It may not seem intuitive because most of us consumers associate fruit with summertime, but citrus fruits are actually at their peak in the cold, bleak winter months. Just the right time for a much-needed dose vitamin C!
Much like everyone else, I follow multiple food accounts on social media, am subscribed to many different blogs, and receive newsletters from professional associations. To keep myself updated in the world of food and nutrition, I’m also subscribed to the USDA’s Food and Nutrition Service listserv that sends emails about updates in FNS programs (child nutrition programs, supplemental/assistance programs, National School Lunch (& Breakfast!) Program to name a few), upcoming events in the FNS world, work being done in FNS programs, and recipe ideas! Last week I was sent an email about citrus during the winter along with nutrition facts, teaching materials and ideas, and recipes using citrus.
I haven’t used a USDA recipe for citrus, but it inspired me to look for recipe ideas! Introducing grapefruit vinaigrette!
Adapted from MyRecipes.com
- 1/4 cup fresh grapefruit juice (squeezed from grapefruit, store-bought might work the same, I haven’t tried!)
- 1 tablespoon honey (sugar or agave would work)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 6 tablespoons olive oil
- I added one clove of freshly minced garlic (You don’t have to, I just looooove garlic)
Remember, recipes are frameworks! If you do not have honey or agave, use plain old sugar! Any citrus juice would work, try using lemon or orange.
I used this vinaigrette on shredded collards (my new favorite product, nutrient dense and delicious), pistachios, and chunks of the grapefruit I squeezed to make my dressing!
Visit the USDA’s SNAP-Ed website on citrus here.
Adapted grapefruit vinaigrette recipe here.
My still healthy, but super comforting winter meal go-to, Creamy Thai Sweet Potato Curry from Pinch of Yum here.
USDA Food and Nutrition Service website here.