This ceviche focuses on the often ignored Pomelo.  When researching
grapefruits for our Cold Care episode, we discovered that grapefruits
are actually the hybrids of pomelos and oranges. Many people are unaware of this big and beautiful citrus, so we decided to highlight it in a refreshing ceviche.  You can use whatever white-fleshed fish you find locally. 

For 1 side of a medium snapper you will need approximately:

1 cup of a combination of freshly squeezed lime juice, lemon juice, and orange juice

1 clove garlic, crushed

1 pomelo

1/2 tsp. pomelo zest

1 or 2 more limes

1 serrano chile, halved lengthwise and then in thin pieces

¼ cup red onion, sliced paper-thin

1 pomelo

Small handful cilantro

Rinse the snapper with water and pat dry. Using a sharp fish filet
knife, slice it into thin strips and place in a non-reactive container.
Pour over the citrus juice and toss in the garlic. Let the fish “cook”
in the citrus juices for 2-4 hours in the fridge.

Peel the pomelo with a sharp knife, removing all of the white pith. Use a small knife to remove the fruit sections.

Soak the red onion in a small bowl of water for 10 minutes to remove its sharpness.

Take the fish out of the fridge, drain it of the citrus marinade, and
toss with the juice of the limes, Serrano chile, red onion, pomelo
pieces and zest, and a real good shaking of salt. Roughly tear up the
cilantro, toss, and serve.

Serves 6 as a party appetizer.

Goes well with chips or toasted pita.

Waldorf Salad was invented at New York’s Waldorf Hotel in
the late 19th Century.

It combines chicken with celery, grapes, walnuts, and apples, which are usually coated in mayonnaise. This version plays upon the Turkish dish of Circassian chicken, originally from Georgia, which is shredded chicken mixed with a walnut sauce. We use black walnuts, a strong and interesting nut native to New England, to make the delicious sauce that coats the chicken, opting out of the mayonnaise. Lucky for us the super sweet Conchord grapes coincide with apple season, and we are able to make this dish with some Fall fruits.

½ lb cooked boneless skinless chicken breast*

2 cloves garlic

½ teaspoon salt

1 cup black walnuts (or substitute regular walnuts), toasted

About ½ cup stale bread (white or wheat), soaking in water

1 teaspoon ground cumin

¼ cup warm vegetable or chicken broth

1-2 tablespoons freshly chopped cilantro leaves

4-5 mint leaves (optional)

¼ cup Conchord grapes, rinsed

½ cup green apple, small dice

1 celery rib, trimmed and thinly sliced

Shred the chicken breast with your fingers and place in a
bowl.

Pulse the garlic and salt in a food processor. Add the black walnuts and cumin and continue to pulse until the walnuts have broken down and are starting to form a paste, but are not completely smooth.

Remove the bread from the water and squeeze to remove excess moisture. Add to the food processor and continue to grind.

Add the broth little by little, to give more fluidity to the sauce. You might not use all of the broth, because you don’t want the sauce to be too loose. It should remain a bit coarse.

Add the cilantro and mint to the food processor and pulse to break up the herbs.

Add the grapes, chopped apple, and celery to the bowl with
the chicken, and pour over the black walnut sauce. Use a spatula to fold the sauce over the chicken and coat everything well.

Serves 6 people as a meze, and 4 as a sandwich filing.

Morroccan Carrots with Carrot Green Chermoula

Carrots
1 bunch of local colorful carrots, with the greens still attached

Chermoula Sauce:
2 cloves garlic
1 packed cup of the leafy fronds from the carrot greens (not the stems)
¼ cup fresh parsley
¼ cup fresh cilantro leaves
1 sprig of mint (optional)
½ tsp. cumin
¼ tsp. paprika
Pinch of spicy pepper
Salt
¼ cup olive oil
Juice of 1 lemon
1/2 cup plain yogurt (can be non-fat)

6 glasses or Moroccan tea cups

Chop off the tops of the carrots, and scrub well. You can leave a little bit of a green tip at the top. Slice vertically in halves or quarters, depending on how big the carrots are.

Meanwhile, chop up the garlic to a fine paste. You can do this whole process quite quickly in a mini blender. Add the carrot greens and cilantro and keep blending. Add in the spices, a dash of salt, the olive oil and lemon juice, and blend until thoroughly combined. Add the yogurt and process a bit more.

Spoon the chermoula sauce into the Moroccan tea cups or tall glasses and then place a few carrots standing up in the cups.