Category: Food & Drink

Simple Walnut and Grapefruit Salad

Each winter we enjoy the fruits of a Spritzer tradition: a case of ruby red grapefruit sent to us by my father.

Luckily we are a family of grapefruit lovers, like my father and grandfather before us, so we savor and enjoy the gentle and loving task of eating our way through approximately 45 grapefruits.

Nevertheless, we can only eat so many grapefruits cut in half and scooped out each morning or we’d never get through the case.

Here’s a delightful and easy salad I found online that we’ve made and enjoyed several times this month. Enjoy!

Walnut and Grapefruit Salad
Recipe adapted from the Washington Post version from Aliza Green’s book Starting with Ingredients

Serves 6

Ingredients:

1 cup walnut oil (may substitute 1/2 cup walnut oil and 1/2 cup vegetable oil)
1/3 cup sherry vinegar or rice wine vinegar
Hot pepper sauce, such as Tabasco (optional – we haven’t tried this yet!)
Kosher salt
Freshly ground black pepper (lots of it!)
2 ruby red grapefruit
12 ounces mixed salad greens
4 ounces (1 cup) walnuts, lightly toasted*
3 to 4 scallions, white and light green parts, thinly sliced crosswise

Directions:

Whisk together the oil, vinegar, a dash of hot pepper sauce and salt and pepper to taste. Set aside.

Using a sharp paring knife, segment the grapefruit in whatever manner you feel most comfortable, cutting away the peel, pith and membrane around the grapefruit sections and leaving as much of the fruit as possible. My preferred method involves cutting the grapefruit in half before running the knife along each grapefruit segment, which I then scoop out and set aside. (The original recipe outlines another way.) Reserve and discard (or drink!) grapefruit juice.

In a large bowl, toss the greens with about 1/2 cup of the dressing. Divide among individual plates. Arrange the grapefruit sections, walnuts and scallions on top of the greens. Serve immediately; pass the remaining dressing at the table.

* NOTE: To toast nuts: Spread them on a baking sheet and place in a 350-degree oven, shaking the sheet occasionally, for 8 to 10 minutes. Watch carefully; nuts burn quickly.

In the Kitchen Gift Ideas

We’ve been busy getting ready for the holidays, trying to plan ahead with presents and decorations to limit the last minute scrambling that inevitably happens each December. This year instead of our typical Week of Design, we’re talking about holiday gifts, presenting items we love and recommend, as well as items from our wishlists for fun splurge items.

Today we’re talking about items for the kitchen.

Kitchen gadgets I own, use, love and recommend (perhaps for stocking stuffers?):


– Chef’n FreshForce Citrus Juicer, Lemon (also available in the lime size) – shown above
As someone who squeezes fresh lime or lemon into my water everyday and loves to make mojitos all summer long, it feels imperative that we own an easy to use and easy to clean juicer. I LOVE this one. We own just the lemon size and it works well for both lemons and limes. This gadget works so well I can easily push the peels inside out to get every last drop in three seconds flat.

– Stainless Steel Straws – shown above
Dishwasher safe, BPA-free, reusable, durable, recyclable, perfect for hot and cold drinks. We love them and use them every single day!


– Oxo Good Grips i-Series Y-Peeler
I’ve used many crappy peelers in my lifetime and, believe me, they are so not worth it. This one is easy to use and not just for easy to peel vegetables either. I use it to peel more typically difficult items like butternut squash, no sweat!

– Harold Mini Measuring Glass
I own several of these and keep meaning to pick up a few more. They are wonderful liquid measures, so much easier to clean and use than measuring spoons.

Kitchen gadgets I’m lusting after:

– Oxo Good Grips Lemon Zester and Microplane Grater/Zester
After years of zesting citrus on our six-sided grater (SO not what it’s meant for!), I am ready to zest easily. For under $10 each, I may just have to buy these for myself.

– Williams-Sonoma Goldtouch Nonstick Baking Pans
We own two Williams-Sonoma Goldtouch loaf pans and they are completely nonstick. Not nonstick now and then not so much two years later once you’ve used them a ton and the coating has rubbed off. Our pans are as nonstick now as they were when we bought them several years ago and I LOVE THEM. I keep hoping that David will buy me these Goldtouch Mini Loaf Pans or perhaps this fabulous Goldtouch 6-Piece Essentials Bakeware Set that contains a muffin pan, a cookie sheet, a half-sheet pan, two 9″ cake pans and a cooling rack. With the breads, muffins, and cookies I would whip up, David would benefit from this gift too. Sigh.


– KitchenAid Mixer Accessories
I love our KitchenAid Artisan Series 5-Quart Mixer that we received from my grandmother for my bridal shower. I lust after the Pasta Roller Attachment for Stand Mixers and have you seen this New Metro Design Beater Blade for KitchenAid Mixers? No more scraping down the bowl! I love it.

By the way, we also own this great cover that I recommend for anyone who owns a mixer. Keeps it dust free and ready for immediate use.

– Lodge Enameled Cast-Iron Casserole in Caribbean Blue
We love Lodge’s cast iron pans, but have you seen their new affordable enamelware?! I’m so in love.

Let’s get cooking!

One Meal, Six Variations

My kid insists on eating pasta (usually with cheese) at least once a day. I can understand this. I was a kid who ate mac and cheese religiously for about a decade. However, now I’m a grown up and while I still love pasta, I can’t eat it plain every single day. REALLY. Also I am so not interested in cooking two dishes at each meal, one for my toddler and one for me. NO THANK YOU!

Here are some quick pasta additions straight from the garden/pantry that I’ve tried over the last month for you to try and enjoy.


First up, above, for mama: pasta with spinach, pine nuts, and chickpeas (similar to this chard recipe).
For the kid: plain pasta with chickpeas on the side.

Above, for mama: pasta with tuna and mayo, raw sliced zucchini, and halved cherry tomatoes.
No picture of what Miss Leyba ate, but I can guarantee plain linguine was involved.


For the toddler: mac and cheese (Annie’s gluten-free version) straight out of the box.
For mama: some halved cherry tomatoes added to the mix, though this tastes much better with fresh basil too.



For mama: a super quick addition of grated Parmesan cheese and jarred artichoke hearts halved.
For Miss Leyba: a sprinkling of Parmesan cheese (she LOVES it!) and a giant bowl of edamame to share.


Finally, for mama: putting leftovers of grilled zucchini and cherry tomatoes to good use.
For toddler: linguine with Parmesan and a circle of cherry tomatoes (she warmed up to the idea by the end of the month; score!).

All easy, all super tasty!

Some other toppings I want to try (and will undoubtedly have plenty of time to taste) include pesto with boiled potatoes and pine nuts; corn and green chilies; and asparagus, arugula and ricotta. YUM!