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Arugula Salad with Oranges and Caramelized Fennel

Arugula Salad with Oranges and Caramelized Fennel

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  • 2 large fresh fennel bulbs, trimmed, each cut vertically into 12 wedges with some core attached
  • 6 tablespoons extra-virgin olive oil, divided
  • 1/4 cup Sherry wine vinegar
  • 1 tablespoon Dijon mustard
  • 4 oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise
  • 2 5-ounce packages baby arugula

Recipe Preparation

  • Preheat oven to 400°F. Combine fennel wedges, thyme, and 4 tablespoons oil in large bowl; toss to coat. Arrange fennel, cut side down, on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until fennel is tender and brown, turning once, about 40 minutes. Discard thyme sprigs. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

  • Whisk vinegar, mustard, and 2 tablespoons oil in large bowl. Season dressing with salt and pepper. Add fennel, orange slices, and arugula. Toss to coat. Transfer salad to large shallow bowl.

  • To accompany the spicy, citrusy salad, pour a crisp white with mineral notes. The Kupelwieser 2008 Pinot Grigio Alto Adige ($15) would be perfect.

Recipe by Kate Thorman, Scott Fogarty

Nutritional Content

One serving contains the following: Calories (kcal) 138.7 %Calories from Fat 70.7 Fat (g) 10.9 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 10.0 Dietary Fiber (g) 3.2 Total Sugars (g) 3.8 Net Carbs (g) 6.8 Protein (g) 2.0Reviews Section

1 teaspoon olive oil

3 tablespoons maple syrup

2 tablespoons red wine vinegar

1 cup fennel, thinly sliced

1 red bell pepper, cored and thinly sliced

1 head of leafy lettuce, washed and torn into pieces

2 blood oranges, peeled and separated into segments

1 avocado, peeled and cubed

½ cup walnuts, chopped and toasted

1. First, make the dressing. In a small bowl, combine the olive oil, maple syrup, mustard, and vinegar. Whisk together until thoroughly combined.

2. To assemble the salad, combine the fennel, red pepper, and onion slices in a large bowl. Pour over the dressing, and allow the vegetables to soak in the dressing for 30 minutes, tossing occasionally.

3. In a large serving bowl or salad bowl, combine the lettuce, blood orange segments, and avocado. Remove the fennel, peppers, and onions from the dressing, and add them to the salad bowl with the lettuce. Drizzle the remaining dressing over the salad, sprinkle with the toasted walnuts, and serve immediately.

36 Tasty Arugula Salads and Arugula Recipes

Arugula is a strongly-flavored green that’s rich in nutrients, and enjoyable in salads, soups, and other dishes. Try a few of these paleo arugula dishes and see if you don’t become a fast fan!

1. Heirloom Tomato, Beet, and Barrata Salad With Basil Oil
This elegant salad looks like it’s something you’d be served in a fancy (and expensive) restaurant, but it’s not! You can make this yourself at home, including the elegant basil oil. I love the two-toned beets in this recipe and the basil ribbons. So pretty!

2. Fresh and Easy Arugula Pesto
Here’s a tasty way to change up the usual pesto. Adding in fresh arugula gives pesto a new flavor profile and also enhances it with all of the nutrients in arugula. Easy to make, this recipe uses walnuts instead of pine nuts for even more to discover.

3. Rustic Tomato Galette With Arugual Basil Pesto
This fun tomato tart is made with beautiful heirloom tomatoes, almond flour, tapioca flour, coconut starch, and butter. You’ll fill it with a delicious homemade arugula basil pesto that’s more than a little flavorful, and totally dairy free.

4. Caprese on a Bed of Arugula
This caprese salad is completely paleo, and even has a dairy-free cream cheese topping made from cashews, lemon juice, nutritional yeast, and other flavorful ingredients. For the salad itself, you’ll use plenty of arugula and basil with balsamic vinegar.

5. Ham, Cranberry, and Sweet Mustard Mini Wafflewiches
Would you believe me if I said these little waffle sandwiches with ham, cranberry jam, arugula, and mustard are completely paleo? Well, they are! You’ll start with homemade grain free toasted waffles and add stevia-sweetened cranberry jam and other toppings.

6. Stacked Beet Salad With Crispy Shallots
This little mini salad is colorful and tasty with golden and red beets, bright green arugula, crispy and flavorful shallots, and a lovely herb-infused oil that you’ll want to use on everything when you realize how easy it is to make, and how tasty it is on any dish!

7. Cauliflower Chicken Chowder
This chowder is amazingly creamy without any dairy! It’s heart with chicken, red-skinned potatoes (or sweet potatoes, if you don’t like to use white potatoes), bacon, and arugula and gets its silky-smooth and thick texture from pureed cauliflower.

8. Green Egg and Tomato Scramble
Then ten minute breakfast is so easy to make and so delicious. You’ll need a few eggs, coconut oil, tomato, chopped fresh cilantro (or basil if you’re not a cilantro fan), mashed avocado, fresh arugula, and salt. It’s flavorful and filling, and it’s your new favorite breakfast.

9. Spring Greens With Balsamic Soaked Raisins and Pine Nuts
This salad really couldn’t be any easier. With just raisins, balsamic vinegar, mixed spring greens (such as arugula), extra virgin olive oil, toasted pine nuts, and a flaky sea salt, this is going to be your new favorite salad for guests or just an easy lunch on your own.

10. Eggplant Salad With Heirloom Tomatoes and Arugula
There’s something about arugula that goes so well with heirloom tomatoes. Perhaps its their irregular shapes with a rustic feel. This salad is a colorful way to enjoy both at once, and is served with balsamic vinegar. Consider the crumbled feta totally optional.

11. Grilled Watermelon Salad
Here’s a fun grilled watermelon and shrimp salad on a bed of arugula. Have you ever grilled watermelon? You have to try it The shrimp, Dijon, and balsamic vinegar are the perfect flavor combinations with sweet and caramelized grilled watermelon hunks.

12. Grilled Chicken Arugula Salad
This salad is the perfect packable lunch for owkr, or even for kids’ school lunches if they’ll eat salads. Sliced grilled chicken breasts combine with chopped walnuts and a honey-basil vinaigrette for a simple salad that’s both filling and light.

13. Sweet Potato, Sesame, and Arugula Salad
This colorful salad is hearty with roasted sweet potatoes, red onion, chili powder, cayenne pepper, radishes, sesame seeds, and a delicious honey balsamic dressing using Dijon mustard. You can use olive oil as the vegetable oil in this recipe, and adjust the cayenne as necessary.

14. Sweet Potato Skins With Sage Pesto and Bacon
These yummy sweet potato skins are stuffed with bacon and homemade sage pesto with walnuts. Top them with fresh arugula leaves and enjoy as an appetizer, party dish, or even a main entrée! I imagine if you brought these to a potluck, they wouldn’t last more than 10 minutes.

15. Shrimp Skewers With Arugula Pesto Aioli
These shrimp skewers are a fun dish for a backyard dinner on a warm night. Yummy! The shrimp is tossed with olive oil and lemon juice with kosher salt and freshly ground black pepper, and dipped in a homemade arugula pesto aioli. Make sure to use paleo oils in your mayonnaise.

16. Tomato Onion Soup With Baby Arugula, Eggs, and Horseradish Dressing
This simple and tasty soup is made with tomato puree, yellow onions, garlic, fresh thyme and basil, and sea salt with a delicious horseradish dressing (use olive oil instead of grapeseed, if you wish). Top with fresh arugula and hardboiled eggs for a complete lunch.

17. Grilled Shrimp, Citrus, and Fennel Salad
This citrus salad sits on a bed of arugula and is made with clementines, jumbo shrimp, almonds and fennel bulb. Drizzle it with a homemade citrus fennel dressing using orange and lime, shallots, cayenne pepper, and freshly ground black pepper with sea salt.

18. Shrimp and Arugula Salad
This easy arugula salad uses large cooked shrimp to add a savory and meaty bite to an otherwise light salad—add the avocado for some healthy fat and a fun flavor twist that’s creamy and refreshing. Dress with olive oil, lemon juice, and some coarse sea salt with black pepper.

19. Carrot Noodle Salad With Arugula Pesto
This fun salad is made with spiralized carrots (rainbow carrots are beautiful this way if you have them), garlic, lemon, jalapeno, parlsey, roasted almonds, and a few other ingredient that whip up into an amazing and flavorful pesto unlike any you’ve have before.

20. Heirloom Tomato Salad With Grapefruit, Arugula, and Balsmic Drizzle
Here’s another salad using heirloom tomatoes, and this one has tart and sweet grapefruit and—my favorite part—a drizzle of reduced balsamic vinegar. This recipe calls for feta cheese, but feel free to leave it out if you wish. You won’t miss it one little bit!

21. Sweet and Nutty Cashew Arugula Butter
This super easy cashew spread is made from soaked cashews, lemon juice, arugula, olive oil, apple cider vinegar, and a dash of salt. It’s Whole30 approved and is perfect to dip with raw veggies or spread on paleo breads and crackers. I bet it’d even be great over grilled salmon!

22. Bacon, Avocado, and Arugula Flatbread
This flatbread is almost like a BLT except instead of the lettuce there’s arugula and there’s also some avocado. But maybe if they called it a BAAT it wouldn’t have the same ring to it, so let’s just go with Bacon, Avocado, and Arugula Flatbread.

23. Avocado, Wild Rocket, and Cashew Pesto
I’m a huge fan of this pesto. It uses arugula, cashews, avocadoes, lemon, avocado oil, Tabasco sauce, and freshly ground black pepper for a pesto that’s so flavorful you’ll want to put it on everything, and it’s made from arugula, so you’re know its super rich in nutrients.

24. Arugula Salad With lemon Balsamic Dressing
If you haven’t always been the biggest arugula fan, you have to try it with this dressing. Arugula isn’t awesome with just any dressing because it has such a unique and strong flavor, so try it with this lemon balsamic and grape or cherry tomatoes for an easy and delicious salad.

25. Basil and Arugula Pesto
Want to make arugula pesto but can’t part with your beloved basil flavors? I’m the same way. But we can have the best of both worlds if we make this amazing basil and arugula pesto with pine nuts, pressed garlic, sea salt, and black pepper. So good!

Photo: Gourmande In The Kitchen

26. Carpaccio of Watermelon Radishes With Arugula and Citrus Avocado Dressing
This is a really beautiful salad that use paper-thin shaved watermelon radishes as the base, and tops them with arugula and thinly sliced avocado, and a dressing with orange juice and avocado oil. If you’re so inclined, top with goat cheese—otherwise leave it off.

27. Grilled Octopus Salad
Now, this salad might not be for everyone. But for those who are octopus fans, give it a try. You’ll need cleaned octopus, white wine, drained capers, whole peppercorns, lemons, garlic, thyme, olive oil, roasted red peppers, and baby arugula leaves for this interesting and unique dish.

28. Mushroom Arugula Tostada With Avocado Cream
I love this recipe. From the awesome plantain tostada base to the easy avocado cream, it’s a fast favorite for lunches in my house. You can add any other toppings you like, but be sure to pile on a hearty handful of baby arugula leaves and get your dose of green.

29. Avocado, Artichoke, Arugula, and Spinach Salad
This easy salad uses fresh and crunchy cucumbers, spicy red onion, peppery arugula, creamy and refreshing avocado, and savory artichoke hearts to make a quick and easy lunch that’ll fill you up without weighing you down. Try it with the Zesty Lemon Shallot Dressing!

30. Goji Berry Blueberry Rainbow Salad
Rainbow salad is right! This one’s totally kid friendly with kale, romaine, arugula, red and yellow peppers, cucumber, sweet potato, blueberries, goji berries, and a lemon maple dressing with olive oil and sea salt. I’d love to pack this salad and take it to work with me.

31. Cashew-Coconut-Cauliflower Rice and Rocket Leaves
This easy and flavorful cauliflower rice dish is made with arugula leaves, coconut oil, red onion, coconut milk, raw cashews, ground cumin, paprika, chili powder, and turmeric. I would serve this as a side with grilled chicken and maybe some chili-seasoned pineapple. Yummy.

32. Chorizo and Sweet Potato Salad
This awesome and filling salad uses arugula, sweet potatoes, and thinly-sliced grass-fed chorizo. Red onion and salt Marcona almonds give this salad extra flavor and texture. Consider the manchego cheese optional—if you don’t eat dairy, just skip it.

33. Summertime Arugula, Fennel, and Citrus Salad
This salad use spiralized fennel bulbs with slivered almonds, oranges, arugula, salt, and pepper. Drizzle it with a honey orange vinaigrette dressing. I recommend making some extra dressing for this recipe, because it’s so tasty you’ll want to have it around for another day or so.

34. Roasted Potato Salad With Pancetta, Sundried Tomatoes, and Arugula
I’m a huge fan of roasting vegetables or tubers, expecially potatoes, with flavorful meats like pancetta (or bacon). The fats from the pancetta give these potatoes a heavenly flavor, which is balanced in both taste and color with the lovely and spicy arugula leaves throughout.

35. Grilled Pork Chops and Peaches
This easy 30-minute meal of avocado slices, perfectly grilled pork chops, and juicy grilled peaches is served on a bed of arugula leaves for a dinner that’s both salad and entrée rolled into one.

36. Arugula, Apple, and Bacon Salad With Cranberry Vinaigrette
This is an easy salad with arugula leaves, finely sliced apple, pomegranate arils or dried cranberries, and sliced bacon. My favorite part, though, is the easy cranberry vinaigrette with cranberries, olive oil, freshly squeezed lemon juice, thyme leaves, garlic powder, and sea salt.

Beet Watercress and Arugula Salad

Watercress and arugula have a sharp peppery flavor that provides a spicy bite to this salad and compliments the sweet roasted beets incredibly well. The flavor of these two greens is similar to a radish-like flavor, however, younger arugula leaves are much more mild and almost sweet.

These two greens are extraordinarily dense in nutrition and antioxidants. They are also rich in phytochemicals called isothiocyanates, which help protect against the toxic effect of cancer cells. Isothiocyanates help keep carcinogens from targeting the DNA of healthy cells and counteract their toxic effects.

Another star in this salad are the roasted beets. Among the many health benefits of beets, a fun and unexpected reward is that it is a natural aphrodisiac.

Beets contain high amounts of boron that increases the level of sex hormones in the human body. Who can argue over an improved libido?

It makes a good excuse to start your meal with a nutrient-rich, healthy salad.

Arugula Salad with Oranges and Caramelized Fennel - Recipes

My brother and I loved Canard a l&rsquoOrange growing up. Our mother used to make an incredibly elaborate version of this dish, which at the time seemed to take days to prepare. This version is more rustic. It&rsquos quick to make and a tribute to that delicious extravagance I remember from my childhood. Merci Maman.

8 duck legs &mdash trimmed of any excess fat
16 sprigs of thyme
Coarse sea salt and black pepper
4 oranges &mdash peeled and sliced into disks
4 blood oranges &mdash peeled and sliced into disks
Olive oil
2 bunches baby watercress

  1. Preheat the oven to 400 degrees.
  2. Place the orange slices on a baking pan, overlapping them slightly. Drizzle with a little olive oil and sprinkle with a little salt and pepper. Set aside.
  3. Place the duck legs on a sheet pan and carefully score the skin, cutting slightly into the meat. Insert a sprig of thyme into each incision. Sprinkle with coarse sea salt and some black pepper. Roast on the middle rack of the oven for 30 minutes.
  4. Reduce oven temperature to 350 degrees. Place the pan with the oranges in the oven on a rack below the duck. Continue roasting the duck and oranges for 30 minutes.
  5. To serve, place the orange slices on a serving platter. Place the roasted duck on top of the oranges. Tuck the watercress between the duck legs.

This salad contains two of my favorite ingredients&mdashwhite asparagus and wild mushrooms. If the wild mushrooms happen to be chanterelles, even better. Honestly, there are few things that are more mouth-watering than the aroma of sizzling butter in a pan with sliced mushrooms cooking in it. Sometimes I&rsquoll cook a few mushrooms to add to a green salad or on some toast with a piece of goat cheese. I love their earthy flavors. White asparagus have an herbaceous quality to them. They balance the rustic qualities of the mushrooms in this salad. It&rsquos a dish I look forward to every spring as we emerge from winter.

2 lbs. white asparagus &mdash carefully peeled, tips cut off, and stems cut on a bias in 1-inch pieces
2 shallots &mdash peeled and finely sliced
1 ½ lbs. assorted wild mushrooms &mdash cleaned and sliced
1 tablespoon butter
1 teaspoon mustard
3 tablespoons olive oil
1 tablespoon vinegar
1 bunch chives &mdash finely chopped
Salt and pepper

  1. Place the asparagus in a steamer or in a large pan of lightly salted boiling water and cook for 6-7 minutes until just al dente. Remove from the steamer (or pan), drain and set aside.
  2. While the asparagus are cooking, pour a little olive oil into a large skillet placed over medium-high heat. Add the shallots and cook until just golden, about 3 minutes. Add a tablespoon of butter and then the sliced mushrooms. Cook until golden brown. You may have to cook the mushroom in batches, adding a little butter with each batch.
  3. Combine the mustard, olive oil and vinegar in a large salad bowl and whisk until you have an emulsion. Add in a pinch of salt and some black pepper. Place serving utensils over the vinaigrette and then add the cooked asparagus, mushrooms and chives to the bowl, on top of the utensils. When you are ready to serve, toss the salad carefully and divide among 8 plates.

I am inspired by the spices, dishes and cuisine of all the countries surrounding the Mediterranean. Thousands of years of trade have influenced each country&rsquos gastronomic development and this dish pares many of the elements found in North African Cuisine with those of Provence &ndash a dish that celebrates the fruits of the ocean, bound by the culinary threads that link both sides of that beautiful sea.

Olive oil
2 1/ 2 lbs black cod &ndash If you cannot get black cod, use Escolar &ndash allow approximately 6 ounces per person.
1/ 2 cup pistachios &ndash finely chopped
1/ 2 cup cashew nuts &ndash finely chopped
3 tablespoons chopped cilantro
3 tablespoons chopped parsley
Juice of 1 lemon

1. Pre heat the oven to 325 degrees.
2. Pour a little olive oil into a baking pan that is large enough to hold the fish. Place the fish in the pan and turn it over once or twice to coat it.
3. In a small bowl combine all the remaining ingredients. Spoon the herb nut mixture all over the surface of the fish so that it is completely covered.
4. Bake in the center of the oven for 15-20 minutes, depending on the thickness of the filet. Serve with the yoghurt sauce.

1/ 4 cup olive oil
1 inch piece of ginger &ndash peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder or Ras al Hanout
8 oz Greek yogurt
Juice and zest of 1 lemon
1 small bunch cilantro &ndash roughly chopped
1 small bunch parsley &ndash roughly chopped

1. Pour the oil into a small saucepan place over low heat. Add the ginger and spices and cook until the ginger is slightly golden. Set aside.
2. Spoon the yogurt into a small bowl and add in the spiced olive oil. Add in all the remaining ingredients and stir well to combine. Set aside until you are ready to serve the fish. You can make this up to 4 hours in advance.

This recipe is featured on Pascale's Kitchen YouTube Channel.

I absolutely love caramelized onions. Maybe that&rsquos why a Tarte a l&rsquoOnion is one of my favorite dishes. This salad is akin to an onion tart without the tart shell. The onions cook slowly, become golden brown, soft and sweet. The shaved Pecorino (you can use other hard cheeses such as Manchego or Parmesan) adds a salty-nutty element that plays well with the pepperiness of the arugula. Try to serve it whilst the onions are still warm &mdash it&rsquos even better that way!

Olive oil (for cooking the onions)
2&ndash3 large yellow onions &mdash peeled, halved and thinly sliced
1 teaspoon honey
1 teaspoon fresh thyme leaves
Coarse sea salt and pepper
1/3 cup olive oil
2 tablespoons fig balsamic vinegar
8 oz fresh arugula
1/2 bunch cilantro &mdash finely chopped
4 oz Pecorino &mdash use a cheese slicer to make thin shavings

1 Pour a little olive oil into a medium-sized skillet placed over medium-high heat. Add the sliced onions, honey and thyme leaves. Cook, stirring frequently, for 8&ndash10 minutes. Reduce the heat, add some coarse sea salt and pepper and let the onions soften until golden brown. Set aside.
2 Pour the olive oil and vinegar into the bottom of a large salad bowl and whisk together. Place salad utensils over the vinaigrette and place the arugula and cilantro over the utensils. When you are ready to serve the salad, toss it gently so that the ingredients are well combined.
3 Divide the salad equally between eight plates. Spoon an equal amount of the caramelized onions on top of the arugula and cilantro mixture. Place some of the shaved Pecorino on top of the onions.

I have delved into the world of Moroccan and North African cuisine, reading about sumptuous dishes in books by Claudia Roden, Paula Wolfert, the Maloufs and Clifford A. Wright. I&rsquove been inspired by their culinary journeys and revel in the fragrance and spices of the African continent. After making a batch of Ras el Hanout, a spice mix that means &ldquobest of the house,&rdquo I thought I&rsquod try combining it with some curry powder to make a tajine with an African-Asian spice fusion. The aroma drifting across the kitchen as this simmered was mouth-watering. The end result produced a chicken that melted off the bone with plump, juicy, succulent fruit. This dish has become a family favorite.

1 heaped teaspoon curry powder
1/2 teaspoon Ras el Hanout
1 tablespoon olive oil
1/4 cup orange juice
8 chicken legs or thighs
Salt and black pepper
Olive oil
2 large onions &mdash peeled, halved and sliced
25&ndash30 dried apricots
2 small preserved lemons &mdash roughly chopped
4 oranges &mdash peeled and sectioned
1 cup golden raisins

1 In a large bowl, combine the curry powder, Ras el Hanout and olive oil to form a thick paste. Stir in the orange juice. The mixture should be quite thick. Add the chicken and coat all sides. Let the chicken marinate for at least 30 minutes. (This can be done up to 8 hours in advance.)

2 Pour 1&ndash2 tablespoons olive oil into the base of a tajine with a cast-iron bottom (or Dutch oven) over medium-high heat. Add the onions and sauté until golden, about 6&ndash7 minutes. Add the marinated chicken legs and brown on all sides, about 3&ndash4 minutes per side. Pour enough water to come halfway up the sides of the chicken. Cover with the tajine lid. Reduce to a simmer and cook for 20 minutes.

3 Add the apricots, golden raisins, lemons and oranges to the tajine and stir, turning the chicken pieces once or twice. Replace the lid and cook for an additional 40 minutes or until the chicken is tender and meat is almost falling off the bone.

4 Serve with plenty of the pan juices, the fruit and onions. I like to serve this dish with couscous.


Heat oven to 375°F. Place Plant-Based Meatballs on aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake 15 minutes gently turn meatballs over and bake an additional 8 to 10 minutes until internal temperature reaches at least 175°F.

Meanwhile, heat a small skillet over medium heat. Add enough olive oil to coat the bottom. Add the shallot. Let sauté for a few minutes until tender. Stir in the garlic, orange zest, fennel seed, ground coriander, and red pepper flakes. Lower the heat to medium-low and let cook for another couple of minutes until fragrant. Turn off the heat and let the mixture cool slightly.

Next, make the glaze. Heat a small saucepan over medium heat. Add the slightest bit of oil, along with the red chilis. Cook for a couple of minutes until tender. Add the orange juice, apple cider vinegar, honey, and molasses.

Bring the mixture to a simmer, lower the heat, and cook for about 10 minutes until the glaze is reduced and syrupy, stirring occasionally.

Reheat the saucepan of garlic, orange zest, fennel seed, ground coriander, and red pepper flakes. Add the sliced fennel. Season with a pinch salt. Sauté until tender and caramelized, about 5-6 minutes. Stir in the radicchio and season with a pinch more salt. Let sauté for just another minute or so until the radicchio is slightly wilted, but still has its color.

Transfer the fennel and radicchio to a large serving platter. Place the meatballs right on top. Spoon all of the chili glaze over the meatballs. Garnish with the fresh orange slices, crumbled feta cheese, toasted almonds, a sprinkling of fresh chives, and fresh mint.

Katie's Healthy Bites: Sensual Valentine's Day Dishes

Valentine’s Day is here! For me, this means chocolates and romantic dinners, but that can also mean indulging in too many calories and fat. Fortunately, you don't have to skimp on decadence tonight. Here, I've reworked a traditional Valentine's Day meal, featuring a bison steak and comforting sides, to make easier on the waistline and pleasing to your palate.

Added bonus: These recipes contain some noted aphrodisiacs to help rev up the romance.

The veggies in this seasonal winter salad are packed with fiber and antioxidants like vitamin C to drive away colds, but the fennel may bring your sweetie closer: ancient Egyptians touted it as a mega libido enhancer. Arugula and figs are also noted aphrodisiacs from the olden days.

• 1/4 large fennel bulb, quartered lengthwise, cored and thinly sliced crosswise

Whisk minced shallots, Dijon, olive oil, balsamic and lemon juice in a medium bowl to blend. Season this dressing mixture with salt and pepper, to taste.

Cut, peel and remove the white pith from the oranges. Using a small, sharp knife, cut between the orange's membranes to release segments.

Combine arugula and fennel in a large bowl. Toss with enough dressing to coat. Add orange segments, figs and goat cheese toss to combine.

Calories: 175.6 Fat: 2.5 grams Saturated Fat: 2.5 grams Protein: 5.5 grams Carbohydrates:, 19.3 grams Cholesterol: 5.6 milligrams Sodium: 4.7 grams Fiber: 4.7 grams

Bison is a heart-smart alternative to beef because it contains less saturated fat. Meanwhile, the added mustard, a noted aphrodisiac, may boost some other body parts!

Preheat the oven to 400°F. Place beef on a broiler pan or in a baking dish and season with salt and pepper. Spread the mustard evenly over beef. Combine the herbs and coat the beef evenly with the mixture.

Bake at 400°F for 30 minutes or until an inserted meat thermometer registers at 145°F (this is medium-rare) or your desired degree of doneness.

Transfer the beef to a cutting board. Cover with foil and let rest for 10 minutes before slicing.

Calories: 218 Fat: 2.8 grams Saturated Fat: 1 gram Protein: 33 grams Carbohydrates: 13 grams Cholesterol: 88 milligrams Sodium: 262 milligrams Fiber: 1 gram

You won’t miss the fatty butter and whole milk in these light-and-creamy mashers, I promise. Truffles sport a musky scent that some say stimulates desire -- either way, your mouth will water.

Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes.

While potatoes are cooking, add milk, olive oil and garlic to a small sauce pot. Simmer over medium heat for 5 minutes or so. You want the milk mixture to be hot but not boiling.

Remove the potatoes from the heat, drain them and then return them to their cooking pot. Add milk mixture to the pot along with 1 teaspoon truffle oil (*add another teaspoon if you want it stronger). Mash until smooth. Season to taste with salt and pepper. Stir in parsley. Mix and serve.

Calories: 175 Fat: 9.8 grams Saturated Fat: 1.6 grams Protein: 3 grams Carbohydrates: 20 grams Cholesterol: 1.8 milligrams Sodium: 289 milligrams Fiber: 2.75 grams

This glorious green veggie is an excellent source of fiber, potassium, folic acid and vitamins A, C, E and K. Vitamin E has been linked to stimulating sex hormones, but we think the asparagus's shape is suggestive enough. *wink, wink*

In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper and toss. Bake until the asparagus are tender and lightly browned, 10 to 15 minutes.

Calories: 64 Fat: 3.7 grams Saturated Fat: 0.5 grams Protein: 3.74 grams Carbohydrates: 6.6 grams Cholesterol: 0 milligrams Sodium: 136.65 milligrams Fiber: 3.57 grams

These little delights are perfect for hand-feeding to your lover! Dark chocolate contains antioxidant-rich flavanoids that some studies show may help reduce high blood pressure it's flavor is euphoria-inducing, too. Berries are a low-calorie treat and great source of antioxidants like vitamin C. Though the nuts are optional, think about this: some claim the almond’s aroma excites a lady lover.

Put the chocolate in a heat-proof bowl. Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat set the bowl of chocolate over the water and stir to melt. Once the chocolate is melted and smooth, remove the bowl from the pan.

Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate (let any excess chocolate fall back into the bowl — you don't want a thick coating). Set strawberries on the parchment paper. Sprinkle with almond crumbs. Repeat with the rest of the strawberries.

Refrigerate the berries for 20 to 30 minutes to set the chocolate. Enjoy!

Calories: 91 Fat: 5.4 grams Saturated Fat: 2.1 grams Protein: 1.6 grams Carbohydrates: 11.75 grams Cholesterol: 1.24 milligrams Sodium: 0.64 milligrams Fiber: 2.11 grams

🍊 About Blood Oranges

The blood orange, with its signature blood-red flesh, is a natural mutation of a "regular" orange that may have originated in China or the southern Mediterranean. Their characteristic red color comes from anthocyanin (an anti-oxidant), which only develops when cold nights follow warm days. You're mostly likely to see them harvested - and in markets - during the winter months.

The three most common types of blood oranges are the Moro, the Sanguinello, and the Tarocco. They range from somewhat tart to somewhat sweet. They will also vary in the amount and intensity of red flesh. Some blood oranges have the red color appearing to seep through the skin, others do not. They can be difficult to peel, and I typically supreme them.

Are they healthy?

The short answer? YES! Blood oranges are full of anthocyanins, the antioxidant pigment that give grapes, tomatoes, and pomegranates their rich colors. These antioxidants are known for their cancer-fighting properties. They also offer anti-inflammatory and anti-viral properties.

Like other oranges, blood oranges are high in vitamin C, and regularly consuming vitamin C may help raise "good" cholesterol, and lower "bad" cholesterol. For more information, see Health Benefits of Blood Oranges and Blood Oranges: Change You Can Believe In.

Caramelized Fig, Orange, and Feta Salad

Chef Yotam Ottolenghi acknowledges how intimidating it can be to work with caramel, but assures that you needn’t worry. For his distinctive salad, featuring caramelized figs and oranges, he says “the juicy fruit will be just fine even if the caramel is slightly crystallized or lumpy.” Delicately sprinkled with feta and arugula, the dish proves a fine combination of sweet, salty, and fresh. Ottolenghi’s final words of advice: work fast. “The caramel won’t be thanking you if it burns.”


½ cup superfine sugar
16 ripe figs, cut in half lengthwise
4 medium oranges, topped and tailed, peeled, and sliced into rounds 1 cm thick
2 tbsp lemon juice
1½ tbsp Rakı, Pernod, or another aniseed-flavored liqueur
1 tsp aniseeds or fennel seeds, lightly toasted
1 clove garlic, crushed
1/3 cup olive oil
7 oz feta, broken into 1 cm chunks
1 tbsp oregano leaves, small leaves whole and larger ones chopped
3 cups arugula
coarse sea salt and black pepper

Place a large sauté pan over medium heat and add half the sugar. Leave for two to three minutes, or until it turns a golden caramel colour don’t stir the sugar at this stage. Once nice and golden, add half the figs, cut side down. Cook for two minutes, until starting to soften, before turning to cook for a minute more. Remove from the pan and add the second batch of figs and repeat the cooking process. You might need to add a tablespoon or two of water to the pan if the figs aren’t very juicy.

Add the remaining sugar to the pan, return to the heat, and let the sugar start to caramelize before adding the oranges and leaving for one minute on each side. They should take on a rich caramel colour. Remove and add to the plate of figs.

Take the caramel off the heat and whisk in the lemon juice, liqueur, aniseeds, garlic, ¾ teaspoon coarse sea salt, and a generous grind of black pepper. Once combined, whisk in the olive oil and set aside.

Arrange the oranges and figs on a large platter and dot with the feta pieces. Drizzle any juices left on the fruit plate over the top, followed by the dressing. Sprinkle with the oregano and arugula and serve.

Blood Orange Scallop Salad

This Blood Orange Scallop Salad offers you a beautiful combination of flavours and textures. It also looks elegant and perfect for a special occasion.

Daisy – Star of the Day

Hello everyone! I hope you’re doing well.

It’s the Valentine’s Day weekend. Indeed, it’s an extended weekend here in Nova Scotia as we have a statutory holiday on Monday. There’s no connection with Valentine’s though, just to clarify.

While I haven’t prepared anything special this year, this Blood Orange Scallop Salad fits the bill. Isn’t it gorgeous? Also, it’s a big day for Daisy. I have featured her often, but particularly today she’s the star. I mean, more Daisy’s photos than the salad itself. By the way, next week (February 18th) Daisy will turn one year. WHAT?

In case you’re wondering, Daisy loves scallops. She’s also fond of shrimp, lobster, trout, smoked salmon, bacon, and prosciutto. We all can relate, right? I will be updating some old recipes with the photo-evidence.

Blood Orange Scallop Salad

let’s talk about this recipe for a moment. As I said, it offers lots of textures and flavours:

  • Seared scallops,
  • Sautéed fennel. I had always used raw fennel until this recipe, but from now on I am going to sauté it more often – so delicious!
  • Succulent blood oranges, but any oranges will do,
  • Peppery arugula to balance all that sweetness,
  • Salted pistachios.

Besides, it features warm elements like scallops and fennel. Isn’t something we all need in a winter salad?

So luscious, so gorgeous, so pretty. It will certainly be a good choice for a very special occasion (or on any other day). Also, if you missed this Blood Orange Prosciutto Salad, please check it out too.

I hope you like this Blood Orange Scallop Salad, and you will give it a try. Approved by Daisy, after all.

Daisy: “What scallop? I didn’t see any scallops!”

Daisy – Scallop Whisperer