Oranges: Glazed Citrus and Raspberries

Photo by Douglas Detert

 This is a variation on a recipe from Julia Child's "The French Chef Cookbook" published in 1968. It can be a great chance to practice your fancy knife skills by making only orange and grapefruit supremes, though I have a shortcut that works almost as well and saves more of the fruit. For recipe, click on blog title or "read more".

Oranges: Blood Orange and Spinach Salad

Photo by Emily Mills

Winter is a good time to experiment with oranges in recipes. They're cheap, in season, and a good source of Vitamin C. This recipe is a variation of the classic spinach, fruit, and nut salad with vinaigrette dressing. Use a store-bought vinaigrette if time is an issue. Other oranges could be used, but blood oranges are the most festive-looking against the green spinach around Christmas.

Salad:

6 cups washed spinach

1 blood orange

1/2 red shallot, minced

1/2 cup walnuts

Vinaigrette:

2 tablespoons olive oil

1 tablespoon fresh orange juice

1/4 tsp salt

Peel the blood orange and separate segments. Remove any seeds and cut segments into thirds. Toast walnuts over medium head until lightly brown. Add all ingredients to a bowl and toss.