10 Citrus Recipes To Brighten Up Dinnertime January 30, 2017
When life hands you lemons…and limes and oranges, you know it’s time to get cooking. Continue reading for ten tangy and bright citrus recipes.
If you haven’t already noticed, we’ve been on a serious citrus kick lately. First, we shared this orange grapefruit breakfast of champions with you. Then, we professed our love for limes. Oh – and who could forget the refreshing infused waters from the summer? But now, we’re taking the zesty relationship to the next level with a roundup of our ten best citrus dinner recipes. Things are getting pretty serious, people. We may be in love.
Jamba-what? Jambalaya! This traditional Creole dish comes together with rice, tomatoes, onions, green peppers, and some type of protein. Our chefs put a sweet and citrusy spin on it by adding orange zest and a touch of honey to balance out the tomato’s acidity.
Whoever thought of adding citrus fruit to salad was a downright genius. We can’t get enough of the tangy and peppery combination, especially when it comes with a side of fluffy couscous and tender salmon.
This slam dunk of a dinner combines sweet cranberries and orange tang with savory pecans, scallions, and kale. A quick toss with nutty wild rice creates a hearty and nutritious base for the juicy pork tenderloin.
Fun fact about farro: the grain has roots from ancient times when it was used by the early Egyptians. Today, it’s a popular Italian staple that has attracted the attention of chefs around the world for its dense, chewy texture and nutty flavor. We made it into a risotto-style dish with Parmesan, veggies, a kick of citrus flavor, and a sprinkle of walnuts.
Leave it to broccoli to add a stunning pop of green color to any dish. I mean, c’mon… how stunning does it look alongside the tender meatballs, hearty rice, and drizzle of citrusy glaze?
Succulent shrimp, sweet poblano pepper, and tangy olives are finished with a burst of citrus tang in this quick skillet saute. The secret? A combo of orange and lemon juices and zests to keep things bright.
Quesadillas are one of the only foods we will never, ever get tired of. After all, they’re versatile, hearty, and oooooozing with cheesy deliciousness. And thanks to a secret layer of smoky chipotle mayo and squeeze of lime juice, we will never look at quesadillas the same way again.
Parsnips are one of our all-time favorite root veggies — they’re creamy white with a surprisingly sweet taste and earthy bite. We pair this winter veggie with crispy Brussels sprouts, sweet potatoes, and tender roasted chicken before drizzling on a light lemon pan sauce.
Every cuisine has its own version of a green sauce. In Argentina, it’s chimichurri; in France, it’s sauce verte; and in Spain and Italy, salsa verde. Our chefs put their own spin on the citrusy Italian version by incorporating green olives and parsley for a major pop of flavor.
The star of this recipe is definitely the citrusy dill slaw complete with tangy sherry vinegar, briny capers, and juicy orange slices. And the lemon butter sauce? That’s meant to coat the fish, but we give you permission to sneak some onto the slaw as well.
You didn’t think we’d forget about dessert, did you? Puuuuuuhhhlease. Never. 4 words for you: Flourless Orange Almond Cake.