Honey mint fruit salad (directions)
> Total time: 30 minutes
Combine chopped fresh stone fruit (including any of the following: peaches, cherries, plums, nectarines, apricots or mangoes,) with melon cubes (including watermelon or honeydew melon), and berries (including blueberries, strawberries, or raspberries). Add orange juice, mint leaves, and honey. Gently toss together and serve.
Citrus and radish salad (ingredients)
> Category: Salad
Champagne vinaigrette melds the tart, sweet citrus in this salad with the spice of fresh radishes.
For the salad:
5 oranges, preferably a mix of navel and blood oranges
12 radishes, thinly sliced
Handful fresh basil or mint leaves
For the dressing:
3 tbsp. olive oil
1 tbsp. orange juice
2 tsp. honey
1 1/2 tsp. champagne vinegar
1 tsp. Dijon mustard
Citrus and radish salad (directions)
> Total time: 20 minutes
To make the dressing, combine the oil, orange juice, honey, vinegar, and mustard in a small jar and shake to mix.
Carefully cut off the peel from the oranges and grapefruits to remove the pith, then slice into thin rounds. Layer the orange and grapefruit slices on a plate with the radishes. Drizzle with dressing and top with the basil or mint leaves.
Herbed roasted root vegetables (ingredients)
> Category: Side
Perfectly roasted root vegetables are easy to master. The keys are oven temperature, stirring at the right time, and being sure to cut the roots into evenly sized pieces.
1 lb. sweet potatoes, peeled
3/4 lb. red potatoes scrubbed clean, peel on
1/2 lb. beets (red or golden), trimmed and scrubbed clean
1/2 lb. large carrots, scrubbed clean and halved lengthwise
1 medium parsnip, peeled and halved lengthwise
1/2 red onion, peeled
6 large garlic cloves, whole
4 tbsp. extra-virgin olive oil
2 tbsp. fresh thyme leaves
5 sprigs fresh rosemary
1 tsp. ground cumin
1 tsp. sea salt or more to taste
1/4 tsp. black pepper
Herbed roasted root vegetables (directions)
> Total time: 1 hour
Preheat oven to 400°F and place a rack in the bottom position. Slice all vegetables into chunks roughly 1 1/2 inches wide, leaving the garlic cloves whole. Place the vegetables into a large mixing bowl. Add 3 tablespoons of the olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spices, and herbs.
Brush a large, rimmed baking sheet with the remaining 1 tablespoon olive oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top of the vegetables.
Roast the vegetables in the oven for 15 minutes. Stir them, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. Return to the oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark, another 15-25 minutes.
Remove the roasted rosemary sprigs and stir the vegetables (some leaves of rosemary will remain, this is good). Season with additional salt and pepper to taste. The roots can be served warm or at room temperature.
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