CSA Produce of the Week, June 20, 2016

Tangelos

MinneolasTangelos are rich in dietary fiber and a variety of essential vitamins and minerals. A cross between a grapefruit and a tangerine, tangelos contain a high concentration of the same flavonoid compounds present in other members of the citrus fruit family, including oranges. A diet with a high intake of the nutrients and compounds provided by tangelos may help decrease the risk of several serious medical conditions. While tangelos are good for you raw or cooked, they will retain more of their vitamin content if they are consumed raw.

Recipe of the Week

Citrus & Chickpea Salad Recipe with Lemon Herb Dressing

Ingredients
• 3 Minneola tangelos (can substitute navel oranges)
• 2 (14 oz. each) cans chickpeas drained & rinsed
• 1 tsp lemon zest
• 2 tbsp minced flat-leaf parsley

The dressing:
• 2 tbsp + 1 tsp extra virgin olive oil
• ¼ cup tangelo juice (from tangelos above)
• 2 tbsp fresh Sunkist lemon juice
• ¾ tsp cumin
• 1 tsp agave
• ¼ tsp ground pepper
• ¼ tsp
• 2 tbsp thinly sliced fresh mint leaves
• 2 tbsp thinly sliced basil leaves

Cut off the peels of the tangelos and cut the segments away from the membranes. Work over a bowl so that all of the juices are captured. Squeeze the extra juice out of the remaining membranes.
In a small bowl, whisk together the olive oil, tangelo juice, lemon juice, cumin, agave nectar, pepper and salt. Stir in the mint and basil.

Full recipe: http://www.feastie.com/recipe/cookin-canuck/citrus-chickpea-salad-recipe-lemon-herb-dressing-healthy-new-year-challenge-–

CSUN-MMC