Writing this, I’m a bit breathless from all the excitement around my new book, which hasn’t even arrived in bookstores yet. Hard to believe but in the past few weeks Simply Ancient Grains has appeared on three lists as a favorite or most anticipated spring cookbook.
I don’t know if all writers are as anxious as I am. After all, Simply Ancient Grains is only my second cookbook. And when your book goes out to magazine editors and bloggers a few months before publication, to me this is nerve wrecking to say the least. Are the dishes appealing? Did I get the recipes right? Do they work, given all the testing and re-testing? Or did I miss all the major food trends while I was locked away like a monk, writing and recipe testing? So thank you to these kind people who feel Simply Ancient Grains is worth a buy.
Bon Appétit magazine A Favorite New Cookbook for Spring
Tasting Table A Best New Spring Cookbook
Food Bloggers on Publisher Weekly Most Anticipated New Cookbooks
Come celebrate: In two days, Simply Ancient Grains, will be available in your favorite bookstore and online. If you are in Massachusetts or in the Boston area, come join us this Tuesday, April 14th, to toast the book release.
Today, I’m sharing the easiest and most aromatic citrus dressing I have ever created: I call it citrus boost. It is in my new book, and it’s perfect for all your greens and grains. Toss it over a bowl of warm gluten-free millet and quinoa, or stir it into a pot of ancient farro, also known as emmer wheat, or rye. This recipe uses the whole citrus, skin and all, giving you a brazen new dressing with the complex aroma of the juice, the pith, and the essential oils in the peel—it will awaken any grains or greens. The dressing has a beguiling chunkiness, almost pudding-like. And, best of all, it comes together in minutes.
citrus boost dressing for any grain
Makes 1 generous cup; enough to dress about 4 cups of grains
by Somerby Jones
1 large whole lemon or 1/2 orange (about 5 ounces), preferably organic, cut into a few chunks, skin and all
1/2 shallot, cut into chunks
2 tablespoon white balsamic vinegar
2 to 3 teaspoons honey, or more as needed
1/2 teaspoon Aleppo pepper or 1/8 teaspoon dried red chili flakes (optional)
1/2 teaspoon fine sea salt, more to taste
1/4 cup extra-virgin olive oil
In a food processor: Add the lemon, shallot, vinegar, and 2 teaspoons of the honey to the bowl of the processor, fitted with a steel blade. Process until you have a chunky puree, about 10 seconds. Scrape down the sides and sprinkle on the pepper and salt. Drizzle with the olive oil and process until you have a nicely creamy but still slightly chunky dressing, about 20 seconds more (do not over-process as the dressing will solidify). Season with salt and honey to taste and pulse a few more times to combine.
In a blender: Toss in all of the ingredients and blitz until creamy with small chunks, about 30 seconds.
Fine Points
This recipe is infinitely adaptable, using any citrus you can get your hands on, including Cara Cara, blood oranges, or tangerines as long as you weigh or eyeball the amount of fruit to get a similar ratio.
The dressing will keep, chilled, for up to 7 days.
