More Information

• More information

  What’s in it for you?

  • 1 orange meets 100 percent of daily vitamin C requirement

  • Good source of vitamin A, fiber and potassium

  
  

• Clementine and Five-Spice Chicken

  Adapted from Eating Well magazine, February 2012.

  8 to 10 clementines (mandarins, honey tangerines or oranges work well, too)

  Generous 1/4 teaspoon Chinese five-spice powder

  1/4 teaspoon Szechuan peppercorns, crushed, or crushed red pepper flakes

  1 tablespoon canola oil

  4 large, bone-in chicken thighs (about 2 pounds total), skin removed and fat trimmed

  1 teaspoon kosher or sea salt

  1/4 cup small fresh cilantro leaves

  1 to 2 thinly sliced green onions

  1/4 teaspoon toasted sesame oil

  GRATE 1 teaspoon zest finely and squeeze 1 cup juice from 6 to 8 clementines. Slice the remaining 2 clementines into 1/4-inch-thick round slices. Cut the peel off, discard and set the rounds aside.

  COMBINE the zest, juice, five-spice powder and peppercorns or pepper flakes in a small bowl.

  HEAT the canola oil in a large nonstick skillet over medium-high heat. Season chicken with the salt. Cook the chicken, turning frequently, until browned on both sides, about 5 minutes. Pour in the juice mixture and bring to a simmer. Reduce the heat to maintain a simmer, cover and cook the chicken until just cooked through, 16-18 minutes.

  TRANSFER cooked chicken to a plate and tent with foil to keep warm. Increase the heat to high and cook the sauce, stirring often, until thickened and reduced to 1/2 to 2/3 cup, 2-4 minutes. Stir in the clementine slices, cilantro, green onions and sesame oil. Serve the chicken with the sauce.

  Yield:

  4 servings. PER SERVING: 283 calories (41 percent from fat), 13 grams fat (3 grams sat. fat), 19 grams carbohydrates, 24 grams protein, 374 mg sodium, 81 mg cholesterol, 2 grams fiber

  
  

• Orange, Beet and Fennel Salad

  This salad makes a stunning presentation. You can use all red beets or all Cara Cara oranges. Adapted from Bon Appetit, January 2012.

  2 medium red beets, tops trimmed

  2 medium golden beets, tops trimmed

  3 blood oranges

  1 medium Cara Cara orange

  1 tablespoon fresh lemon juice

  1 tablespoon fresh lime juice

  1 small fennel bulb, very thinly sliced crosswise on a mandoline

  1 small red onion, very thinly sliced on a mandoline (about 1/3 cup)

  Good-quality olive or walnut oil for drizzling

  Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper

  1/4 cup loosely packed fresh cilantro and/or chervil leaves

  PREHEAT oven to 400 degrees. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

  USE a sharp knife to cut all peel and white pith from all oranges; discard. 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. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. You can cut the rounds in half if they are large. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.

  PEEL cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices, reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with cilantro leaves.

  Yield:

  6 servings. PER SERVING: 90 calories (15 percent from fat), 1 gram fat (0 grams sat. fat), 15 grams carbohydrates, 2 grams protein, 58 mg sodium, 0 mg cholesterol, 4 grams fiber

  
  

• Pork Chops with Oranges and Parsley

  If desired, add a few pitted and sliced green or kalamata olives or capers along with the orange segments. Adapted from Everyday Food magazine, November 2010.

  1 tablespoon canola or vegetable oil

  4 bone-in pork chops about 1-inch thick (about 2 pounds)

  Kosher salt and freshly ground black pepper

  2 strips orange zest, plus 1/2 cup orange juice and 2 oranges such as Cara Cara, peeled and with pith removed and flesh cut into segments

  1/4 cup fresh parsley leaves, chopped

  HEAT oil over medium-high in a large skillet. Season pork with salt and pepper and cook until cooked through, 9 minutes, flipping once. Transfer to a platter.

  ADD orange zest and juice to skillet. Cook until slightly thickened, 1 to 2 minutes. Remove from heat and stir in orange segments. To serve, spoon orange mixture over pork chops and top with parsley.

  Yield:

  4 servings. PER SERVING: 318 calories (37 percent from fat), 13 grams fat (4 grams sat. fat), 14 grams carbohydrates, 35 grams protein, 365 mg sodium, 93 mg cholesterol, 2 grams fiber