Too often we think deprivation is going to be what saves us, so we ask ourselves: What can we take away? What can we deny ourselves? I recently talked to someone who had some health issues and lost pounds, but his diet now is so sad it almost makes me cry — nothing but steamed vegetables and boneless chicken breasts.
Dara Moskowitz Grumdahl is a celebrated food and wine critic. Nominated seven times for James Beard Foundation Awards — the Oscars of the food world — she has received four awards for her restaurant and wine columns. Since , her work has been regularly featured in the Best Food Writing anthologies.
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Soak the onion in cold water for 15 minutes. Drain and dry thoroughly. Cut the peel and any white pith from the oranges with a sharp paring knife, then cut the sections free from the membranes, letting them drop into a medium bowl to collect the juices, which will become part of the dressing. Add the onions to the citrus. Trim the fennel, using a peeler to peel off any discolored parts. Halve the fennel and cut away the hard core. Using a mandoline or a knife, slice the fennel halves very thinly and add it to the citrus along with the olives.
If you plan to serve this immediately, stir in the parsley at this point as well.
Stir in the salt and sprinkle with black pepper. Stir in the olive oil and let sit for 30 minutes or so to let the flavors marry. In a medium, heavy-bottomed skillet, dry-toast the walnuts until fragrant, about five minutes. Rub the walnuts against the strainer over the sink or wastebasket to loosen the skins. Serve the salad on the watercress, sprinkled with the walnuts and cheese. Preheat the oven to degrees F. In a medium bowl, mix together the sweet potatoes, coconut milk, chipotle chile, lime juice, salt, maple syrup and garlic. Transfer the mixture to a baking dish 8 x inch Pyrex is ideal.
Cover with aluminum foil. Bake 45 minutes to one hour, until the sweet potatoes are just tender. Uncover and bake an additional 30 minutes, or until the tops are browned. Dry-toast the almonds in a medium, heavy-bottomed skillet about three minutes, until fragrant and lightly browned.
Remove from the heat and chop into small pieces. Michael Greger.
Winter Citrus Salad With Parsley, Fennel and Walnuts
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