Zesty Citrus Holiday Recipes Baby Vegetables and Microgreens


with Charry Lime Vinaigrette Yields: 4 servings


to brown at the edges. Zest the limes and set the zest aside.


Halve the limes and grill, cut sides down, for 1 to 2 minutes or until they have good grill marks; adds a smoky, caramelized flavor.


For the Charry Lime Vinaigrette, squeeze the juice of the grilled lime halves into a bowl. Whisk in the reserved lime zest, rice wine vinegar, Dijon mustard, sorghum and olive oil together until well blended. Season with salt and pepper, to taste.


Arrange the vegetables on salad plates and garnish with microgreens. Spoon the vinaigrette over all and serve.


Adapted lemon and lime recipes are from Red, White, and ’Que: Farm Fresh Foods for the American Grill by Karen Adler and Judith Fertig, permission of Running Press.


Adapted orange recipes are from Orange Appeal, by Jamie Schler, permission of Gibbs Smith.


Charry Lime Vinaigrette:


• Zest of 2 limes • Juice from the grilled limes • 1 Tbsp seasoned rice wine vinegar • 1 Tbsp chopped fresh cilantro • 1 tsp Dijon mustard • 1 tsp sorghum or maple syrup • 1/4 cup extra-virgin olive oil


• Kosher salt and freshly ground pepper


Vegetables: • 4 oz baby radishes


• 4 oz baby carrots, with some of the green top


• 4 oz baby leeks, trimmed • 4 oz baby yellow pattypan squash • 2 oz microgreens Prepare a medium-hot fire in the grill.


Brush the radishes, carrots and leeks with olive oil and place in a grilling basket or on a perforated grill rack.


Grill for 4 to 5 minutes, turning often, until the vegetables have just started


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in most citrus, may help guard against stomach, lung, breast and skin cancer, according to the U.S. Agricultural Research Service. Animal and human cell studies found that limonoids—espe- cially those in fresh oranges—harbor potential as anticancer compounds. Another study in Nutritional Neurosci- ence showed that the volatile com- pound limonene, found in the rind of a lemon, can enhance memory. As nights grow colder and longer,


winter citrus “adds a little sunshine to every meal,” says Jamie Schler, author of the recently released cookbook Orange Appeal: Savory & Sweet. Schler grew up in Florida, surrounded by citrus groves between the Atlantic Coast and Indian River. “Winters meant Dad’s workbench in


the garage groaning under the weight of brown paper grocery bags filled to burst- ing with navels, tangerines, grapefruits, Valencias and tangelos,” writes Schler. “I fondly recall trips in the old green station wagon to the groves on chilly weekend mornings where we could pick them our- selves.” Today, Schler and her husband own and operate the boutique Hotel Diderot, in Chinon, France, where life’s a feast—especially during citrus season.


Judith Fertig writes cookbooks and foodie fiction from Overland Park, KS JudithFertig.com.


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