Happy New Year! If you are thinking about better-for-you eating, I have an incredibly delicious way to get excited about it. The way I see it, the only way to continue past the first few weeks of this resolution time of the year is to make the food you eat absolutely “craveable”.  One way to do it – BIG FLAVOR. That’s what citrus brings. Stand in the produce section of any store this month and you’ll see big bags of roly-poly clementines, fat oranges and gi-normous colorful grapefruit. All perfect to pair with warm comfort food favorites like stews and soups and casseroles.

I developed this recipe for a favorite meal full of protein-packed goodies like beans, quinoa and mushrooms. All that heavy food needed a lift. That’s where this dressing comes in! Drizzled over a platter of citrus and frozen, (or fresh) berries it adds a kick of fresh flavor – not to mention color.

Once I served up the dressing on a salad, I knew it was a hit. Later, when thinking about an appearance on Atlanta and Company, (a TV show on 11 Alive here in Atlanta), I knew I had to share the recipe – it is THAT good. I wanted to brainstorm a new way to use it – the show was all about better-for-you appetizers.

Eureka! Playing with a bag of clementines gave me my answer. Two tiny segments, the fresh taste of basil, and a little salty prosciutto wrapped around the bright tangy fruit made an excellent bite. To make it better? A drizzle of the dressing.

Below are two totally different ways I’ve used the easy-to-make bright and refreshing dressing. I’m still coming up with more ideas – like using the dressing as a quick marinade for white fish, or as a dip for grilled shrimp. How good does that sound? But I know that there are still lots of ideas – what are yours?

The recipe is SO good – when I passed it on to a friend she made it for New Years Eve and posted this picture to her Facebook page!

Tart and Sweet Orange, Berry and Pomegranate
4 Navel Oranges
2 Cups
Blueberries (Can be Frozen)
½  Cup Pomegranate Arils
1 TB Maple Syrup
1 TB Honey
Juice and Zest of a Lime
¼ Tsp Ground Cardamom
¼ Tsp Cinnamon
Baby Lettuces
¼ Cup Chopped
Toasted Pistachios
Step One Peel the fruit
and cut in rounds over a bowl.
Step Two Drain any excess juice from the fruit into a sauté
pan. Add the syrup, honey, lime juice and zest, cardamom and cinnamon to the
saucepan. Bring to a boil and reduce heat to low. Simmer for a minute or two
and then remove from heat and let cool. Pour over fruit mixture and toss until
all the fruit is coated. Serve on a bed of baby lettuce and radichio and
sprinkle with nuts.
Clementine and Prosciutto Skewers with Lime Honey Drizzle
Seasonal fruit, wrapped in
a basil leaf and a little Prosciutto and drizzled with a little dressing – served
on a skewer.
1 TB Maple Syrup
1 TB Honey
Juice and Zest of a Lime
¼ Tsp Ground Cardamom
¼ Tsp Cinnamon
4 Clementines, Separated into 2-segment wedges
1 Bunch Basil, in Julienne Strips
4 OZ Thinly Sliced Prosciutto
Step One Add the maple syrup,
honey, zest and juice and lime, cardamom and cinnamon to a jar and shake well.
Step Two Wrap a piece of the basil,
and then a strip of Prosciutto around each 2-segment wedge of clementine. Skewer,
and then drizzle with the lime honey dressing.
WHATS that fruit under the skewers? Its a POMMELO. A citrus fruit from Southeast Asia that is juicy and sweet – kinda like a sweet grapefruit. Isn’t it gorgeous – I found it at the regular grocery store. Not only is it delicious, its also glamorous when used with the pretty skewers!

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