‘Tis the season for citrus! It’s Mother Nature’s gift to you during the dull winter months when spring produce seems so far away. Now is the ideal time to experiment with the bright fruits in the kitchen and discover their individual quirks and charms. Here, six new ways to look at citrus this winter -- it adds a splash of color and a juicy je ne sais quoi to just about anything.
Charred Cauliflower with Clementines and Olives
Cutting cauliflower into steak-like cross-sections before roasting makes the vegetable feel more substantial. Top with Kalamata olives, clementines, fresh parsley, and a white-wine vinaigrette for a delectable Mediterranean-style side dish or even a meatless main -- I would be happy with this for dinner with a little salad.
Crushed Pineapple-Rosemary Limeade
Fresh rosemary has a floral, almost pine flavor that pairs really well with citrus, and its sharp herbaceousness is just the thing to temper the sweetness of pineapple. This would also be super tasty spiked with a splash or two of rum.
Cara Cara Oranges with Toasted Honey Meringue
A dollop of toasted meringue makes this play on a citrus salad special enough for dessert. You don’t even need a torch to give it the crème brulee effect -- just a minute under the broiler does the trick.
Seared Halibut Tacos with Grapefruit-Avocado Salsa
A jewel-like grapefruit salsa studded with creamy avocado is what makes these fish tacos. The citrus is an excellent stand-in for tomatoes, which are at their most lackluster right now. I like the sweetness of Ruby Red here, but you can also use golden (also known as white) grapefruit.
Roast Chicken with Meyer Lemons and Potatoes
Two pans, one oven! While I love one-pan recipes as much as the next person, the lemons and potatoes are roasted on a separate baking sheet here for a reason -- to ensure caramelization. If they’re placed under the bird, they might end up steaming instead. Meyer lemons are great because you can eat them whole -- skin, flesh, everything. Squeeze the citrus over the chicken or just dig right in.
Soba, Bok Choy, and Sweet Potatoes in Miso-Lime Broth
You'll want to eat this noodle soup again and again once the temperatures start dropping. Bok choy, shiitakes, miso, lime, garlic, and fresh ginger all act as immune-boosters here, while sweet potatoes thicken the broth and give it body. Plus it’s one-pot and gluten-free (provided you use a miso made without grains)!
Watch Shira make this nourishing noodle soup: