I had reached the point of no return. Winter and I were through. I had enough, thank you very much, and was about to throw myself off the highest snow drift when my salvation arrived on the back of a UPS truck.Citrus from Florida. A case load. Sunshine in a box.
My mother sends one to each of us kids, every year, in the dead of winter. She's been doing this since, well, since we all still lived under her roof. That's the great thing about Moms – no matter your age, you'll always be her child.
So, for the past week, I've been in citrus heaven feasting on honeybells, temple oranges and ruby red grapefruit.
Honeybell oranges have a sweet honey flavor and a unique bell shape. It's mind boggling how much juice these possess.
Temple oranges are known as the Queen of the Crop. Peel one, let it melt in your mouth, and you'll understand why she gets the honor of wearing the tiara.
Not a grapefruit lover? I bet you've never tried a plump Ruby Red. These seedless beauties are blushing red and dripping with sweetness.
Full of bioflavonoids and carotenoids which fight off cancer, fresh oranges and grapefruit also contain disease-fighting phytochemicals which help to combat heart disease. What's not to love?
Here are two out-of-this-world, sunshine-delicious recipes I can't get enough of.
Purple Cabbage Saladfrom Elana's Pantry
½ head purple cabbage
1 orange, peeled and sliced into ½ inch segments
1 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp lemon juice
dash chili powder
Slice the cabbage as thinly as possible and place in a large bowl. Add the orange segments. Toss with olive oil, vinegar and lemon juice, then sprinkle with chili powder.
This gorgeous dish tastes even better the next day after the flavors have marinated and blended together.
Mixed Greens, Fennel & Orange Salad1 head leaf lettuce
1 head radicchio
2 heads Belgian endive, sliced
2 bulbs fennel, sliced
1/2 red onion, thinly sliced
3 oranges, peeled and segmented
1/4 C almond slivers
Dressing:
2 tsp fresh ginger root, finely grated
2 cloves garlic, crushed
1/2 tsp orange zest
2 Tbsp orange juice
3 Tbsp ruby red grapefruit juice
1 tsp raw honey
1/4 C extra-virgin olive oil
The crisp, licorice-flavored fennel, sweet orange and onions balance the slightly bitter tastes of endive and radicchio. Drizzle on the dressing and, sweet mercy, the symphony of flavors!
What's been your source of culinary sunshine this winter?