Page 34 March 2017 By Elaina Verhoff I t’s that time of year when bags stuffed with grapefruits start appearing on front lawns with signs offering heaps of the golden fruit for dirt cheap. (Tip: Avoid putting your grapefruits in your favorite Radio Flyer wagon on the curb with a sign that says “Free.” I miss that wagon.) Yes, when your house sits on a former orchard, the bounty can be overwhelming. Sharing your harvest with family and friends is always a good idea. But why not keep some for yourself and put it to good use? A few neighbors shared their favorite recipes featuring our neighborhood’s abundant citrus. _________________________________________ Will White , tennis director at Camelback Village, is known for his lemon zucchini bread, which he bakes in large quantities and shares with friends. It’s so popular, his players supply him with their homegrown lemons and zucchini. Glazed Lemon Zucchini Bread • 2 cups cake flour • ½ tsp. salt • 2 tsp. baking powder • 2 eggs • 1 1/3 cup sugar • 2 Tbsp. lemon juice • ½ cup buttermilk • Zest of 1 lemon • 1 cup grated zucchini Glaze • 1 cup powdered sugar • 2 Tbsp. lemon juice • 1 Tbsp. milk Preheat oven to 350 degrees. Mix flour, salt, baking powder. In a separate bowl, beat eggs, add oil and sugar (blend very well), add lemon juice, buttermilk and lemon zest. Fold in grated zucchini and mix well. Add mixed dry ingredients to wet mix and blend together. Grease 9 x 5 loaf pan. Pour butter into pan. Put in oven for 40-45 minutes (sometimes 50). Make glaze by mixing lemon juice, powdered sugar and milk in a bowl. When bread is done, let it cool for 15-20 minutes then put glaze on top. _________________________________________ Jessica Lehmann , a registered dietitian and nutrition faculty member in the School of Nutrition and Health Promotion at Arizona State University, knows a thing or two about good eats. (Check out her Instagram account jess.lehmann for healthy meal ideas the whole family will love.) “We have two orange trees with sweet oranges, and our neighbors have ruby red grapefruits that they are happy to share with us,” Lehmann says. “We eat raw orange slices all the time throughout January and February. My kids like to juice our oranges too. There’s nothing better than freshly squeezed citrus juice!” Lehmann likes to use extra oranges in a colorful avocado-orange salad – the perfect light bite for spring-like days. Here’s Lehmann’s recipe, adapted from The Forest Feast by Erin Gleeson. Avocado-Orange Salad Prevent the avocados from browning by blanching them. Do this by getting a pot of boiling water ready on the stove. Dip one avocado at a time, whole and unpeeled, into the boiling water, letting it sit for 10 seconds. Use a slotted spoon to lift it out. Dry it with a towel. ADDITIONAL INSTRUCTIONS: 1. Peel and slice the oranges in cross-sections. Make sure to use a sharp knife. 2. Peel and slice the avocados in cross-sections. 3. Arrange the orange slices and avocado slices on a plate. 4. Slice some green onions and sprinkle them on the avocados and oranges. 5. Drizzle some good olive oil, grind some black peppercorns, and add a few pinches of your favorite sea salt on top. _________________________________________ Jodi Hirsch is known for her specialty cocktail, the Arcadia Pink. “We have one pink grapefruit tree, but it produces way more grapefruit than one couple can consume,” Hirsch says. “So we share with our neighbors as the weekends start to warm up. We even deliver batches right to the door of one special neighbor!” She and husband Kyle adapted the recipe from one they found on FoodNetwork.com. “After some (delish) experimentation, we came up with the following recipe. We like it best as a cooler!” Arcadia Pink • 1 3/4 cup freshly squeezed strained pink grapefruit juice • 1/4 cup freshly squeezed strained lemon juice • 1/4 cup Cointreau (may substitute 1/2 cup Grand Marnier) • 3/4 cup vodka Combine ingredients. Pour over ice for an Arcadia Pink Cooler; shake over ice for an Arcadia Pink Greyhound; or pour over ice and add a splash of club soda for an Arcadia Pink Fizz. Try these orange, lemon and grapefruit recipes Arcadia Pink Avocado-Orange Salad Glazed Lemon Zucchini Bread

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