spelozi Posted April 7, 2014 Share Posted April 7, 2014 I'm part of a weekly fruit and veggie co-op. This last week I ended up with a bunch of blood oranges and I need suggestions of ways to incorporate them into my food. I've done an orange glazed salmon and I'm thinking of a faux orange chicken recipe. But I still will have a lot left over. Any recipe suggestions for these delicious little gems? I'm trying not to ingest too much straight fruit as part of my Whole 30. Link to comment Share on other sites More sharing options...
Skepticallytrying Posted April 7, 2014 Share Posted April 7, 2014 Aww, man! I've been craving blood oranges... send any unwanted, my way (New England!!!) Link to comment Share on other sites More sharing options...
SarahInParis Posted April 8, 2014 Share Posted April 8, 2014 I became addicted to this during my W30... I've generally used regular oranges but it would be great with blood oranges. Because you eat the skin it's important the oranges are organic though. http://food52.com/recipes/26899-molly-stevens-roasted-fennel-red-onion-and-orange-salad Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted May 1, 2014 Moderators Share Posted May 1, 2014 My Sister-in-law makes a killer dressing with oranges - juice, zest, shallots and olive oil. It's incredible! I'll see if I can get her to give up the recipe. In the meantime, here's one from Wolfgang Puck that looks delicious: http://www.wolfgangpuck.com/recipes/sauces-and-dressings/Shallot-Citrus-Vinaigrette Link to comment Share on other sites More sharing options...
GlennR Posted May 1, 2014 Share Posted May 1, 2014 There will be blood (oranges). Link to comment Share on other sites More sharing options...
spelozi Posted May 1, 2014 Author Share Posted May 1, 2014 I just got hungry again. Thank you for all the suggestions and help. I'll definitely try out the vinaigrette and sauce next time I get another batch of blood oranges. Link to comment Share on other sites More sharing options...
Whole30 Certified Coach littleg Posted May 2, 2014 Whole30 Certified Coach Share Posted May 2, 2014 I add them to salad I eat a huge salad for dinner each night and put in two small clementines. Nice contrast of flavor to the veggies and vinaigrette! Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted May 2, 2014 Moderators Share Posted May 2, 2014 My Sister-in-law makes a killer dressing with oranges - juice, zest, shallots and olive oil. It's incredible! I'll see if I can get her to give up the recipe. In the meantime, here's one from Wolfgang Puck that looks delicious: http://www.wolfgangpuck.com/recipes/sauces-and-dressings/Shallot-Citrus-Vinaigrette Ok, here you have it from my SIL's mouth! I never measured all the ingredients in my orange zest dressing until today. I always just added this and added that. lol! So this is what I came up with as my official recipe. Enjoy! -1 medium-large Navel orange (Zest whole orange and freshly squeeze juice- makes about 1/3 cup) -1 shallot (finely diced or minced) -1/4 cup vinegar of choice (I prefer champagne vinegar) -1 tbsp Dijon mustard - pinch of salt to taste -fresh cracked blk pepper to taste -1/2 cup Extra Virgin Olive Oil Combine all ingredients but the EVOO in mixing bowl. Lastly, whisk in the EVOO. Enjoy! Link to comment Share on other sites More sharing options...
praxisproject Posted May 4, 2014 Share Posted May 4, 2014 If you ever have too many oranges, you can slice them up and freeze them. Yummy frozen (cut them small enough to eat) or added to drinks. Link to comment Share on other sites More sharing options...
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