Watercress, Baby Fennel, Citrus and Apple Salad

Eating well doesn’t have to taste like tree bark or dirt. It’s just a matter of putting together different flavor profiles and experimenting and somethings things will blow you out of the water and then some will leave you tossing your whole plate into the trash or tweaking it a little more to get the perfect dish for you.

I am a “Fall Sunday Chef.” By breakfast I have the Food Network on in the background and then as soon as the clock hits 1:00 pm it’s all about the NFL in the background. I usually go through the kitchen see what I have in there to play with or what I have harvested from the garden for the week that I can cook up and try with new recipes. This helps with not having to cook for the week also. Usually I can get through at least Wednesday night with dinners covered if I plan well on Sundays.

Here is one of my recipes for this week, part from the garden and part I already had in the refrigerator. It’s the perfect way to eat healthy and hearty for the cooler fall months.

Ingredients:

• 2 cups organic watercress
• 6 bulbs baby fennel chopped in small pieces (I harvested this from the school garden, you can use regular fennel, use the inside pieces for more tender and not so pungent taste)
• 2 small oranges
• 2 small apples
• 12-15 dehydrated cranberries- you can also use dried cranberries try to get ones that haven’t had added sugar to make them sweeter. (use 1/4 cup)
• 1/4 cup toasted pine nuts

Dressing:

• 1 cup extra virgin olive oil
• 1/4 cup white balsamic vinegar
• pinch sea salt
• pinch fresh ground pepper
• 2 tbsp fresh orange juice

Directions:

1. In a large bowl add watercress and baby fennel.
2. Peel and slice oranges into pieces.
3. Slice apples add to salad
4. Top with cranberries
5. In a dry pan on medium heat, toast pine nuts until slightly brown and fragrant.
6. Add to top of salad and mix well.

Dressing Directions:

1. In a  mason jar or old glass container. Add oil, vinegar, orange juice, salt and pepper.
2. Shake well, pour on top of salad
3. Toss well and serve!

 

Watercress and Blood Orange Salad with Basil Vinaigrette

It’s that season again!! One of my favorite times of the year…blood oranges are in abundance!! I love these oranges! I don’t know if it’s their gorgeous color, how unbelievably juicy they are, or if it’s because most of them are grown in Italy! (I have a small obsession with Italy!)  🙂

Blood oranges are loaded with antioxidants, vitamins A and C, and calcium which is necessary for strong, healthy teeth and bones. Blood oranges are also an anti-inflammatory, helping to prevent cancer, diabetes, and bacterial infections.

Here’s my recipe for one of my favorite things to eat!! I usually eat the whole thing without sharing! 🙂

Ingredients:

• 2 bunches of watercress
• 2 blood oranges
• 2 Tbs of pine nuts
• 1/2 avocado sliced

Vinaigrette:

• 1 shallot- minced
• 1/2 lemon juiced
• a handful of fresh basil-finely chopped
• 1/4 C of avocado oil
• pinch of gourmet sea salt
• pinch of fresh ground pepper

DIRECTIONS:

• To prepare oranges, cut off both ends, and cut between the peel and the orange to remove peel and pith completely. Cut oranges crosswise into 1⁄4-inch slices, place in bowl and set aside.
• Arrange watercress in a large bowl and top with sliced avocado, oranges, and pine nuts. In small bowl, whisk together lemon juice, avocado oil, shallot, basil leaves, salt, and pepper. Pour any remaining juice from oranges into the vinaigrette bowl. Whisk to combine and drizzle it on!!