citrus

Salads

Grain, Grapefruit + Avocado Salad

Grain, Grapefruit, + Avocado Salad | www.hungryinlove.com
Grain, Grapefruit + Avocado Salad | www.hungryinlove.com

It wasn't my intention but I may have struck breakfast salad gold with this one. How do I know? Because it's the first thing I've reached for three mornings in a row now. I suppose it makes sense. Several breakfast regulars are present: grapefruit, yogurt, avocado. Usually mornings find me stuffing one of these three in to my bag hoping it doesn't burst/explode/get smushed on my trek into the city. But together in a whole-grain studded salad the whole lot fits neatly into tupperware and becomes quite commuter friendly. That's worth waking up for if you ask me.

The prep for this, or any grain salad really, involves some legwork but the results are worth it. Besides being heartier than a green salad, cooked grains do a fabulous job at sopping up dressing, especially if left to refrigerate overnight. Here I used both quinoa and farro because I had them on hand. There's no magic to this combo though. You could skip one to simplify or swap in wheat berries, bulgur (cracked wheat), brown rice, or barley.

A few notes on cooking these grains. There are as many methods for cooking quinoa as there are grains in your pot. For this salad I used a 1:1.25 grain to water ratio and followed these tips from Food52. The results were perfectly fluffy. As for farro, I used to cook it as you do rice. But then I got hip to treating it like pasta and have never turned back. Simply cook at a rolling boil until it reaches your desired al dente-ness. Guess work eliminated!

Grain, Grapefruit, + Avocado Salad | www.hungryinlove.com
Grain, Grapefruit + Avocado Salad | www.hungryinlove.com
Farro | www.hungryinlove.com
Lime Yogurt Dressing | www.hungryinlove.com
Grain, Grapefruit, + Avocado Salad | www.hungryinlove.com
Serves 4-6

Ingredients

Grain, Grapefruit, + Avocado Salad

  • 1 cup cooked farro (1/2 cup dry)
  • 1 cup cooked quinoa (1/2 cup dry)
  • 1 grapefruit, peeled and sections removed from pith (Don't worry about keeping the sections in tact. You'll want to tear into bite-sized pieces for the salad.)
  • 1 avocado, cut into chunks
  • 4 scallions chopped (white and light green parts)
  • 1/2 head small radicchio
  • 2 Tbs chopped parsley

Lime Yogurt Dressing

  • 1/4 cup plain Greek yogurt (I prefer full fat but use what you like or have on hand)
  • Juice of 1 lime
  • 1 tsp honey
  • 1/4 olive oil
  • Salt + pepper

Prep

  • Cook your grains and allow to cool.
  • Make your dressing. Whisk together yogurt, honey, lime juice, salt and pepper. Add olive oil and blend until smooth. I like to shake everything together in a ball jar - it makes for simple storage.
  • Assemble your salad. Tear radicchio leaves into your serving bowl.
  • Add cooled grains, chopped scallions, and parsley.
  • Add dressing and toss. (You likely will not need it all. Save the rest for another use.)
  • Taste grains for seasoning. Add more salt and pepper as necessary.
  • If you're preparing the salad to eat later, stop here. Cover and refrigerate. 
  • When ready to serve add grapefruit and avocado and toss gently. Enjoy!

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Meats

Roast Chicken with Oranges + Olives

Roast Chicken with Oranges + Olives | www.hungryinlove.com

I think these drumsticks were originally destined for some never-realized Buffalo concoction on Super Bowl weekend. Ever since they've been hanging in the freezer just wishing and hoping and thinking and praying for a wintry-mix Sunday to make their escape. This is an improvement over anything Frank's ReHot could have delivered, wouldn't you agree?

Back up. Did I say the Super Bowl? The one in January? Yup, that's right. The fact that I've been hanging on to this chicken for two months is a good indication of how often I cook meat. It's not that I don't like meat. Quite the contrary - this reformed vegetarian loves it! I'm just not very well versed in cooking it at home. And since we don't have room for a grill in our teeny corner of Cambridge I'm further dis-incentivized. But I'm only 30; there's time to change old habits. And this is a good place to start.

Chicken with Oranges + Olives | www.hungryinlove.com
Sliced Oranges | www.hungryinlove.com
Honey | www.hungryinlove.com
Castelvetrano Olives | www.hungryinlove.com
Roast Chicken with Oranges + Olives | www.hungryinlove.com

Roast Chicken with Oranges + Olives

Serves 4-6
  • 3 lbs. bone-in, skin-on chicken pieces (I used all drumsticks, but you could use thighs, legs, or a combo)
  • 4 oranges, 2 sliced into half-inch rounds and 2 juiced, about 3/4-1 cup (I used a combo of Navel and Blood oranges)
  • 2 Tbs. honey
  • 4 cloves garlic, peeled
  • 1 1/2 cup dry white wine
  • 1 cup Castelvetrano olives (I like Castelvetranos because they're sweeter and less briny than other varieties though I'm sure other varieties could be successfully substituted. I used whole olives as opposed to pitted as the pitted sometimes have a chemically taste to me. But pitted can certainly be used)
  • Salt and Pepper

Prep

  • Preheat oven to 400 degrees
  • Pat chicken dry and arrange in large baking dish in a single layer; season generously with salt and pepper
  • Slice two oranges into 1/2 inch thick rounds and nestle in and around chicken
  • Peel garlic cloves and place in baking dish whole
  • Whisk honey into orange juice
  • Pour orange juice and honey mixture and wine all around chicken
  • Bake for 1 hour and 15 minutes, or until meat is opaque and juice runs clear when cut (as opposed to pink)
  • Serve chicken over rice, quinoa, couscous or other cooked grain with pan sauce ladled on top