fennel, bulgur, & chicken salad with blood orange

One of the most satisfying things to do in the kitchen is to reinvent leftovers and salads are a great way to do this as they allow for the addition of all kinds of bits and pieces. This recipe calls for chicken breast and provides cooking instructions, but there's no reason you couldn't chop up some leftover roast chicken, now is there? Along the same vein - no grapefruit? No problem - try oranges or even apples! Out of bulgur, but have some quinoa? Sounds great! Really - the possibilities are endless, but I really do enjoy this combination of the sweetly herbal, crunchy fennel and the juicy, rich blood orange paired with chicken and bulgur. Fantastic for lunches or picnics. Serves 4 as a main.

• 1 cup dry bulgur

• Two 6-ounce boneless chicken breasts (preferably skinless)

• 2 tablespoons grapeseed oil, divided

• 1/8 teaspoon sea salt, divided

• 3 medium blood oranges

• Juice from 1 lemon

• 1 large fennel bulb, with fronds (try wild fennel stalks and fronds!)

• 1/4 cup diced fresh green onion

• Salad greens (optional)

Preheat the oven to 500 degrees F.

In a saucepan, combine bulgur with 1 cup water and bring to a boil. Cover, reduce heat, and simmer for 10-12 minutes, or until tender. Set aside to cool.

Meanwhile, coat the chicken breasts with 1/2 tablespoon of grapeseed oil and sprinkle with about half of the salt. Lay the chicken on a baking sheet and bake on the top oven rack for 15 minutes or until cooked through - flip the chicken halfway through cooking time. Allow to cool and then slice into 1/4-inch thick strips.

Cut oranges in half. Squeeze the juice from one of the halves into a small bowl or jar. Add the remaining grapeseed oil, salt, tablespoon of olive oil, and lemon juice to the blood orange juice. Whisk or cover jar and shake until thoroughly combined.

With a knife, remove the peel and outside pith of the remaining 5 orange halves. Slice into wedges. It's helpful to know how to segment citrus like a boss.

Remove the fronds from the fennel bulb and thinly slice the bulb. Chop several of the fronds, enough to fill 1/2 cup.

Toss bulgur with dressing, chicken, orange wedges, fennel bulb, fennel fronds, and green onion. Serve at room temperature or cold atop salad greens (if desired).

Preheat the oven to 500 degrees F.

In a saucepan, combine bulgur with 1 cup water and bring to a boil. Cover, reduce heat, and simmer for 10-12 minutes, or until tender. Set aside to cool.

Meanwhile, coat the chicken breasts with 1/2 tablespoon of grapeseed oil and sprinkle with about half of the salt. Lay the chicken on a baking sheet and bake on the top oven rack for 15 minutes or until cooked through - flip the chicken halfway through cooking time. Allow to cool and then slice into 1/4-inch thick strips.

Cut oranges in half. Squeeze the juice from one of the halves into a small bowl or jar. Add the remaining grapeseed oil, salt, tablespoon of olive oil, and lemon juice to the blood orange juice. Whisk or cover jar and shake until thoroughly combined.

With a knife, remove the peel and outside pith of the remaining 5 orange halves. Slice into wedges. It's helpful to know how to segment citrus like a boss.

Remove the fronds from the fennel bulb and thinly slice the bulb. Chop several of the fronds, enough to fill 1/2 cup.

Toss bulgur with dressing, chicken, orange wedges, fennel bulb, fennel fronds, and green onion. Serve at room temperature or cold atop salad greens (if desired).

Royal Pomme Punch

Retro punch is the best way to throw a classy party without having to play bartender. Be aware - punch disappears faster than you would expect and is very strong. I love this punch, and all old-school punches, because they use interesting blends of ingredients and usually contain bubbly, so you know it's a party! This one is great for the winter (and Winter Solstice parties) because the blood orange keeps things bright and festive, while still being dark and cozy. I usually double the below recipe for parties, but one batch will serve about 15-20 people.

• 12 ounces (350 mL) apple brandy or apple jack, such as Laird's Apple Jack

• 500mL (about 3/4 bottle) Dubonnet rouge

• 1/4 cup fresh blood orange juice

• 3 blood oranges, sliced into rounds

• 1 bottle of champagne or other sparkling wine

• 20 dashes of Angostura bitters

After mixing, throw in a giant ice cube for extra classiness. A giant ice cube can be made by freezing water in a square tupperware container overnight. You might want to store a back up of all the ingredients except champagne and bitters to allow for easier refill (your guests will love to watch you dash in the bitters).

Enjoy and be careful - again, it's strong and tasty!

Almond Olive Oil Cake with Blood Orange

I am a sucker for olive oil in desserts. There's something about the nutty/spiciness that imparts a savory quality I think balances really well with sweet foods. Why not have your cake and eat your healthy fats too with this moist and nutty dessert? Serves 8-12.

• 1 cup almond meal or almond flour
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1-1/2 teaspoons baking powder
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup olive oil
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Grated zest of 1/2 a blood orange
• 2 tablespoons blood orange juice

Preheat oven to 350 degrees F. Grease and flour a 9-inch cake pan or springform pan.

Whisk together almond meal, flour, baking powder, and salt.

In another bowl, whisk eggs with sugar. Add olive oil and continue to mix until mixture has thickened, about 1 minute. Incorporate vanilla and almond extracts, zest, and orange juice and whisk to combine.

Add dry ingredients to mixture and whisk to combine.

Pour batter into prepared pan and bake for 25-30 minutes, or until cake is cooked thoroughly and begins to pull away from the sides of the pan.

Remove cake from oven and allow to cool for about 10 minutes before removing from pan. Serve cake on its own; topped with blood orange and creme fraiche or whipped cream; or with coffee or tea.