Components:
2 cups kumquats, halved and seeds eliminated
1 tablespoon honey or agave nectar
2/3 cup apple cider vinegar
1 tablespoon freshly grated ginger
1/4 cup avocado oil
sea salt
freshly floor black pepper
Instructions:
Place all substances in a blender and mix till easy. Pour into an air tight container and refrigerate till prepared to make use of.
My ideas:
I used to be excited to be chosen to check out OXO’s new GreenSavers. They’re made to maintain produce recent longer; apparently 25% of recent produce we purchase is thrown away. I do know getting a weekly produce field signifies that I typically get a backlog of greens if we find yourself going out eat greater than anticipated so I’m all the time searching for a method to hold the meals as recent so long as attainable. These have coconut fiber, activated charcoal packets within the lid; vents and an elevated basket to maintain the produce in prime situation. OXO was variety sufficient to ship me two 1.6 quart keepers and kalettes and kumquats from Melissa’s Produce to attempt them out. The kalettes actually stayed recent, as did the kumquats.
Since it’s now summer-hot if not truly summer season, I turned the kumquats into a light-weight, sweet-tart salad dressing. It was nice on a inexperienced salad nevertheless it was additionally an surprising style sensation drizzled over recent berries.
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