lates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers
op with the Citrus Salsa.
To Make Citrus Salsa: In a
ith my posted Coconut Rice, Recipe #312530.
up honey.
2 tablespoons citrus juice, lemon, lime, orange.
br>To Make the Papaya-Citrus Salsa: In a medium bowl
aking paper.
Beat butter, citrus zest and sugar until light
br>Meanwhile, to make the citrus couscous, bring 4 cups water
br>Cream butter, sugar and citrus zest until light and fluffy
Serve warm with citrus fluff.
For citrus fluff:.
In small
br>Combine the olive oil, citrus juice, zest, sugar or honey
Preheat oven to 375\u00b0F. Lightly grease 4 - 6 oz souffle dishes.
Cream butter, sugar and zest together until creamy. Mix in flour and citrus juice. Bring milk to a boil then whisk into batter. Transfer to clean saucepan and stir over medium heat for 4-5 mins, until mixture boils and thickens. Beat in egg yolks then set aside to cool.
Whip egg whites to soft peaks then fold into citrus mixture. Transfer to prepared souffle dishes and bake for 15-20 mins, until puffed and golden. Dust with powdered sugar and serve immediately.
erve pork in slices with Citrus Potato Smash, baby carrots and
nd thick. Add olive oil, citrus zest and 2 tbsp orange
irtight container.
For the citrus fruit salad, toss all ingredients
For the wraps, combine ricotta, raisins and lemon juice. Season to taste. Spread mixture on 1/4 of each tortilla. Sprinkle with Cheddar. Top with vegetable sticks and sprouts. Fold bottom of tortilla over filling, then fold in sides to enclose.
For the citrus floats, combine sugar and 1/2 cup water in a small saucepan. Stir over low heat until sugar has dissolved. Cool. Mix in citrus juices and chill. Pour into 6 cups. Top off with soda water. Add a scoop of ice cream to each and serve with wraps.
CITRUS ICE CUBES: Fill each compartment of an ice cube tray with 1 piece of cut up fruit. Fill with water and freeze until solid.
PUNCH: In a large pitcher combine the punch ingredients except for the ginger ale and sliced oranges. Cover and chill for at least 2 hours but up to 24 hours.
Strain and discard ginger and the pulp.
Slowly stir in the ginger ale. Serve the punch over citrus ice cubes in chilled glasses.
Garnish with scewered orange slices.
Each serving approximately 3/4 cup.
Prepare the vinaigrette:
In a small bowl, whisk together the citrus juice, olive oil, vinegar, garlic, mustard, cumin, salt, and pepper until blended.
Arrange the lettuce tips fanned out around the edge of a large platter; place the remaining leaves in the center.
Arrange the endives and citrus fruits on top and garnish with the red onion and fennel slivers.
Pour the dressing over all and serve immediately.
Enjoy!
n bowl with sliced avocado, citrus supremes, thai pepper essence and
side.
Whisk together the citrus juice (marinade) ingredients in a
and refrigerate 30 minutes.
Citrus Herbed Butter: Combine butter, Diamond