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Navel oranges

Explore 76 recipes, 1 video, and more

Red Snapper with Citrus Salsa

Ingredients
  • 2 large navel oranges, peel and pith removed, flesh cut into segments
  • 1 medium lemon, peel and pith removed, flesh cut into segments and chopped
  • 1/2 small shallot, thinly sliced
  • 1/2 red habanero chile, stem, seeds, and ribs removed, finely chopped (wear protective gloves; about 1 teaspoon)
  • 1 tablespoon coarsely chopped fresh cilantro
  • Zest of 1/2 lime, plus 1 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 4 red snapper fillets, skinned (each 4 ounces)
  • 4 ounces baby spinach (about 4 cups)
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Citrus Salad

Ingredients
  • 4 ruby-red or pink grapefruit, peel and pith removed
  • 5 navel or blood oranges, peel and pith removed
  • 3 tablespoons sherry vinegar
  • 1 tablespoon honey
  • Salt and freshly ground black pepper
  • 5 tablespoons extra-virgin olive oil
  • 1/4 cup canola oil
  • 2 large heads radicchio, leaves separated
  • 2 heads Belgian endive, leaves separated
  • 1/4 small red onion, very thinly sliced
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Candied Citrus

Other Ideas:
Candied fruit, Sugar
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Fennel, Orange, and Olive Salad

Other Ideas:
Fennel, Kalamata olives, Salads
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Oranges in Lime Syrup

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Oranges with Olives, Parsley, and Paprika

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Farro, Orange, and Pine-Nut Dressing

Ingredients
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, finely chopped (about 1/2 cup)
  • 2 celery stalks, finely chopped
  • 1/4 cup plus 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon plus 1 teaspoon finely chopped fresh sage
  • 2 teaspoons fennel seeds, coarsely chopped
  • 1 dried chile, crumbled
  • 2 cups farro
  • 3 1/2 cups homemade or low-sodium store-bought turkey or chicken stock
  • 1/2 cup dry white wine
  • Coarse salt and freshly ground pepper
  • 2 navel oranges, peel and pith removed, flesh cut into segments
  • 1/4 cup pine nuts, toasted
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Orange Jack-o'-Lanterns with Sorbet

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Orange Tart

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Orange Chutney over Pork Chops

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