1. BEET AND CITRUS SALAD WITH SPICEY HONEY VINAIGRETTE
SPICED HONEY VINAIGRETTE
1/3 cup honey
2 cinnamon sticks
5 whole cloves
1/3 cup white wine vinegar
1/2 teaspoon fine sea salt
1/4 teaspoon cracked black pepper
1/2 cup olive oil
BEET AND CITRUS SALAD
1 beet, peeled and sliced thin
1 blood orange, peeled and sliced
1 Cara Cara orange, peeled and sliced
1 Naval orange, peeled and sliced
1 red grapefruit, peeled and sliced
1/3 cup thinly-sliced fennel (white part only)
1 large avocado, peeled, pitted and sliced thin
salt and black pepper
In a small saucepan over low heat add the honey, cinnamon sticks and whole cloves. Warm for about 10 minutes or until the honey is infused. Remove from heat and discard the cinnamon sticks and cloves.
Add the honey to a blender, along with the white wine vinegar, salt and black pepper. Blend on high until it just comes together. With the blender set on low, slowly drizzle in the olive oil until completely incorporated. If you need more olive oil for thinning, add a little more until you reach the consistency you desire (be careful not to add too much as your vinaigrette will taste like only olive oil). Set aside.
Assemble your salad by evenly arranging the golden beet slices, blood orange slices, Cara Cara orange slices, Naval orange slices and grapefruit slices. Add the fennel and avocado on top and sprinkle salt and pepper to your desired amount.
Drizzle with the vinaigrette and top with fresh dill.
Eat immediately and enjoy!
2. CARAMELIZED ORANGES WITH ROSEMARY AND HONEY
4 blood oranges, at room temperature
4 Cara Cara oranges, at room temperature
½ cup honey
2 tablespoons olive oil, plus more for broiler pans
2 sprigs fresh rosemary, leaves separated and minced
Shortbread and crème fraîche for serving (optional)
1. Peel oranges. Using a paring knife, remove any remaining pith, then slice oranges into ⅓-inch-thick slices, keeping blood oranges separate, as they will bleed red juice.
2. Preheat broiler and set rack about 5 inches below heat source. Cover two broiler pans with aluminum foil and lightly brush foil with oil. Set Cara Cara slices on one pan and drizzle with half of honey and half of oil. Sprinkle slices with half of rosemary leaves and a pinch of sea salt. Set blood oranges on other broiler pan and repeat drizzling and sprinkling processes.
3. Place one pan under broiler and cook until oranges are lightly caramelized, 3-5 minutes. Remove from broiler and repeat with other pan. To serve, place oranges on a platter, alternating varieties. Pour any pan juices over oranges and let sit at room temperature until ready to serve. Garnish with shortbread and crème fraîche, if you like.
3. VANILLA BEAN CHIA PUDDING WITH BLOOD ORANGE SYRUP AND DARK CHOCOLATE
1 1/2 cups milk
3/4 cups plain greek yogurt
1/3 cup chia seeds
1 tablespoon honey
2 teaspoons vanilla bean powder
1 pinch of salt
1 blood orange, segmented and chopped
1 cara cara orange, segmented and chopped
2 ounces dark chocolate, chopped
1/3 cup toasted almonds
BLOOD ORANGE SYRUP INGREDIENTS:
1/2 cup blood orange juice
3/4 cup sugar
In a large bowl, whisk together the milk, yogurt, chia seeds, honey, vanilla bean powder and salt until combined. Cover the bowl with plastic wrap and place it in the fridge to chill and thicken, for about 2 hours or even overnight.
When you're ready to eat the pudding, spoon it into 4 or 6 glasses or jars of your choice.
Drizzle some blood orange syrup on top. Add on some orange segments, chopped dark chocolate and toasted almonds.
To make the blood orange syrup, place the orange juice and sugar in a saucepan over medium heat. Whisk constantly and bring it to a bubble. Let cook for 1 to 2 minutes, then turn off the heat and let it sit until it cools. Store in the fridge for a few days in a sealed jar.