Not exact matches
It's such a delicious salad, filled with an amazing array of
fresh flavours from sweet pomegranates, to juicy
orange slices, crunchy carrot slithers and a great mix of herbs and spices.
1/4 cup triple sec 1/4 cup
fresh lime juice 2 tbls simple syrup 1
slice orange 1
slice lime 1/2 cup chili - salt (this can be found in latin / mexican markets.
Garnish with an assortment of
fresh fruits like
sliced oranges or berries and add a sprig of mint, if desired.
What you'll need: 2 quarts
fresh apple cider 1
orange, unpeeled and cut into
slices 3 drops Lemon essential oil 1 drop Cinnamon Bark essential oil 1 drop Clove essential... Read More
-1
slice of
orange peel - a little squeeze of
fresh orange juice (skip this if you don't want it as sweet) 2 ounces (60 ml) good - quality rye or bourbon 1 maraschino cherry (we prefer the Luxardo cocktail cherries)
I used
fresh cut corn, grape tomatoes and
sliced olives, but you might like any of the following produce:
sliced celery, grated carrot, blanched broccoli florets, chopped bell pepper (red, green, yellow or
orange!)
Serve each
slice with quartered figs, pecans, a dollop of whipped cream, and a bit of
fresh orange zest.
3 cups
fresh pineapple chunks 2 medium pears, cut into 1 / 2 - inch pieces 2 cups frozen
sliced peaches 1 cup frozen pitted cherries 1 cup frozen
orange juice concentrate, thawed 2 tablespoon packed dark - brown sugar 1 teaspoon vanilla extract 2 tablespoons cornstarch
Oven roasting is our favourite way to prepare sweet potatoes, and adding
fresh orange slices and cranberries makes this sheet pan chicken even more flavourful.
2 tablespoons extra virgin olive oil 1 medium onion, thinly
sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated
orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons
fresh lemon juice, or to taste
1 sweet potato, very thinly
sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini sweet red and / or
orange peppers,
sliced 1/4 white onion,
sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped
fresh cilantro
6 sprigs
fresh thyme 6 sprigs
fresh oregano 4 cloves garlic 2 thin
slices of red onion for sauce 1
orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch of red pepper flakes 1/8 cup of olive oil 1/8 cup dry white wine A dash of your favorite hot sauce
1 whole bone - in turkey breast (about 5 lb) 1 lemon,
sliced 1 sm navel
orange,
sliced 10 leaves
fresh sage 3 c reduced - sodium chicken broth 2 Tbsp olive oil 2 Tbsp all - purpose flour 1 Tbsp unsalted butter
To complete the menu, add a crisp green salad of romaine lettuce topped with
fresh orange slices drizzled with your favorite reduced - fat dressing.
3 tablespoons extra virgin olive oil one
orange, zest and juice 1 1/2 teaspoons caraway, lightly crushed 2 medium cloves garlic, minced 1/2 teaspoon fine grain sea salt, plus more to taste 2/3 cup toasted hazelnuts, chopped 2 big handfuls pea sprouts or micro greens 1/4 cup thinly
sliced radishes 3 tablespoons
fresh marjoram 1/3 cup crumbled goat cheese
7 to 8 pound roasting chicken whole
Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
Fresh thyme (small bunch) 4 to 5
fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and
fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (
orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and
sliced with skin on in half in wide
slices
Simple
sliced carrots are rendered unbelievably soft and fragrant, sautéed in a glaze made with
fresh grated
orange peel,
orange juice, honey, ginger and a bit of butter.
Serve chilled with
fresh orange slices and frozen cranberries..
Drizzle with reserved glaze, and garnish with
orange slices and
fresh pomegranate seeds.
2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3 tablespoons almond butter 1 garlic clove,
sliced 2 tablespoons olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1/4 cup
fresh parsley 2 tablespoons
orange zest Freshly ground black pepper to taste 10 - 12 stalks of celery, cut into thirds
Fresh Fruit - passion fruit, raspberries, blackberries, strawberries, cherries, peaches,
slices of
oranges, gooseberries, and kiwi fruit are some good choices
It might sound a little strange, but some snappy whole wheat crackers, a spread of this carrot and ginger hummus, and a
slice of
fresh blood
orange made for a perfect little canape.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece
fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds
orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly
sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped
fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
My mom doesn't like frosting, so I went with a very light glaze made with
fresh orange juice - or you could top each
slice with some freshly whipped cream and the sugared cranberries.
1/4 cup Recado Rojo (see above recipe) or substitute achiote paste 1/2 cup bitter
orange juice (see recipe below) or freshly squeezed
orange juice 4 chicken breasts, skin removed 1 medium onion,
sliced 3
fresh xcatic chiles, stems and seeds removed, chopped or substitute
fresh banana or guero chiles 1 tablespoon vegetable oil Banana leaves or aluminum foil 4 sprigs
fresh epazote or substitute 1 tablespoon dried epazote
2 pounds grouper fillets 2 tablespoons butter Juice of 2 lemons, limes or sour
oranges 2 onions
sliced 4 whole
fresh cayenne chiles (or substitute 1 habanero) 4 sprigs
fresh thyme Salt and pepper to taste
The Hass family traditionally topped each waffle with
sliced Fresh California Avocados, fresh orange segments two slices of crisp bacon and maple s
Fresh California Avocados,
fresh orange segments two slices of crisp bacon and maple s
fresh orange segments two
slices of crisp bacon and maple syrup.
1 bottle of red wine 2/3 cup of «
fresh»
orange juice 1/2 cup of sugar 1/4 cup of lime juice 2 apples,
sliced Orange slices (optional) Ice
1 cup
fresh or frozen cranberries 2 tablespoons natural cane sugar 1 tablespoon
orange juice 1/2 vanilla bean, split lengthwise and seeds scraped 2 eggs 1 teaspoon tapioca or cornstarch 1/2 cup half and half 3 medium apples (Pink Lady, Gala, Pink Pearl...), peeled, cored and thinly
sliced
If you want that fruit flavor, add in some
fresh fruit like berries or
orange slices.
1/4 cup achiote paste (available from MexGrocer.com) 1/2 cup bitter
orange juice, or substitute 1/4 cut
orange juice and 1/4 cup lime juice 4 chicken breasts, skin removed 1 medium onion,
sliced 3
fresh banana chiles, seeds and stems removed, chopped 1 tablespoon vegetable oil Banana leaves or aluminum foil 4
fresh sprigs epazote or substitute 1 tablespoon dried epazote (available from MexGrocer.com) 4 tablespoons butter
Fresh greens and juicy
orange slices are tossed on a creamy carrot ginger dressing to create this healthy and refreshing Japanese - inspired salad.
4 ounces linguine pasta 2 boneless, skinless chicken breast halves,
sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used
orange bell pepper instead] 1/2 red bell pepper, chopped 4
fresh mushrooms,
sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
We had it with our usual spreads: apricot butter, vegan butter, peanut butter along with
fresh orange slices.
Try topping your salad with
fresh orange sections and toasted almond
slices for crunch.
In a pitcher or large bowl, combine 6 cups assorted fruit (such as mango, pineapple, cantaloupe, and apricot),
sliced or cut into pieces, 1/4 cup thinly
sliced peeled
fresh ginger, 1 to 1/2 cups
fresh basil or mint leaves, and 1/2 cup
orange - flavored liqueur.
My mom loves them just as they are, or with a few
slices of
fresh oranges (her favorite fruit of the late that inspired this recipe).
Grated zest and juice of 1
orange 3/4 cup buttermilk 2 large eggs 3 Tbsp honey 1 stick (8 Tbsp) unsalted butter, melted and cooled 1/3 cup apple sauce 2 cups all - purpose flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 cup raspberries —
fresh, preferably, or frozen (not thawed) Additional — 1/3 cup
sliced almonds, for topping (optional)
I love using
fresh,
sliced peaches while they're in season, but you could substitute mango or mandarin
oranges, or leave it out altogether.
Dive into our freshly prepared Chipotle Orange Salad with mandarin
oranges, fire - roasted corn, fresno chiles, avocado
slices and black beans on
fresh mixed greens, topped with tortilla strips.
Feijoada (pronounced fay - ZWAH - da) is a delicious stew of pork and black beans that's traditionally served over rice with
fresh orange slices.
Toppings: Chopped nuts, dried fruit, rolled oats (soaked, et cetera as applicable)
Fresh cream (organic, raw preferred) Additional sweetener, such as honey, maple syrup, or brown sugar Sliced fresh fruit Grated citrus zest (lemon and orange are both wonderful) Vanilla bean paste (contains processed sugar, use with discretion) Method: My friend Millie at Real Food for Less Money came up with the base for this recipe, and I'm so glad she
Fresh cream (organic, raw preferred) Additional sweetener, such as honey, maple syrup, or brown sugar
Sliced fresh fruit Grated citrus zest (lemon and orange are both wonderful) Vanilla bean paste (contains processed sugar, use with discretion) Method: My friend Millie at Real Food for Less Money came up with the base for this recipe, and I'm so glad she
fresh fruit Grated citrus zest (lemon and
orange are both wonderful) Vanilla bean paste (contains processed sugar, use with discretion) Method: My friend Millie at Real Food for Less Money came up with the base for this recipe, and I'm so glad she did!
3 cups
Fresh Mixed Dark Greens 2 small Blood
Oranges 1/4 cup Walnuts 6 Medjool Dates, pitted and quartered 1/4 cup Slivered Celery
Slices Olive Oil
Fresh Lemon Juice Salt and Pepper
Fruit Filling: 3 cups
sliced fresh rhubarb 2 cups
fresh mango chunks 2 tablespoons whole wheat flour 1/4 teaspoon ground ginger 1 teaspoon finely shredded
orange peel 2 tablespoons
fresh orange juice 2 tablespoons honey Topping: 3/4 cup old fashioned rolled oats 1/4 cup whole wheat flour 1/4 cup packed dark brown sugar or sucanat 1/4 cup unsweetened coconut flakes 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 cup butter, melted
Ingredients 2 tablespoons unsalted butter 1 pound boneless, skinless chicken breasts (about 2 - 3) Sea salt Paprika 1 clove garlic, thinly
sliced 1 pint assorted cherry tomatoes (I used mostly
orange) 1 teaspoon sugar 1/4 cup chicken stock 1 tablespoon
fresh basil 1/4 pound
fresh mozzarella
Add
sliced oranges or
fresh cranberries if desired.
4 large chicken breasts (to serve 5 for dinner) Salt and pepper 4 tbl olive oil 8 cloves of garlic, peeled and roughly chopped 1 c of
orange juice 1 c of freshly squeezed lime juice Zest from one lime 1 Bay Leaf 1 medium yellow onion,
sliced 1/4 c of
fresh parsley, minced
2 blood
oranges, peeled, pith and ends removed and cut width-wise into 1/4 — inch
slices 1 large navel
orange, pith and ends removed and cut width-wise into 1/4 — inch
slices 2 tablespoons chopped red onion 1 ounce goat's milk chevre cheese, crumbled 2 tablespoons raw pistachios 12
fresh mint leaves, julienned, plus a few extra for garnishing extra sea salt and
fresh cracked pepper, to taste
2 avocados 1 package romaine lettuce hearts 1 large
orange 1 small knob
fresh ginger 1 large bag of prepared broccoli slaw (you'll need 6 cups) 1 small bunch of scallions (green onions) 1 bunch cilantro 1 large head cauliflower 1 large tomato 4 oz
fresh white mushrooms,
sliced 1 small onion 1 bunch of kale 1 small butternut squash 1/2 pint raspberries (or 1 cup frozen)
ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed of excess fat,
sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup
fresh cranberries 2 cups rose wine 2
oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly
sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)