This week’s recipe
Grapefruit adds a hint of summer to winter meals
(NC) Winter in Canada might be cold and gloomy, but that doesn’t mean our meals have to be. When you’re stuck inside and hiding from the cold, wake up your hibernating taste buds by adding fresh flavours to your meals with in-season produce.
“In Canada, we are lucky to have access to in-season produce all year long,” says home economist, Emily Richards. “For example, winter is peak season for Florida grapefruit, the sweetest and juiciest variety of grapefruit in the world, and a versatile ingredient that adds a touch of sweetness to everyday meals.”
Richards adds that using in-season produce ensures the dish is fresh and flavourful. “It may not look like it from the outside, but grapefruit also provides your body with a natural boost in energy and essential nutrients such as vitamin C, vitamin A, potassium and fibre.”
Florida’s unique fertile soil and lush subtropical climate provide ideal growing conditions for grapefruit to thrive. Growers there have knowledge plus experience – and the lush citrus groves produce the fresh juicy taste that is inside every Florida grapefruit.
Ideal for chilly days, the burst of flavour from the grapefruit in this dish is a pleasant surprise next to the unique texture of the glass noodles. It provides a fresh taste that is perfect as a comforting meal, or as a side to enjoy along with fish and other protein.
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Korean Glass Noodles with Florida Grapefruit
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 5 cups (1.25 L)
Ingredients:
2 tbsp (30 ml) sesame oil
4 oz (120 g) shiitake or button mushrooms, stems removed and sliced
1 bunch green onions, chopped
4 cloves garlic, minced
Half a bunch (8 oz) fresh asparagus, cut into 2 inch (5 cm) matchstick slices
1 large carrot, shredded
1/2 cup (125 ml) Florida grapefruit juice
2 tbsp (30 ml) soy sauce
1 tsp (5 ml) granulated sugar
3.5 oz (100 g) very thin mung bean or rice vermicelli noodles
Pinch salt
2 Florida ruby red grapefruits, peeled and segmented
Directions:
In a large skillet, heat oil over medium high heat and cook mushrooms, onions and garlic for three minutes or until softened and starting to become golden. Stir in asparagus and carrot.
Pour in Florida grapefruit juice, soy sauce and sugar; bring to a simmer and cook for two minutes.
Meanwhile, in a small pot of boiling water cook noodles for about two minutes or until tender but firm and drain. Rinse with cold water and drain again. Stir into skillet and toss to coat. Add salt and cook for one minute for noodles to absorb sauce.
Remove from heat and gently stir in Florida grapefruit segments.
Makes 4 to 6 servings.
Tip: Look for noodles in the international section of grocery stores. You can use mung bean for the “glass” noodles while rice noodles work equally well. Asparagus may also be substituted with 8 oz of green beans.
