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Navel oranges

Explore 74 recipes, 1 video, and more

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Jicama-Citrus Salad

Ingredients
  • 1 red grapefruit, peel and pith removed
  • 1 navel orange, peel and pith removed
  • 3 tablespoons freshly squeezed lime juice
  • 4 1/2 teaspoons finely chopped fresh cilantro, plus leaves for garnish
  • 1/4 teaspoon crushed red pepper, flakes
  • 1/4 teaspoon coarse salt
  • 1 small jicama, (about 1 1/4 pounds), peeled and cut into thin matchsticks
  • 1 medium Granny Smith apple, cut into 3/4-inch chunks
  • 1 Kirby cucumber, peeled and cut crosswise into 1/4-inch-thick rounds
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Salmon with Fennel, Bell Pepper, and Olives

Time:20 mins
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Radicchio and Endive Salad with Oranges, Fennel, and Pomegranate Seeds

Ingredients
  • 2 small blood oranges
  • 1 navel orange
  • 2 small heads Bibb lettuce, torn into bite-sized pieces
  • 1 head endive, broken up into leaves
  • 1/2 head radicchio, torn into bite-sized pieces
  • 1/2 bulb fennel, shaved
  • 1/2 cup pomegranate seeds
  • 1/4 cup fresh flat-leaf parsley leaves
  • Orange Citronette
  • Coarse salt and freshly ground pepper
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Orange, Fennel, and Olive Salad

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Orange-Almond Cake

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Scallop, Orange, and Cucumber Kebabs

Time:20 mins
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Salmon and Citrus Rice Bowl

Ingredients
  • 4 navel oranges
  • 1/4 ounce (1-inch piece) fresh ginger, peeled and thinly sliced, plus 1 teaspoon finely grated
  • 1 dried bay leaf
  • 1 teaspoon coriander seeds, crushed
  • 1 tablespoon brown-rice vinegar
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon honey
  • 1 teaspoon toasted sesame oil
  • 1 pound skinless salmon fillets
  • 1 cup uncooked brown rice
  • 5 ounces (1 1/2 cups) sugar snap peas, cut into 1/2-inch pieces
  • 1/4 cup fresh mint, thinly sliced, for garnish
  • 2 teaspoons black sesame seeds, for garnish
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Cottage Cheese Parfait

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Fresh Orange and Yogurt Tart

Time:1 hour 25 mins
Ingredients
  • 1/2 cup raw almonds
  • 1/4 cup granulated sugar
  • Coarse salt
  • 1 cup all-purpose flour, (spooned and leveled)
  • 6 tablespoons (3/4 stick) unsalted butter
  • 2 teaspoons powdered gelatin (from a 1/4-ounce packet)
  • 1/2 cup half-and-half
  • 1 1/2 cups plain Greek yogurt (2 percent)
  • 1/4 cup packed light-brown sugar
  • 3 medium navel oranges
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Striped Bass with Braised Leeks, Orange, and Thyme

Ingredients
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 4 large leeks (about 2 1/4 pounds), white and pale-green parts only, halved lengthwise, rinsed well and patted dry
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 8 sprigs fresh thyme, plus more for garnish
  • 1 large navel orange, thinly sliced crosswise, plus 1/4 cup fresh orange juice (2 oranges total)
  • 4 skinless striped bass or sea bass fillets (about 4 ounces each)
  • 6 pitted Kalamata olives, thinly sliced crosswise
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