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Walnut Creek Magazine

What's In Season: Citrus

It’s winter in Northern California (until March 20), a fantastic time to eat farm-to-table, thanks to the bounty of citrus in season. From Cara Cara and Valencia oranges to Satsuma mandarins and Clementines, to Buddha’s Hand citron, lemons, limes, and grapefruits, a rainbow of perfectly ripe fruit fills the stalls at local farmers’ markets.


2 lb. red and golden beets
1/2 cup shelled walnuts
2 blood oranges
2 tbsp. red wine vinegar
2 tbsp. orange juice
Zest of 1/2 orange, finely chopped
1/4 cup olive oil
Salt and pepper, to taste
1/4 lb. Belgian endive
Fresh ricotta or feta

DIRECTIONS: Preheat oven to 400 degrees. Trim and wash beets, then roast for an hour in a tightly covered pan with a splash of water. Let cool. Spread walnuts on a baking sheet and toast at 400-degrees for about 5 minutes. Peel oranges and slice into 1/4-inch rounds.
Vinaigrette Dressing: combine vinegar and orange juice, then stir in olive oil. Season with salt and pepper. Peel and slice beets into rounds. Toss gently with vinaigrette and arrange beets on a plate with orange slices and Belgian endive leaves. Drizzle with remaining dressing.
Top with walnuts and cheese.


By Chef Adam Law

1 cup uncooked quinoa
1 tbsp veg oil
3 boned salmon filets
Salt, to season
6 cups baby spinach
4 radishes, thinly sliced
1 red onion, thinly sliced
1 large orange, peeled and cut into segments
2 tbsp mixed black/white sesame seeds
1 cup plain yogurt
2 tbsp tahini
2 tsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
2 tsp honey
1 tsp salt
DIRECTIONS: Cook quinoa in a small saucepan with two cups of water, bring to a boil. Reduce heat, cover, and simmer for 12 minutes. Leave uncovered for another 5 minutes. Fluff grains and cool. Replace lid and leave at room temperature. Mix dressing ingredients together. Heat vegetable oil in a large frypan over medium heat. Season salmon with salt and fry for about 2.5 minutes per side, until crisp outside and just cooked to the center. Cool slightly on a paper towel. In a large bowl, combine quinoa, spinach, radish, onion, orange, and dressing. Toss to coat. Break salmon into large chunks and gently toss into salad. Garnish with sesame seeds.  


INGREDIENTS:5 Meyer lemons
2 oranges
1 tsp. finely chopped shallots
1 tsp. chopped herbs (thyme, rosemary, parsley)
½ tsp. chopped fresh garlic
4 anchovy filets, chopped
2 tbsp. chopped capers
2 tbsp. olive oil
Salt & fresh ground pepper to taste
Optional: Add 3/4 cup pitted picoline olives (or other green olives)
DIRECTIONS:  Zest oranges and lemons. Place zest into a bowl with garlic, anchovies, capers, shallots, and herbs (and olives). Remove peel from 1 of the oranges and 2 of the lemons. Dice lemons into tiny pieces and add to bowl. Stir in olive oil, salt, and pepper. Relish can be kept refrigerated for 3 or 4 days. Serve with pan-fried salmon or roasted cauliflower steaks.
6 eggs
1/2 cup orange juice
1/3 cup sugar
1/4 cup milk
1 tbsp. freshly grated orange zest
1/2 tsp. vanilla
1/4 tsp. ground nutmeg
8 slices  day-old cinnamon-raisin bread
DIRECTIONS: Heat oven to 375°F. Beat eggs, orange juice, sugar, milk, orange zest, vanilla, and nutmeg in a medium bowl until blended. Place bread in 13 x 9 x 2-inch baking pan, overlapping as needed. Pour egg mixture over bread. Let stand, turning once, until liquid is absorbed, about 5 minutes. (If cooking on a stovetop, place in a lightly greased skillet.) Place coated bread onto two well-greased baking sheets. Bake, turning slices over once until browned on both sides, 20-25 minutes. Serve with honey and fresh fruit.
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