Citrus

BEET SALAD WITH WHITE BEANS AND ORANGE

Ingredients:

 

• 1 lb. golden beets, peeled and cut into wedges
• 1 large navel orange
• 1 cup drained and rinsed unsalted cannellini beans
• 1 tbsp. fresh cilantro
• 1 tbsp. sherry vinegar
• Salt and pepper

 

Directions:

 

1. Wrap beets in microwave-safe parchment paper. Microwave at high until tender, 11 to 12 minutes. Let stand for 5 minutes.
2. Peal orange and cut into segments and discard membranes.
3. Combine beets, orange, and cannellini beans on a small platter.
4. Sprinkle evenly with cilantro, vinegar, salt and pepper.

 

BLACKBERRY VINAIGRETTE

Ingredients:

 

• ½ cup blackberries
• ½ cup balsamic vinegar
• ¼ cup olive oil
• 1 tbsp. lemon juice
• ½ tsp. fresh thyme, minced
• ½ tsp. lemon zest
• Salt and pepper

 

 

Directions:

 

1. Place blackberries and balsamic vinegar in a small saucepan and simmer over medium heat for 8-10 minutes. Mashing the blackberries down while cooking. Strain the mixture and place liquid in a blender, with olive oil, lemon juice, thyme, lemon zest, salt and pepper. Blend until smooth, and chill in refrigerator.

 

BLUEBERRY-LAVENDER YOGURT POPS

Ingredients:

 

• 2 cups fresh blueberries
• 2 tbsp. sugar
• 6 tbsp. honey
• 1/3 cup water
• 2 tsp. dried lavender or 3 fresh lavender sprigs
• 2 (2 in.) lemon rids strips
• 2 ¼ cups whole-milk plain yogurt

 

Directions:

 

1. Place berries and sugar in a small saucepan over medium. Cook, stirring occasionally and pressing to break up berries, until juices release completely, 10 to 12 minutes. Cool completely.
2. Meanwhile, place honey, 1/3 cup water, lavender, and rind in a small saucepan. Cover and bring to a boil over medium-high. Remove from heat; let stand 15 minutes. Pour through a fine sieve; discard solids. Cool completely. 

 

BLUEBERRY-MINT LEMONADE

Ingredients:

Ice Cubes:

• 1 cup blueberries fresh or frozen
• 2 tbsp. water
• 2 tbsp. fresh lemon juice
• 1 tbsp. mint leaves packed plus extra for garnish
• 2 tsp. maple syrup

Lemonade:

• 4 cups water
• 1/2 cup fresh lemon juice
• 1/2 cup maple syrup

 

Directions:

 

1. Blend all ice cube ingredients until texture of choice. Either smooth or somewhat chunky works great. Divide mixture into a 12 serving ice cube tray and freeze.
2. To make lemonade, juice lemons until you get about 1/2 cup of juice. Combine lemon juice and water in a large container. Warm maple syrup to allow it to mix better. Pour into container with water and lemon juice and mix well.
3. Then pour into the large container with the rest of the water and the lemon juice. Place in refrigerator to get cold.
4. Once ice cubes are done, put 3 cubes into each cup, garnish with some fresh mint and pour lemonade over the ice cubes and garnish. As the ice melts, the blueberry flavor will come through.

 

CALAMONDIN ORANGE JUICE

Ingredients:

 

• 1 cup fresh squeezed calamondins juice, discard seeds and skin
• 2 cups water
• 3/4 -1 cup simple syrup, depending on desired sweetness
• ice, to serve

 

Simple Syrup:

 

• 1 cup water
• 1 cup granulated sugar

 

Directions:

 

1. In a pitcher, combine calamondin juice, water, and 3/4 cup simple syrup. Stir to combine. Store in fridge until chilled.
2. Stir before serving. Serve with ice. Add more water or simple syrup to your liking.

 

 

Simple Syrup:

In a sauce pot, bring water and sugar to a boil until sugar has dissolved. Remove from heat and allow to cool to room temperature. Store excess syrup in the fridge and use within 2 weeks.

CALAMONDIN SHRIMP

Ingredients:

• ¼ cup calamondin orange juice
• 1 ½ tbs. butter
• 1 tsp. garlic, minced
• ½ cup parmesan cheese
• 1 lb. fresh shrimp peeled, deveined, tails removed
• 1 tbsp. fresh parsley
• Salt and pepper to taste

 

Directions:

 

1. Combine the calamondin juice, extra virgin olive oil and cheese. Set aside.
2. In a large skillet over medium heat, melt butter. Add the minced garlic and the shrimp. Sauté until shrimps turn to pink, in about 5 to 6 minutes. When shrimps are completely cooked, remove from the heat and add the calamondin-cheese sauce.
3. Serve warm with a side of salad greens or steamed vegetables.

 

 

CARIBBEAN FRUIT SALAD

Ingredients:

 

• 6 cups romaine, roughly chopped
• 1 medium banana, sliced rounds
• 1 orange, peeled and cut into bite-sized pieces
• ½ medium red onion, thinly sliced
• ¼ cup minced parsley
• 1 juice lemon
• 2 tbsp. olive oil
• Salt and pepper to taste

 

 

Directions:

 

1. Place romaine in a large salad bowl and top with sliced bananas, orange pieces, red onion, and parsley.
2. Drizzle with lemon juice olive oil, salt and pepper, toss well before serving. 

 

HONEY MINT LEMON TEA

Ingredients:

 

• 1 liter of boiling water
• 1 English tea bag
• 5 tsp. honey
• 1 large lemon sliced into 5 wedges
• 2 stalks fresh mint

 

Directions:

 

1. Bring water to a boil
2. Once water starts boiling, remove from pot and pout into a glass jug.
3. Place the teabag into the hot water for a few minutes, until the color is a light caramel brown and then remove the teabag.
4. Stir in the honey while the tea is still hot, and drop the lemon wedges into the tea, pressing the wedges with a spoon to squeeze a bit of the juice out.
5. Place the two stalks of fresh mint into the tea and wait until it cools slightly. Enjoy hot or cold!

 

ORANGE AND PARSLEY SALAD

Ingredients:

 

• 6 oranges
• 1/8 tsp. balsamic vinegar
• 1 tbsp. parsley
• 1/8 tsp. olive oil
• ½ tbsp. feta cheese
• ½ tbsp. sliced green olives
• 1 tbsp. toasted chopped almonds
• Salt to taste

 

Directions:

 

1. Remove peel and pith from oranges. Working over a bowl to catch the juice, cut segments from 1 orange.
2. Cut remaining oranges into rounds and arrange on a platter. Top with segments and juice and drizzle with olive oil and a dash of vinegar. Season with a bit of salt.
3. Sprinkle with parsley, olives, feta, and almonds.

 

SHAVED BRUSSELS SRPOUTS, MEYER LEMON, AND QUINOA

Ingredients:

 

• 1 cup quinoa, rinsed well
• 1 Meyer lemon
• ¼ cup extra-virgin olive oil
• 1 cup brussels sprouts, trimmed and thinly sliced
• ¼ cup walnuts, toasted and chopped
• 2 scallions, thinly sliced
• ¼ tsp. crushed red pepper flakes

 

Directions:

 

1. Place quinoa and 1 ½ cups water in a small saucepan with a pinch of salt. Bring to a boil, reduce heat to a simmer, and cook, covered, until grains are tender, and water absorbed, about 16 minutes. Transfer to a bowl; let cool.
2. Peel 4 long strips of zest from lemon with a vegetable peeler; thinly sliced. Juice lemon into a bowl, making 2 tbsp., whisk in oil in a slow steady stream.
3. Add zest, brussels sprouts, walnuts, scallion, and red pepper flakes to quinoa. Season with salt and drizzle with vinaigrette. Stir to combine. Serve immediately, or refrigerate up to three days.