1. SWEET POTATO SOUP WITH CORIANDER AND BLOOD ORANGE
2-3 tbsp olive oil
1 red onion, small dice
2 cloves of garlic, minced
1 tsp ground coriander
1/2 tsp chili flakes
juice of a blood orange
2 sweet potatoes, peeled + diced
5 cups vegetable stock
salt + pepper
Heat the oil in a large soup pot over medium heat. Add the onions, garlic, coriander, and chili flakes to the pot. Lower the heat until the sizzling sounds a bit lighter. Stir and sauté this mixture until the onions are stew-y and soft, but not browned, about 8-10 minutes. Add more oil if necessary.
Add the blood orange juice to the pot and stir. Add the sweet potatoes and stir again. Season everything with lots of salt and pepper. Add the stock to the pot and increase the heat. Once everything’s boiling, bring it down to a simmer. Cook the soup until the sweet potatoes are really tender, about 12-15 minutes. Purée the soup in batches in a blender or food processor until completely smooth. Adjust the seasoning if necessary. Serve the soup hot with little sweet potato chips and a sprinkle of sesame seeds if you like.
2. AGAVE CRUSTED SALMON WITH BLOOD ORANGE SALSA VERDE
3 whole Blood Oranges, Peeled And Segmented
¼ cups Fresh Blood Orange Juice
⅓ cups Chopped Flat Leaf Parsley
2 Tablespoons Chopped Cilantro Leaves
2 whole Scallions, Thinly Sliced (white And Light Green Parts)
2 Tablespoons Capers, Drained And Rinsed
2 teaspoons Lemon Zest
1 teaspoon Crushed Red Pepper Flakes
2 Tablespoons Extra Virgin Olive Oil
1 teaspoon Kosher Salt
2 Tablespoons Vegetable Oil
2 Tablespoons Agave Nectar
4 whole (6 Oz. Size) Center-cut Salmon Fillets
½ teaspoons Freshly Ground Black Pepper
Preheat oven to 400°F. Stir together the orange segments, orange juice, parsley, cilantro, scallions, capers, lemon zest, red pepper flakes, and olive oil in a medium bowl to combine. Season with salt, to taste.
Heat the vegetable oil in a large ovenproof skillet over high heat, until the oil is smoking. Drizzle the agave nectar over the skinless side of the salmon fillets and season with salt and pepper. Place the fillets, skinless side down, in the skillet and sear for about 1 minute, until a golden brown crust forms. Flip the salmon fillets over and transfer the pan to the oven. Cook for 10 to 12 minutes, until the fish is cooked through and flakes easily.
Transfer the salmon to plates and spoon the salsa verde over the top.
3. BLOOD ORANGE SALAD
3 oranges, cut into segments
6 blood oranges, cut into segments
1/4 of a large red onion, cut as thinly as possible
1 bunch of mint, julienned and a few leaves torn
1/4 cup sheep's milk feta
1/4 cup red wine vinegar
1/4 cup olive oil
1 tablespoon cumin seeds
1/3 cup pistachios, lightly crushed
salt and pepper to taste
Assemble all the citrus segments in a large bowl and mix in onions. Set aside.
In a small skillet, heat the olive oil on medium–high. Add the cumin seeds and cook until the cumin seeds pop slightly and a lovely fragrance emits from the pan. Add vinegar to the pan and swirl to mix. Season with salt and pepper and toss all over the citrus. Mix in pistachios. When plating, add mint and pistachios to the tops of each portion.
4. CREAMY COCONUT AND BLOOD ORANGE POPSICLES
1 (15 oz) can full-fat coconut milk
1 tsp pure vanilla bean paste or extract
1-1/4 cup fresh blood orange juice, pulp okay
1/4 cup light agave nectar/syrup, more or less to taste
Whisk together the coconut milk, vanilla and 2 tbsp of the agave nectar/syrup until smooth and creamy. Set aside.
In a separate mixing bowl, stir together the blood orange juice and the remaining agave, until combined. Add more agave, to taste, as necessary.
For a creamy pop: Stir together the coconut milk and blood orange juice, and divide evenly between the popsicle molds. Freeze for 30 minutes, then insert the popsicle sticks and continue freezing for 4 hours, or until firm.
For a layered pop: Pour the coconut milk into the popsicle mold, divided evenly between the popsicle molds. Place in the freezer for 10 minutes, then top with the blood orange juice. Freeze again for 30 minutes, then insert the popsicle sticks and continue freezing for 4 hours, or until firm.