Grapefruit Bourbon Smash
Ingredients
Ingredient Checklist
1 cup Ice cubes
6 tablespoons fresh grapefruit juice (Ruby Red or pink grapefruit), plus 2 slices for garnish
1/4 cup bourbon
3 tablespoons orange marmalade
1/4 cup raspberry sparkling water
2 fresh rosemary sprigsasted co
Directions
Step 1Put ice cubes, grapefruit juice, bourbon, and marmalade in a cocktail shaker. Cover shaker, and shake vigorously until well chilled, about 20 seconds. Strain evenly into 2 ice-filled rocks glasses. Top evenly with sparkling water; garnish each glass with 1 grapefruit slice and 1 rosemary sprig. Serve immediately.
roasted carrots with citrus
Colorful carrots and citrus plus pistachios means this vegan side is packed with fiber and tons of nutrients.
Ingredients: multicolored carrots, black pepper, olive oil, kosher salt, dried dates, fresh orange juice, sherry vinegar, mixed citrus fruits, pepitas, unsalted pistachios, coriander seeds
Calories: 245
Ingredients Ingredient Checklist
1 1/2 pounds medium-size multicolored carrots, left unpeeled
1/4 teaspoon black pepper
2 1/2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 cup chopped dried dates
3 tablespoons fresh orange juice
1 1/2 teaspoons sherry vinegar
1 pound mixed citrus fruits (such as blood oranges, mandarins, and Cara Cara oranges)
2 tablespoons roasted pumpkin seed kernels (pepitas)
2 tablespoons coarsely chopped roasted unsalted pistachios
1 teaspoon crushed coriander seeds
Directions
Step 1Preheat oven to 450°F. Cut any large carrots in half lengthwise so all are roughly the same width. Toss together carrots, pepper, 1 tablespoon oil, and ¼ teaspoon salt on a large rimmed baking sheet; spread in an even layer. Roast, stirring once halfway through, until carrots are browned in spots and tender, 30 to 35 minutes.
Step 2Meanwhile, put dates, orange juice, vinegar, and remaining 1½ tablespoons oil in a small bowl. Stir and mash dates using the back of a spoon just until mixture starts to thicken and look creamy, 1 to 2 minutes.
Step 3Working with 1 citrus fruit at a time, cut tops and bottoms off each fruit, exposing segments. Place fruit cut side down on work surface, and cut away peel and white pith, completely exposing segments. Slice flesh crosswise into ¼-inch-thick rounds, removing and discarding seeds. Transfer rounds to a baking sheet lined with paper towels to absorb excess juices.
Step 4Stir together pepitas, pistachios, coriander, and remaining ¼ teaspoon salt in a small bowl.
Step 5Gently toss together roasted carrots and date mixture on baking sheet; arrange on a large platter with citrus rounds. Top with pistachio mixture.
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