Brighten up winter cooking with citrus, from juice to zest
1 year, 11 months ago

Brighten up winter cooking with citrus, from juice to zest

The Independent  

For free real time breaking news alerts sent straight to your inbox sign up to our breaking news emails Sign up to our free breaking news emails Sign up to our free breaking news emails SIGN UP I would like to be emailed about offers, events and updates from The Independent. You don’t even have to juice or zest the citrus; just give the little roasted wedges a squeeze. LEMONY ROASTED BRUSSELS SPROUTS Servings: 6 2 lemons 2 pounds Brussels sprouts, trimmed and halved 2 tablespoons olive oil Kosher salt and freshly ground pepper to taste Preheat the oven to 400° F. Spray a rimmed baking sheet with nonstick spray. The remaining lemon wedges they will add color and flavor to the Brussels sprouts, and diners can squeeze out a bit more juice if they like. —- More recipes that use citrus: Lemon Rosemary Chicken Thighs Orange Cake Citrus Basil Shrimp Kebabs Arugula, Orange and Pomegranate Salad Roasted Chicken with Orange Honey Mustard Glaze Ginger, Mint and Lime Marinade —- Katie Workman writes regularly about food for The Associated Press.

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History of this topic

A salty, cold orange salad more refreshing than the fruit
3 years, 11 months ago

A salty, cold orange salad more refreshing than the fruit

LA Times  

There are people who eat fruit as a snack, and then there’s me. No, I love fruit best when it’s cooked down into a sweet jam or marmalade, baked under a bubbling biscuit crust or even blended into ice cream or sorbet. It’s just cold citrus slices, seasoned with a simple vinaigrette and garnished with a few salty toppings to …

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