As the days begin to last longer and the temperature rises, chances are many outdoor get-togethers will be taking place. This year, why not try out some new and refreshing recipes that take advantage of the wonderful produce at the BeMoneySmartUSA Farmer’s Market. We all know about the typical spring-time fruits and vegetables, but what about their distant relatives? Blood oranges, beets, tangelos, and more all encompass unique qualities that are sure to spice up your meals. These inventive dishes are sure to be a crowd pleaser and will fit in perfectly among your fun in the sun.
At first glance, blood oranges may look somewhat strange and intimidating, but this zesty salsa brings its’ rich flavors to life.
BLOOD ORANGE SALSA
● 3 blood oranges
● 1 avocado, pitted and diced into one-inch cubes
● ¼ red onion, into thin dice
● diced chile pepper to taste (I used ¼ habanero)
● 1 lime
● Salt to taste
● Olive oil
● 3/4 pound U.S. farmed or wild shrimp, peeled and deveined, if necessary
Peel and segment oranges: With a sharp paring knife, remove white pith without removing flesh of orange. Carefully cut between membranes to release segments – this can be done over a bowl (as blood oranges are juicy) or in your hand (but only do this if you’re feeling confident).
Place orange segments in a bowl and add avocado, onion, chile, juice of ½ lime and salt. Stir to combine and taste for seasoning. Place plastic wrap directly on surface (to minimize browning of avocado) and set aside while you prepare seafood.
Heat skillet over medium-high heat and add enough oil to coat surface of pan. Season shrimp (or fish, if using) with salt and pepper and add to skillet. Reduce heat to medium and allow to cook, about 2-3 minutes total. Shrimp will change color, from translucent to opaque. Squeeze the remaining lime half over shrimp and turn off heat.
Place shrimp on a plate and spoon salsa over shrimp. Makes enough for two small main dishes or as a starter.
SWEET POTATO AND BEET CHIPS WITH ROSEMARY AND SALT
- 2 sweet potatoes
- 2 beets
- 1 garlic clove, minced
- 1 teaspoon very finely minced fresh rosemary leaves
- 2 tablespoons salt
- 10 cups vegetable oil
* Special Equipment: V-slicer or mandoline, deep-fry thermometer
Wash the vegetables and dry very well. Set aside.
In a small bowl combine the garlic, rosemary and salt. Set aside.
Warm the oil in a large pot over high heat to 350 degrees F.
Meanwhile, trim 1-inch off the end of each sweet potato. Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick. Trim 1-inch off the root end of the beets. Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick.
When the oil is hot add about a quarter of the sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, rosemary, and salt mixture. Continue with the remaining sweet potatoes.
Transfer to a serving plate.
Next, fry 1/4 of the beets. Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture. Continue with the remaining beets. Let cool and transfer to a serving plate.
PASTA CON BROCCOLLI
- 4 ounces dry fettuccine pasta
- 1 cup heavy whipping cream
- 2 tablespoons butter
- 1 ounce tomato sauce
- 1/2 teaspoon minced garlic
- 1/2 cup broccoli florets
- 1/4 cup fresh sliced mushrooms
- salt to taste
- ground black pepper to taste
- 2 tablespoons grated Parmesan cheese
- Cook fettuccini in a large pot of boiling salted water until “almost” done. Drain, and return noodles to pot.
- Stir cream, butter or margarine, tomato sauce, garlic, and broccoli into the noodles. Simmer until noodles are done. Stir in sliced mushrooms, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.
Crème brulee is always a special treat and the intricate flavors of the tangelo create a diverse and delicious dessert experience.
TANGELO CRÈME BRULEE
- 10 tangelos
- 4 whole large eggs
- 1 large egg white
- 1 tablespoon fresh lemon juice
- 1/2 cup granulated sugar
- 2 tablespoons turbinado sugar
Preheat oven to 350°F. Finely grate enough zest from tangelos to measure 1 tablespoon. Squeeze enough juice from tangelos to measure 2 cups. In a large bowl gently whisk together whole eggs and egg white until combined well. Add zest, tangelo and lemon juices, and granulated sugar and whisk just until sugar is dissolved.
Divide custard among six 1/2-cup ramekins. Put ramekins in a baking pan and add enough hot water to pan to reach halfway up sides of ramekins. Loosely cover pan with foil and bake custards in lower third of oven until just set but still trembling slightly, 20 to 25 minutes. Remove ramekins from pan and cool custards on a rack. Chill custards, loosely covered with plastic wrap, until firm, at least 2 hours, and up to 1 day. Set broiler rack so that tops of custards will be 2 to 3 inches from heat and preheat broiler (or have ready a blow torch).
Just before serving, sprinkle 1 teaspoon turbinado sugar evenly over each custard and caramelize under broiler (or with blow torch, moving flame evenly back and forth just over sugar) until sugar is melted and deep golden.
Written and provided by Alexandra, 16 – Roseville High School