Red Cabbage Slaw

1/2 head red cabbage, cored and finely shredded

1 large carrot, cut into fine julienne

1/4 c. chopped cilantro leaves

1 bunch green onions, diced

1 T. lime juice

1 T. orange juice

1/2 t. pure maple syrup

1 T. extra virgin olive oil

1 garlic clove, peeled and minced

1/2 t. sea salt

1/4 t. white pepper

In a salad bowl, toss together cabbage, carrot, cilantro, and green onions.

In a small bowl, whisk together lime juice, orange juice, maple syrup, olive oil, garlic, salt, and pepper to make a light dressing. Toss cabbage mixture with dressing. Taste and adjust seasonings.

This makes an amazing topping for tacos. Pair with an avocado dressing or salsa.

Will top 10 tacos.

Adapted from Decolonize Your Diet, p. 135. 

Citrus & Fennel Grain Salad

6 c. fresh baby spinach

3 c. cooked barley

1 fennel bulb, cored and thinly sliced

2 c. cherry tomatoes, halved

4 oranges, peeled and chopped

2/3 c. orange juice

1/4 c. white wine vinegar

1 T. plus 1 t. Dijon mustard

1/4 c. chopped fresh mint

Sea salt and freshly ground black pepper, to taste

1/4 c. roasted pine nuts

In a large bowl, combine spinach, barley, fennel, tomatoes, and oranges. Toss to combine.

For dressing, in a small bowl whisk together orange juice, vinegar, and mustard. Stir in mint.

Just before serving, pour dressing over salad and toss well to coat. Season with salt and pepper. Sprinkle with pine nuts.

Makes 12 cups.

Adapted from forksmealplanner.com.  

Citrus-Avocado Salad with Grapefruit Vinaigrette

1.2 c. canola oil

1 t. Dijon mustard

1/2 t. ground coriander

1/4 t. kosher salt

1/4 t. black pepper

1/2 c. plus 1 T. fresh grapefruit juice (from 1 large grapefruit), divided 

3 medium avocados, each cut into 8 wedges

2 medium grapefruits (white, pink, or Ruby Red), peeled, pith removed, and cut crosswise into 1/4" thick slices

1 medium-size orange (navel or Cara Cara), peeled, pith removed, and cut crosswise into 1/4" thick slices

2 medium blood oranges, peeled, pith removed, and cut crosswise into 1/4" thick slices

1/2 t. flaky sea salt

1/4 c. chopped lightly salted pistachios

Whisk together oil, mustard, coriander, salt, pepper, and 1/2 c. of the grapefruit juice in a medium bowl until emulsified. In a separate bowl, gently toss avocados and remaining 1 T. grapefruit juice until evenly coated. 

Arrange grapefruit, orange, and blood orange slices on a platter, overlapping slightly. Place avocado wedges on top of the citrus slices. Sprinkle with flaky sea salt, and drizzle with half of the dressing. Top with chopped pistachios. Serve with remaining dressing.

Serves 4.

Adapted from Southern Living magazine, May 2022, p. 93.

Orange-Rosemary Icebox Cookies

Grated zest of 1 orange

2/3 c. granulated sugar

1/4 c. confectioners' sugar

1 T. finely chopped fresh rosemary

1/2 t. kosher salt

2 sticks unsalted butter, at room temperature

1 large egg, separated, plus 1 egg yolk

2 c. all-purpose flour

2 T. sanding sugar

Combine the orange zest, granulated sugar, confectioners' sugar, rosemary, and salt in a food processor and process, scraping the bowl occasionally, until the mixture is sandy and turns orange, about 1 minute. Add the butter and process until creamy, 1-2 minutes. Add the egg yolks and process, scraping the bowl occasionally, until combined, about 1 minute. Add the flour and process until smooth, about 1 minute. (Dough will be very soft.)

Divide the dough in half and place each half on a sheet of plastic wrap; shape each into a 10"-long log. Wrap the 2 logs tightly and refrigerate until firm but not hard, about 1 hour. Unwrap and reshape each into a smooth, even cylinder. Wrap again tightly and refrigerate until very hard, at least 2 hours or overnight.

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper. 

Lightly beat the egg white in a small bowl. Brush 1 log all over with some of the egg white, then sprinkle with 1 T. sanding sugar. Using a sharp knife, slice the log into 1/4 to 1/2" rounds. Arrange the slices 2" apart on one of the prepared pans. Repeat with the second log of dough.

Bake, switching the pans halfway through, until the cookies are golden around the edges, 20-24 minutes. Transfer the pans to racks and let cool 5 minutes; then remove the cookies to the racks to cool completely.

Makes about 36 cookies.

Adapted from Holiday Cookie Cookbook, p. 47. 

Glazed Citrus Cookies

2 c. all-purpose flour

1/4 t. baking soda

1/4 t. salt

1-1/2 sticks (12 T.) unsalted butter, at room temperature

1-1/4 c. granulated sugar

1-1/2 T. finely grated citrus zest, divided, plus 2-3 T. juice (orange, lemon, lime, or grapefruit)

2 large egg yolks

3/4 t. lemon extract

1/4 t. orange extract

1 c. confectioners' sugar, sifted

Whisk the flour, baking soda, and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Add the granulated sugar and 1 T. citrus zest, and beat until light and fluffy, about 2 minutes. Beat in the egg yolks, one at a time, then beat in the lemon and orange extracts. Reduce the mixer speed to low; add the flour mixture and beat until a soft dough forms.

Line 2 baking sheets with parchment paper. Drop rounded T. of dough about 2" apart onto the prepared pans. Freeze at least 30 minutes or overnight.

Preheat the oven to 375 degrees. Bake the cookies straight from the freezer, 1 pan at a time, until the edges are set and the bottoms are lightly browned, 15-17 minutes. Transfer the pan to a rack and let cool 5 minutes, then remove the cookies to the rack to cool completely.

Meanwhile, make the glaze: Whisk the confectioners' sugar, 2 T. citrus juice, and remaining citrus 1/2 T. zest in a medium bowl until thick and smooth. (Add 1 more T. citrus juice if the glaze is too thick.) Spread the glaze on the cookies. Let set about 1 hour.

Makes about 24 cookies.

Adapted from Holiday Cookie Cookbook, p. 19.

Winter Greens & Citrus Salad

4 c. cubed sourdough bread

3 T. olive oil

2 t. fresh rosemary, minced

Kosher salt and freshly ground black pepper

1/2 c. grated Parmesan cheese 

1/4 c. fresh orange juice

1/4 c. olive oil

1 T. Dijon mustard

1 T. Champagne vinegar

1 T. pure maple syrup

12 oz. assorted hardy greens (kale, collards, and chard), stems removed, sliced into ribbons

1/2 c. toasted pine nuts

2 small shallots, thinly sliced

4 oranges, peeled and pith removed, segmented

Preheat oven to 350 degrees. Toss together bread cubes, olive oil, and rosemary on a large rimmed baking sheet. Season with salt and pepper. Sprinkle with cheese. Bake, stirring halfway through, until golden brown, 14-16 min. Cool completely.

Whisk together orange juice, olive oil, mustard, vinegar, and maple syrup in a large bowl. Season with salt and pepper.

Add greens to dressing and massage with hands until starting to soften. Add pine nuts, shallots, oranges, and croutons. Toss to combine.

Serves 8.

Adapted from Country Living magazine, Dec. 2021, p. 103. 

Quinoa-Arugula Salad

1-1/2 c. quinoa

3 c. water

Zest and juice of 2 oranges

Zest and juice of 1 lime

1/4 c. brown rice vinegar

4 c. arugula

1 small red onion, peeled and thinly sliced

1 red bell pepper, seeded and cut into 1/2" pieces

2 T. pine nuts, toasted if desired

Salt and pepper to taste

Rinse the quinoa under cold water and drain. Bring 3 c. water to boil in a pot. Add the quinoa and bring the pot back to a boil over high heat. Reduce the heat to medium, cover, and cook for 15-20 min. or until quinoa is tender. Drain any excess water, spread the quinoa on a baking sheet, and refrigerate until cool.

While the quinoa cools, combine the orange juice and zest, lime juice and zest, brown rice vinegar, arugula, onion, red pepper, pine nuts, and salt and pepper in a large bowl. Add the cooled quinoa and chill for 1 hour before serving.

Serves 4.

Adapted from Forks Over Knives: The Cookbook, p. 61. 

Autumn Mixed Greens Salad

6 T. sweetened dried cranberries, divided

6 T. boiling water

1/4 c. brown rice syrup

Zest and juice of 1 orange

2 T. balsamic vinegar

1 t. Dijon mustard

Pinch of cayenne pepper

6 c. mixed salad greens

1/2 c. pecan halves, toasted if desired

2 crisp apples, peeled, cored, and cut into 1/2" dice (Honeycrisp or Gala)

Cover 3 T. of the dried cranberries with 6 T. boiling water. Set aside to soak for about 15 min.

Blend the cranberries, brown rice syrup, orange zest and juice, balsamic vinegar, mustard, and cayenne pepper in a blender until smooth. Set aside.

Add the salad greens to a large bowl with the pecans, apples, and remaining dried cranberries. Just before serving, add the dressing and toss well.

Serves 4. 

Adapted from Forks Over Knives: The Cookbook, p. 80.

Mandarin Pasta Spinach Salad with Teriyaki Dressing

8 oz. bowtie pasta

4 c. spinach leaves

1/2 c. craisins

1/3 c. pine nuts (or cashews or slivered almonds)

1 4-oz. can mandarin oranges, drained (could use thinly sliced apples or pears)

1/4 c. cilantro leaves, roughly chopped

Optional: finely diced red onions, feta or goat cheese

Dressing:

1/3 c. Kikkoman teriyaki sauce 

1/3 c. rice wine vinegar or apple cider vinegar

1/2 t. garlic powder

1/2 t. onion powder

1/4 t. salt

1/4 t. black pepper

1 T. sugar

1/2 c. salad oil or olive oil 

Cook pasta according to package instructions, drain and rinse with cold water. Set aside.

While pasta is boiling, prepare the dressing. In a jar, combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.

In a large bowl, toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.

Note: The dressing is easy to double and makes a great dip for vegetables or for another salad. It will store for a few days in the fridge.

Serves 4.

Adapted from LeCremedelaCrumb.com. 

Chicken, White Bean, & Spinach Salad

1 lb. dried white beans 

4 c. unsalted chicken stock 

1 T. chopped garlic 

1/2 t. smoked paprika 

1-1/2 t. kosher salt, divided 

1-1/4 t. black pepper, divided 

4 skinless, bone-in chicken breasts 

1/2 c. plus 1 T. olive oil, divided 

3 oranges 

4 T. Champagne vinegar 

2 T. finely chopped shallots 

4 oz. fresh baby spinach 

1/4 c. slivered almonds, toasted 

4 oz. goat cheese, crumbled (about 1 c.)

Combine beans, stock, garlic, paprika, 1/2 t. salt, and 1/2 t. pepper in a 5- to 6-quart slow cooker. Cover and cook on LOW 6 hours.

Meanwhile, sprinkle chicken with 1/2 t. salt and 1/2 t. pepper. Heat 1 T. oil in a large skillet over medium-high heat; add chicken, and cook until golden, about 2 minutes per side. Nestle chicken into beans in slow cooker at the end of the 6-hour bean cook time. Cover and cook until chicken and beans are tender and done, about 2 hours. 

Transfer chicken to a cutting board; remove meat from bones, and shred. Remove 3 c. beans, and drain well, reserving any remaining beans in slow cooker for another use. Set chicken and 3 c. beans aside to cool.

Squeeze juice from 1 orange to equal 1/4 c. Peel remaining 2 oranges and cut into segments. Whisk together orange juice, vinegar, shallots, and remaining 1/2 t. salt and 1/4 t. pepper in a large bowl. Add remaining 1/2 c. oil in a steady stream, whisking until incorporated. 

Add spinach, shredded chicken, beans, orange segments, almonds, and cheese, and toss with the dressing.

Serves 6.

Adapted from Southern Living recipe.

Collard Green Salad with Oranges and Port-Soaked Cherries

2/3 c. dried cherries

1/2 c. port*

1/4 c. plus 1 T. extra-virgin olive oil

2 T. apple cider vinegar

1 T. whole-grain mustard

1 t. Dijon mustard

1 t. honey

1/2 t. kosher salt

1/2 t. black pepper

8 c. thinly sliced, stemmed collard greens (from 2 1-lb. bunches)

1 small red onion, thinly sliced (1/2 c.), rinsed and drained

2 navel oranges, peeled and sliced into 1/4"-thick rounds (about 10 rounds)

1/2 c. toasted walnut halves

2 oz. goat cheese, crumbled (about 1/2 c.)

Microwave cherries and port in a small bowl on HIGH until port comes to a boil, about 90 seconds. Let stand 10 minutes. Drain, reserving cherries and 2 T. port (discard remaining port).

Place oil, vinegar, mustards, honey, salt, pepper, and reserved 2 T. port in a lidded jar. Seal and shake well until blended and creamy.

Place collards in a large bowl. Drizzle with about half (1/3 c.) of the dressing. Gently massage together using your hands until collards wilt, about 2 minutes. Add onion and oranges; toss gently to combine. Arrange salad on a platter or in a large bowl. Sprinkle with walnuts, goat cheese, and cherries. Drizzle with remaining dressing.

*If port is not desired, can use plain dried cherries. 

Adapted from Southern Living magazine, Jan.-Feb. 2021, p. 80.

Baked Salmon with Oranges and Herbs

1 seedless orange
4 plum tomatoes, seeded and diced
1 large shallot, minced
1 T. chopped fresh tarragon
1 T. chopped fresh basil
1 T. chopped fresh thyme
2 T. extra-virgin olive oil
3/4 t. sea salt
1/2 t. pepper
4 4-oz. boneless sockeye salmon fillets

Preheat oven to 350 degrees. Lightly coat 4 sheets of foil with nonstick cooking spray.

Grate 1 t. orange rind into a large bowl. Peel the orange and cut into segments. Add segments to the bowl. Stir in tomatoes, shallot, herbs, olive oil, salt, and pepper.

Place one salmon fillet in the center of each piece of foil. Spoon the orange mixture evenly over the salmon. Fold the foil over the salmon and crimp the edges for tent-style packages. Cook for 20-30 minutes until the salmon is cooked to your desired doneness (20 minutes = medium).

Serves 4.

Adapted from Parade magazine, September 2020, p. 4.

Cranberry Sauce

12 oz. fresh cranberries
1/2 c. fresh orange juice
1/2 c. water
1/3 c. sugar (or more, or less), to taste
Optional: orange zest, a pinch of ground ginger, a pinch of cinnamon or cloves, splash of vanilla
     extract

Combine ingredients in a 6-qt. slow cooker. Cover and cook on high for 3-4 hours or on low for 7-8 hours, or until the cranberries have popped and the sauce is bubbly.

Taste and stir in any extra sugar or other add-ins. Serve warm.

Makes 1-1/2 cups.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 23.

Every-Citrus Salad with Almonds & Manchego

1/4 c. fresh orange juice (from 1 orange)
1 T. finely chopped shallot
1 T. pure maple syrup
1 T. Dijon mustard
1-1/2 t. kosher salt
1/4 t. freshly ground black pepper
6 T. olive oil
2-1/2 lb. navel oranges, blood oranges, and/or grapefruit
1 small head radicchio, leaves roughly torn
1/2 c. flat-leaf parsley
1/2 c. roasted whole almonds, chopped
1/2 c. shaved Manchego cheese (about 1 oz.)

Combine orange juice and shallot in a medium bowl; set aside for 5 minutes. Whisk in maple syrup, mustard, salt, and pepper. Gradually whisk in oil until dressing is emulsified. Set aside.

Cut away peel and pith of citrus and slice crosswise into 1/2" rounds. Layer radicchio and citrus rounds on a serving platter. Top with parsley, almonds, and cheese. Drizzle with dressing.

Serves 6.

Adapted from Real Simple magazine, Feb. 2020, p. 112.

Moroccan Carrots

4 medium carrots, thinly sliced
1 c. fresh orange juice
1/4 c. water
1/2 t. ground coriander
1/2 t. cumin
1/4 t. cinnamon
Large pinch of sugar
1 T. unsalted butter
Salt

In a medium saucepan of boiling salted water, cook carrots for 1 minute. Drain.

In a large skillet, combine carrots with orange juice, water, coriander, cumin, and cinnamon; simmer over moderate heat, stirring occasionally, until just tender, about 10 minutes. Remove skillet from heat and stir in sugar and butter. Season with salt and serve.

Serves 4.

Adapted from Food & Wine Annual Recipes 2012, p. 258. 

Peachy-Orange Arugula Salad

6 medium oranges, supremed
4 medium peaches, pitted and cut into 1/4"-thick wedges
2 T. maple syrup
2 T. lime juice
1-1/2 t. chopped fresh rosemary
4 c. arugula

Grill half of the peach wedges, 4-6 minutes or until grill marks appear, turning once (optional).

Transfer grilled peach wedges to a bowl. Add remaining peach wedges, orange segments, maple syrup, lime juice, and rosemary. Mix well. Serve over a bed of arugula.

Makes 6 cups.

Adapted from Forks Over Knives, Summer 2019, p. 29. 

Orange-Vanilla French Toast Casserole

1 c. packed light brown sugar
6 T. butter, melted
1 c. pure maple syrup, divided
Cooking spray
1 c. chopped toasted pecans, divided
1 baguette, sliced into 12 slices, 1" thick, ends discarded
5 large eggs, lightly beaten
1-1/4 c. whole milk
2 T. granulated sugar
1 t. orange zest
1 T. fresh orange juice (from 1 orange)
1/2 t. ground cinnamon
1-1/4 t. vanilla extract, divided
2 T. bourbon
Powdered sugar, for serving

Stir together brown sugar, melted butter, and 1/4 c. of the maple syrup. Spread into a 13 x 9" baking dish lightly coated with cooking spray. Sprinkle with 3/4 c. of the pecans. Arrange baguette slices evenly on top.

Whisk together eggs, milk, sugar, orange zest, orange juice, and 1 t. of the vanilla. Pour over baguette slices. Cover and chill 8 hours.

Preheat oven to 350 degrees. Remove dish from refrigerator and let stand at room temperature 10 minutes. Bake, uncovered, until golden brown and set, about 35 minutes.

During the final 10 minutes of baking, combine bourbon and remaining 3/4 c. maple syrup and 1/4 t. vanilla in a saucepan. Cook over low heat, stirring, until warm, about 2 minutes. Remove from heat and cover pan.

When casserole is done, sprinkle powdered sugar over the top with remaining 1/4 c. pecans. Serve with warm syrup on the side.

Serves 6.

Adapted from Southern Living magazine, April 2019, p. 122.     

Mary's Mango Cake

Cake:
4 large eggs
1 c. granulated sugar
1/2 c. vegetable oil
1/2 c. honey
2 c. all-purpose flour
2 t. baking powder
2 t. ground cinnamon
1 t. ground nutmeg
1/2 t. baking soda
2 c. diced fresh mango (from 1 mango)
1 c. chopped walnuts or pecans
1/2 c. golden raisins
1 T. orange zest (from 1 orange)
2 t. lime zest (from 2 limes)

Topping:
1/2 c. sifted powdered sugar
1 t. orange zest plus 1/4 c. fresh juice (from 1 orange)
1/2 t. lime zest plus 2 t. fresh juice (from 1 lime)

Preheat oven to 325 degrees. Lightly oil and flour a 14-cup Bundt pan.

Beat eggs in bowl on medium speed until fluffy, 4-5 minutes. Beat in sugar until combined; then beat in oil until combined. Gradually beat in honey.

Whisk together flour, baking powder, cinnamon, nutmeg, and baking soda in a separate bowl. Add flour mixture, 1/2 c. at a time, to egg mixture, beating just until blended after each addition. Stir in mango, nuts, raisins, orange zest, and lime zest. Pour batter into prepared pan.

Bake in preheated oven until a wooden pick inserted in the center comes out clean, 50-55 minutes. Remove to a wire rack and let stand in pan 10 minutes.

While the cake cools, stir together powdered sugar, orange juice and zest, and lime juice and zest until combined. Invert cake onto a plate. Drizzle topping evenly over warm cake.

Alternative: Make a glaze by mixing about 1 c. sifted powdered sugar and 1 T. fresh orange juice; pour over cooled cake.

Serves 14.

Adapted from Southern Living magazine, Feb. 2019, p. 99. Recipe from Robert is Here.   

Citrus Salad with Mustard Vinaigrette

1 T. whole grain mustard
1 T. lemon juice
1/4 t. kosher salt
Pinch of black pepper
2 T. extra-virgin olive oil
4 c. mixed salad greens
2 blood oranges, grapefruits, tangerines, or navel oranges (or any combination), peeled and cut into 1/2" thick rounds
2 medium red or yellow beets, cooked, peeled, and quartered
1 T. thinly sliced red onion
1/4 c. hazelnuts, chopped
2 T. chopped dill or mint (optional)

In a small bowl, stir together mustard, lemon juice, salt, and pepper. Add oil and vigorously whisk until combined.

On a large platter, toss greens with half of the dressing. Place citrus and beets over greens and drizzle with remaining dressing. Top with onion, hazelnuts, and chopped herbs, if using. Serve immediately.

Serves 4.

Adapted from O: The Oprah Magazine, Jan. 2019, p. 95.

Orange Gazpacho

1 small red onion, finely chopped
1 tomato, diced
1 yellow pepper, cored, seeded, and chopped
1 cucumber, peeled, seeded, and diced
1/2 c. tomato juice
1/2 c. orange juice
Salt to taste

Combine all ingredients. Remove half the mixture to a food processor; pulse briefly. (Do not use a blender -- soup should remain chunky.) Add back into remaining mixture. Chill for 2 hours before serving.

Makes 4 cups.

Adapted from Recipes from the Night Kitchen, p. 136.