Winter fruits and veggies

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Kishu sunset salad, is fresh, bright and light. And the subtle flavors of the kishus is highlighted.

Happy New Year. Here’s a way to celebrate with a healthy, seasonal treat.

Kishu tangerine salad

Red lettuce leaves, whole and washed, about 5-6 per serving

2-3 tablespoons walnut pieces, toasted, per serving

Sections from two peeled Kishu tangerines per serving

2-3 tablespoons crumbled feta cheese per serving

Dressing: (per serving) Mix 3 tablespoons good olive oil, 1 tablespoon balsamic vinegar, juice from 1 Kishu tangerine, salt and pepper to taste.

Toast nuts in 350 oven for about 6-7 minutes. Arrange whole lettuce leaves on a plate. Mound feta crumbles in the middle. Surround with chopped, toasted nuts. Mound tangerine sections on top. Drizzle with dressing and serve.

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Roasted sunchokes–aka Jerusalem artichokes–carrots, cipollini onions and thyme, drizzled with honey/lemon sauce. The latest in farmers market recipes.
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