on your grill without applying too much pressure on the lid. Cook until crust has toasted to your desired level.