This post is sponsored by Sunkist, but all thoughts and opinions are my own.
Run here, play this, wash that. This is my life. All summer. It’s been kind of a drag but what hasn’t been a drag is experimenting with recipes and finding new flavors and foods to help us break out of our routines.
I have been getting in this rut of making the same things every week because they were easy, and I knew the kids would eat them. But this summer I’ve been realizing that by doing that, I’m not expanding their palette. I’m not ensuring they are getting all the right nutrients and it’s just BORING!
So when Sunkist asked Alex over at Delish Knowledge and I to collaborate to come up with some new recipes using Sunkist citrus I thought “Game On!”.
Alex is a registered dietician and vegan and it was great to talk to her and come up with things that we felt would be kid-friendly, healthy and would really fit both of our lifestyles. Our first recipe was the Orange Spritz (see it here).
The last two recipes I’m a huge fan of for a couple reasons:
- They are adventurous in flavor, as far as my family goes
- They keep well. The Farro Salad is great because it’s one of those salads that you can add the dressing to and not worry that it will get soggy. In fact, it gets better over time.
Check these out, give them a try and let me know what you think:
Farro Citrus Salad
- 8 ounces uncooked Farro
- 1 grapefruit- segmented
- 2 Sunkist Valencia Oranges- segmented
- 1/4 cup feta
- 1/8 cup fresh mint, torn
- 1/4 cup Sunkist orange juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup olive oil
- Cook the farro, then sit aside to slightly cool. Then toss with grapefruit, oranges, feta and mint.
- Whisk together the ingredients for the dressing and toss with the farro mixture. Season to taste with salt and pepper.
Moroccan Eggplant Meatballs with Lemon Yogurt Sauce
- Cooking spray
- 1 tbsp olive oil
- 1 lb unpeeled eggplant, cut into 1-inch pieces
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 medium onion, chopped
- 1 tbsp minced garlic
- 1 teaspoon freshly minced ginger
- 1 1/2 teaspoons cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1teaspoon smoked paprika
- 1 cup cooked white beans, or drained, rinsed canned
- 1/4 cup chopped fresh parsley
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh Sunkist lemon juice
- 1 cup whole wheat breadcrumbs or panko
- 1/4 cup raw cashews, soaked in water overnight
- Juice of ½ Sunkist Lemon
- 2 tablespoons fresh dill sprigs
- 1 tablespoon nutritional yeast
- 1/4 cup water
- ½ tsp salt
- ¼ tsp pepper
- The cashews will need to be soaked overnight, so do this ahead of time.
- Adding the sauce ingredients to a blender and blend until smooth.
- Heat the oven to 375°.
- Spray a large rimmed baking sheet with cooking spray.
- Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat.
- When hot add the eggplant and 1/4 cup water.
- Season with salt and pepper and cook, stirring occasionally until tender, 10 to 15 minutes.
- Transfer to the bowl of a food processor.
- Add the remaining 1/2 tablespoon of oil to the skillet with the onion and garlic and cook until translucent, 3 to 5 minutes.
- Add to the food processor along with the spices, drained beans and parsley and pulse until well combined and chopped, but not pureed.
- Combine the mixture with the breadcrumbs
- Taste for salt then roll into 22 meatballs, about 2-inches in diameter.
- Transfer to the prepared baking sheet and bake until firm and browned, about 25 to 30 minutes.