Beet The Heat Salsa

By Katie Barreira

I usually prepare this deliciously unusual salsa with roasted beets, but when temps are topping out at 100 degrees, I’m going nowhere near the oven. And thanks to Melissa’s peeled and steamed beets (found in the produce section of your grocery store) there’s no need; the sweet little vacuum packed, ready-to-eat beets are perfect for a no-cook version. Scoop up this colorful condiment with yellow corn chips, toss it into a green salad with crumbled goat cheese or, spoon over grilled fish.

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Fun with Grapefruit

By Lori Powell

Grapefruit or Pomelo?

Well, the real difference is in the size of the fruit and the taste. The pomelo is the largest of the citrus fruits. It comes from Asia and is milder and sweeter than the grapefruit. It also has a much thicker rind than the grapefruit with a pale yellow flesh as opposed to a Ruby Red grapefruit that has a bright pink interior.

Pomelos are great for segmenting and eating just as it is but I do prefer the sprightly acidic flavor of grapefruit, especially the Ruby Red variety that is not only pretty to look at, but I believe is slightly sweeter than the regular kind. Ruby Red or regular grapefruit works well in both sweet and savory dishes.

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