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Fennel, Blood Orange and Beet Salad

Fennel, Blood Orange and Beet Salad

Serves 4


1 large bulb fennel

2 blood oranges

1 lemon

2 large golden beets

5 oz arugula

goat cheese



extra virgin olive oil 

Blood Orange Vinaigrette: 

3 tbsp. blood orange juice

1 tbsp. lemon juice

1/2 cup extra virgin olive oil

zest of 1/2 blood orange

zest of 1/2 lemon



For Vinaigrette: 

Using a fork, mix all ingredients in a small bowl until well incorporated. (Don't feel obligated to measure, I certainly don't). 

For the Beets: 

Cut beets from stems, peel and cut into one inch chunks. Toss with olive oil and salt. Roast on baking sheet for approximately 20 minutes, turning once.

For the Blood Orange:

Slice off each end of the orange so that blood orange color is revealed and fruit sits flatly on cutting board. Slice down, following the curve of the orange to remove the rind (flip the orange and repeat if needed). Turn orange on side and slice into thin rounds.

For the Fennel: 

Cut tops from fennel and reserve. Slice fennel as thinly as possible, using a sharp knife or mandolin. Place slices in an ice bath. Remove a few fronds from fennel tops and add to ice bath.

To Finish the Salad:

Remove fennel slices and fronds from water and pat dry. Using a spoon, smear some of the goat cheese on each plate. In a bowl, toss arugula with some of the vinaigrette. Place arugula atop goat cheese. Place oranges, beets and fennel on top. Sprinkle with fresh hazelnuts and garnish with fennel fronds. Add a drizzle of vinaigrette. 

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