4 Citrus-Based Dishes (and a cocktail!) to Wake Up the Senses & Boost Immunity
I have always been a fan of dishes that feature citrus flavors: desserts, main dishes, salads, etc., and many of us citrus-lovers gravitate towards these kinds of dishes even more in the winter. No accident, as it turns out. Bright, bold citrus fruits hit their peak flavors and textures during what we in the northern hemisphere experience as the shortest and darkest days, just at the time our bodies can most benefit from them. Best known for immune system support, a serving of citrus provides more than 100% of the daily recommended value for vitamin C and has also been linked to a reduction in inflammation and a lowered risk of heart disease. Citrus is also an excellent source of fiber, folate and potassium, as well as antioxidants and many other vitamins and minerals. Good stuff to load your system up with while you’re waiting for a vaccine!
Considering their powerful health benefits and sheer deliciousness, making citrus fruits a part of one’s regular diet during the winter is definitely recommended - and doable. From breakfast to salad entrées, there is no shortage of uses for oranges, lemons, limes, grapefruit and the numerous more exotic citrus varieties that are fairly commonplace today. Plus, as our palates tire of the stodgier flavors of root veggies and heavy dishes, there is nothing like citrus to reinvigorate the palate!
Below are some great citrus-based dishes; try them and experience the citrus boost for yourself!
Orange and Brown Sugar Rubbed Pork Loin
A complex interplay of flavors & textures with the orange cutting the richness of the meat. Wonderful paired with a green veg like broccoli, peas, Brussels sprouts or green beans!
Serves: 4 Preparation Time: 20 minutes, excluding marination & baking time
Ingredients
1 navel orange
3 tablespoons dark brown sugar
1 tablespoon paprika
2 teaspoons salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon fennel seed, finely crushed
4.5 tablespoons olive oil
2 - 3 pounds all-natural boneless center-cut pork loin roast
1 large onion, sliced
1/2 cup red wine
1/2 cup beef broth or chicken broth
Cilantro or parsley sprigs, for garnish
Instructions
For the rub, finely grate the orange zest (colored part only) into a bowl; you should have about 1 teaspoon. Stir brown sugar, paprika, salt, black pepper, garlic powder, fennel seed into the zest, then mix in 1.5 tablespoons of the olive oil.
Pat meat dry; place on a platter. Coat meat on all sides with rub. Refrigerate loosely covered at least 1 hour or, preferably, 24 to 48 hours.
Cut the reserved orange into large chunks (leaving the peel on). Mix orange pieces, 1/2 of the onion slices, remaining olive oil, and 3/4 cup of water in the bottom of a roasting pan that can be used on the stovetop and heat over medium for 3-4 minutes until well combined. Top with the pork roast. Scrape any liquid from the marinating dish over the meat. Let meat stand at room temperature while the oven heats (or up to 1 hour). Heat oven to 375 degrees F convection/ 400 degrees F conventional oven.
Roast pork uncovered about 20 minutes per pound or until an instant-read thermometer registers 135 to 140 degrees Fahrenheit, about 40 to 60 minutes total; check occasionally to make sure there is still some liquid in the bottom of the pan to keep the pan bottom from scorching; if it runs low, add some water to the pan. When the pork is done, transfer it to a cutting board. Tent loosely with a piece of foil; let stand 10 minutes. The temperature should rise to 145 degrees.
Meanwhile, set the roasting pan with its contents over a burner; if the liquid from the pan is low, whisk in 1/2 cup of water, scraping up all the browned bits from the pan bottom and adding the remaining onion slices; heat over medium until onion softens. Stir in the wine and heat to a boil. Cook and stir to reduce the mixture by half. Stir in the broth and boil again to thicken the pan juices. Remove from heat and discard the orange pieces. Pour the pan juices into a gravy dish and adjust salt & pepper, if needed.
Slice pork thinly. Serve with the pan juices and garnished with parsley.
Creamy Lemon Chicken with Asparagus
Juicy, tender chicken, in a complete one-pot meal, ready in under 30 minutes!
Serves: 4 Preparation Time: 35 minutes
Ingredients
1 tablespoon Italian seasoning
1/2 tsp each of crushed red pepper, salt, pepper
1 tablespoon olive oil
2 tablespoons butter (divided)
1 pound asparagus (trimmed and cut in 3rds)
1/2 cup onion (minced)
3-4 cloves garlic (minced)
1 cup heavy cream
2 tablespoons lemon juice
Optional: chopped fresh parsley for ganish
Instructions
Season chicken with Italian seasoning, crushed chili pepper, salt & pepper. Add 1 tablespoon olive oil to a large skillet over medium heat. Add chicken to the pan and cook for 5-6 minutes per side until cooked through. Remove from skillet and set aside.
Add butter onion, and asparagus to the skillet and cook for 2-3 minutes, or until asparagus is just tender. Add the garlic and cook for just under a minute.
Lower the temperature to medium-low and add the heavy cream and lemon juice; stir to combine; do not let the sauce boil or the cream will break. Return chicken to the pan and simmer 3-4 minutes or until the sauce has thickened. Taste and adjust salt & pepper if needed. If the sauce is too thick, add 1/4 cup water, chicken stock or broth. Garnish with parsley, if using, and serve.
Moroccan Lemony Grilled Vegetable Couscous
Bright Moroccan flavors, satisfying textures, and healthy too!
SErves: 2 as a main dish/4 with accompaniments Preparation Time: 25 min.
Instructions
Spray a large non-stick frying pan with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until softened and lightly browned. Add the cumin, coriander, chilli and cinnamon and cook for a few seconds, stirring constantly.
Add the tomatoes into the pan and stir for 2-3 minutes. Add Grilled Med Veggies, chickpeas and stock. Season with a little salt and ground black pepper and bring to a gentle simmer. Cook for around 15 minutes, stirring occasionally until the vegetables are tender and the sauce is thick.
Just before the sauce is ready, make the couscous, following the package instructions. Add the lemon zest and season to taste. Toss well together, using a fork to break up the clumps of couscous.
Stir the lemon juice into the veggies & chickpeas and season to taste. Spoon the spiced veggies & chickpeas over the couscous and sprinkle with the slivered almonds, feta, green onions, and/or cilantro, if using.
Ingredients
cooking oil spray
½ medium onion, finely chopped
½ tsp ground cumin
½ tsp ground coriander
¼ tsp chilli powder
pinch ground cinnamon
227g/8oz can chopped tomatoes, with their liquid
1 lb. Pinwheel Grilled Mediterranean Veggies (frozen)
10 oz pouch Your Organics Ready to Eat Chickpeas, drained and rinsed
14 oz. vegetable or chicken stock
salt & freshly ground black pepper
80g/2¾oz Agrozimi Handmade Pearl Couscous, or other wholegrain couscous
zest from 1/2 lemon
juice from 1/2 lemon
Optional toppings: toasted slivered almonds; crumbled feta cheese, sliced green onions (green part only), chopped fresh cilantro
Easy Baked Lemon Pudding Cake
Both cake & pudding simultaneously, which makes for a light, moist and very lemony desert treat!
Serves: 4-6 Preparation Time: 25 min. + baking & cooling time
Instructions
Preheat the oven to 350°F and set a rack in the middle position. Spray a 9” x 13” baking dish with nonstick cooking spray.
In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about 1/4 of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy. Pour the batter into the baking dish.
Place the prepared baking dish into a larger baking pan (a lasagna pan or roasting pan works well). Using a pitcher, pour room temperature water into the pan to reach halfway up the sides of baking dish Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cake is puffy and lightly golden on top. Gently remove the baking dish from the oven and let cool on a rack for about 20 minutes before serving. (The cake will sink a bit as it cools; that's okay.) Dust with Confectioners' sugar and serve with berries, if desired.
Ingredients
3 large eggs, separated
1 cup milk (low-fat or whole)
2 teaspoons lemon zest
6 tablespoons fresh lemon juice (approx. 2 lemons)
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
6 tablespoons all-purpose flour
1 cup sugar
Confectioners' sugar, and berries for serving (optional)
Citrus Crush Winter Cocktail
Just the sight of this will make you swoon! Bright, bracing, and so refreshing…
Serves: 1 Preparation Time: 5 minutes
Ingredients:
3 ounces winter citrus juice (1/2 cup water and 1/2-1 tbsp honey mixed with juice from 2 of any of the following fruits or a combo: blood oranges; cara cara or navel oranges; tangerines or 1 large grapefruit)
1 ounce lime juice
1 ounce simple syrup
1 1/2 ounces vodka
1/2 ounce Grand Marnier
2 ounces ginger ale/ginger beer (the more gingery, the better!)
sliced blood orange, tangelo, and/or grapefruit for garnish
Instructions:
Fill a large glass with crushed ice. Add a few ice cubes to a cocktail shaker. Add the winter citrus juice, lime juice, simple syrup, vodka, and Grand Marnier to the shaker. Shake for 20-30 seconds, then pour into your glass. Top with the ginger soda and stir to combine. Garnish with a slice of blood orange, grapefruit, and/or tangelo!