Allison Brooks from Calypso Cafe made Marinated Vegetables with Calypso Citrus Vinaigrette. There are 3 area Calypso Cafe locations in Nashville. For more information, or to find the location nearest you, go to www.calypsocafe.com .
Marinated Vegetables with Calypso Citrus Vinaigrette
(Vegan and Vegetarian)
This recipe is fresh, crisp, colorful and an enticing way to include fresh vegetables- and fruit- into your daily routine. Keep an airtight container in your fridge for up to a week—shake it every day or so to mix well—and enjoy guiltless snacking. You’ll be amazed at how much more likely this will be your go-to snack rather than chips. If you like your veggies cooked our citrus vinaigrette is a perfect marinade for grilling or roasting.
Calypso Citrus Vinaigrette
3/4 cup Olive Oil
½ cup Apple Cider Vinegar
1/8 cup fresh Lemon Juice
1 TB orange juice concentrate
1 1/2 TB sugar
1 tsp each of the following: Salt, Cumin, Black Pepper, Granulated Garlic
1/8 tsp. Cayenne Pepper (or more to taste)
1 TB fresh chopped fresh Cilantro, add to vinaigrette or use as vegetable garnish (optional)
Combine ingredients and mix with immersion blender or in the blender until completely combined and thickened. This recipe makes enough to marinate 3-4 quarts of prepared fresh vegetables.
FRESH VEGETABLES AND CITRUS
2 cups bite size Broccoli Florets (chop if making side item)
2 cups mini Carrots (slice if desired)
2 cups Small Tomatoes (cut in half for side item)
2 Cups Small Mushrooms (slice for side item)
1 cup sliced Mini Peppers
1/2 cup thinly sliced Red Onion
2 cups peeled Navel Oranges, cubed
Other Vegetable Combinations:
Here’s an opportunity to get creative and combine your favorite vegetables—you can even include grapefruit and oranges! Include the countless varieties available that will add interest and COLOR to your dish. Cut up vegetables to suit your purpose: larger pieces for cocktail buffet to eat with toothpicks or small pieces perfect for a side dish.
Some combination ideas:
Mini Peppers, Artichokes, Mushrooms, Olives, Tomatoes
Cubed Steamed Sweet Potatoes, Carrots, Oranges or Grapefruit, Red Onion
Green Beans, Mushrooms, Red Onion, Steamed Mini Potatoes
Steamed sliced Summer Squash, steamed sliced Zucchini, thinly sliced Red Onion
Green Beans or Sugar Snap Peas, Water Chestnuts, Celery, Mini Sliced Peppers, Oranges