Just when we need a mid-winter boost the most, bright and happy citrus fruit is piled high in all its glory. The produce aisle is shiny with jewels of every color--bright orange, yellow and green. Large navel oranges, tangerines, blood oranges, limes and clementines are enticing us to touch them and bring them home. And that large dose of Vitamin C can't hurt either.
Citrus adapts well to salads, main course dishes as well as dessert. A very versatile ingredient to be sure.
One of my favorite winter salads is this one composed of blood oranges, fennel and oil-cured black olives. Add a drizzle of olive oil and a squirt of lemon juice and it's good to go.
And what could be more beautiful than a pitcher of blood orange juice?
A lime adds punch to a cup of turkey chili.
And lemon sits atop a piece of salmon ready to be wrapped up and roasted in the oven. Or you might want to try Martha Stewart's version.
And for dessert, Walnut-Orange Cake.
OK, winter, bring it on.