Peel oranges, grapefruit and tangerines; cut into segments, reserving juice. Place segments in a bowl.
In a saucepan, heat juice and sugar to taste until sugar is dissolved. Let syrup cool, then stir into citrus segments. Sprinkle with slivered mint or basil.
Serve over pancakes, waffles or pound cake.
Crab Salad with Grapefruit & Avocado
Whisk together grapefruit juice, Champagne vinegar, olive oil, salt and pepper.
Toss torn butter lettuce with some of the vinaigrette; divide among plates. Top with fresh crabmeat, grapefruit segments and thinly sliced avocado.
Drizzle with remaining vinaigrette; sprinkle with snipped chives and finely chopped parsley.
Citrus Salad with Shaved Fennel
Peel oranges, blood oranges and grapefruit; cut into segments. Arrange on a plate.
Thinly shave a fennel bulb and arrange on top of citrus. Sprinkle with pitted niçoise olives.
Drizzle salad with extra-virgin olive oil; sprinkle lightly with sea salt and pepper.
In a saucepan, heat equal parts sugar and water; let cool completely.
Mix 2 parts syrup with 2 parts mixed fresh citrus juices. Adjust sweetness as necessary.
Pour mixture into a shallow pan; place in freezer. Scrape with a fork every 30 to 60 minutes until frozen solid, about 2 1/2 hours.
In a small saucepan, whisk together 5 egg yolks and 1/2 cup sugar. Whisk in 1/2 cup fresh lime juice and stir over medium-low heat until thickened slightly.
Remove from heat and gradually whisk in 6 Tbs. cubed unsalted butter. Strain and let cool.
Serve with scones or assorted berries.
Preheat a broiler. Cut grapefruit in half crosswise. Cut a thin slice from the bottom of each half.
On a baking sheet, sprinkle grapefruit with brown sugar and cinnamon. Dot with butter and broil until golden and bubbly.
Sprinkle with finely chopped toasted almonds and slivered mint.
Stuffed Savoy Cabbage
Blanch 12 large leaves from 2 savoy cabbages. Shred remaining cabbage.
Sauté diced bacon and onion. Add minced garlic, thyme and shredded cabbage; cook until wilted. Add 2 cups fresh bread crumbs, 2 beaten eggs, salt and pepper.
Stuff cabbage leaves with filling. Place in buttered baking dish; add chicken broth. Cover and bake at 350°F for 30 minutes. Drizzle with brown butter.
Asian Cabbage Slaw
Combine thinly sliced napa and red cabbage with julienned red bell peppers, chopped green onions and julienned carrots.
Whisk together creamy peanut butter, sesame oil, rice wine vinegar, soy sauce, minced ginger and honey; thin with water if needed.
Drizzle dressing over cabbage mixture and toss to combine. Top with chopped toasted peanuts.
Warm Potato, Bacon & Cabbage Salad
Cook red potatoes in boiling salted water until tender; drain and let cool slightly, then slice into rounds.
Fry chopped bacon until crisp; drain on paper towels. Whisk olive oil and sherry vinegar into pan drippings; heat gently.
Toss potatoes with thinly sliced savoy cabbage, bacon and warm vinaigrette. Sprinkle with chopped parsley or chives.
Braised Red Cabbage with Apples
Sauté thinly sliced onion in olive oil until softened.
Add 1 thinly sliced Granny Smith apple, caraway seeds, cider vinegar, honey, red wine, water, salt and pepper. Bring to a boil; reduce mixture slightly.
Add 1 shredded red cabbage. Cover; cook, stirring occasionally, until cabbage just begins to wilt. Uncover and cook until cabbage is tender.
Roasted Cabbage Wedges
Cut cabbage in half, then cut each half into 6 wedges, leaving the core as intact as possible.
Drizzle liberally with olive oil and season with salt and pepper.
Place on a foil-lined baking sheet and roast at 425°F until tender and edges are browned. Serve alongside pork chops.
Peel russet potatoes and cut into large chunks. Boil in salted water until tender, then drain. Mash with a potato masher or press through a ricer. Keep warm.
Sauté thinly sliced cabbage in olive oil until tender.
Add cabbage to potatoes along with hot heavy cream, butter, salt and pepper. Stir to combine.
kale & white bean crostini
Brush baguette slices with olive oil; sprinkle with salt. Bake at 350°F until golden.
Sauté chopped Tuscan kale in olive oil until wilted. Add minced garlic and chicken broth. Cover; cook until almost tender.
Add rinsed and drained cannellini beans; cook until broth is absorbed. Mash beans lightly with a fork. Top crostini with kale mixture.
orecchiette with kale & sausage
Sauté diced onion and minced garlic in olive oil until softened. Add crumbled Italian sausage; cook until browned. Drain on paper towels.
Add sliced kale to pan; cook until tender, adding water if needed. Add red pepper flakes.
Return sausage to pan. Toss with cooked and drained orecchiette pasta. Sprinkle with grated Parmesan.
kale-quinoa bowl with
Simmer 1 part quinoa in 2 parts salted water until grains are tender and water is absorbed, about 15 minutes.
Sauté chopped kale in olive oil just until tender. Season with salt and pepper.
Fluff quinoa with a fork and spoon into individual bowls. Top with kale and a fried egg.
kale salad with apple & walnuts
In a large bowl, whisk together olive oil, cider vinegar, brown sugar, whole-grain mustard, minced shallot, salt and pepper.
Tear curly kale into small pieces; add to bowl. Thinly slice Granny Smith apples and add to kale.
Add toasted walnuts and vinaigrette to salad and toss to combine.
In a large food processor, puree one 15-oz. can drained chickpeas with 1 clove garlic, 4 Tbs. tahini, and olive oil, lemon juice and salt to taste.
Add 1 cup coarsely chopped and tightly packed kale leaves; process until smooth, adding water as needed for a creamy consistency.
Serve with assorted crudités and pita chips.
Preheat oven to 300°F.
Remove stems and ribs from 1 bunch curly kale; discard. Tear leaves into 3-inch pieces. Toss with olive oil and season with salt.
Arrange in a single layer on 2 baking sheets. Bake, rotating baking sheets and stirring kale halfway through cooking time, until crispy, about 30 minutes.
In a food processor, combine blanched broccoli florets, parsley, basil, toasted pine nuts and grated Parmesan; pulse a few times.
Add olive oil and pulse until smooth. Thin with a little water if desired; season with salt and pepper.
Toss pesto with drained cooked pasta.
Orecchiette with Broccoli & Sausage
Sauté diced onion and minced garlic in olive oil.
Add crumbled Italian sausage and a pinch of red pepper flakes; cook until sausage is browned, 4 to 5 minutes. Add steamed broccoli florets.
Toss with cooked and drained orecchiette pasta; serve with plenty of grated Parmesan.
Roasted Broccoli with Crispy Panko
Toss broccoli florets with olive oil, salt and pepper; spread on a baking sheet. Roast at 450°F, stirring once, until just tender, 12 to 15 minutes.
Sauté panko in olive oil until crispy and lightly browned.
Toss broccoli with panko and grated lemon zest.
Quick Broccoli Soup
Sauté diced onion and minced garlic in olive oil until softened. Add broccoli and chicken stock; cook until broccoli is tender.
Let cool slightly, then carefully puree in a blender.
Season generously with salt and pepper; top with shredded cheddar if desired.
Blanch broccoli florets in boiling water until crisp-tender. Drain.
Whisk together 4 eggs, 1 3/4 cups half-and-half, 1/4 tsp. nutmeg and 1/2 tsp. salt. Stir in broccoli and 1 1/2 cups shredded cheddar cheese.
Pour mixture into a prebaked piecrust and bake at 425°F until set, 30 to 35 minutes.
Stir-Fry with Broccoli Noodles
Stir together stock, soy sauce, rice vinegar, garlic, sugar and cornstarch.
Using a spiralizer, cut peeled broccoli stalks into “noodles.”
Stir-fry “noodles,” florets, and sliced flank steak separately, removing each to a bowl when done.
Return steak and broccoli to pan. Add stock mixture and cook, tossing, until liquid is thickened.
Roasted Cauliflower with Pine Nuts
Toss purple, orange and white cauliflower florets with olive oil, salt and pepper; spread evenly on a baking sheet.
Roast at 425°F, stirring occasionally, until just tender and caramelized, 12 to 15 minutes.
Sprinkle with toasted pine nuts and grated lemon zest.
Penne with Romanesco & Capers
Sauté diced onion and minced garlic in olive oil until softened.
Add romanesco florets, red pepper flakes and salt; cook until romanesco is just tender and lightly browned. Sprinkle with capers.
Toss with cooked and drained penne pasta; top with grated Parmesan.
Steam cauliflower florets until just tender; drain well.
Toss cauliflower with béchamel sauce and shredded cheddar or Gruyère cheese. Transfer to a baking dish; sprinkle with bread crumbs.
Bake at 400°F until bubbling and golden brown, about 20 minutes.
Cauliflower Curry with Chickpeas & Potatoes
Sauté diced onion in olive oil until softened. Add minced garlic, minced ginger, curry powder and red pepper flakes. Cook until fragrant.
Add cauliflower florets, drained canned chickpeas, diced potato, canned diced tomatoes and vegetable stock. Simmer until tender.
Spoon over steamed rice and sprinkle with cilantro.
Pulse cauliflower florets in a food processor until pieces resemble grains of rice.
Transfer to a bowl. Fold in chopped parsley, diced cucumber and diced tomatoes.
Whisk together minced garlic, lemon juice, olive oil, and salt and pepper. Pour over vegetable mixture and stir to combine.
Stir together minced parsley, minced garlic and grated lemon zest.
Cut cauliflower through stem end into planks 1/2 inch thick. Drizzle with olive oil and season with salt and pepper. In a nonstick pan, sear, turning once, until well browned.
Transfer to a foil-lined baking sheet and roast at 450°F until tender. Sprinkle with gremolata.