Tangerine Dream Smoothie

Our local grocery store (Alfalfa’s) has a smoothie bar and every once in a while they’ll set out samples. Recently they had not one but three flavors to sample, and I debated which brightly-colored mini cup to take. I finally landed on tangerine, even though orange is not typically my favorite flavor. Immediately, I was reminded of a story about Orange Julius I post to this blog years ago. It was creamy, with citrus punch and a touch of vanilla. It was a throw-back, a reminder of orange cream soda and orange creamsicles and childhood. It was nostalgia. But, flavor-wise, even better, because it was made with tangerines at peak citrus season. So, I took that inspiration and ran with it, adding a little coin of ginger because I couldn’t help myself.

Tangerine Dream Smoothie

Published February 20, 2020 by Caitlin Sherwood

Serves: 1-2   |    Active Time: 10 minutes

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Ingredients:

2 tangerines, 2 minneola tangelos, or 1 sumo citrus, peeled

1/2 cup plain yogurt or vanilla yogurt

1/4 cup milk of choice

1 banana, peeled and roughly chopped

5-6 ice cubes

1 nickle-sized slice of ginger

Optional: 1 scoop plain, unsweetened collagen or whey protein powder

Optional: 2 tablespoons unsweetened desiccated coconut

Optional: Small drop vanilla extract

Directions:

1. Place all ingredients in the blender and secure lid on blender jar. Puree until completely smooth.
2. Pour into serving glasses and enjoy cold. 

Citrus Butter Sweet Potatoes

Sunshine has been all I crave lately. After a very snowy Thanksgiving week and a few weeks of fighting a cold, I feel like I’ve barely spent anytime outside over the last month. It’s getting to me. Staying home to cook all day is one of my favorite activities—but only if I’ve gotten enough fresh air, too. Otherwise, I just feel stir crazy. Next week, my office closed for the whole week (!!), so I am hoping to flip-flop my outside time issue. Miraculously, it’s suppose to be a sunny week… so sunshine, here I come!

Here is a holiday/winter side dish with a little sunshine built in, in the form of bright citrus juice: Citrus Butter Sweet Potatoes. They are slow roasted with a bit of butter, maple syrup (just a touch!) and orange juice. Each bite is a mix of sweet, salty, starchy and acidic.

Happy holidays!

P.S., If I know anything about you all, it’s that you love sweet potatoes. This roasted sweet potato salad is the most popular recipe on Foraged Dish! (Or is it the goat cheese?)

Citrus Butter Sweet Potatoes

Published December 19, 2019 by Caitlin Sherwood

Serves: 4-6   |    Active Time: 70 minutes

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Ingredients:

3 medium-sized sweet potatoes

2 tablespoons butter

2 tablespoons maple syrup

Zest and juice of 1/2 an orange

1-2 generous pinches of salt

Freshly ground pepper, to taste

1-2 tablespoons minced Italian parsley

Directions:

1. Preheat oven to 400°F. While the oven preheats, place a baking dish (about 9x9 inches) in the oven with the 2 tablespoons of butter in it—this will melt the butter. When butter is melted (just a few minutes) remove from oven and set aside.
2. Wash the sweet potatoes, and then optionally, peel them. I like to roughly peel them, leaving a bit of skin on. Chop sweet potatoes into about 1-inch thick by 2-inch long pieces.
3. Add maple syrup, orange zest, orange juice, and salt to the baking mix and stir everything together. Add sweet potatoes, and use a rubber spatula to mix them in the maple-butter mixture until coated.
4. Cover top of pan with foil, and place in oven. Bake for 30 minutes. After 30 minutes, remove foil from pan and continue to bake for another 30 minutes. Sweet potatoes should be browning on the edges, and extremely soft when done. Remove from oven and allow to cool 5-10 minutes before serving.
5. Season with black pepper to your preferences, and garnish with minced parsley.

Kombucha Chicken with Brew Dr.

Did the title of this recipe cause some furrowed eyebrows? Chicken and kombucha may seem like an odd combo—it’s certainly off the beaten path. I had the same furrowed eyebrow reaction when I first heard of using kombucha in savory meals. But kombucha, a bit acidic and a little bit sweet, has all the makings of a great marinade. The same way you might use lemon juice or orange juice in a sauce, you use kombucha here.

Always game to try new things, odd-ball recipes spark my imagination. I wanted to try my hand at a 'bucha flavored marinade. What ultimately pushed me over the edge was talking to the team over at Brew Dr. They asked if I would make a recipe, which was the perfect opportunity to get creative.

This recipe uses Brew Dr.’s new orange-hibiscus kombucha (named Power Flower). It is a limited edition flavor. If you’re unable to find it at your local grocery store, try their Ginger Turmeric or Lemon Ginger Cayenne...) The orange salsa on top brightens the whole dish, like summer has already arrived!

This is a sponsored post: Foraged Dish partnered with Brew Dr. for this recipe. Writing, recipe, and photography is all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going!

I tried this recipe stove-top and grilled. While it works both ways, I strongly recommend grilling. The hot flames sears in flavor.

Kombucha Chicken with Brew Dr.

Published April 30, 2019 by Caitlin Sherwood

Serves: 4   |    Active Time: 20 minutes

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Ingredients:

1 tablespoon Sriracha hot sauce

2 tablespoon olive oil

1/4 cup soy sauce

1 clove garlic, minced

1/2 inch piece ginger, minced or finely grated

1/2 cup orange kombucha (Brew Dr. Power Flower)

1 lb chicken breast cutlets

For the orange salsa:

1 orange (try cara cara, navel, or valencia)

1/4 cup minced cilantro

2 tablespoons minced red onion

1 small jalapeño, minced

1 tablespoon olive oil

Directions:

1. In a large Tupperware, combine Sriracha, olive oil, soy sauce, garlic, ginger and kombucha. Stir to combine.
2. Place chicken in Tupperware, covering it in the marinade. Cover and place in fridge for 4-12 hours.
3. Make salsa (this can be done ahead): place orange on a cutting board, and slice off peel. Then, cut segments from orange (here is a good video on how to do this). Discard veins and peel. Dice segments, and place in a small bowl with minced cilantro, red onion, and jalapeño. Drizzle with olive oil and stir.
4. Light grill to medium-high. When grill is hot, use tongs to place chicken cutlets on grill. Allow to cook for 2 to 3 minutes. Use tongs to turn chicken to other side, and brush with extra marinade. Cook for an additional 2-3 minutes, until chicken is cooked through (165°F internal temperature with an instant read thermometer). Remove from heat.
5. Spoon orange salsa over chicken and serve hot.