Next week is the Jewish holiday of Tu B’Shevat, which is the New Year of the trees. On this holiday, trees are counted as another year older. Also, in Israel (certainly not in Chicago), trees are beginning their new fruit-bearing cycle.
We celebrate Tu B’Shevat by eating fruit and planting trees.
In school, my 8-year-old was assigned to learn about orange trees. As part of that, she asked me to create a gluten-free recipe with oranges.
The following Tu B’Shevat Orange and Walnut Salad is sticky sweet, which is why she liked it, though the sweetness is offset by tangy fresh lime and ginger. It can be served as a side salad accompanying a savory chicken entree or nestled on a bed of greens.
Tu B’Shevat Orange and Walnut Salad
(Gluten-Free, Parve, Vegetarian)
3 navel oranges
1/3 cup chopped walnuts, lightly toasted
1 Tablespoon honey
1/2 teaspoon cinnamon
1 teaspoon fresh lime juice
1 teaspoon fresh ginger, grated
1. Peel the oranges, separate them into sections and place in medium-sized bowl. Don’t bother trying to remove the membranes from each section; it’s not worth it.
2. Add walnuts, honey, cinnamon, lime juice and ginger to the oranges, and stir to combine. Serve cold or at room temperature.
Yields: 4 to 6 servings