City of Beverly Hills Community Services Winter 2022

24 Winter 2022 www.beverlyhills.org/BHRec We love seasonal change at the Farmers’ Market! Change means bidding a fond farewell to some of our favorite summer fruits and vegetables while welcoming back some of our beloved fall items like crisp apples, winter squashes, persimmons, and pomegranates. It’s also a wonderful time to start planning holiday recipes and enjoying cozy meals with your family and friends. The Farmers’ Market is open every Sunday, from 9am to 1pm. The protocols have been released which means masks are recommended but not mandatory at the Farmers Market. Of course, please continue to practice social distancing and utilize the hand washing stations when needed! We’re excited that everything is slowly going back to as it was before the pandemic but we need to do it safely. Thank you all and we’ll see you at the Beverly Hills Farmers Market. For a complete list of safety measures in place, visit www.beverlyhills.org/farmersmarket. Thank you for supporting your local farmers’ market! See you at the market! Located along the 9300 block of Civic Center Drive between Third Street and Santa Monica. Open Sundays from 9:00 a.m. to 1:00 p.m., rain or shine. W I N T E R 2 0 2 2 Grapefruit Quinoa Salad w/ Herbs & Walnuts Ingredients • 1 cup dry quinoa • 2 cups water • 3 Tbsp extra virgin olive oil, divided • 3 ruby grapefruits • 1 15oz can chick- peas, drained and rinsed • 1 cup roughly chopped walnuts • 2 Tbsp roughly chopped fresh mint leaves • 1 Tbsp roughly chopped fresh tarragon leaves • ½ cup roughly chopped fresh basil leaves • 1/3 cup crumbled feta cheese • 2 Tbsp distilled white vinegar • salt and pepper Instructions 1. Bring the quinoa, water, and 1 Tbsp of the olive oil to a boil in a sauce- pan. Reduce heat to low, cover, and simmer 20 minutes. Fluff with a fork and set aside to cool a bit. 2. While the quinoa is cooking, segment the grapefruits over a bowl, re- moving all of the white pith and flesh, reserving the grapefruit juice. Place the segments in a large bowl and set the juice aside. Discard the peel and pith, or reserve for another use. 3. Add the slightly cooled quinoa, beans, walnuts, herbs, and feta to the large bowl with the grapefruit segments. In a jar with tight fitting lid, combine the remaining 2 Tbsp oil, the vinegar, and ¼ cup of the reserved grapefruit juice. Shake shake shake until the oil is emulsified. Pour over the quinoa mixture and stir until everything is well combined. Taste and season well with salt and pepper. Toss again and serve.