As we enter May, the list of available produce grows as well as the flowers all around us. With summer sneaking up as well as celebrations for Mom, Grads, and Dads, we love to think of ways to incorporate fresh produce, whether it’s for a refreshing meal at home or hopefully soon to bring to a safe, friendly gathering.
Blueberries are a seasonal favorite, especially here in New England; from jams and pies to fruit salad and smoothies, blueberries are versatile both in type and in their role in the kitchen. There are tons of benefits from eating blueberries; blueberries are packed with antioxidants and vitamins, which can help to reduce to risk of heart disease and cancer. When our blueberry season starts here, picking your own is a fun activity to do with friends and family.
Navel Oranges are a vibrant fruit for any plate and not your average orange. They’re one of the healthiest fruits in the world, being high in fiber, potassium, and vitamin C while also being low in calories. The navel orange gets its name from the way it resembles a human navel when it grows due to a second twin fruit that remains underdeveloped opposite its stem. These sweet fruits are a wonderful addition to all types of desserts, salads, and even savory dishes.
Romaine Lettuce Hearts, a staple known for its role in Caesar salads. Romaine hearts are the center leaves of romaine lettuce; they are smaller, yellower, and sweeter. Although low in fiber, Romaine hearts are high in minerals such as calcium, phosphorus, magnesium, and potassium. Romaine lettuce is packed with vitamin C, vitamin K, and folate. Romaine is also low in saturated fat and sodium and very low in cholesterol. It’s a good source of riboflavin, vitamin B6, calcium, magnesium, phosphorus, and copper. Pair with other green leaf lettuces or brush head with vinaigrette and grill for a warm salad or side dish.
Blueberry & Arugula Salad w/Navel Orange Dressing
Recipe: Emily Smith
Ingredients for salad
½ cup of blueberries rinsed w/cold water
1 large avocado
⅓ cup chopped red onion
¼ chopped fresh cilantro
6 cups loosely packed arugula, can also use spinach
½ cup quinoa, cooked
¼ cup pine nuts
Ingredients for dressing
3 T olive oil
½ navel orange, zested and juiced
5 T soy sauce
½ tsp garlic powder
Directions
1. Start by cooking your quinoa. In a large saucepan, bring 1 cup of water to a boil. Pour quinoa in and reduce heat to medium. Allow quinoa to simmer (small bubbles) for 10-12 minutes or until water is reduced. Fluff with a fork and set off to the side.
2. While quinoa is cooking, dice red onion, rough chop cilantro, diced avocado, and wash blueberries.
3. Assemble your salad. Toss together blueberries, avocado, onion, cilantro, quinoa, and arugula very gently (being careful with the soft avocado).
4. In a small bowl, whisk together dressing ingredients, or add to a jar and shake.
5. Once ready to serve, toss dressing with salad ingredients gently. Top with pine nuts and serve.
Grilled Charred Romaine Hearts
Recipe: Emily Smith
Ingredients
2 bunches of romaine hearts
3 T extra virgin olive oil or neutral oil
½ tsp garlic powder
Sea Salt, to taste
Pepper, to taste
Directions
1. Heat grill or turn oven to broil.
2. If using the oven, make sure you have a sheet pan.
3. Cut Romaine hearts in half.
4. In a bowl, place romaine hearts in a bowl and drizzle with EVOO, and evenly distribute seasoning of garlic powder, salt, and pepper.
5.Place on a sheet pan and cook for 4-5 minutes.
6. If using a grill, place romaine face down for 7-8 minutes directly onto the flame.
7. Both methods of cooking should allow for deliciously grilled romaine hearts.
8. Serve as a side or make for the base of a salad.
