Real Simple offers up eight unique ways to enjoy your grapefruit, including this one, which I’m going to try as soon as I hit the publish button for this post:

Grapefruit Broiled With Honey: Spread grapefruit halves with honey and broil until browned in spots.

In addition to a range of other recipes (from Grapefruit With Beets and Goat Cheese to Grapefruit and Cabbage Slaw), the article also covers how to select and store your grapefruits to keep them tasty for your culinary experiments.

Source: Real Simple

Ingredients:

1/2-1 cup beef TVP, reconstituted
1/2 onion, chopped
1 clove garlic, chopped
1/4 cup green chilis, chopped
3/4 cup rice
1 1/2 cup water
2 chicken bullion cubes
1 small tomato, chopped
herbs/spices: cumin, chili powder, paprika, pepper, bay leaf, oregano, hot sauce

Instructions:

Saute the TVP, onion, garlic and green chilis in a little olive oil until the onions start to turn translucent. Add the
rice and stir so the rice soaks up some of the flavored oil. Add the rest of the ingredients, bring to a boil, then turn
down to a simmer, cover, and let cook until all the liquid is absorbed, stirring once or twice as it cooks.

A note on the herbs/spices: Do these to taste. Recommended-ish: 1/2 T cumin, 1/2 T chili powder, 1/2 t paprika, dash of
pepper, 1 bay leaf, 1/2 t oregano, dash of hot sauce

Ingredients:

* 1/4 cup olive oil
* 2 tablespoons rice vinegar
* 2 tablespoons chopped shallot
* 1 teaspoon finely grated tangerine peel
* 1 5-ounce package mixed baby greens
* 2 medium fennel bulbs, very thinly sliced crosswise, fronds chopped
* 4 tangerines, peeled, segmented

Directions:

Whisk the first four ingredients together, then season with salt and pepper. Split the greens between four plates and top with the tangerines and fennel. Drizzle dressing over salads and top with the chopped fronds.

Source: epicurious

* 1 3/4 cups all-purpose flour
* 3/4 cup old fashioned oats
* 1/3 cup light brown sugar
* 2 teaspoons ground ginger
* 1 1/2 teaspoons ground cinnamon
* 1/8 ground cloves
* 1/4 teaspoon salt
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 cup butter, cut into pieces (unsalted)
* zest of one lemon
* 1/3 cup dried cranberries
* 1/2 cup buttermilk
* 2 1/2 tablespoons unsulphured molasses
* 1 teaspoon pure vanilla extract

GLAZE

* 1/2 cup sifted confectioners’ sugar
* 1 1/2 tablespoons pure maple syrup
* 1/2 teaspoon unsulphured molasses
* 1-2 teaspoon milk

Directions

1. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
2. In large mixer bowl whisk together flour, oats, sugar, ginger, cinnamon, cloves, salt, baking powder and baking soda. Using a fork or pastry cutter, cut the butter into the flour until looks like crumbles. Stir in cranberries and lemon zest.
3. In seperate bowl combine buttermilk, molasses and vanilla.
4. Set bowl with flour mixture onto a mixer with a dough hook attachment. et mixture at a low speed and slowly add the buttermilk mixture to flour mixture. Mix until just combined and ball begins to form.
5. Knead dough gently on a lightly floured surface about four or five times.
6. Form the dough into a large circle, about 7 inches wide and 1 1/2 inches thick. Cut the circle in half and cut each half into 3 even slices.
7. Place baking sheet into another baking sheet to keep the scones bottoms from over browning. Bake for 20 min until golden brown and a toothpick inserted comes out clean. Transfer to cooling rack when done.
8. To glaze: combine all glaze ingredients, adding more sugar or milk until desired consistency. With a spoon, drizzle over cooled scones and let dry.

(note: halve the recipe if using a 15 ounce can of pumpkin puree)

INGREDIENTS

* 1 (29 ounce) can pumpkin puree
* 3/4 cup apple cider
* 2 teaspoons ground ginger
* 1/2 teaspoon ground cloves
* 3/4 cups white sugar
* 2 teaspoons ground cinnamon
* 1 teaspoon ground nutmeg

DIRECTIONS

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2. Transfer to sterile containers and chill in the refrigerator until serving.

Ingredients

1 large ripe but firm pear, peeled and thinly sliced
1 teaspoon plus 1/3 cup all-purpose flour, divided, plus additional for dusting
2 tablespoons sugar, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/3 cup whole-wheat pastry flour
1 tablespoon cold unsalted butter
2 tablespoons canola oil
1-2 tablespoons cold water

Directions

1. Preheat oven to 375 degrees F.
2. Toss pear slices, 1 teaspoon all-purpose flour, 1 tablespoon sugar, cinnamon, nutmeg and salt in a medium bowl.
3. Whisk 1/3 cup all-purpose flour, whole-wheat flour and the remaining 1 tablespoon sugar in a medium bowl. Cut in butter with a pastry cutter or a fork until the mixture resembles coarse meal. Sprinkle oil over the mixture and stir with a fork until evenly combined. Add 1 tablespoon water and stir until the dough just stays together when pressed with a fork; add up to 1 additional tablespoon of water if the dough seems too dry.
4. Line a work surface with parchment paper or a silicone baking mat, generously dust with flour and turn the dough out onto it. Form the dough into a small patty, dust the top with flour and roll into a rustic 10-inch circle, adding more flour if necessary to prevent sticking. Transfer the crust to a baking sheet with parchment paper or baking mat in place.
5. Lay the pear slices in decorative, overlapping circles on top of the crust, leaving a 1-inch border around the edge. Spoon any remaining pear juice over the slices. Pick up the edges of the crust using a spatula and fold over the pears. The crust will not meet in the center.
6. Bake the tart until lightly browned and bubbling, about 40 minutes. Cool for 10 minutes before serving.

Ingredients

-2 teaspoons olive oil
-1/2 cup white onion, diced
-2 garlic cloves, minced
-2 cups sweet potatoes, diced
-2 quarts chicken stock
-1 cup corn
-1/2 cup parsley, minced
-salt and pepper

Directions

1. In a baking dish, bake sweet potato, onions, chicken stock and garlic with 1 tsp olive in a baking dish for 2 hours at 350 degrees (F)
2. Blend soup using an immersion blender or blender.
3. Add corn, parsley. Heat thoroughly. Season to taste.

Ingredients:
* 1 cup water
* 3 tablespoons olive oil
* 1 1/2 teaspoons white sugar
* 1 teaspoons salt
* 1/4 teaspoon Italian herbs
* 1/4 teaspoon fresh ground black pepper
* 1 tablespoon dried rosemary
* 2 1/2 – 3 cups bread flour
* 1 1/2 teaspoons active dry yeast

Directions:
Combine all ingredients, knead and let rise until double in bulk. Punch down, form into a loaf, and let rise.

Bake in a 425 degree oven for about 20 minutes, or until nicely browned.

Ingredients:

1 teaspoon dry mustard
1/2 teaspoon dried basil
1/4 cup balsamic vinegar, or any other good quality wine or cider vinegar
1/4 cup pure Vermont maple syrup
1 Tablespoon lemon juice
1 clove garlic, minced
1 cup olive oil
1 teaspoon salt
1/4 teaspoon ground pepper

Place all ingredients except the olive oil in a bowl. Slowly whisk in the olive oil to combine.

INGREDIENTS

-Vinaigrette dressing (something like a lemon-garlic would be great for this)
-9 cups day-old bread (French, etc.), torn into large pieces
-2 pounds ripe plum tomatoes, large diced
-1/2 cup thinly sliced red onion
-2 medium cucumbers, halved lengthwise and large diced
-1 packed cup fresh basil leaves, torn into large pieces

INSTRUCTIONS

1. Combine half the vinaigrette with the bread, tossing to coat well. Set it aside at room temperature for about 10 minutes.
2. Add the rest of the ingredients along with the remaining vinaigrette and mix well. Add salt and fresh pepper, then let rest at room temperature for 15 minutes to meld the flavors before serving.