Beets and Brussels Sprouts, Pineapples and PomegranatesIs it winter or is it spring? Well, it depends on what day you ask and where you live. The recipes in this issue bridge the seasons very nicely. And they look so cheery!
Beets are so versatile and pair with so many flavors, such as orange, in Beet, Orange and Walnut Salad, above, using Roasted Walnut Oil from La Tourangelle.
A different way to pair beets and oranges uses Blood Orange Olive Oil from Stella Cadente Olive Oil: Beet and Goat Cheese Salad with Blood Orange Olive Oil, above.
A creamy taste with a citrus finish. The fresh chèvre from Cypress Grove Chevre makes this salad unique: Beet Salad with Ms. Natural Cheese, above.
The Sochi Olympics has us thinking of Russian Borscht, above. This one is topped by Wallaby Organic's European-Style Sour Cream and fresh dill.
Genuine Grub's Spicy Pickled Cabbage is naturally fermented and a lively way to jazz up Brussels Sprouts with Genuine Grub, above.
The spiciness in Spicy Brussels Sprouts and Carrots, above, comes from 4-time Scovie winner Sartain's Menu.
From your freezer to your oven to your appreciative diners: Brussels Sprouts au Gratin, above, from The Perfect Bite Co..
Grilling beets brings out all their sweetness. Beets Gone Wild, above, are seasoned with California Spice from Earl's Gone Wild.
This'll cheer you up if you've got the winter blues! Creamy Beet Dip, above, accompanied by Whale Tails Tortilla Chips Alaea Sea Salt Tortilla Chips.
California Endive Farms has a simple recipe that brings out the best flavors of two vegetables: Grilled Endive and Beets, above.
Beet Chutney, above, pairs beautifully with pork, beef, chicken or duck and adds a cheerful color to any plate. Moroccan Twist Spice Rub from Sauce Goddess adds an exotic note.
Tsar Nicoulai Caviar's brilliant ruby red Beet/Saffron Whitefish Roe, above, is naturally flavored and colored and has just a hint of flavor. Its vivid coloration makes it perfect for use as a garnish; it also adds a bit of color when blended into other dishes. This roe may be used in almost any recipe calling for red Tobiko.
For a cocktail that looks pretty and tastes even better, the Pomegranate Martini, above, is made with Sonoma Syrup Co.'s Pomegranate Simple Syrup.
There are three Arawak Farm Products Pepper Sauces to choose from. Mango-Pineapple Pepper Sauce is one of them, and it's perfect for Avocado and Tangerine Salad with Arawak Farm Pepper Sauce Vinaigrette, above.
One of many good things about dried figs is that they are available all year long from Valley Fig Growers. Paired with winter fruits, they make a delicious Fruit Salad with Figs, Pineapple and Mango, above.
Fall River Wild Rice's recipe for Wild Rice Artichoke Salad has a beautiful array of pineapple, dried apricot, toasted almonds and raisins to brighten it and make it super healthy.
Pomegranate is a tasty and lovely addition to Winter Chicken Salad with Pomegranate, spiced up with the Santa Maria Seasoning from Susie Q's Artisan Foods.
Accompany your beach dreams with Cocoa Parlor / Tonic Scene's "Surfer Girl 56" dark chocolate bar with coconut and pineapple, above. It's named after favorites of a young Laguna Beach surfer.
These flavors are classic together: Hottie Biscotti's Getaway Girl, Coconut Pineapple Biscotti, above.
The perfect finish to a meal, particularly a rich winter dinner, is Pomegranate Sorbet, above, made with Sonoma Syrup Co.'s Pomegranate Syrup.
Silk Road Soda makes Mediterranean Refreshers, based on traditional Persian recipes, that achieve the perfect, delicate balance of sweet and savory. Pomegranate Mint is one, and there's also Cucumber Mint and Original Mint.
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