Archive for the 'Citrus' Category

Orange-Cinnamon French Toast

Saturday, December 15th, 2018

shelby-thompson_orange-french-toast_edible-baja-arizona_07

 

Ingredients

Instructions
  1. Crack the eggs and put them into a medium-sized bowl with the milk, sugar, orange zest, orange juice, and ground cinnamon. Whisk everything together until it is evenly combined.
  2. Place the bread in a shallow baking dish in an even layer so that the slices do not overlap. Pour the egg mixture over the bread slices and flip each slice of bread to the other side. Allow the slices to soak in the egg mixture for 12 minutes, flipping every 3 minutes.
  3. When the bread is thoroughly soaked through, heat a large skillet over medium heat. Add the butter and coconut oil to the skillet. Once the butter and coconut oil melt and begin to bubble, add the slices of French toast to the skillet, ensuring that they do not overlap (depending on the size of your skillet, you may need to cook the French toast in batches). Cook the French toast for 3 minutes on each side, or until each side is golden brown.
  4. Serve with a sprinkle of powdered sugar and real maple syrup.

 

Green Tomato and Orange Marmalade

Monday, November 30th, 2015

www.sencemeadow.wordpress.com

4 large oranges

2 lemons

1kg of green tomatoes

750ml of water

1kg of sugar

11/2 tbsp of coriander seeds roughly crushed.

Chop oranges into small pieces with the skin on

Squeeze the juice from the lemons and put the pips into a muslin bag

chop tomatoes into tiny pieces

place toms, and orange and bag into the water and boil.

Simmer for 45 mins

Add sugar and lemon juice, stir until sugar is dissolved

Bring to boil, simmer for 35 mins

Jar.

Celery and Grapefruit Salad

Thursday, April 16th, 2015

Lorraine Glazar, Tucson CSA

I was thrilled to get grapefruit, cutting celery, and I’itoi onions in our share this week.  The following salad is a match made in heaven!

Serves 2

½ bunch of cutting celery, stalks and leaves.

1 grapefruit

2 I’itoi onions

Citrus dressing made with grapefruit juice (see Rachel’s citrus dressing from two issues ago)

Sunflower seeds, to garnish (optional)

Parmesan cheese, shaved, to garnish

Chop the stalks of the celery into ½ inch pieces and pull apart the leaves so they remain whole but are separated into distinct loose leaves.  Peel and supreme the grapefruit sections, then cut them in half horizontally.  Finely slice the onions, including the green tops.

Arrange the salad elements on serving plates and dress with the prepared citrus dressing.  Top with sunflower seeds (optional) and shaved Parmesan cheese (for a vegan version this can be optional but it balances out the flavors.  I’m not vegan, but maybe substitute some nutritional yeast)

Dill-Citrus Spritzer

Monday, April 22nd, 2013

Kusuma Rao, Ruchikala

shelby-thompson_dill-lemonade_edible-baja-arizona_06

 

This refreshing dill drink is delightfully sweet with a citrusy flirtations and a lightly herbaceous finish. I would suggest playing around with the levels of simple syrup and dill “juice” to get to your preferred sweetness.

Ingredients:

1 cup water
Simple syrup (½ cup sugar+ 1 ½ cup water
1 cup of packed dill fronds (hard coarse stems removed)
2 lemons, zested and juiced
Sparking water or club soda

Make the simple syrup*,

Combine sugar and water in a medium saucepan on medium heat.  Stir until the sugar crystals are completely dissolved.  Transfer to a new bowl and let cool.

“Juice” the dill,

Add dill and water to a blender and puree until the dill completely breaks down.  Add a little more water if needed.

Strain the mixture over a strainer.  Squeeze out any remaining liquid.  Set aside.

Bring it all together!

Add the liquid to the simple syrup with the zest and juice of two lemons.  This is your Citrus Dill Simple syrup.  Pour one part of the syrup with two parts sparkling water.  Adjust the seltzer portions to your preference.

*This simple syrup is a little more concentrated than most to accommodate the additional liquid from the dill mixture.  If you find it is too sweet for your taste, reduce the amount of sugar in the simple syrup for a lighter, more herbaceous drink.

Orange Soup

Monday, November 5th, 2012

Yaron Hadad, Tucson CSA
http://www.yaronhadad.com/?p=1582

3 tablespoons olive oil
1 medium-sized diced onion
3 thinly chopped garlic cloves
1 cup red lentils
3 cups of any orange vegetables diced into ½” cubes (my favorite combo is ½ butternut squash, 1 cup of diced pumpkin and 1 yam)
A small piece of lemon peel
Salt, black pepper and curry
Optional: ½ a chili

  1. Heat up the oil in a big pot and stir-fry the onion until slightly transparent.
  2. Add the garlic and vegetables and keep stirring for 5 more minutes.
  3. Add the rest of the ingredients and the spices, together with 5 cups of water.
  4. When the water boils, cook on low temperature for 25 minutes.
  5. I recommend blending about half of the soup in a food processor and mix it back in. You should get the lemon peel out before doing so.
  6. The soup goes well with fresh cilantro / parsley served on top.
  7. Bon appétit!
Cuisine: Middle Eastern
Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Serves: 5

Arugula, Orange and Beet Salad

Sunday, January 23rd, 2011

Lorraine Glazar, Tucson CSA

Serves 2

I bunch arugula, washed and stemmed
2 oranges
2-3 beets, depending on size
¼ cup orange juice
¼ cup olive or canola oil
½ to 1 teaspoon marmalade (optional)
2 tablespoons finely chopped cilantro (optional)
1 teaspoon Dijon mustard
Salt and pepper to taste

Arrange the arugula on individual plates or a large platter.  Cut the peel off the oranges, then slice crosswise into rounds.  If the beets are large, they may need peeling, but if small, simply grate them.

Mix the orange juice, oil, mustard, marmalade and cilantro in a blender to make a dressing.  (Alternatively, shake in a jar until emulsified or whisk in a bowl).  Add salt and pepper to your taste.

Top the arugula with orange slices and sprinkle with the grated beets.  Top with the orange vinaigrette.

Grapefruit Avocado Salad

Monday, May 10th, 2010

Sara Jones, Tucson CSA

If you still have fennel stuck in the back of your fridge, slice it
thinly and add it to this recipe. You will need to segment your
grapefruit for this recipe. To do that, take a sharp knife and
peel away skin and pith. Then remove each fleshy segment
from the membrane holding it by cutting down in a v-shape
toward the center of the grapefruit.

1 grapefruit, segmented, any juice reserved
1 ripe (but not soft) avocado, diced
1/2 small sweet onion, thinly sliced
1 teaspoon honey or agave nectar
1 tablespoon olive oil
Salt and pepper to taste

Toss grapefruit, avocado and onion together in a medium
bowl. In a small bowl whisk together reserved grapefruit
juice, honey, oil and salt and pepper. Drizzle over salad and
serve immediately.

Grapefruit Marmalade

Monday, May 10th, 2010

Sara Jones, Tucson CSA

You can stew this marmalade with ginger or other spices to
give it a kick. Though it takes a while on the stovetop, actual
prep time is short.

2 grapefruit
1 cup sugar

Cut grapefruits into quarters and remove flesh from peels. Cut
peels into a medium dice. Place in a saucepan with enough
water to cover and bring to a boil. Drain and repeat once
more. Meanwhile, separate grapefruit flesh from membranes
as best as you can without spending too much time worrying
about it! Reserve all juice and combine with flesh. You want
one cup of this mixture. If you don’t have quite enough add
orange juice or water to make one cup. Bring liquid and one
cup sugar to a boil. Add grapefruit peels and any spices you
are using and reduce heat to low. Cook for about 45 minutes,
until liquid is syrupy and thick. Remove from heat and cool.
If desired, puree in a food processor or blender, or leave
chunky. Store in a glass container in the refrigerator for up to
a month.

Citrus Stewed Baby Artichokes

Friday, May 7th, 2010

Sara Jones, Tucson CSA

This recipe is perfect for smaller artichokes, medium ones work fine, but you may only be able to use the tender heart of really big artichokes. A blend of different citrus works best, a bit of sour and sweet. To bulk up the recipe add chard stems, fava beans, peas or potatoes.

3-4 baby artichokes
Generous tablespoon olive oil
Juice of one sweet citrus fruit, plus several slices of a
combination of sweet and sour citrus
1/2 teaspoon dried thyme
About one cup cooked white beans
1/2 cup spring veggies
Salt and pepper to taste

Fill a medium bowl with water and lemon juice. To prepare artichokes peel away outer layer of leaves and cut about 1/4 of the top. To make sure that you are discarding all the fibrous pieces from the artichokes test one of the remaining leaves by snapping it in half. If it does not snap in half, continue removing leaves until you reach more tender leaves. Peel, but do not remove stem. Quarter artichokes and dunk in lemon water to prevent browning. (Drain artichokes before using!)

In a medium saucepan, with a tight fitting lid, toss together all ingredients. Bring to a simmer, cover, and reduce heat to low.
Artichokes should be ready after 15-25 minutes, depending on size. Taste for salt and serve hot or at room temperature.
Garnish with extra slices of citrus, if desired.

Spicy Grapefruit and Fennel Salad

Friday, May 7th, 2010

Sara Jones, Tucson CSA

Regular canned olives won’t work well in this recipe. If you don’t have good quality, oil cured black olives, just omit them.
The salad will still be delicious. For a more substantial salad, add slices of ripe avocado, too.

2 grapefruit, peeled, segmented and chopped into bite size pieces
1 large bulb fennel, very thinly sliced
1/4 small yellow onion, thinly sliced
6-8 oil cured black olives, pitted and roughly chopped
Red chile flakes, to taste
Olive oil, drizzle
Salt and fresh cracked pepper, to taste
Feta cheese, to taste

Toss together grapefruit, fennel, onion and olives. Dress with chile flakes, salt and pepper and a drizzle of olive oil. Let sit for at least 30 minutes. Garnish with crumbled feta cheese before serving.


+