Orange Salsa Salad

Summer just wouldn’t be summer without some brilliant citrus fruit around. Although I try to keep all types on hand, one of my favorites is the orange. They are a great source of vitamin C, which makes them a healthy snack for the kids. They are always refreshing and go with many summer dishes, like fish, grilled shellfish, chicken, or even tri-tip. I love to make sauces, frozen and baked treats, salads, and so many other things with oranges but I had to pick one to share with you for today so I chose an Orange Salsa Salad. This salad is inspired from a salad by my mom, with a few variations in dressing and preparation. I loved the basic flavor combinations when she served it to me and had to make it my own.

This Orange Salsa Salad is a fantastic side for any summer barbeque. It has some nice salsa like flavors but isn’t spicy which makes it appealing to everyone. One very important element to making this salad is that the oranges are sectioned, cutting them from the pith. Otherwise the peel and pith will cause the salad to take on a stale bitter flavor as it marinades. To prepare the orange in this way, first cut off all of the peel, ensuring that no white remains. Then holding the orange in one hand, use a knife to cut on each side of the segment to remove the section, repeating this all the way around the orange. While this takes some time it is well worth it, not only because it guarantees proper taste but it looks beautiful as well. I have served this as a side to a barbeque tri-tip dinner and also roast chicken; it was a hit on both occasions!

And now, “Bon appetite, now we may eat!”

Orange Salsa Salad

(Serves 6)

12 oranges, segments cut from pith

1 medium red onion, sliced

3 T chopped fresh cilantro

3 T olive oil

1 T balsamic vinegar

Section oranges by cutting the oranges segments from the pith, ensuring no white remains. Drain the oranges segments in a strainer, juice can be saved for some other purpose. Slice onions and chop cilantro, place in a bowl. Add orange segments and drizzle with olive oil and balsamic vinegar. Toss lightly and marinade for an hour before serving.

Strawberry Salsa

Red, sweet, and delicious! Yes folks, its strawberry season. Our strawberry stand has been open for a few weeks now and is hitting its stride. This weekend I am picking up a half flat of Aromas strawberries at a stand in Southern California where they have 6 different varieties to choose from. It almost feels like wine tasting, each having a different complexity to its sweetness. The Aromas however seem to have just a little tang to them that I think will go well with some of the recipes I have planned for this week.

So, we all have seen dozens upon dozens of strawberry dessert recipes, I may even use some of my own this week with my red beauties. However, here at Fresh From Market I want to give you something different, a twist on the ingredient that enhances it’s flavor in a new way. Also, I do have an ulterior motive. With all the upcoming barbeque parties, and get-togethers coming with summer, I am in need of a good new appetizer recipe. I need something that will impress my friends, who are also excellent in the kitchen. That’s how I have come up with this tangy, sweet, and even spicy Strawberry Salsa. Yes, it does have sweetness to it but like all good salsa it has spice! I am going to serve it with pita chips but if there are leftovers I am thinking that drizzled over grilled halibut will be amazing too. We’ll see about the leftovers, all signs so far point to making more.

And now shall we say, “Bon Appetite, now we may eat!”

Strawberry Salsa

(3 cups)

Ingredients:

2 baskets of strawberries, diced

½ cup diced red onion

¼ cup diced jalapeno pepper with seeds

3 T chopped cilantro

2 clove garlic, minced

3 tablespoons honey

salt and pepper to taste

Pita Chips, for serving

Directions:

Mix all ingredients gently, being careful not to mash strawberries. Serve with pita chips.