What's In Season--Citrus

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.