Citrus Summer Meals - Fresh Flavor Beyond A Simple Bowl Of Fruit

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The following recipes list include delicious recipes made with lemon to help beat the soaring summer temperatures.

1.    Savory Citrus Avocado Salad
2.    Ruby Red And Emerald Green Super Salad
3.    Sunshine Surprise Apple Cabbage Pork Casserole
4.    Minty Arugula Salad With Lime Dressed Quinoa And Grapefruit
5.    Twice Is Nice Grapefruit Grilled Salmon
6.    Sunshine Fruit And Mint Chicken Skillet
7.    Grapefruit Ginger Salsa With White Fish
8.    Balsamic Orange Saucy Salmon
9.    Citrus Chimichurri Salsa Embellished Skirt Steaks
10.    Double Citrus Baked Ham
11.    Sweet Lime Grilled London Broil
12.    Almond Crusted Chicken Cutlets With Apple Lime Sauce
13.    Lemony Herbed Shrimp Kabobs
14.    Shipwrecked Chicken Bake
15.    Citrus Embellished Spinach And Sirloin Salad
16.    Mandarin Ginger Tofu And Broccoli Bake
17.    Simple Lemon Lime Skillet Pork Chops
18.    Lime Drenched Scallops With Savory White Wine Sauce
19.    Thai Lime Ginger Seafood Chowder
20.    Roasted Pork Tenderloin With Cranberry Clementine Sauce
21.    Peppery Tangelo Kiwi Side Sauce For Grilled Fish
22.    Crock Pot Oregano Rubbed Lemon Chicken
23.    Mandarin Orange White Tuna Wraps
24.    Tender Asian Pork With Spicy Tangerine Sauce
25.    Beyond Borders Tangerine Lime Salsa
26.    Kumquat Pineapple Dressed Chicken Bake
27.    Fresh Cranberry Kumquat Relish
28.    Kumquat Tofu Veggie Stir Fry Over Bulgar Wheat
29.    Ugli Pork Tender Skillet
30.    Ugli Mango Crabmeat Tortillas
31.    Ugli Rosemary Lamb Chop Bake
32.    Pomelo Lime Shrimp Salad With Toasted Toppings

Savory Citrus Avocado Salad

1/2 cup light olive oil
3 Tbsp White wine vinegar
1 tsp sugar
1/2 tsp salt
2 ripe avocados, peeled and sliced
8 cups fresh salad greens
2 oranges, peeled and sectioned
1 grapefruit, peeled and sectioned
1 pear, cored and thinly sliced
1 cup green grapes, cut in half
1/4 cup chopped walnuts

In a small bowl, Whisk together the oil, vinegar, sugar, and salt, then add avocados and toss together gently.
In a large salad bowl, toss remaining ingredients.
Pour the avocado mixture from the first bowl over the salad and gently toss to coat.
Serve immediately.


Ruby Red And Emerald Green Super Salad

2  large Ruby Red or other pink grapefruits, peeled, segmented, each cut in half
2  ripe avocados, peeled, pitted, then cut into bite size pieces
1/2 sweet red bell peeper, diced
4  green onions, chopped
1  Tbsp local honey
2  tsp soy sauce
2  tsp extra-virgin olive oil
1/4 cup pistachios
1/4 cup dried cranberries
salt and pepper to taste
mixed lettuce for serving

Put the grapefruit segments, avocado pieces, bell pepper, and onions in a large glass bowl.
In a separate bowl, whisk together the honey, soy sauce, and olive oil until frothy, then immediately pour into bowl and toss together.
Add the pistachios and dried cranberries and toss lightly. Season to taste.
Put mixed lettuce on 4 salad plates, then spoon grapefruit mixture over and service immediately.
Will serve 4.


Sunshine Surprise Apple Cabbage Pork Casserole

6 lean loin pork chops
salt and pepper
cooking oil
1 onion, diced
1 to 2 tsp salt (to taste)
1/2 tsp caraway seeds
1 Tbsp brown sugar
1 head green cabbage, shredded
2 crisp tart apples, cored and cut into wedges
2 medium size ripe pink grapefruits, peeled and segmented

In a large heavy skillet, heat enough oil to cover the bottom, over medium heat until just sizzles when a drop of water is added.
Salt and pepper the pork chops.
Add the pork chops to the hot skillet, browning both sides thoroughly; about 7 to 8 minutes on each side.
Preheat oven to 350 degrees.
Remove pork chops to large casserole; set aside.
In same large heavy skillet over medium heat, add the onion, salt, caraway seeds, and brown sugar, and stir until combined, then add cabbage and toss until warmed through and coated with ingredients in skillet.
Turn this cabbage/onion mixture out of the skillet and into the casserole over the pork chops.
Scatter the apple wedges evenly over the cabbage and cover casserole.
Put in preheated oven and bake for 30 minutes, then arrange the grapefruit segments over, cover the casserole again, and bake for another 10 minutes.
Serves 6.


Minty Arugula Salad With Lime Dressed Quinoa And Grapefruit

1 cup quinoa
4 cups water
1/4 tsp salt
1/2 cup fresh lime juice
1/2 cup olive oil
2 tsp honey
2 garlic cloves, minced
1 shallot, minced
salt and black pepper to taste
4 cups baby arugula leaves, cleaned and dried
1/4 cup chopped fresh mint
1/4 cup dried cranberries
1/2 grapefruit, peeled and sectioned

Put quinoa in a dry skillet over medium heat and toss gently until fragrant.  It should smell slightly nutty; remove from heat.
In a large saucepan, add water and bring to a boil, then turn heat down to low.  Add salt and slowly stir in toasted quinoa. Keep heat on low, cover saucepan, and cook for 15 minutes. Fluff with a fork and dump into a bowl to cool.
In a small bowl, whisk together the lime juice, olive oil, honey, garlic, and shallot, taste and add salt and black pepper to taste, stirring well.
Stir 3/4 of this dressing into the cooled quinoa, setting the remaining dressing aside.
In a separate large bowl, toss together the arugula, mint, and cranberries.
To serve, using 4 chilled salad plates, divide the arugula mixture onto each salad plate, then top each serving with even amounts of quinoa mixture and grapefruit. Finish by drizzling each salad with equal amounts of the remaining dressing.
Serves 4.


Twice Is Nice Grapefruit Grilled Salmon

1 large grapefruit, peeled and cut into segments, cutting away from the membranes (to this over a bowl to be sure to capture the juices)
1 large grapefruit, squeezed for juice, (add to reserved juices saved - you want at least 1 cup juice)
2 Tbsp balsamic vinegar
2 Tbsp dark brown sugar
4 salmon fillets (about 6 oz each)
1/2 tsp salt
1/2 tsp pepper

In a saucepan over medium-high heat, whisk together the grapefruit juice, balsamic vinegar, and brown sugar, bringing to a boil. Keep the liquid at a gentle boil and continue cooking for about 12 to 15 minutes or until reduced in half; turn burner to low and keep warm.
Sprinkle the salmon fillets on both sides with the salt and pepper.
Prepare indoor or outdoor grill.  Place salmon flesh side down and grill for 6 minutes or until you can easily move the fish, then flip over onto the skin side.  Now brush the top flesh side with prepared glaze.
Continue grilling for about 5 or 6 more minutes, brushing top flesh side of salmon with glaze two more times.
When salmon is cooked through, brush with a little more glaze and remove from grill.
Divide the grapefruit segments into 4 equal amounts and scatter on a serving plates, then top with grilled salmon fillets and drizzle even amounts of warm glaze on top of each salmon serving.
Makes 4 servings.


Sunshine Fruit And Mint Chicken Skillet

1 medium pink grapefruit
1 large sweet orange
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
4 chicken breasts, skin and bone removed (or any chicken you want)
3 tsp canola oil, divided
1 leek, trimmed, washed, and sliced
1/4 cup dry vermouth
2 Tbsp chopped fresh mint
2 Tbsp orange marmalade

Peel the grapefruit and the orange.
Over a large measuring cup or bowl (to catch the juices), cut the segments from the white pith and membranes with a small sharp knife, putting segments in a separate bowl and set aside.
Measure the juice and add water, if necessary, to make 1/2 cup and set aside.
In a shallow dish, combine flour, salt, and pepper and dredge each piece of chicken lightly in this flour mixture.
In a a large heavy skillet on medium-high heat, put 2 teaspoons of the oil; when it's hot, add the chicken and cook 3 to 4 minutes per side until golden on the outside and no longer pink inside. The cooking time depends on the type of chicken pieces you choose.
Remove chicken from skillet to a plate and cover to keep warm.
In skillet, add remaining 1 teaspoon oil to the pan over medium-high heat, then add leek, cook about 3 or 4 minutes, stirring, until softened.
Pour in vermouth and reserved fruit juices and bring to a boil, stirring.
Boil gently, stirring, about 3 minutes until liquid is reduced by half.
Turn heat to low, then add the mint, marmalade, and fruit segments; taste and add salt and pepper if desired, then return the chicken to the skillet and allow to reheat over very low heat.
Serves 4.


Grapefruit Ginger Salsa With White Fish

2 red grapefruit
2 tbsp vegetable oil
2 tbsp agave syrup
2 tbsp grated ginger
1/8 cup fresh mint, chopped
2 roasted tomatoes, skinned and diced
1 medium red onion, diced small
1 tsp minced garlic
Kosher salt and black pepper to season fish
4 white fish fillets (6 oz each), any fish you like

Preheat oven to 375 degrees.
Peel and section one of the red grapefruit, then cut the segments in half and place them in a mixing bowl.
Squeeze juice from the remaining grapefruit into the bowl with cut grapefruit segments, then add the remaining ingredients (except salt, pepper, and fish) and toss to combine.  Put in refrigerator.
Heat an oven-proof skillet over medium-high heat and add vegetable oil.  Season fish on both sides with Kosher salt and pepper.  
Add fish to the skillet when the oil is hot.  Cook the fish until it starts to brown, flip and brown the other side.
Place skillet in the oven for 10 minutes or until the fish has finished cooking through.
Serve fish hot with cold grapefruit "salsa" on the side or on top.
Serves 4.


Balsamic Orange Saucy Salmon

3/4 cup fresh orange juice
1/2 cup balsamic vinegar
2 tbsp olive oil
2 tbsp onion, finely minced
2 tsp chopped parsley
2 tsp basil, chopped
2 tsp chopped mint
2 tbsp orange zest
1/8 tsp kosher salt
dash freshly ground black pepper
4 fillets salmon (6 oz each)
Kosher salt
Freshly ground black pepper
2 tbsp olive oil

Preheat oven to 450 degrees.
Combine the first 10 ingredients in a glass jar, cover tightly, and shake well to mix; set aside.
Season salmon fillets with salt and pepper to taste.
Heat olive oil over medium-high heat in a large oven-proof skillet.
Place salmon fillets in the pan, skin side down, and cook until skin starts to crisp.
Transfer skillet to the oven and bake for around 8 to 10 minutes.
Transfer cooked salmon to a serving platter and keep warm while finishing the sauce.
Pour the sauce from the jar into the skillet. Put on burner set on high and stir to warm through.
Spoon sauce over salmon and serve immediately.


Citrus Chimichurri Salsa Embellished Skirt Steaks

2 lbs. skirt steak, trimmed and cut in 4 servings
2 tbsp olive oil to coat steak
Kosher salt and ground black pepper
1 cup fresh cilantro, chopped
1 cup fresh mint, chopped
3 Tbsp white wine vinegar
2 garlic cloves, minced
1/2 cup olive oil
Kosher salt and freshly ground black pepper
12 segments of any combination of orange and tangerine
6 segments of any combination lime and lemon

Prepare your grill and set to high heat.
Rub steaks with olive oil on both sides and season with salt and pepper.
Grill steaks 4 minutes each side, until well charred and medium-rare.
Transfer steaks to a cutting board and let rest for 5 minutes.
While the steak rests, prepare the chimichurri.
Combine all ingredients (except citrus segments) in a blender and puree until smooth.
Pour this mixture into a non-reactive (glass or plastic) bowl, then add in the citrus segments and stir to combine.
Slice skirt steak diagonally against the grain in thin strips and serve with the chimichurri on the side as a salsa.


Double Citrus Baked Ham

1 (3 lb.) boneless ham
1 cup sugar
2 1/2 tbsp cornstarch
1/4 tsp salt
1/2 cup cold water
1 1/4 cups orange juice
1/4 cup lemon juice
1 tbsp butter
1/2 tsp orange zest
1/2 tsp lemon zest

Preheat oven to 325 degrees.
Place ham on a rack in a shallow roasting pan and bake uncovered for 45 to 50 minutes.
Combine sugar, cornstarch, and salt in a saucepan, then whisk in the cold water, orange juice, lemon juice, and butter.
Bring this mixture to a boil, then cook and stir for about 2 minutes or until thickened.
Add orange zest and lemon zest and stir to combine.
Remove ham from oven and brush about 1/4 cup of this sauce over cooked ham; return to oven and bake for an additional 10 to 15 minutes, until a meat thermometer reads 140 degrees F.
Cut ham and serve with remaining sauce drizzled on each piece.
Makes 6 servings.


Sweet Lime Grilled London Broil

1/4 cup honey
3 tbsp vegetable oil
1 tbsp soy sauce
2 large limes, juiced
2 tsp minced garlic
1 tsp onion powder
1 (2 lb.) London broil

In a glass bowl or large glass measuring cup, put the honey and warm in the microwave, uncovered, for about 30 seconds.
Remove from microwave and stir in the remaining ingredients (except meat) then whisk to blend well.
Place meat in a large Ziploc plastic bag.
Pour the marinade into the bag, seal the bag, and turn it over several times to coat the meat thoroughly.
Refrigerate meat for at least 8 hours, turning the bag at several times during this time.
When ready to grill, remove meat from the bag and discard marinade.
Grill the meat according to your grill's instructions.  Usually, cover the grill, and cook about 6 to 9 minutes per side.
Remove from grill and set on cutting board to rest for 3 to 5 minutes. Slice thinly across the grain.
Serves 4.


Almond Crusted Chicken Cutlets With Apple Lime Sauce

2 boneless, skinless chicken breasts, cut in half
2 tbsp flour
1 egg
2 tsp soy sauce
1/2 tsp black pepper
3/4 cup finely ground almonds
3/4 cup crushed corn flake crumbs
1 tbsp olive oil
1/2 cup apple juice
2 limes, juiced
2 tsp cornstarch
1/4 cup honey

Place chicken breasts between two sheets of waxed paper and flatten with mallet to 1/2 inch thickness.
Dip these chicken cutlets in flour and shake off excess, then set aside.
Combine egg, soy sauce, and pepper in a shallow dish and set aside.
Combine ground almonds and corn flake crumbs in another shallow dish.
Coat chicken alternately once in egg mixture and almond mixture, pressing down so coating sticks.  
In a skillet on medium heat, brown chicken on both sides in oil until chicken is no longer pink and juices run clear. Remove chicken from skillet and set aside.
Combine apple juice, lime juice and cornstarch in a bowl, then pour into hot skillet, mix and add honey to skillet.
Cook and stir until bubbly and sauce is thickened.
Serve chicken cutlets with hot sauce poured over.
Serves 4.


Lemony Herbed Shrimp Kabobs

1/4 cup green onions, chopped fine
1/4 cup olive oil
2 tsp lemon zest
2 tbsp fresh lemon juice
1/2 cup honey
3 tbsp fresh parsley, chopped
2 tbsp fresh thyme leaves, chopped
1/4 tsp salt
1 lb. shrimp, peeled and de-veined

Whisk together all ingredients (except shrimp) in a glass or plastic bowl, then add shrimp and gently toss to combine.   
Cover and refrigerate for at least one hour.
Prepare your grill or broiler.
Remove shrimp from marinade, discard marinade, and put shrimp on metal or water-soaked bamboo skewers.
Grill for 5 to 7 minutes, turning once during cooking time, until shrimp are cooked through and pink.
This can be a main dish for 2 to 3 people or as appetizers for more.


Shipwrecked Chicken Bake

6 medium sized chicken breasts, skin and bone removed
1 envelope onion soup mix
1/2 cup hot water
8 ounces orange marmalade
8 ounces Catalina salad dressing
1 can (15 oz) mandarin oranges, drained
1 can (15 oz) pineapple chunks, drained
hot cooked brown rice for serving

Preheat oven to 350 degrees. Butter or oil a shallow baking dish.
Arrange chicken breasts in the dish. In a heat-resistant bowl, dissolve the onion soup mix in the hot water.
Add to the bowl the marmalade and salad dressing and whisk well until smooth and combined.
Pour this mixture over the chicken evenly.
Spoon the mandarin oranges and pineapple chunks evenly over and around the chicken in dish.
Bake for 35 to 40 minutes or until chicken is cooked through.
Serve the chicken over cooked brown rice and spoon the fruit on top.
Serves 3 to 6 people.


Citrus Embellished Spinach And Sirloin Salad

1 lb. top sirloin steak
salt and pepper to season
2 Tbsp cooking oil
1 tsp salt
1 tsp pepper
1 grapefruit
1 orange
1 Tbsp white wine vinegar
1 garlic clove, minced
1 tsp freshly grated ginger root
1 tsp Dijon mustard
1 tsp honey
dash salt and pepper to taste
1/4 cup good light olive oil
10 oz. baby spinach

Sprinkle salt and pepper on both sides of steak.
Put 2 Tbsp cooking oil in a heavy skillet over medium-high heat. When oil sizzles, add steak and sear on both sides quickly, then flip again and cook each side for 4 to 5 more minutes or until steak is done to your liking.
Remove steak from pan to cutting board and let rest for 10 minutes.
While the steak is resting, peel and segment the grapefruit and orange over a large bowl to save the juices dribbling off, putting the fruit aside in another bowl.
Into the bowl with the juice collected from the fruit, add vinegar, garlic, ginger, mustard, honey, and a dash of salt and pepper to taste, and whisk until combined. Continue whisking while slowly drizzling oil into the mixture.
Slice the rested steak very thin against the grain and at a diagonal.
Make salad by tossing together the spinach, fruit, together with dressing, then top with steak and toss gently.
Serve immediately.
Will serve 4 people.


Mandarin Ginger Tofu And Broccoli Bake

1 (14 oz) package extra firm tofu, sliced in 1/4 inch thick pieces
1/4 cup soy sauce
1 tsp freshly grated ginger root
1/4 cup honey
2 mandarin oranges, peeled, seeded, and in segments
1 Tbsp olive oil
2 cups broccoli florets
2/3 cup water chestnuts, sliced
1 garlic clove, minced
cooked rice for serving

Preheat oven to 400 degrees.
In a bowl, whisk together the soy sauce, ginger, and honey.
Arrange tofu in a baking dish, then spoon sauce over and arrange mandarin orange segments over slices.
Bake for 20 to 25 minutes or until tofu is light brown.
Meanwhile, heat oil in skillet over medium heat, then add broccoli and water chestnuts.
Cook until broccoli is softened, about 5 minutes.
Add garlic and cook 1 minute more, stirring constantly.
Serve over rice for a complete meal.
Serves 4.


Simple Lemon Lime Skillet Pork Chops

4 small pork loin chops
1 Tbsp olive oil
2 Tbsp sweet onion, diced
1 lemon, zested and juiced
1 garlic clove, minced
1/2 tsp salt
1 lime, washed and cut into thin wedges

Preheat oven to 350 degrees.
Put an oven-safe skillet on medium-high heat on stove-top and add olive oil.
When oil sizzles, add onion, lemon zest, lemon juice, garlic, and salt and mix well.
Add pork chops and sear until browned, then flip and sear second side until browned.
Top evenly with thin lime wedges.
Cover with foil or oven-safe cover and put skillet in oven.
Bake for 25 to 30 minutes.
Remove from oven and let sit with the cover on for 5 to 10 minutes.
Serve alongside rice, potatoes, or pasta, with a vegetable.
Will serve four.


Lime Drenched Scallops With Savory White Wine Sauce

drizzle oil for cooking
2 garlic cloves, minced
1/2 cup white wine
2 cups chicken broth
2 limes; one juiced, one halved and cut into thin slices
1/2 cup chopped cilantro
1 lb. sea scallops
1 Tbsp olive oil
salt and pepper to taste
cooked linguine or rice

Put oil in a saucepan along with garlic and cook over low heat until garlic is just fragrant and softened.
Add white wine and cook, stirring, for 2 minutes, then add the chicken broth and bring to a gentle simmer, allow to simmer for 5 minutes, stirring occasionally.
Add the juice of 1 lime to the saucepan, then add the cilantro, stir, remove from heat, cover and set aside.
Prepare the scallops by putting them in a large bowl with 1 Tbsp of olive oil and a dash of salt and pepper.
Heat a large heavy skillet over medium-high heat and add scallops, cooking very quickly, stirring until golden brown on the outside and cooked through, about 3 or 4 minutes at the most.
Add the lime slices and continue cooking, stirring, for 30 seconds longer, then turn this mixture into a large serving bowl and pour the liquid from the saucepan over the scallops, cover and let sit for a couple minutes.
Serve this over linguine or rice with the sauce poured over.
Makes 2 servings.


Thai Lime Ginger Seafood Chowder

3 Tbsp peanut oil
1 yellow onion, minced
1 Tbsp minced garlic
2 tsp grated lime zest
2 tsp minced lemongrass
1 Tbsp fresh ginger, peeled and grated
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground black pepper
1 1/2 cups fish stock
2 cups coconut milk
1/4 cup fresh cilantro, pureed with 1 Tbsp water
1 Tbsp lime juice
1 Tbsp brown sugar
Salt to taste
2 small cucumbers, peeled and quartered lengthwise, seeded, then cut into small chunks
1 lb fish fillets, use white fish that is firm, cut into 2 inch chunks
1/2 lb medium size shrimp, peeled and de-veined
1/2 lb small sea scallops
1/2 lb lump crab meat
1/2 lb clam strips

In a large soup pot over medium heat, add peanut oil and onion, and cook stirring about 4 to 5 minutes or until just getting translucent.
To soup pot add garlic, lime zest, lemongrass, ginger, coriander, cumin, and black pepper, cooking and stirring for 3 to 4 minutes until fragrant.
Add fish stock, coconut milk, pureed cilantro, lime juice, and brown sugar and bring to a boil, then reduce heat to low and simmer slowly for about 4 to 5 minutes, then season with salt to taste.
Add to the soup pot the cucumbers and the fish and simmer slowly for 8 to 10 minutes or until fish is opaque, then add the remaining seafood and simmer an additional 5 to 8 minutes or until the shrimp have turned pink.  Serve hot with salad on the side and crusty bread.
Serves 4 to 6.


Roasted Pork Tenderloin With Cranberry Clementine Sauce

1 (1 lb) pork tenderloin
1/2 Tbsp crushed rosemary
salt and pepper to taste
2 Tbsp cooking oil
1/2 cup chicken broth
1 can (15 oz) whole berry cranberry sauce
1 Tbsp balsamic vinegar
1 tsp honey
4 clementines, peeled and divided into segments
salt and ground black pepper to taste
Wild and brown rice for serving (optional)

Preheat oven to 400 degrees.
Put pork tenderloin on work surface and pat rosemary on then sprinkle with salt and pepper.
Heat oil in large heavy oven-safe skillet and sear pork tenderloin on all sides in hot skillet.
Put skillet with pork in the oven and roast, uncovered, for 15 to 20 minutes, or until internal temperature is between 145 to 155 degrees on a meat thermometer. Then remove skillet from oven and set on top of stove, remove pork with a tongs and place it on cutting board, covering loosely with foil to keep meat warm.
Now in the same skillet on the stove top on a burner turned onto medium-high, add the chicken broth and stir to remove browned bits, then add the cranberry sauce, balsamic vinegar, and honey, stirring until combined well.  Let this simmer for 2 to 3 minutes, stirring to prevent it from sticking.
Turn off the heat and add the clementine segments, stirring to combine.  Taste and add salt and pepper as desired.
Uncover pork and slice meat into very thin circles.
Serve pieces of pork on warm plates with cranberry-clementine sauce poured over the top.
If you like, you can serve this over a combination of wild and brown rice.
Serves 4 to 6 people.


Peppery Tangelo Kiwi Side Sauce For Grilled Fish

1 Tbsp canola oil
1 small red onion, chopped fine
1 small jalapeno pepper, seeded and chopped fine
2 tangelos, peeled, seeds removed, segmented and diced
1 kiwi, peeled and diced
1 Tbsp lime juice
 
In a medium size saucepan, put the oil and turn burner on medium heat.
To the heated oil, add the onion and jalapeno pepper and cook, stirring, until onions are just translucent but not softened entirely, about 1 minute; remove pan from heat. Add the tangelos, kiwi, and lime juice into the saucepan and stir to combine.
Scoop the mixture into a glass bowl, cover with plastic wrap, and put in refrigerate for an hour or two until good and cold.
Makes 2 cups.
Serve alongside grilled fish, pork, or just about anything you like.


Crock Pot Oregano Rubbed Lemon Chicken

1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
2 lbs. chicken breast halves, boneless skinless
2 Tbsp butter
1/4 cup water
4 fresh lemons, squeezed
2 garlic cloves, minced
1 tsp chicken bouillon granules
1 tsp chopped fresh parsley

Mix together the oregano, salt, and pepper in a little bowl and then rub this mixture into the chicken.
Put butter in a large heavy skillet over medium heat, and when butter melts and skillet is hot, set chicken in and brown it on both sides, about 3 to 5 minutes each side. Remove the chicken and arrange evenly in the crock pot.
In the same skillet, add the water, lemon juice, garlic, and bouillon, and bring this mixture to a boil, stirring to get up the browned bits from skillet, then immediately pour over the chicken in the crock pot.
Cover and set crock pot to LOW and allow to cook for 6 to 7 hours.
15 minutes before the end of cooking time, sprinkle parsley on top of the chicken, cover the crock pot and continue cooking the remaining 15 minutes.
Serve with a side of rice or potatoes if desired.
Serves 6.


Mandarin Orange White Tuna Wraps

1 can (12 oz) white tuna packed in water, drained
1/4 cup mayonnaise
1 can (15 oz) Mandarin orange segments, drained
1 can (8 oz) water chestnuts, drained and chopped
4 flour tortillas (6 inch size)
2 cups mixed lettuce or baby spinach leaves

Put the drained tuna in a large bowl and break up it up slightly with a fork.
Add the mayonnaise and stir in until combined.  Don't over shred the tuna, try to leave it in some sort of chunky form.
Add the Mandarin orange and water chestnuts and toss gently until combined.
Lay the tortillas out on a work surface.
Spoon about 1/2 cup tuna mixture on each tortilla.
Add 1/2 cup lettuce to each tortilla.
Roll up tortillas and serve immediately.
Makes 4 servings.


Tender Asian Pork With Spicy Tangerine Sauce

1 (1-1/4 lb.) pork tenderloin, cut in 1/2-inch thick rounds, then each round into thirds
1 Tbsp cornstarch
1 Tbsp high heat cooking oil
1 Tbsp minced fresh ginger
4 small unpeeled tangerines or clementines, cut (with peel) into 1/2 inch wedges
1/4 cup Asian sweet chili sauce
2 Tbsp soy sauce
6 baby bok choy, cleaned and cut into 1-inch thick strips
1 Tbsp sesame oil
6 green onions, thinly sliced in strips, divided

Place pork tenderloin pieces in a medium bowl, sprinkle with salt and black pepper. Sprinkle in cornstarch, tossing to coat pork.
Heat oil over medium-high heat in a large skillet or wok.
Add minced ginger and stir for 30 seconds.
Add pork tenderloin strips and stir-fry about 3 minutes until pork begins to brown and is almost cooked through.
Add tangerine pieces and toss for 30 seconds, then add sweet chili sauce, soy sauce and cook 1 minute until it thickens slightly, tossing to blend.
Stir in bok choy, sesame oil, and half of the sliced green onions. Stir-fry until bok choy just begins to wilt, about 1 to 2 minutes.
Season to taste with salt and black pepper.
Transfer to a bowl and sprinkle with remaining green onions and serve immediately.
Makes four servings.


Beyond Borders Tangerine Lime Salsa

4 tangerines, peeled, seeds removed, segmented
2 limes, 1 zested and both juiced
1 Tbsp Hoisin sauce
1 Tbsp grated ginger root
1 Tbsp chopped fresh cilantro
1 Tbsp chopped green onion
1 Tbsp lime juice
1/2 Tbsp habanaro or jalepano pepper, seeded and chopped fine

Hold the tangerine segments over a glass bowl and, using sharp kitchen sheers, cut up into small pieces, dropping into the bowl. You can cut the segments up with a knife but you have to make sure you can capture the juice.
Zest 1 lime into bowl, then juice both limes into the bowl.
Add to the bowl all the remaining ingredients, mixing to combine.
Cover the bowl with plastic and refrigerate for at least 1 hour before using.
Makes about 2 cups of salsa.
Use as a side with grilled fish or in seafood tacos or wraps.


Kumquat Pineapple Dressed Chicken Bake

4 chicken pieces (thighs or breasts)
1/4 cup brown sugar
1/2 cup ketchup
1/4 cup white wine vinegar
2 Tbsp cornstarch
1 green bell pepper, diced small
1 can (8 oz) pineapple chunks with juice
3 kumquats, sliced
brown rice for serving

Preheat oven to 375 degrees.
Put chicken pieces in a small baking dish.
In a large bowl, add all the remaining ingredients and mix together.
Pour the ingredients over the chicken, cover the baking dish with a lid or foil.
Bake in preheated oven for 1 to 1-1/2 hours (less for boneless skinless chicken breasts, more for thighs)
Serve over cooked brown rice or a blend of wild rice and brown rice, spooning the sauce over.
Serves 4.


Fresh Cranberry Kumquat Relish

1 cup local honey
1 Tbsp crystallized ginger
2 cinnamon sticks
1 cup chopped kumquats
1 bag (12 oz) fresh cranberries
1 fresh lemon, juiced

In a large saucepan over medium heat, add the honey, ginger, and cinnamon sticks; heat to a slow boil.
Add the kumquats, turn heat down to low, and simmer until kumquats are just softened.
With a slotted spoon, remove the kumquats and the cinnamon sticks to a separate bowl, and remove the cinnamon sticks and discard them, keeping the kumquats only; set aside.
Into the saucepan, add cranberries and cook over medium-low heat until the cranberries burst.
Remove the saucepan from heat, stir in the lemon juice and set aside until the mixture is cooled.
When cool, add the kumquats into the saucepan, stir until combined.
Pour into a bowl or into a jar, cover and refrigerate.
Enjoy anytime a sweet relish is wanted, such as with pork tenderloin or sliced roasted turkey or other poultry.


Kumquat Tofu Veggie Stir Fry Over Bulgar Wheat

1 cup dry bulgur wheat
2 cups water
1/4 tsp cumin seeds
1 Tbsp light vegetable oil
1/2 onion, cut into thin slices
2 garlic cloves, minced
1/2 package firm tofu (16 ounces), drained well and cut into 1 inch squares
1 green bell pepper, cut into thin strips
4 kumquats, sliced thin
1/4 cup fresh basil leaves, chopped
1 lemon, juiced
salt and pepper to taste

Prepare bulgar wheat; fill a medium saucepan with the bulgur wheat and water, stir and bring to a boil, then reduce heat to low, cover saucepan, and simmer slowly for 15 minutes. Remove saucepan from heat and fluff with a fork; set aside and keep warm.
In a large heavy skillet, put the cumin seeds over medium heat, and toast seeds for about 1 or 2 minutes until seeds become slightly golden and fragrant.
Pour the oil into the skillet with the cumin seeds, then add the onion and cook until they just begin to get translucent, about 2 to 3 minutes, then add the garlic and cook 30 seconds longer.
Stir in the cut up tofu and cook, stirring, until lightly browned.
Add to the skillet the green bell pepper, cooking and stirring until tender; remove skillet from heat.
Add the kumquat slices and basil, then season with salt and pepper to taste, and pour the lemon juice over, tossing everything together gently to combine well.
Serve over cooked bulgur wheat.
Will serve 4.


Ugli Pork Tender Skillet

1 1/2 lb lean pork tenderloin, cut into 1 to 2 inch pieces
1 1/2 Tbsp cooking oil
4 shallots, peeled and rough chopped
4 oz whole white mushrooms, rough chopped
1/4  cup flour
1 1/2 cups chicken broth
1/4 cup dry white wine
1 bay leaf
salt and black pepper
1 Ugli fruit, peeled and segmented
rice for serving

In a large heavy skillet, heat the oil over medium-high heat; add the pork and cook until browned slightly, about 3 to 5 minutes. Don't crowd the skillet.  Do this in two batches if necessary.
Add the shallots and mushrooms and cook, stirring, for 2 to 3 more minutes or until shallots just start to soften.
Sprinkle the flour over, stir, and cook an additional 1 minute, stirring constantly.Add the broth, wine, bay leaf, and salt and pepper.
Cover skillet and turn heat down as low as possible.  Simmer for about 1 to 1 1/4 hours or until the pork is tender.
About 15 minutes before serving, add the Ugli fruit segments, cover the skillet again, and finish cooking.
Serve over a bed of mixed brown and wild rice for a complete meal.
Serves 4 to 6.


Ugli Mango Crabmeat Tortillas

1 can (15 oz) black beans, rinsed and drained well
2 garlic cloves
1/2 sweet onion, chopped fine
1/2 cup coconut milk
8 oz lump crabmeat
1 ugli fruit, peeled, sectioned and chopped
1 mango, peeled and chopped
1 small sweet onion, chopped
1 tomato, seeded and chopped
1 jalapeno pepper, seeded and minced
1 Tbsp chopped fresh cilantro
1 Tbsp lime juice
1 tsp olive oil
1 tsp minced fresh ginger
1 tsp garlic
8 flour tortillas (6 inch size)

Prepare filling:  In a saucepan over medium heat, put the beans, garlic, onion, and coconut milk and bring it to a boil, then reduce heat to low, cover and simmer, for 15 minutes, stirring occasionally.
Remove from heat and smash the beans in the saucepan with a potato masher. Cover and set aside.
In a small skillet over low heat, quickly heat the crabmeat, stirring until just warm. Remove from heat.
Prepare salsa: In a large bowl, combine the remaining ingredients (except the tortillas) and mix until blended well.  Taste and add salt and pepper if desired. Set aside.
Turn oven on 300 degrees.
Put tortillas in large skillet, cover with foil, and heat in 300 degree oven until tortillas are warm and soft.
Remove tortillas from oven and keep covered, only removing one at a time as you make them.
Put one tortilla on a plate and spread with a heaping tablespoon of the bean mixture, then add a heaping tablespoon of the crabmeat, then a couple tablespoons of the salsa.
Roll up and serve immediately.
Serves 4.


Ugli Rosemary Lamb Chop Bake

4 medium-size lamb chops
1 cup uncooked long grain white rice
1 Ugli fruit, half segmented, half squeezed
2 1/2 cups beef stock
8 rosemary spears
Salt and pepper to taste

Preheat oven to 350 degrees. Butter or oil a 9 x 13 inch shallow baking pan.
Heat a heavy skillet until sizzles, then put chops in, searing on both sides until a golden brown crust forms; take off heat and set aside.
Evenly sprinkle rice in the baking dish.  Lay the chops over the rice.
Lay the segments of Ugli fruit over the chops, mix the squeezed Ugli fruit juice with the beef stock in a glass bowl, then pour over the rice in the baking dish.
Place two spears of rosemary on top of each chop.
Add salt and pepper to taste, then tightly seal the baking dish with foil.
Bake in preheated oven for 50 to 55 minutes or until the rice is tender and the lamb is cooked through.
Remove from oven and let sit for 5 minutes.
Remove the rosemary spears and discard.
Serves 4.


Pomelo Lime Shrimp Salad With Toasted Toppings

2 pomelo, peeled and segments cut out
3 limes, juiced
1 Tbsp fish sauce
1 Tbsp light brown sugar
1 tsp chopped cilantro
1 Tbsp chopped green onion
2 lbs. small fresh shrimp, cleaned, tails removed
1 Tbsp light olive oil
dash of red pepper flakes
1 Tbsp toasted chopped peanuts
1 Tbsp toasted shredded coconut
salt and pepper to taste

Preheat oven to 400 degrees.
Put pomelo segments, lime juice, fish sauce, brown sugar, cilantro, and green onion in a large bowl and stir well. Cover and refrigerate.
Put shrimp on baking sheet, drizzle with olive oil, sprinkle with red pepper flakes, and mix with your hands to coat well.
Bake in preheated oven for 3 to 5 minutes, just until pink.  Remove and allow to cool on sheet.
When cool, add shrimp to the bowl with pomelo mixture and stir to combine.
Spoon this shrimp-pomelo mixture out into small shallow bowls, then top with the peanuts and coconut. Salt and pepper to taste.
Serves 4.