Tangerine Dream Smoothie

Our local grocery store (Alfalfa’s) has a smoothie bar and every once in a while they’ll set out samples. Recently they had not one but three flavors to sample, and I debated which brightly-colored mini cup to take. I finally landed on tangerine, even though orange is not typically my favorite flavor. Immediately, I was reminded of a story about Orange Julius I post to this blog years ago. It was creamy, with citrus punch and a touch of vanilla. It was a throw-back, a reminder of orange cream soda and orange creamsicles and childhood. It was nostalgia. But, flavor-wise, even better, because it was made with tangerines at peak citrus season. So, I took that inspiration and ran with it, adding a little coin of ginger because I couldn’t help myself.

Tangerine Dream Smoothie

Published February 20, 2020 by Caitlin Sherwood

Serves: 1-2   |    Active Time: 10 minutes

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Ingredients:

2 tangerines, 2 minneola tangelos, or 1 sumo citrus, peeled

1/2 cup plain yogurt or vanilla yogurt

1/4 cup milk of choice

1 banana, peeled and roughly chopped

5-6 ice cubes

1 nickle-sized slice of ginger

Optional: 1 scoop plain, unsweetened collagen or whey protein powder

Optional: 2 tablespoons unsweetened desiccated coconut

Optional: Small drop vanilla extract

Directions:

1. Place all ingredients in the blender and secure lid on blender jar. Puree until completely smooth.
2. Pour into serving glasses and enjoy cold. 

Citrus Butter Sweet Potatoes

Sunshine has been all I crave lately. After a very snowy Thanksgiving week and a few weeks of fighting a cold, I feel like I’ve barely spent anytime outside over the last month. It’s getting to me. Staying home to cook all day is one of my favorite activities—but only if I’ve gotten enough fresh air, too. Otherwise, I just feel stir crazy. Next week, my office closed for the whole week (!!), so I am hoping to flip-flop my outside time issue. Miraculously, it’s suppose to be a sunny week… so sunshine, here I come!

Here is a holiday/winter side dish with a little sunshine built in, in the form of bright citrus juice: Citrus Butter Sweet Potatoes. They are slow roasted with a bit of butter, maple syrup (just a touch!) and orange juice. Each bite is a mix of sweet, salty, starchy and acidic.

Happy holidays!

P.S., If I know anything about you all, it’s that you love sweet potatoes. This roasted sweet potato salad is the most popular recipe on Foraged Dish! (Or is it the goat cheese?)

Citrus Butter Sweet Potatoes

Published December 19, 2019 by Caitlin Sherwood

Serves: 4-6   |    Active Time: 70 minutes

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Ingredients:

3 medium-sized sweet potatoes

2 tablespoons butter

2 tablespoons maple syrup

Zest and juice of 1/2 an orange

1-2 generous pinches of salt

Freshly ground pepper, to taste

1-2 tablespoons minced Italian parsley

Directions:

1. Preheat oven to 400°F. While the oven preheats, place a baking dish (about 9x9 inches) in the oven with the 2 tablespoons of butter in it—this will melt the butter. When butter is melted (just a few minutes) remove from oven and set aside.
2. Wash the sweet potatoes, and then optionally, peel them. I like to roughly peel them, leaving a bit of skin on. Chop sweet potatoes into about 1-inch thick by 2-inch long pieces.
3. Add maple syrup, orange zest, orange juice, and salt to the baking mix and stir everything together. Add sweet potatoes, and use a rubber spatula to mix them in the maple-butter mixture until coated.
4. Cover top of pan with foil, and place in oven. Bake for 30 minutes. After 30 minutes, remove foil from pan and continue to bake for another 30 minutes. Sweet potatoes should be browning on the edges, and extremely soft when done. Remove from oven and allow to cool 5-10 minutes before serving.
5. Season with black pepper to your preferences, and garnish with minced parsley.

Pear Harvest Salad with Hazelnuts & Brie

If you want a fail-proof salad formula, with no recipe, just take a bed of greens and add a fruit, a nut, and a cheese. Drizzle with vinaigrette. This salad is a perfect proof point for that formula (which really never fails).

Happen to be planning your Thanksgiving menu? With pears, brie, and hazelnuts this dish fits right in. Looking for more of a salad-for-lunch kind of situation? Add cooked farro, which will add some heft.

Pear Harvest Salad with Hazelnuts & Brie

Published November 13, 2019 by Caitlin Sherwood

Serves: 2-4   |    Active Time: 20 minutes

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Ingredients:

3-4 cups baby arugula

1 ripe bosc pear

1/4 cup raw hazelnuts

1/4 cup brie, sliced into bite-sized pieces

1/4 tablespoons dried cranberries

1/4 cup cooked and cooled farro, wheat berries or brown quinoa

1 tablespoon balsamic vinegar

2 tablespoon extra virgin olive oil

1/4 teaspoon dijon mustard

Generous pinch salt

Several cracks of black pepper, plus more for topping

Directions:

1. Preheat an oven to 300°F and spread hazelnuts on a baking sheet. Place pan in oven, and toast nuts for 10-15 minutes, checking frequently. The nut should be golden brown (the papery skin will be dark, and begin to blister). Remove nuts from oven, and place in a cloth kitchen towel. Rub nuts in the towel to remove the papery skins (some won’t come off, but it’s fine). Set aside to cool completely.
2. While the hazelnuts toast, place arugula in a serving bowl.
3. Slice the pear in half. Cut off the stem, and remove the seedy center. Slice pear into 1/4-inch thick pieces. Arrange pears over top of the arugula.
4. Top with dried cranberries, farro, and pieces of brie.
5. When hazelnuts are cooled, scatter over the salad.
6. Add balsamic vinegar, olive oil, dijon mustard, a pinch of salt, and a few cracks of pepper to a jar/container with a lid. Place lid on jar, and shake to combine.
7. When ready to serve, drizzle vinaigrette over salad.