Citrus Recipes

Orange Hummus

Lemon and Black Olive Sauce with Fettuccini

Orange and Black Olive Salad

Tangerine and Sesame Seed Sauce

Grapefruit and Fennel Salad

Sweet Pink-Grapefruit Vinaigrette

Quick Citrus Crisp

Honey-Citrus Chicken

Lemony Rice and Dill

A slightly different twist to the traditional taste of hummus. Serve the dip with pita bread or fresh vegetables.

1 15 oz. can garbanzo beans, rinsed and drained

3 cloves garlic, finely chopped

1/4 cup orange juice

2 tsp. grated orange rind

1 tsp. Dijon-style mustard

1/2 tsp. curry powder

1/2 tsp. ground ginger

Salt and freshly ground pepper, to taste

Combine all ingredients in a food processor. Blend until smooth.

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Lemon and Black Olive Sauce with Fettuccini
Serves 4-6

The lemon flavor will be quite pronounced in this simple, but lovely dish.

1 cup cream

Finely chopped zest of two lemons

1 lb. fettuccine

3 Tbs. unsalted butter

15 oil-cured black olives, pitted and coarsely chopped

2 Tbs. chopped Italian parsley

Salt and freshly ground pepper, to taste

Freshly grated Parmesan cheese

Combine the cream and lemon zest in a small bowl. Cover and refrigerate for several hours, then return to room temperature when you are ready to make the dish. Cook pasta in abundant salted water until it is al dente. Drain well.

Return the pasta to the pot, add the butter, and toss well. Add the cream and lemon zest and toss again over medium heat about 5 minutes, until cream is reduced by half. Sprinkle with olives, parsley, salt, pepper, and a little Parmesan cheese; toss lightly, and transfer pasta to a warm bowl. Serve with more grated cheese on the side. -Pasta Fresca by Viana LaPlace and Evan Klieman

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Orange and Black Olive Salad
Serves 4

1 tsp. paprika

1/2 tsp. finely minced garlic

1 tsp. red wine vinegar

3 Tbs. olive oil

Salt and freshly ground pepper, to taste

2 navel oranges, peeled, segmented, and cut into 1/2-inch pieces

8 black olives, pitted and sliced

2 Tbs. finely chopped parsley

In a bowl, combine paprika, garlic, vinegar, oil, salt, and pepper. Blend well. Add oranges and olives, and toss lightly. Sprinkle with parsley.
-60 Minute Gourmet by Pierre Franey

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Tangerine and Sesame Seed Sauce
Serves 8

1 tablespoon vegetable oil

2 red onions, sliced 1/4 inch thick

2 cantaloupes

1 honeydew melon

1/4 cup chopped fresh mint leaves

1 tablespoon fresh line juice

1/2 cup crumbled feta cheese (about 4 ounces)

1/4 cup pine nuts, toasted

In a large skillet heat oil over moderate heat until hot but not smoking and cook onions, stirring occasionally, until just softened. Remove skillet from heat and cool onions.

With a sharp knife cut a slice from top and bottom of each melon to expose flesh and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove rind. Halve melons, discarding seeds, and cut 1 cantaloupe half and 1 honeydew half into 1-inch-thick wedges.

Arrange wedges on a platter. Cut remaining melon into 3/4-inch chunks and in a bowl toss with mint, lime juice, and pepper to taste.

Spoon melon mixture over melon wedges on platter and top with onions, feta, and pine nuts. Just before serving, toss mixture to combine.

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Grapefruit and Fennel Salad
Serves 8

4 pink grapefruit, halved

12 cups gourmet salad greens

2 cups coarsely chopped fennel bulb (about 2 bulbs)

1 cup vertically sliced red onion

Sweet Pink Grapefruit Vinaigrette (see below)

With a small, sharp knife, remove the sections from each grapefruit half (as you would for breakfast eating), leaving the membranes behind. Place the sections into a large salad bowl. Squeeze the juice from the grapefruit halves into a small bowl; reserve 1/4 cup juice for vinaigrette. To the grapefruit sections, add salad greens, chopped fennel, and sliced onion. Drizzle salad with the vinaigrette, and toss gently to coat. Serve immediately.

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Sweet Pink-Grapefruit Vinaigrette
Serves 8

1/2 cup seasoned rice vinegar

1/4 cup reserved grapefruit juice

2 Tbs. honey

1 Tbs. extra-virgin olive oil

1 tsp. fennel seeds, crushed

1/4 tsp. salt

In a small bowl, whisk all ingredients. Pour over salad. -Cooking Light, April 1998

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Quick Citrus Crisp
Serves 6

1 cup orange juice

1 Tbs. cornstarch

1/2 tsp. ground cinnamon

2 Tbs. honey

4 cups assorted orange, grapefruit, and tangerine sections, seeded

1 cup frozen unsweetened, pitted dark sweet cherries, thawed and halved

1-1/2 cups low-fat granola (without raisins)

Preheat oven to 375ºF. In a small saucepan, combine orange juice, cornstarch, and cinnamon. Cook and stir over medium heat until mixture is thickened and bubbly. Stir in the honey. Place citrus sections and cherries in a 2-quart square baking dish. Pour hot sauce over fruit. Sprinkle with granola. Bake for 10 minutes. Serve warm. -American Institute for Cancer Research

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Honey-Citrus Chicken
Serves 8

1 medium pineapple, peeled, cored, and coarsely chopped

1 medium jalapeño pepper, seeded, and finely chopped

1 tsp. minced garlic

1 cup orange juice

½ cup fresh lime juice

3 Tbs. soy sauce

2 Tbs. (packed) chopped fresh cilantro

2 Tbs. (packed) chopped fresh basil

1 Tbs. ground black pepper

1 tsp. grated orange peel

1 tsp. grated lime peel

8 large skinless boneless chicken breast halves

2 Tbs. honey

3 Tbs. butter

Fresh cilantro sprigs

Fresh basil sprigs

Pureé pineapple, jalapeño, and garlic in blender until almost smooth. Pour pineapple purée into 13x9x2-inch glass dish. Add orange juice, lime juice, soy sauce, chopped cilantro, chopped basil, black pepper, orange peel, and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate at least 4 hours, turning often. (Can be made 1 day ahead. Keep chilled.)

Remove chicken from marinade. Using rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into heavy medium saucepan. Heat to boiling. Transfer 1/3 cup marinade to small bowl, whisk in honey. Boil remaining marinade until reduced to 1½ cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper; keep warm.

Prepare barbecue (medium-high heat). Brush grill with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes. Transfer chicken to platter. Garnish with cilantro and basil sprigs. Serve with cooked sauce on the side.
-Bon Appètit, July 1996

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Lemony Rice and Dill
Serves 4

2 tsp. olive oil

4 scallions, thinly sliced

2 Tbs. chopped fresh dill

1/2 tsp. freshly grated lemon zest

1 cup long-grain white rice

2 cups water

1/2 tsp. salt

1/8 tsp. ground allspice

1 Tbs. fresh lemon juice

In a large saucepan, heat oil over medium heat. Add scallions, dill, and lemon zest, and cook, stirring, for 1 minute. Stir in rice. Add water, salt, and allspice, and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, 15 to 20 minutes. Stir in lemon juice, fluff with a fork, and serve.

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