FAREWELL to FEBRUARY ~ NATIONAL GRAPEFRUIT MONTH

Cheers!

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SEA BREEZE COCKTAIL

(for each cocktail)

*

2 ounces vodka

1/3 cup fresh grapefruit juice

1/3 cup cranberry juice

lime wedge

Shake vodka, grapefruit juice and cranberry juice. Strain over tall highball glass filled with ice. Finish with lime wedge.

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~ Ruby red grapefruit

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GRAPEFRUIT AND AVOCADO SALAD

(8 servings)

4 large ruby red grapefruit

4 ripe avocados

1 bunch baby spinach

1 thinly sliced red onion

Divide grapefruit into sections. Slice avocado into 1/2-inch strips. Toss together to prevent avocado from discoloring. Keep airtight until serving time.

To serve: Place spinach on plate. Arrange alternate grapefruit and avocado slices. Top with red onion. Sprinkle with Poppy Seed Dressing. Serve with SPICY PEPPERED WHITE~CHEDDAR MUFFINS.

POPPY SEED DRESSING

1/3 cup sugar

1 tsp. dry mustard

pinch salt

1/3 cup white wine vinegar

2 Tbsp. chopped green onion

1 cup vegetable oil

2 Tbsp. poppy seeds

Place sugar, mustard, salt, vinegar & chopped onion in blender. Slowly blend in oil. Stir in poppy seeds.

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PEPPERED WHITE~CHEDDAR MUFFINS

2 cups unbleached flour

1 Tbsp. sugar

1 Tbsp. baking powder

1/2 tsp. salt

1 tsp. coarsely ground pepper

1 cup shredded white cheddar cheese

1 1/4 cups milk

1 large organic egg

2 Tbsp. vegetable oil

• Stir together first 6 ingredients in large bowl; make well in center.
• Stir together milk, egg, and oil until blended. Add into well of dry ingredients, stirring just until moistened. Spoon batter into greased muffin tins, filling two-thirds full.
• Bake at 400-degrees for 18-20 minutes or until golden. Cool in pans 2 minutes before removing. Serve warm with plenty of sweet butter. (1 dozen)