Recipe: Sea Scallops With Lime & White Wine Sauce

This quick, easy, delicious dish makes a great "date night" or special occasion meal on a warm summer evening. Lime juice, garlic, and white wine make a delicate and tasty sauce for the mild sweetness of sea scallops, which go great with summer. You and your honey will be enjoying your special dinner in no time!

Scallops With Lime & Savory White Wine Sauce
(Serves 2.)

Ingredients:

 (Photo credit: Wikipedia)

1 Tbsp butter
2 garlic cloves, minced
1/2 cup white wine
2 cups chicken broth
2 limes; one juiced, one halved and cut into thin slices
1/2 cup chopped cilantro
1 lb. sea scallops
1 Tbsp olive oil
salt and pepper to taste
cooked linguine or rice

Directions:

• Put butter in a saucepan along with garlic and cook over low heat until garlic is just fragrant and softened.
• Add white wine and cook, stirring, for 2 minutes, then add the chicken broth and bring to a gentle simmer, allow to simmer for 5 minutes, stirring occasionally.
• Add the juice of 1 lime to the saucepan, then add the cilantro, stir, remove from heat, cover and set aside.
• Prepare the scallops by putting them in a large bowl with 1 Tbsp of olive oil and a dash of salt and pepper. 
• Heat a large heavy skillet over medium-high heat and add scallops, cooking very quickly, stirring until golden brown on the outside and cooked through, about 3 or 4 minutes at the most.
• Add the lime slices and continue cooking, stirring, for 30 seconds longer, then turn this mixture into a large serving bowl and pour the sauce from the saucepan over the scallops, cover and let sit for a couple minutes.
• Serve over linguine or rice with the sauce poured over.

Recipe: Thai Lime Ginger Seafood Chowder

Thai food is my absolute favorite cuisine! I love all the fresh and zesty flavors, and how well all the fresh ingredients go together to make something amazing.

This recipe may look like it has a lot of ingredients, but most of them are herbs and spices, so it's actually pretty easy to make. You should be able to find fresh ginger, lemongrass, and fish stock at any Asian store.

Oh, and for an interesting flavor twist, use 2 kaffir lime leaves, cut in thin strips, instead of lime zest - if you can find them at the store, or if you have your own kaffir lime tree like I do!  :-)

Thai Lime Ginger Seafood Chowder
(Serves 4-6.)

Ingredients:

Thai seafood soup. (Photo credit: Wikipedia)

3 Tbsp peanut oil
1 yellow onion, minced
1 Tbsp minced garlic
2 tsp grated lime zest
2 tsp minced lemongrass
1 Tbsp fresh ginger, peeled and grated
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground black pepper
1 1/2 cups fish stock
2 cups coconut milk
1/4 cup fresh cilantro, pureed with 1 Tbsp water
1 Tbsp lime juice
1 Tbsp brown sugar
Salt to taste
2 small cucumbers, peeled and quartered lengthwise, seeded, then cut into small chunks
1 lb fish fillets, use white fish that is firm, cut into 2 inch chunks
1/2 lb medium size shrimp, peeled and de-veined
1/2 lb small sea scallops
1/2 lb lump crab meat
1/2 lb clam strips

Directions:

• In a large soup pot over medium heat, add peanut oil and onion, and cook stirring about 4 to 5 minutes or until just getting translucent.
• To soup pot add garlic, lime zest, lemongrass, ginger, coriander, cumin, and black pepper, cooking and stirring for 3 to 4 minutes until fragrant.
• Add fish stock, coconut milk, pureed cilantro, lime juice, and brown sugar and bring to a boil, then reduce heat to low and simmer slowly for about 4 to 5 minutes, then season with salt to taste.
• Add to the soup pot the cucumbers and the fish and simmer slowly for 8 to 10 minutes or until fish is opaque, then add the remaining seafood and simmer an additional 5 to 8 minutes or until the shrimp have turned pink.  Serve hot with salad on the side and crusty bread.

Recipe: Crock Pot Oregano Rubbed Lemon Chicken

Crock pots are great for summer cooking, as you can set your dinner to cook and go off and enjoy the beautiful summer weather, without slaving over a hot stove, or heating up the kitchen by running the oven for several hours.

This tasty and simple recipe combines the classic flavors of lemon and chicken. You'll have a tasty dinner the whole family will love all ready when you get back from the pool!

Crock Pot Oregano Rubbed Lemon Chicken
(Serves 6.)

Ingredients:

 (Photo credit: Wikipedia)

1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
2 lbs. chicken breast halves, boneless skinless
2 Tbsp butter
1/4 cup water
4 fresh lemons, squeezed
2 garlic cloves, minced
1 tsp chicken bouillon granules
1 tsp chopped fresh parsley

Directions:

• Mix together the oregano, salt, and pepper in a little bowl and then rub this mixture into the chicken.
• Put butter in a large heavy skillet over medium heat, and when butter melts and skillet is hot, set chicken in and brown it on both sides, about 3 to 5 minutes each side. Remove the chicken and arrange evenly in the crock pot. 
• In the same skillet, add the water, lemon juice, garlic, and bouillon, and bring this mixture to a boil, stirring to get up the browned bits from skillet, then immediately pour over the chicken in the crock pot.
• Cover and set crock pot to LOW and allow to cook for 6 to 7 hours. 
• 15 minutes before the end of cooking time, sprinkle parsley on top of the chicken, cover the crock pot and continue cooking the remaining 15 minutes.
• Serve with a side of rice or potatoes if desired.

Recipe: Ugli Rosemary Lamb Chops

Mmmm...lamb is such a great meat to serve with citrus! The fresh tartness of the ugli fruit helps cut the richness of the meat. This simple one-pot recipe has only a few ingredients, so it's a snap to prepare and enjoy.

Ugli Rosemary Lamb Chop Bake
(Serves 4.)

Ingredients:

4 medium-sized lamb chops
1 cup uncooked long grain white rice
1 Ugli fruit, half segmented, half squeezed
2 1/2 cups beef stock
8 rosemary sprigs
Salt and pepper to taste

Directions:

• Preheat oven to 350 degrees. Butter or oil a 9 x 13 inch shallow baking pan.
• Heat a heavy skillet until sizzles, then put chops in, searing on both sides until a golden brown crust forms; take off heat and set aside.
• Evenly sprinkle rice in the baking dish.  Lay the chops over the rice.
• Lay the segments of Ugli fruit over the chops, mix the squeezed Ugli fruit juice with the beef stock in a glass bowl, then pour over the rice in the baking dish.
• Place two sprigs of rosemary on top of each chop.
• Add salt and pepper to taste, then tightly seal the baking dish with foil.
• Bake in preheated oven for 50 to 55 minutes or until the rice is tender and the lamb is cooked through. 
• Remove from oven and let sit for 5 minutes.
• Remove the rosemary sprigs and discard. Serve hot with a green salad or steamed vegetables.

Recipe: Pomelo Lime Shrimp Salad

Pomelos are great on their own, but with their tangy, juicy citrus flavor, they are also great for fresh summer recipes like this one. This simple recipe has a touch of Asian flair, with fresh lime, cilantro, and fish sauce, and the toasted toppings add a unique crunch. This is great for a light and tasty supper or lunch.

Pomelo Lime Shrimp Salad
(Serves 4.)

Ingredients:

Pomelos. (Photo credit: Wikipedia)

2 pomelos, peeled and segments cut out
3 limes, juiced
1 Tbsp fish sauce
1 Tbsp light brown sugar
1 tsp chopped cilantro
1 Tbsp chopped green onion
2 lbs. small fresh shrimp, cleaned, tails removed
1 Tbsp light olive oil
dash of red pepper flakes
1 Tbsp toasted chopped peanuts
1 Tbsp toasted shredded coconut
salt and pepper to taste

Directions: 

• Preheat oven to 400 degrees.
• Put pomelo segments, lime juice, fish sauce, brown sugar, cilantro, and green onion in a large bowl and stir well. Cover and refrigerate.
• Put shrimp on baking sheet, drizzle with olive oil, sprinkle with red pepper flakes, and mix with your hands to coat well.
• Bake in preheated oven for 3 to 5 minutes, just until pink.  Remove and allow to cool on sheet.
• When cool, add shrimp to the bowl with pomelo mixture and stir to combine.
• Spoon this shrimp-pomelo mixture out into small shallow bowls, then top with the peanuts and coconut. Salt and pepper to taste.

Recipe: Minty Arugula Salad With Lime Dressed Quinoa And Grapefruit

If you've got loads of arugula in the garden right now like we do, this is a tasty and unique salad, full of fresh summer flavors like mint and lime. Quinoa provides protein and a nice crunch, making this a complete meal for a light lunch or supper - or serve as a side-dish with Wednesday's recipe of pan-fried Balsamic Orange Salmon!

Minty Arugula Salad With Lime Dressed Quinoa And Grapefruit
(Serves 4.)

Ingredients:

1 cup quinoa
2 cups water
1/4 tsp salt
1/2 cup fresh lime juice
1/2 cup olive oil
2 tsp honey
2 garlic cloves, minced
1 shallot, minced
salt and black pepper to taste
4 cups baby arugula leaves, cleaned and dried
1/4 cup chopped fresh mint
1/4 cup dried cranberries (optional)
1/2 grapefruit, peeled and sectioned

Directions:

• Put quinoa in a dry skillet over medium heat and toss gently until fragrant.  It should smell slightly nutty; remove from heat.
• In a large saucepan, add water and bring to a boil, then turn heat down to low.  Add salt and slowly stir in toasted quinoa. Keep heat on low, cover saucepan, and cook for 15 minutes. Fluff with a fork and dump into a bowl to cool.
• In a small bowl, whisk together the lime juice, olive oil, honey, garlic, and shallot, taste and add salt and black pepper to taste, stirring well. 
• Stir 3/4 of this dressing into the cooled quinoa, setting the remaining dressing aside.
• In a separate large bowl, toss together the arugula, mint, and cranberries (if using).
• To serve, using 4 chilled salad plates, divide the arugula mixture onto each salad plate, then top each serving with even amounts of quinoa mixture and grapefruit. Finish by drizzling each salad with equal amounts of the remaining dressing.

Recipe: Balsamic Orange Salmon

Salmon is a perfect light summer meal, and the fresh taste of citrus goes wonderfully with this meaty fish. This easy recipe is packed with fresh flavors. Fresh herbs right out of the garden will give it the finishing touch! Serve with fresh bread and a green salad for the perfect summer lunch or dinner.

Balsamic Orange Salmon
(Serves 4.)

Ingredients:

3/4 cup fresh orange juice
1/2 cup balsamic vinegar
2 tbsp olive oil
2 tbsp onion, finely minced
2 tsp chopped parsley
2 tsp basil, chopped
2 tsp chopped mint
2 tbsp orange zest
1/8 tsp kosher salt
dash freshly ground black pepper
4 fillets salmon (6 oz each)
Kosher salt
Freshly ground black pepper
2 tbsp olive oil

Directions:

• Preheat oven to 450 degrees.
• Combine the first 10 ingredients in a glass jar, cover tightly, and shake well to mix; set aside.
• Season salmon fillets with salt and pepper to taste. 
• Heat olive oil over medium-high heat in a large oven-proof skillet. 
• Place salmon fillets in the pan, skin side down, and cook until skin starts to crisp.
• Transfer skillet to the oven and bake for around 8 to 10 minutes.
• Transfer cooked salmon to a serving platter and keep warm while finishing the sauce.
• Pour the sauce from the jar into the skillet. Put on burner set on high and stir to warm through.
• Spoon sauce over salmon and serve immediately.

What You Should Know About Citrus

Everyone thinks they know a lot about citrus. After all, we eat on an average at least several servings of citrus every week. But how much do you actually know about the juicy fruit you consume? Citrus has a rich background, some amazing health benefits, and some pretty awesome facts to go right along with it. Let's examine what everyone ought to know about citrus and see how we can enjoy it even more in our summer cooking!

History

Citrus trees. (Photo credit: Wikipedia)

The various species of Citrus are all believed to be native to the subtropical and tropical regions of Asia and the Malay Archipelago, and to have spread from there to other sections of the world. Citrus has been cultivated through the ages, and in some pretty remote places.

The history of the spread of citrus reads like a romance novel. Even in very early times, the appearance of both the beautiful tree and fruit attracted the attention of travelers and received mention in their written narratives. However, no matter how loved citrus was, the spread of the citrus tree from one part of the world to another was actually quite slow.

Around 310 B.C. the first member of the citrus family was introduced to Europe. For several hundred years this was the only citrus fruit known. A tile floor mosaic found in a Roman villa near Tusculum indicates that lemons and limes were becoming known in Italy.  Another mosaic in Rome, this one designed about 330 A.D. for Constantine the Great, indicates that, at least in Italy, oranges and lemons were being grown.

It is now known that the sweet orange had been grown for many centuries in China and had apparently reached an advanced stage of cultivation before it became well known to Europeans. Han Yen-chih, wrote in 1178 A.D. and translated into English in the Monograph on the Oranges of Wên-chou, Chekiang, 1923, named and described some twenty-seven varieties of sweet, sour, and mandarin oranges. He also described citrons, kumquats, and the trifoliate orange and discussed nursery methods, grove management, and diseases.

Of course, other areas with temperate climates began to cultivate citrus as well.  Areas such as Spain and other tropical regions did their part to bring citrus to many lands, including the Americas. Through exploration and conquest, sweet juicy citrus found its way around the world.

Painting (Photo credit: Wikipedia)

Health Benefits

Citrus fruits have long been valued as part of a nutritious and tasty diet. The flavors provided by citrus are among the most preferred in the world, and it is increasingly evident that citrus not only tastes good, but is also good for you.

It's well established that citrus and citrus products are a rich source of vitamins, minerals, and dietary fiber that are essential for normal growth and development and overall nutritional well-being. However, it is now beginning to be appreciated that these and other biologically active, non-nutrient compounds found in citrus and other plants (phytochemicals) can also help to reduce the risk of many chronic diseases.

Citrus is most commonly thought of as a good source of vitamin C. However, like most whole foods, citrus fruits also contain an impressive list of other essential nutrients, including both glycemic and non-glycemic carbohydrate, potassium, folate, calcium, thiamin, niacin, vitamin B6, phosphorus, magnesium, copper, riboflavin, pantothenic acid and a variety of phytochemicals. In addition, citrus contains no fat or sodium, and, being a plant food, no cholesterol.

Fun Fact

Moro oranges are also called blood oranges because of their deep red colored flesh. But don't worry, it isn't real blood - they're really a sweet treat. After chocolate and vanilla, orange is the world's favorite flavor. Christopher Columbus brought the first orange seeds and seedlings to the New World on his second voyage in 1493.

How to Eat

 (Photo credit: Wikipedia)

There are hundreds of ways to eat citrus. One of the most popular and easiest ways to enjoy citrus is to peel the fruit and separate it into individual segments.  Or you can just cut through the peeling and slice it into wedges and peel the juicy sections out.

You can also juice your citrus for a fun and tasty drink.  Both the juice of citrus and the zest is used in cooking to create flavorful dishes.  Also, using whole segments of citrus in salads, or even grilled, adds a bright flavor to many meals.  Citrus makes a wonderful marinade for fish, meat, and poultry, actually breaking down the fibers and tenderizing it, along with flavoring the dish. With so many ways to eat citrus fruits, there is almost no way you can go wrong, or get tired of it.

Learn more about citrus by trying new varieties and using it in new ways. That glass of orange juice you enjoy in the morning is just the beginning!

Check back later this week for some tasty ways to brighten up your summer cooking using citrus.

Recipe: Grapefruit Ginger Salsa With White Fish

Zesty ginger together with tangy sweet grapefruit and fresh mint make an amazing salsa that goes well with fish or chicken, and will kick any summer meal up a notch or two! (You can also do the fish on the grill if you prefer a smokier flavor.)

Grapefruit Ginger Salsa With White Fish
(Serves 4.)

Ingredients:

2 red grapefruit
2 tbsp vegetable oil
2 tbsp agave syrup
2 tbsp grated ginger
1/8 cup fresh mint, chopped
2 roasted tomatoes, skinned and diced
1 medium red onion, diced small
1 tsp minced garlic
Kosher salt and black pepper to season fish
4 white fish fillets (6 oz each), any fish you like

Directions:

• Preheat oven to 375 degrees.
• Peel and section one of the red grapefruit, then cut the segments in half and place them in a mixing bowl. 
• Squeeze juice from the remaining grapefruit into the bowl with cut grapefruit segments, then add the remaining ingredients (except salt, pepper, and fish) and toss to combine.  Put in refrigerator.
• Heat an oven-proof skillet over medium-high heat and add vegetable oil.  Season fish on both sides with Kosher salt and pepper.  
• Add fish to the skillet when the oil is hot.  Cook the fish until it starts to brown, flip and brown the other side.
• Place skillet in the oven for 10 minutes or until the fish has finished cooking through. 
• Serve fish hot with cold grapefruit "salsa" on the side or on top.

Recipe: Sweet & Tangy Grilled London Broil

This quick and easy summer recipe tastes great right off the grill, incorporating tangy limes with sweet honey for a unique twist on a typical London broil cut. Serve with a fresh green salad and grilled vegetables or corn on the cob for a fast, delicious, healthy summer meal. Set meat to marinate in the morning, and when you're ready to cook, dinner will be ready in 30 minutes!

Sweet & Tangy Lime Grilled London Broil
(Serves 4.)

Ingredients:

(Photo credit: Wikipedia)

1/4 cup honey
3 tbsp vegetable oil
1 tbsp soy sauce
2 large limes, juiced
2 tsp minced garlic
1 tsp onion powder
1 (2 lb.) London broil

Instructions:

• In a glass bowl or large glass measuring cup, put the honey and warm in the microwave, uncovered, for about 20 seconds.
• Remove from microwave and stir in the remaining ingredients (except meat) then whisk to blend well.
• Place meat in a large Ziploc plastic bag. 
• Pour the marinade into the bag, seal the bag, and turn it over several times to coat the meat thoroughly. 
• Refrigerate meat for at least 8 hours, turning the bag at several times during this time. 
• When ready to grill, remove meat from the bag and discard marinade.
• Grill the meat according to your grill's instructions.  Usually, cover the grill, and cook about 6 to 9 minutes per side.
• Remove from grill and set on cutting board to rest for 3 to 5 minutes. Slice thinly across the grain.

Recipe: Ruby Red And Emerald Green Super Salad

This week we're celebrating citrus. Citrus fruits are the perfect simple way to bring a tangy freshness to favorite summer dishes. Whether you are using the juice of a lemon to bring acidity to a fresh salad dressing, or the zest of an orange to brighten up a quick summer stir fry, you're sure to find lots of great ways to use citrus in your cooking this summer. We'll start off with a salad today.

Sweet, tangy, and delicious, this super-food-filled salad combines elements of summer and fall into a fresh, unforgettable bowl of healthy goodness:

Ruby Red And Emerald Green Super Salad
(Serves 4.)

Ingredients:

(Photo credit: Wikipedia)

2  large Ruby Red or other pink grapefruits, peeled, segmented, each cut in half
2  ripe avocados, peeled, pitted, then cut into bite size pieces
1/2 sweet red bell peeper, diced
4  green onions, chopped
1  Tbsp local honey
2  tsp soy sauce
2  tsp extra-virgin olive oil
1/4 cup pistachios
1/4 cup dried cranberries
salt and pepper to taste
mixed lettuce for serving

Instructions:

1. Put the grapefruit segments, avocado pieces, bell pepper, and onions in a large glass bowl.
2. In a separate bowl, whisk together the honey, soy sauce, and olive oil until frothy, then immediately pour into bowl and toss together.
3. Add the pistachios and dried cranberries and toss lightly. Season to taste.
4. Put mixed lettuce on 4 salad plates, then spoon grapefruit mixture over and service immediately.

Learn to Enjoy The Zest Of Citrus In Your Cooking

Zest is a funny word.  We can use it in many ways.  Is zest a noun or a verb?  Let's take a look at the essence of zest, what it can provide in the kitchen, and some techniques for gathering this tricky little super-flavor.

What Zest Provides

Using an orange zester to zest an orange. (Photo credit: Wikipedia)

The outermost rind of citrus is where you find zest for cooking. It is valued for the intense, fresh, and brightening flavor it imparts to food. That is thanks to an abundance of aromatic oils in the rind.
However, there is a sub-rind, also known as the pith, which is white in color and directly under the rind. This pith is very bitter and not desirable at all when it comes to cooking. The pith serves only one purpose; to help protect the fruit from predators.

Citrus zest is added in recipes to either add color, intensely strong flavor, or both. There are a number of methods and tools available to harvest the fruit’s zest. You can purchase dried zest in the spice section of the supermarket, but it doesn't hold a candle to the fresh zest you can easily make yourself.

Zesting Techniques

Before starting, be sure to scrub the fruit with a vegetable brush and warm, soapy water. This will help remove any chemicals or other contaminants which may be on the skin. Rinse very well under fresh, cold running water, then dry.

You want to remember when 'zesting' citrus, to be very careful about only zesting, or scratching off, the colorful outside layer. If you start getting into the pith, you have gone too far.

If you are using a traditional hand held zester, you will end up with long, skinny stands of zest. A traditional zester looks almost like a miniature back-scratcher. You can also use a pairing knife, but you will have to be incredibly careful only to get the colorful part of the zest and not the pith. If you don't have a zester or micro-plane grater as listed below, a better choice would be a sharp vegetable peeler - with a careful hand, you can get perfect thin peels of lovely zest. You will probably need to mince or chop them up afterward though.

A citrus zest grater (may also be used as a general purpose grater). (Photo credit: Wikipedia)

A micro-plane grater is basically a very fine hand held grater which can be used to produce finely grated zest. To use a micro-plane, simply rub the lemon or other citrus fruit against the small blades on the grater over a bowl. A micro-plane produces short pieces of zest which are ready to use without further chopping.

Of course, if you only have an old fashioned box grater, the type you know from grating cheese, you can zest citrus on that as well.  Just try the different grater levels and decide which works best for you.  There are times when you might want larger curls of zest and times when you want the zest to be tiny enough to be absorbed into a recipe.

When to Use Zest

Zest is a powerful ingredient you will want to get to know in the kitchen.  A little goes a very long way, so you have to know when to use zest.  So when should you use zest?  Your answer is easy – whenever you want to infuse a dish with incredible layers of citrus flavors.

For example, by folding a little citrus zest into ricotta cheese before making baked ziti or stuffed shells, you get a tangy note that works well with the pasta. Putting lemon or lime zest into olive oil and heating it just until it begins to sizzle will give you an incredible infused olive oil suitable for many uses. You can also mix zest with brown sugar or honey to use as a glaze.  Or, try stirring zest into cake or brownie batter for a surprising flavor 'pop' in your favorite dessert!

Zest is an incredible ingredient to lift and brighten many dishes.  Considering that we used to just throw the lemon or lime or orange rind away, this is an ingredient that is like 'found money'... or I should say 'found flavor!'  Enjoy the zest of citrus to add more zest to your meals.

Recipe: Beyond Borders Tangerine Lime Salsa

Why settle for an ordinary salsa when you can have something this good? Tangy limes and sweet tangerines mingle in this amazing, fresh Asian-inspired twist on a fresh summer salsa. Ginger, cilantro, and hot peppers accent the bright fresh citrus flavors, and will have your taste buds singing a sweet summer song!

Beyond Borders Tangerine Lime Salsa

Ingredients:

Image via Flickr

4 tangerines, peeled, seeds removed, segmented
2 limes, 1 zested and both juiced
1 Tbsp Hoisin sauce
1 Tbsp grated ginger root
1 Tbsp chopped fresh cilantro
1 Tbsp chopped green onion
1 Tbsp lime juice
1/2 Tbsp habanero or jalepeno pepper, seeded and chopped fine

Directions:

1. Hold the tangerine segments over a glass bowl and, using sharp kitchen shears, cut up into small pieces, dropping into the bowl. You can cut the segments up with a knife but make sure you can capture the juice.
2. Zest 1 lime into bowl, then juice both limes into the bowl.
3. Add to the bowl all the remaining ingredients, mixing to combine.
4. Cover the bowl with plastic and refrigerate for at least 1 hour before using.
5. Makes about 2 cups of salsa.
6. Use as a side with grilled fish or in seafood tacos or wraps.

Love citrus? Find more great recipes like this in this unique cookbook: 

The Lemon & Lime Cookbook
~ Rick Donker ~ 

This is a great resource for incorporating delicious, tangy flavor to everything from beverages to breakfast foods, soups, salads, main courses, and of course, delicious desserts. Add zest to recipes like Halibut with Lime Avocado Sauce, Eggs Benedict, German Pancakes, Roast Salmon with Lime Sauce, and even Homemade Lemon Ice Cream. With 179 pages, you'll have ample opportunity to go beyond lemonade and garnishes to a world of citrus goodness.

Recipe: Tangy Grapefruit Grilled Salmon

Infuse the summery flavor of citrus into your backyard barbecue with this simple and tasty recipe featuring sweet and tangy grapefruit and salmon. Balsamic vinegar and brown sugar bring out the natural sweetness of the fruit, which marries well with the rich taste of salmon. An easy recipe you'll want to remember!

Grapefruit Grilled Salmon
(Makes 4 servings.)

Ingredients:

1 large grapefruit, peeled and cut into segments, cutting away from the membranes (to this over a bowl to be sure to capture the juices)
1 large grapefruit, squeezed for juice, (add to reserved juices saved - you want at least 1 cup juice)
2 Tbsp balsamic vinegar
2 Tbsp dark brown sugar
4 salmon fillets (about 6 oz each)
1/2 tsp salt
1/2 tsp pepper

Directions:

• In a saucepan over medium-high heat, whisk together the grapefruit juice, balsamic vinegar, and brown sugar, bringing to a boil. Keep the liquid at a gentle boil and continue cooking for about 12 to 15 minutes or until reduced in half; turn burner to low and keep warm.
• Sprinkle the salmon fillets on both sides with the salt and pepper. 
• Prepare indoor or outdoor grill.  Place salmon flesh side down and grill for 6 minutes or until you can easily move the fish, then flip over onto the skin side.  Now brush the top flesh side with prepared glaze.
• Continue grilling for about 5 or 6 more minutes, brushing top flesh side of salmon with glaze two more times.
• When salmon is cooked through, brush with a little more glaze and remove from grill.
• Divide the grapefruit segments into 4 equal amounts and scatter on a serving plates, then top with grilled salmon fillets and drizzle even amounts of warm glaze on top of each salmon serving.

Freshen Up Your Summer Cooking With Citrus

Citrus brightens up good food and good conversation. Rather than cook the same old recipes, why not add some citrus twists to your dishes and give your guests something to fall in love with?  Let's take a look at a few classics that are getting a real boost with a little citrus.

Citrus Infused Tea

Image via Flickr

What an incredible way to wake up!  Start a big pot of water boiling, then shut the burner off and add four green tea bags.  Of course, that's good, but why stop there.  Add a thinly sliced lemon to the water and allow the tea to steep for four or five minutes, then serve hot by pouring into large mugs.  Sweeten if desired, then enjoy. The lemon adds even more nutritional value to your green tea, along with a real zing! You may even want to nibble on a few hot lemon slices.

Lemon Ricotta Pancakes

Instead of your typical pancake mix, why not try a melt-in-your-mouth combo that is sure to start your morning off right? By substituting ricotta, lemon juice, and lemon zest in place of some of the liquid in the pancake recipe, you get a slightly sweet and fluffy pancake with a tangy hit of citrus. Serve the pancakes with either raspberry or boysenberry syrup, and you have an irresistible combination that your family will love.

Grilled Summer Vegetables with Citrus Splash Dressing

The grill? Yes, even the grill. Not only can you grill citrus, you can coat your summer veggies with dressing using the same marinade you soaked them in. Orange juice, orange zest, lime juice, lime zest, and a bit of honey make a great glaze for grilled vegetables.  Add a little chopped fresh basil or other herbs on top of your vegetables on the grill and you just became the new executive chef of your own backyard. Try serving these tangy, tasty veggies on top of a bed of crispy mixed lettuce for a filling lunch or light dinner.

Image via Flickr

Lemon Basil Chicken Stir-fry

Want to take your stir-fry dinners to another level? Try adding some finely chopped basil, lemon juice, and lemon zest to your pan before you begin to add your vegetables. The basil and zest will infuse the oils with flavor and coat the chicken as you begin cooking it. Once the chicken is cooked, the vegetables will soak up the remaining flavor bits in the pan when it is deglazed with added broth or wine. Whenever you stir fry, think beyond the ingredients and consider all the flavors, including citrus flavors, to brighten your dish.

Citrus Honey Ginger Pops

This cool treat is definitely tasty and something to help cool off after a long day of play, making it a perfect dessert, too! These pops are easy to make and are a billion times healthier than the ones you buy from the store. Use different types of citrus to give the pops a variety of flavors. Of course you'll want to try orange, but also give grapefruit and lime a try. Just mix your favorite citrus juice and zest with honey and a small amount of grated ginger. The great thing is, this recipe is made to be tweaked. Mix and match your citrus to find new and exciting flavors!

From breakfast to lunch to dinner to dessert, citrus adds 'zing!' to your meals. There are so many places you can add fresh, flavorful, and healthy citrus to each meal of the day. The next time you're shopping, don't let the citrus scare you … bring it home!  Then put it to work in your kitchen to brighten up your meals, and your life!

Grapefruit: Not Just for Breakfast Anymore

When I was little, I wasn't that fond of grapefruit, but now it has become one of my favorite citrus fruits - and it's much more versatile in the kitchen than most people realize. A breakfast favorite, the large succulent grapefruit has a yellow skin and is about three times the size of an average orange. With a powerful pucker-up quality, the grapefruit needs to be fully ripe before enjoying. Not only are grapefruits a great way to start your day at breakfast, they are versatile enough to take you all the way to dessert. Let's look at this refreshing fruit and learn more.

What is It?

 (Photo credit: Wikipedia)

Tart and tangy with a sweetness that grabs your taste buds, grapefruit rivals the popularity of the orange. Although they are generally available throughout the year, grapefruit are at their peak during the winter months. Grapefruits are typically two to three times larger than their orange cousins. The Latin scientific name for grapefruit, citrus paradisi, actually means “paradise-like.” Grapefruits are categorized as white, pink, or ruby, but their color isn't evident from the outside. The classification reflects the color of their flesh.

History

Grapefruits are one of the newer fruits to be become known outside of their native area. It wasn't until the 18th century that grapefruit was found in Barbados. Grapefruit trees came to the US in the early 19th century. Scientists believe that the grapefruit was born out of a crossbreeding between an orange and the pomelo. The name 'grapefruit' actually came from the way these delicious fruits grow – hanging in clusters, like grapes, from trees.  Florida, California, Arizona, and Texas are the four top producing states in the US.

Health Benefits

Grapefruit is an incredible source of vitamin C, which helps support the immune system. Vitamin C also helps prevent free radical damage and is therefore also associated with reduced severity of inflammatory conditions, such as asthma, osteoarthritis, and rheumatoid arthritis. The vitamins and nutrients in grapefruits also help promote cardiovascular health. Consumption of super-foods rich in vitamin C has resulted in a reduced risk of death from causes including heart disease, stroke and cancer. Grapefruit also protects against kidney stones and colon cancer.

Fun Fact

A study done in Austria suggests that fruits which are very ripe, almost to the point of spoilage, actually have increased antioxidant levels. So, for the most antioxidants, choose a fully ripened grapefruit. Grapefruits are naturally juicier when they're slightly warm rather than cool, so it is important to store them at room temperature if you are planning on enjoying them within a week of purchase. If you will not be eating them within this time period, store them in the refrigerator crisper where they will keep fresh for about two to three weeks. Grapefruit is a great freshener, just like lemon. Put the peelings down the garbage disposal for cleansing and deodorizing. The essential oils from grapefruit are also used in many scented products as well as beauty products.

Two empty grapefruit halves (Photo credit: Wikipedia)

How to Eat

Grapefruits are citrus fruit, so you eat them like other citrus fruits. They can be eaten by peeling and separating the segments. You can also slice a grapefruit around the 'equator' and eat it like a bowl, using a serrated spoon to scoop out the sections to eat. You can cut around from top to bottom and continue to cut into wedges, just like other citrus. With the grapefruit, however, you will probably want to avoid eating the white 'pith' as it is very bitter. Beyond breakfast and snack time, the grapefruit has seen a resurgence in popularity in everything from vinaigrette to grilled meals to desserts. Check back later this week for some tasty grapefruit recipes!

This citrus, that has been familiar as a breakfast staple, is finding all sorts of new ways to make it to the table. Get familiar with this tangy sweet and juicy fruit to expand your culinary experience way beyond the ordinary.