Recipe For Health
by Executive Sous Chef Rajeev Patgaonkar, MSU Kellogg Center
Featured Food: Citrus Yield: Serves 4

Ingredients

  • Salad
  • 1 lb. raw baby spinach
  • 12 orange segments
  • 12 grapefruit segments
  • ½ c. red onion, thinly sliced
  • 12 grape tomatoes, cut in half lengthwise
  • Vinaigrette
  • zest and juice of 1 orange
  • zest and juice of 1 lime
  • 1 large shallot, quartered
  • 2 t. olive oil
  • ½ t. sea salt
  • ¼ t. ground black pepper
  • 1 pinch of cayenne pepper

Preparation

In a large mixing bowl combine spinach, orange segments, grapefruit segments, red onion and tomatoes. Purée vinaigrette ingredients in blender or food processor then slowly drizzle over salad mixture until lightly coated. 

pro tip: Serve with Pistachio-Crusted Whitefish for a complete and delicious meal!

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Muhammara is a classic Levantine dip made with roasted red peppers and walnuts. Usually thickened with bread, Chef Kurt uses cooked red lentils instead. Use a food processor if you want a smooth texture. For more texture, use a mortar and pestle.

These “meatballs” have just the right amount of spice. Treat these like traditional meatballs...serve with marinara sauce or pesto on a bed of pasta or make a meatball sub. Or change things up by making the mix into patties for delicious veggie burgers.

Michigan raspberries abound in summer and fall. This simple vinaigrette uses raspberries as one of the acidic ingredients, fundamental to making a flavorful salad dressing. Particularly delicious on vegetable salad accented with fruit.

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