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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.

BEET SALAD WITH BLOOD ORANGES, ENDIVE & WALNUTS
californiabountiful.com

INGREDIENTS:
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.

SESAME SALMON SALAD

By Chef Adam Law

INGREDIENTS:
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
 
Dressing:
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.  

MEYER LEMON RELISH

chefalisonnegrin.com

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.
  
CINNAMON ORANGE FRENCH TOAST
incredibleegg.org
INGREDIENTS:
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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