The Mighty Foods site is about natural foods, organic ingredients, fair-trade products, veg-friendly recipes, sustainable farming, whole grains, organic wines, ingredient spotlights, news, profiles, reviews, gift ideas, new product information, culinary travel ideas, studies and trends - information and inspiration, all wrapped up in one food-loving bundle. Updated often.
- Book Reviews (2)
- Classes (9)
- Eco-Kitchen (22)
- Events (9)
- Gift Ideas (34)
- Interviews/Profiles (19)
- Lists (32)
- Menus (16)
- New Products (50)
- News (32)
- Organic Wine / Beer (14)
- Recipes (68)
- Studies + Trends (34)
- Superfoods (43)
- Sweeteners (8)
- Vegan / Veg (58)
- Whole Grains (19)
- Whole Foods Bible
- New Whole Foods Encyclopedia
- Healing with Whole Foods
- The Food Revolution
- Diet for a New America
- Fast Food Nation
- The Botany of Desire
- The Real Food Revival
- The Splendid Grain
- The Versatile Grain and the Elegant Bean
- Conscious Eating
- Real Food Daily Cookbook
- The Candle Cafe Cookbook
- Living Cuisine
- Rainbow Green Live-Food Cuisine
- Fields of Plenty
- Homegrown: Pure and Simple
- How It All Vegan
- The Garden of Vegan (vegan)
- Fresh Food Fast (veg)
- Mediterranean Grains & Greens
- On Food and Cooking
- The Pleasures of Slow Food
- The Green's Cookbook
- The Coconut Diet
- The Hemp Cookbook
- Art of Indian Veg. Cooking
- Cooking by Hand
- The Bread Baker's Apprentice
- Heaven's Banquet
- The Chef's Garden
- Vegetarian Cooking for Everyone
- Moosewood Cookbook
- Chez Panisse Menu Cookbook
- Chez Panisse Vegetables
- Chez Panisse PP+C
- Southwestern Vegetarian
- The Savory Way
- Dean + Deluca Cookbook
- Rebar: Modern Food
Winter Recipe: Citrus Vinaigrette
posted by Mighty Staff
Flecked with citrus zest and shallots, vibrant tasting, and delicious - this vinaigrette is an easy way to get a a jolt of winter citrus flavor into your salads, pastas, roasted vegetables, or sauteed specialties.
A few ideas: you can gently heat the dressing and toss it with spinach for a warm, slightly wilted dinner salad. Use the vinaigrette as a marinade before grilling, or drizzle over hot-out-of-the-oven roasted sweet potatoes. It's also irresistible over big, cheese-stuffed ravioli.
Citrus Vinaigrette
1/3 cup Parmesan cheese, freshly grated
1 large heavy orange, zest and juice
1 tablespoon shallots, chopped
1 tablespoon white wine or champagne vinegar
1/2 cup extra-virgin olive oil (or half reg. + half lemon oil)
2 pinches fine-grain sea salt
In a medium bowl or jar, combine the grated Parmesan, orange zest and juice, and the shallots. Whisk in the white wine vinegar. Whisk in the olive oil and finish by seasoning with salt and pepper.
Makes about 2/3 cup.
category:
