Skip to main content

Walnut Creek Magazine

What's In Season: Winter Citrus

It’s winter in Northern California, a fantastic time to eat farm-to-table, thanks to the bounty of citrus in season. From Cara Cara oranges to Satsuma mandarins to lemons, limes, and grapefruits, you'll find gorgeous fruit at local farmers markets. Here are some tasty recipes to crush citrus season:


 

CITRUS FENNEL AVOCADO SALAD
BY WALNUT CREEK FARMERS MARKET
(Serves 4)

INGREDIENTS:
4 oranges (navel, Cara Cara, blood orange)
1 small fennel bulb, halved, cored, and thinly sliced (reserve fennel fronds)
1 avocado, sliced
Optional for crunch: ½ cup toasted walnuts
Optional for salty contrast: ¼ cup sliced olives or feta cheese
Orange Vinaigrette:
Zest of one orange
2 Tbsp orange juice
1 Tbsp honey (warmed slightly if thick) or maple syrup
2 Tbsp apple cider vinegar
2 tsp Dijon mustard
¼ tsp salt
⅛ tsp pepper
¼ cup extra-virgin olive oil

DIRECTIONS: Zest one orange and place into a small jar. Prepare oranges by cutting a small piece off top and bottom, placing flat side down on cutting board, cutting away peel and white pith, and slicing into thin rounds. Place vinaigrette ingredients into small jar, seal tightly with lid, and shake to emulsify. Layer half of fennel and orange slices on a large platter. Drizzle generously with dressing and season with salt and pepper. Layer remaining fennel and orange, along with avocado and walnuts, olives, or feta. Drizzle with more dressing, salt and pepper, then garnish with fennel fronds. Serve immediately and enjoy! 



 

MEYER LEMON RELISH WITH SALMON
By 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 one orange and two 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

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 brioche, sourdough, or 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.
 
 
 
 
 

 

 

Subscribe To Our Newsletter: The Weekly Brief
Best spots for food, booze, and fun.
Social Media