Category: Orange Juice

Orange-Glazed Carrots, Onions & Radishes

11/10/2021

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Ingredients

1 pound fresh pearl onions
1/4 cup butter, cubed
2 pounds medium carrots, thinly sliced
12 radishes, thinly sliced
1/2 cup dark brown sugar (or 1/3 cup maple syrup)
4 teaspoons grated orange zest
1/2 cup orange juice
1 cup chopped walnuts, toasted (optional)

Directions

1. In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil 3 minutes. Drain and rinse with cold water. Peel.
2. In a large skillet, heat butter over medium heat. Add carrots, pearl onions, radishes, brown sugar, orange zest and juice; cook, covered, until vegetables are tender, stirring occasionally, 10-15 minutes. Cook, uncovered, until slightly thickened, 5-7 minutes longer. Sprinkle with walnuts if using.

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Sicilian Fennel, Red Onion and Orange Salad

7/8/2020

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Serves 2

2 firm navel oranges
1 large fennel bulb, halved lengthwise, cored, very thinly sliced crosswise
½ cup very thinly sliced red onion
10 large whole lettuce leaves
8-10 large black olives
3 tablespoons extra-virgin olive oil
3 tablespoons fresh orange juice
2 tablespoons minced fennel fronds

Slice the oranges into to ¼ inch rounds. Trim away the peel and pith.
On two serving plates, arrange the lettuce leaves and then the range rounds. Top with the fennel and red onion slices. Then garnish with the black olives. Set aside.
Blend the orange juice, olive oil, salt and pepper by sealing in a jar and shaking well.
Drizzle the oil and orange dressing over each of the plates and garnish with the olives.

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Strawberry Coconut Soup - No Cook, No Dairy

7/3/2017

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Serves 4

2 cups Strawberries
1 cup Orange Juice*
1 cup Coconut Milk
1 teaspoon good vanilla extract
5 Mint leaves

Directions

*If you are squeezing fresh oranges, you may want to use ½ cup orange juice. Fresh has a much stronger flavor than pre-squeezed juice (even if it is 100% not from concentrate without pulp – which is what we used). Add a little more coconut milk or water if you need it to be a thinner consistency if you are fresh-squeezing the oranges.
First, hull the strawberries, discarding the leafy tops. Then roughly chop them and add them to a blender. Add the orange juice, coconut milk, vanilla and mint leaves to the strawberries. Puree until smooth, then serve chilled. Garnish with strawberries or a few sprigs of minced mint leaves.

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Orange-Glazed Carrots, Onions & Radishes

Sicilian Fennel, Red Onion and Orange Salad

Strawberry Coconut Soup - No Cook, No Dairy

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