Winter

If it wasn't for citrus fruit, winter's selection of produce would be pretty sad and boring. Once you've had your share of squashes and root vegetables, it's time for something different. Citrus offers a welcome respite. When markets begin to overflow with oranges, lemons, limes, and grapefruit, things finally get exciting. You may even see unusual citruses, such as blood oranges, tangelos, and pomelos. I love them all, but I particularly adore the sweet-tart flavor of grapefruits. This time of year, they replace my apple-a-day routine. But grapefruits aren't just for a dessert or snack, they shine in savory dishes, like this salad.

The classic fennel and grapefruit salad is a wonderful combination. Crunchy and sweet anise-flavored fennel goes well with the tart citrus flavor of grapefruit. This recipe reinvents the salad by adding wheat berries for a wholesome twist. The actual grains of wheat—the berries, as they are called—come in hard and soft varieties, where the hard is higher in protein and the soft higher in starch. Both work fine in this recipe. Once cooked, the berries are chewy on the outside, but tender on the inside. Enjoy them as a side dish like a pilaf or add them to any salad. They are especially nice in this recipe as they absorb the vinaigrette and grapefruit juices.

I always crave banana bread -- moist, tender, nut studded slabs with plenty of butter on top. I don't always crave the calories that come with it. That's why I have been experimenting with a creating a healthier, reduced fat banana bread that will keep both tummy and my hips happy. I have succeeded.

This banana bread is low in fat and calories yet high in fiber, protein, and heart-healthy omega-3 fatty acids. Instead of fats such as butter or oil, I used healthier egg whites, low-fat buttermilk, non-fat yogurt, and orange juice. Instead of just plain white flour, I used protein and fiber-rich oats and whole wheat flour and omega-3-rich flax seed and walnuts.

The cherries are a seasonal surprise that add sweet juiciness to eat bite. Of course, you could substitute other fresh fruit such as apples or mangoes or dried fruit such as raisins or apricots. Oh, and don't worry. It tastes great.

Quinoa, an ancient South American grain, has multiple uses like breakfast cereal, a side dish, and even a quick bread. The best thing about Quinoa is its nutritional value: it is high in protein and fiber; it is perfect for those who maintain a gluten-free diet. This bread recipe uses gluten-free flour, making it suitable and highly enjoyable for this special diet. You can use any pre-mixed gluten-free flour like I did, or make your own mix. It should contain a few different flours like garbanzo, rice, or quinoa flour and starches like potato or tapioca.

Since banana bread is one of my favorite breads and also a favorite for many, I think this recipe is highly appealing to everyone and not just those on gluten-free diets. I mix in dried cranberries for a little tartness. You can add any dried fruits or nuts such as raisins, cherries, walnuts, or pecans. For a sweetener, I like to add a little honey, which lends a floral scent, and sugar rounds out the sweetness. Enjoy for breakfast with coffee or with an afternoon cup of tea.

I confess, I couldn’t live without onions - maybe if I was marooned on an uninhabited tropical island and there was literally ‘nothing’ to slow cook or even firewood [I suppose] I would have to adapt. No other vegetable makes me happier then local onions - it is my favorite. All the different varieties have separate flavors and I love to do different thing with each variety from Ailsa Craig to Walla Wallas.

The first onion of the season is always baked whole with a knob of butter, a few tablespoons of maple syrup and wrapped in foil or parchment paper. I slow bake the onion parcel at 325 degrees F for at least and hour and a half-you will know when it is done when the aroma makes its way all the way to the other side of your house. How is that for precise recipe writing?

After I’ve eaten my first baked onion of the season with a spoon I can relax and get a bit more creative. Did I mention I encourage my onion farmers to leave the green tops on? They think I’m a little daft to pay for the extra weight only because they have never baked one of their onions split in two, covered with a touch of stock and baked in a covered dish until it is tender and very little liquid is left. I pour a little heavy cream over the top along with its distant cousin, chopped chives and reduce the cream until thick-ish. Any variety of onion works - red onions will tint the cream a delicate rose color.