Zesty Citrus Holiday Recipes


Moroccan Spiced Orange Slices with Orange Blossom Water


Orange blossom or orange flower water is available at better grocery stores, kitchen shops, Middle Eastern markets or online.


Yields: 4 to 5 servings


5 medium to large navel or large blood oranges


3 Tbsp orange blossom water 1 tsp ground cinnamon 2 Tbsp honey or date sugar ½ pomegranate, seeded 11


/2


Chill the oranges for at least 1 hour or longer in the refrigerator before serving.


When ready to serve, sprinkle the pomegranate seeds, pistachios and mint leaves evenly over the top.


1 tsp sorghum or maple syrup 1


/4 cup extra-virgin olive oil


Kosher salt and freshly ground pepper Vegetables:


4 oz baby radishes


4 oz baby carrots, with some of the green top


4 oz baby leeks, trimmed 4 oz baby yellow pattypan squash 2 oz microgreens


to 2 Tbsp coarsely chopped unsalted pistachios


8 to 10 mint leaves, chopped or torn, for garnish


Peel the oranges and cut away all of the white pith and outer membrane.


Slice each orange across the core into ¼-inch slices, six per orange, reserving any juice that runs off. Push out and discard any spongy white core.


Fan the slices in concentric circles, slightly overlapping the fruit, on a large round serving platter.


Drizzle the orange blossom water and any reserved runoff juice over the fruit. Using a fine sieve, lightly and evenly dust with cinnamon and a generous drizzle of honey.


Meyer Lemon Chia Seed Bowl with Tangerines


Yields: 2 servings for breakfast, or as a snack or dessert


1/4 11


heaping cup chia seeds


cups dairy or non-dairy milk 2 Tbsp maple syrup, or to taste 1 Tbsp Meyer lemon juice (or other citrus juice)


/2


Pinch of sea salt 1


/2 tsp lemon zest Fresh tangerine segments for garnish


In a bowl, stir together the chia seeds, milk, maple syrup, Meyer lemon juice, salt and lemon zest.


Cover and chill for at least 1 hour.


To serve, spoon the chia seed mixture into bowls and garnish with tangerine segments.


Baby Vegetables and Microgreens with Charry Lime Vinaigrette


Yields: 4 servings


Charry Lime Vinaigrette: Zest of 2 limes


Juice from the grilled limes 1 Tbsp seasoned rice wine vinegar 1 Tbsp chopped fresh cilantro 1 tsp Dijon mustard


Prepare a medium-hot fire in the grill.


Brush the radishes, carrots and leeks with olive oil and place in a grilling basket or on a perforated grill rack.


Grill for 4 to 5 minutes, turning often, until the vegetables have just started to brown at the edges.


Zest the limes and set the zest aside.


Halve the limes and grill, cut sides down, for 1 to 2 minutes or until they have good grill marks; adds a smoky, caramelized flavor.


For the Charry Lime Vinaigrette, squeeze the juice of the grilled lime halves into a bowl. Whisk in the reserved lime zest, rice wine vinegar, Dijon mustard, sorghum and olive oil together until well blended. Season with salt and pepper, to taste.


Arrange the vegetables on salad plates and garnish with microgreens. Spoon the vinaigrette over all and serve.


Adapted lemon and lime recipes are from Red, White, and ’Que: Farm Fresh Foods for the American Grill by Karen Adler and Judith Fertig, permission of Running Press.


Adapted orange recipes are from Orange Appeal, by Jamie Schler, permission of Gibbs Smith.


natural awakenings December 2017 13


photo by Ilva Beretta


photo by Stephen Blancett


photo by Steve Legato


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