Chop
orange segments into smaller cubes.
The idea of dipping
orange segments into chocolate is nothing new.
To serve, portion the almond cubes and
orange segments into individual serving bowls.
Not exact matches
Chop up the naked
orange segments and throw them
into a non-metallic bowl.
While that sits, over a large bowl, peel the
orange, cut
into segments, and squeeze out remaining juice.
3 - 4
oranges — peeled and sliced 2 clementines — peeled and separated
into segments about 7 - 8 olives, I used green and black Cerignola 1 fennel bulb — shaved
Salad 1 head of endive, sliced Few pinches of micro greens (e.g., alfalfa or other sprouts) 1 cooked red beet 1 navel
orange, cut
into segments
Working over a bowl to catch juices, cut
oranges between inner membranes and fruit to release
segments into bowl; squeeze juice from membranes
into bowl and discard membrane.
1/2 c chilled unsweetened brewed green tea 1/3 c chilled carrot juice 3/4 c chopped cooked beets 1/2 c frozen or fresh chopped kale 2
oranges, cut
into segments (membranes removed)
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)
Meanwhile, for the salad,
segment the
oranges by holding them over a bowl and using a small, sharp knife to cut the flesh away from the inner membrane, letting the
segments and any juice fall
into the bowl.
Cut the
oranges into nice
segments (Slice the top and bottom off each
orange, sit them on their flat base & with a sharp knife, remove the skin.
Ingredients: 1 large head broccoli, cut
into 1 1/2 - inch florets, stems peeled and sliced Olive oil 1 ruby red grapefruit, peeled and
segmented 1 cara cara
orange, peeled and
segmented 1/2 cup labneh 1/4 cup pine nuts Salt Black pepper 1 lime
Working over a medium bowl, cut between membranes of 2 blood
oranges to release
segments into bowl; squeeze juice from membranes
into bowl and discard membranes.
Cut away the peel of two
oranges and cut
into segments.
CUT away the peel of two
oranges and cut
into segments.
Peel and slice the rest of the blood
oranges into segments and add to bowl.
One of my favorite Christmas treats has always been those chocolate
oranges that you have to break
into segments and eat.
Segment the
orange and pink grapefruit and place the fruit
into a bowl.
1/4 cup
orange juice (an
orange called «naranja agria» works best, but if you can't find it, add the juice of half a lime, and cut the other half
into segments to garnish / squeeze on at the end)
Peel and section the second
orange into segments, removing any seeds.
I give occasionally throughout the week small peeled apple quarter
segment of a small apple, 4 or 5 blueberries cut
into quarters, randomly water melon 10 small chunks, 1
segment of
orange cut
into small pieces mixed with 2 table spoons of natural yogurt.