What We’re Cooking With Now: Oranges

By Amy Reed, executive chef, Café Phipps

Looking for adventure in the kitchen? Our monthly What We're Cooking with Now post features a fresh produce ingredient, explains how to find the market's finest, and includes a recipe to try at home.

Oranges

Why: Oranges are a good source of Vitamin C, fiber and potassium.

Shopping Tip: Skin doesn’t have to be bright orange in color; in fact, some non-organic oranges are injected with dye to color the skin. Discoloration or scratches do not impact flavor. Try to find an orange that is smooth and firm.

Preparation: Oranges can be simply peeled and eaten in segments. For a more creative prep, orange zest and juice can make a nice vinaigrette, and orange juice is also a wonderful addition to a stir-fry recipe.

Recipe: Citrus Bean and Beet Salad

Ingredients:
5 beets, roasted peeled and diced
1 15 oz. can Cannellini beans. Drained and rinsed
2 oranges, zested, peeled and segmented
4 cups salad greens
¼ cup white balsamic vinegar
½ tbsp. honey
½ tbsp. Dijon mustard
1 Tsp. olive oil
Salt and pepper to taste
¼ cup pepitas

Directions:
Mix the beets, beans and orange segments in a bowl. In a smaller bowl, whisk together the vinegar, honey, Dijon mustard, orange zest, olive oil and salt and pepper. Pour the dressing over the beet mixture. Serve over salad greens and top with pepitas.