Glazed Grapefruit & Broccalfredo, Featuring Guest Photos

I hadn’t realized it had been a while since I posted a recipe, but it has. This is so simple that it’s a bit of a leap to call it a recipe, but it’s so delicious that I want to share the idea. Thanks to Celia of On Cardamom and Cast Iron for letting me borrow her photo.

Growing up, my mom used to make broiled grapefruit sprinkled with brown sugar and topped with a maraschino cherry. As an adult, my tastes have changed a little so here is how I enjoy them now. Don’t be put off by the idea a warm grapefruit. It might sound odd, but it works.

Glazed Grapefruit
Serves 4

2 grapefruit, cut in half laterally between the stem and opposite end
1 tablespoon maple syrup

1/2 teaspoon pure vanilla extract

Insert a knife between the sections of the grapefruit and also along the rind to make the grapefruit easier to eat. Preheat a cast iron grill pan to medium high. Place grapefruit halves cut side down and grill 5 to 7 minutes. They may not get grill marks, but the color of the cut side will slightly change.

In a small bowl, combine the maple syrup and vanilla. Mix well. When grapefruit are done, brush glaze on cut side of grapefruit and serve.

Later this week, watch for Food Network Friday! Veganize this dish however you’d like and send me your take on it by Thursday, March 3.

And… the PPK and VegWeb Cookbook Challenge featuring American Vegan Kitchen has begun! Check out this amazing Alfredo photo from Ally Christine. Thanks for sharing that photo, Ally! I’m excited to see what else people make and am thrilled to have been included in the Challenge.

Liz and I are cooking up another Vine and Dine, so stay tuned!

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