Winter is the season for citrus fruits. It's the time of year the grocery stores carry those sweet, easy to peel tangerines. Ruby red grapefruits are colorful and intense. Lemons are large and juicy.
It's the right time to refresh and awaken the taste buds with citrus:
- Enhance water with sliced unpeeled tangerines. I add one sliced tangerine to a gallon of water and chill.
- Add peeled segments to salads.
- Create sauces with juice.
- Replace some of the salt in recipes with "zest"-the grated colorful outer portion of the peel.
Add citrus to lunch and dinner with these recipes:
Beet & Mandarin Salad
(Serves 1)Slice beets and tangerines. Arrange on plate. Sprinkle with seeds.
5-6 small beets, cooked, peeled and sliced
1 mandarin tangerine, sliced
1 teaspoon hemp seed
1/2 teaspoon chia seed
Mix oil, vinegar, juices, sugar and garlic. Pour over salad.
1 teaspoon olive oil
1 teaspoon cider vinegar
1 teaspoon lemon juice
1 teapsoon lime juice
1/4 teaspoon sugar
1 small garlic clove, minced
Broiled Grapefruit Halves
(Serves 2)Cut around each grapefruit segment.
1 grapefruit, sliced in half
Mix brown sugar, buttery spread and cinnamon. Sprinkle over grapefruit halves. Broil 5 minutes.
2 teaspoon brown sugar
2 teaspoon buttery spread
1/2 teaspoon cinnamon
Citrus fruits are rich in Vitamin C and good sources of soluble fiber. Vitamin C helps the body absorb non-heme iron when eaten with plant foods and egg yolks.
In this colorful meal in a bowl, I paired citrus juice in a simple sauce with the egg, pasta and vegetables to create a perfect combo:
(Serves 2)Mix and pour over vegetables and noodles.
1/4 cup orange juice
1 teaspoon sesame oil
Juice from 1/2 lime
1 teaspoon soy sauce, reduced sodium
1 teaspoon honey
Here's to adding zest to the day!