Cooking with Blood Oranges

Citrus fruits top my list of favorite ingredients. They are absolutely gorgeous in color – pops of bright green, yellow, and orange. They are also extremely versatile. The balance of sour and sweet notes makes them the perfect addition to desserts and savory dishes alike. When tasked with incorporating a seasonal ingredient into a handful of recipes – my mind immediately jumped to blood oranges for all of the above reasons.

End of Winter Salad (serves 2)

Salad Ingredients:
3 cups of mixed greens
2 blood oranges, peeled, pith removed, and sliced into wedges
3 medium sized beets, cooked and cubed
2 oz goat cheese, crumbled
3 tablespoons of chopped pistachios

Dressing Ingredients:
2 tablespoons blood orange juice
1 tablespoon minced shallot
2 tablespoons olive oil
1/2 teaspoon blood orange zest
¼ teaspoon salt
pinch of pepper

Arrange salad ingredients over the bed of mixed greens. Whisk together dressing ingredients and pour over salad. Toss to combine.

Citrus Crusted Chicken with Israeli Couscous (serves 4)

Chicken Ingredients:
4 thin chicken cutlets (2 breasts sliced in half and pounded)
1 cup flour
1 egg, beaten
1 cups panko breadcrumbs
1 cup plain breadcrumbs
1 teaspoon lime zest
1 teaspoon lemon zest
1 teaspoon blood orange zest
2 tablespoons blood orange juice
olive oil

Place flour in one bowl/dish, the beaten egg and blood orange juice in another bowl/dish, and the breadcrumbs and various citrus zests in a third bowl. Dredge the chicken first in the flour, then egg, and finally the breadcrumb mixture, coating fully. Heat olive oil in a skillet over medium high heat. Once oil is heated cook chicken in oil for 4-5 minutes per side until crisp and golden brown. Remove and place over paper towel to remove excess oil.

Israeli Couscous Ingredients:
1 ½ cups Israeli couscous
¾ cup water
1 cup vegetable stock
2 teaspoons apple red wine vinegar
1 tablespoon mint, chopped
1 teaspoon blood orange zest
2 tablespoons blood orange juice
2 tablespoon olive oil
10-15 cherry tomatoes, sliced in half
1/3 cup crumbled feta

Heat 1 tablespoon olive oil in medium size saucepan. Add couscous and let it toast (2 minutes) stirring occasionally. Add vegetable stock and water and let the mixture come to a boil. Once boiling, cover, reduce heat to low and simmer until water is absorbed. Remove from heat and stir in remaining ingredients (red wine vinegar, remaining 1 tablespoon olive oil, mint, orange zest, orange juice, tomatoes, and feta. Season with salt and pepper to taste.

Pages: 1 2