Orange


From the Dec 17, 2010 co-op newsletter, courtesy of Mary Duman:

Ingredients:

  • 1/2 c. extra-virgin olive oil
  • 1/4 c. fresh lemon juice
  • 1 shallot, minced
  • 1/2 t. (packed) grated lemon peel
  • 1 large fresh fennel bulb, trimmed, halved, very thinly sliced
  • 1 Fuji apple, halved, cored, cut into matchstick-size strips
  • 6 cups trimmed arugula leaves
  • 2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices
  • Pomegranate seeds

Directions:

  • Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper.
  • Combine fennel and apple in medium bowl; mix in 3 T.  dressing.
  • Place arugula in large bowl.
  • Add fennel-apple mixture.
  • Toss, adding more dressing to taste.
  • Divide salad among 6 plates.
  • Garnish each with 1 mandarin orange slice and sprinkle with pomegranate  seeds.
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Recipe from Kathleen:

SERVES 6 -8
Ingredients

* 3 medium beets
* 1 cup onion
* 1 tablespoon canola oil
* 1 lb carrot
* 1 large garlic clove
* 1 tablespoon minced fresh ginger
* 4 cups water or stock
* 1 teaspoon grated orange peel
* 3/4 teaspoon salt
* pepper
* 4 teaspoons sour cream (optional)

Directions

1. Peel beets and cut into chunks.
2. Fry onions in oil.
3. Add carrot chunks.
4. Fry for 10 min.
5. Add ginger, garlic, and orange peel.
6. Add stock or water.
7. Slow boil for about 50 minute or until veg are soft.
8. Puree
9. Add salt and pepper.
10. Serve with sour cream.

put 2 c apple juice in blender
add 2 cups cleaned baby spinach + 1 1/2 handfuls kale (no stems)
handful fresh mint, destemmed (about 2 long stalks worth)
2 T honey (or more if you want sweeter)
blend together
blend together
add 1 cup frozen berries
add 1 peeled orange (optional)
and any other fruit laying around
1-2 T oil (flax, avocado, coconut, grapeseed etc) (you can leave out the oil if you don’t want the extra fat)
blend, drink

1 navel orange

1 large fennel bulb fronds reserved for garnish and stalks discarded

2 1/2 tablespoons olive oil

1/2 teaspoon finely chopped fennel seed

2 (6-oz) red snapper fillets, with skin

1 teaspoon fresh lemon juice, or to taste

• Separate pith from orange with a sharp knife, then cut sections free from membranes. Squeeze 1 to 2 tablespoons juice from membranes before discarding and reserve. Cut sections into 1/4-inch dice and reserve separately (may need some extra juice).

• Quarter fennel bulb lengthwise and cut into 3/4 in slices.

• Heat 1 1/2 tablespoons oil in a heavy skillet then sauté fennel with fennel seed and salt and pepper to taste on high heat, stirring, until edges are browned and fennel is wilted, about 10 minutes. Turn heat to Low and cook fennel covered, stirring occasionally, until tender, about 8 minutes more. Stir in reserved orange juice & Orange slices.

• While fennel cooks, pat fish dry and season with salt and pepper. Heat remaining tablespoon oil in a skillet, then sauté fish, skin sides down, until skins are golden, about 3 minutes. turn over and saute 3 more min.

• Sprinkle fish with lemon juice and serve, on top of fennel and orange dice.

(from Gourmet Magazine 2001)

1 1/2 cups Whole wheat flour
1/2 cup regular oats
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1 egg
1/4 cup oil or melted margarine alternative
1/4 cup agave syrup or honey
1 1/2 cups rice milk
3 tablespoons fresh squeezed orange juice
1 cup chopped apricots
zest of 1 small orange

I usually cheat and mix all the wet ingredients and then add the dry ones on top and mix them together on the surface.  After the dry ingredients are mixed, I combine them with the wet ingredients and stir in apricots.  Spoon into greased muffin tins and bake at 400 for about 15 minutes.