Give your favorite dishes a citrus twist! These 5 spring recipes have all the fresh flavor
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Recipes in this Video
5 recipes
Ingredients
- ●1 whole chicken (about 4-5 lbs)
- ●2 oranges, zested and juiced
- ●1 lemon, zested and juiced
- ●1 lime, zested and juiced
- ●4 cloves garlic, minced
- ●1/4 cup olive oil
- ●2 tsp salt
- ●1 tsp black pepper
- ●1 tsp paprika
- ●1 tsp dried thyme
- ●1 tsp dried rosemary
- ●1 onion, quartered
- ●1 cup chicken broth
- ●Fresh herbs (for garnish, optional)
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a bowl, mix the orange, lemon, and lime zest and juice with minced garlic, olive oil, salt, pepper, paprika, thyme, and rosemary to create a marinade.
- 3Pat the chicken dry with paper towels and place it in a roasting pan.
- 4Rub the marinade all over the chicken, including under the skin for more flavor.
- 5Stuff the cavity of the chicken with the quartered onion and any leftover citrus peels.
- 6Pour the chicken broth into the bottom of the roasting pan to keep the chicken moist during cooking.
- 7Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- 8Baste the chicken with the pan juices halfway through cooking for extra flavor and moisture.
- 9Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- 10Garnish with fresh herbs if desired and serve with the pan juices.
Equipment
Roasting panMixing bowlMeasuring cupsMeasuring spoonsBasting brushMeat thermometer
pescatarian
Ingredients
- ●4 salmon fillets (6 oz each)
- ●1/4 cup orange juice
- ●1/4 cup lemon juice
- ●1/4 cup honey
- ●2 tbsp soy sauce
- ●1 tbsp olive oil
- ●1 tsp garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●2 green onions, chopped (for garnish)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a small bowl, whisk together the orange juice, lemon juice, honey, soy sauce, olive oil, garlic, salt, black pepper, and red pepper flakes (if using).
- 3Place the salmon fillets in a baking dish and pour the citrus glaze over them, ensuring they are well coated.
- 4Let the salmon marinate for about 15-20 minutes at room temperature.
- 5Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
- 6Baste the salmon with the glaze halfway through cooking for extra flavor.
- 7Once cooked, remove the salmon from the oven and let it rest for a few minutes.
- 8Garnish with chopped green onions before serving.
- 9Serve the citrus glazed salmon with your choice of sides, such as rice or steamed vegetables.
Equipment
baking dishwhisksmall bowlmeasuring cupsmeasuring spoons
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 ripe avocados
- ●1 cup cherry tomatoes, halved
- ●1 orange, segmented
- ●1 grapefruit, segmented
- ●1/4 red onion, thinly sliced
- ●1/4 cup fresh cilantro, chopped
- ●2 tbsp olive oil
- ●1 tbsp lime juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Cut the avocado into bite-sized pieces.
- 2In a large mixing bowl, combine the halved cherry tomatoes, orange segments, grapefruit segments, and sliced red onion.
- 3Add the chopped cilantro to the bowl with the other ingredients.
- 4In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper to create the dressing.
- 5Pour the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado.
- 6Taste and adjust seasoning if necessary, adding more salt or lime juice as desired.
- 7Serve immediately, garnished with additional cilantro if desired.
Equipment
mixing bowlsmall bowlwhiskserving dish
vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup quinoa
- ●2 cups vegetable broth
- ●1/2 cup orange juice
- ●1/4 cup lemon juice
- ●1/4 cup olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup fresh cilantro, chopped
- ●1/4 cup green onions, sliced
- ●1/2 cup cherry tomatoes, halved
Instructions
- 1Rinse the quinoa under cold water in a fine mesh strainer.
- 2In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over medium-high heat.
- 3Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- 4Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 5In a small bowl, whisk together the orange juice, lemon juice, olive oil, salt, and black pepper.
- 6In a large bowl, combine the cooked quinoa, chopped parsley, cilantro, green onions, and cherry tomatoes.
- 7Pour the citrus dressing over the quinoa mixture and toss gently to combine.
- 8Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 9Serve chilled or at room temperature.
Equipment
medium saucepanfine mesh strainerlarge bowlsmall bowlwhisk
Ingredients
- ●2 lbs baby potatoes
- ●1/4 cup olive oil
- ●1/4 cup fresh lemon juice
- ●1/4 cup fresh orange juice
- ●1 tsp lemon zest
- ●1 tsp orange zest
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup chopped fresh parsley
- ●1/4 cup sliced green onions
Instructions
- 1Wash the baby potatoes and place them in a large pot. Cover with water and add a pinch of salt.
- 2Bring the water to a boil over medium-high heat. Cook the potatoes for about 15-20 minutes, or until fork-tender.
- 3Drain the potatoes and let them cool slightly. Once cool enough to handle, cut them in half or quarters depending on size.
- 4In a small bowl, whisk together the olive oil, lemon juice, orange juice, lemon zest, orange zest, salt, and black pepper to create the dressing.
- 5In a large mixing bowl, combine the warm potatoes with the dressing. Toss gently to coat the potatoes evenly.
- 6Add the chopped parsley and sliced green onions to the potato mixture. Toss again to combine.
- 7Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- 8Let the salad sit for at least 15 minutes to allow the flavors to meld before serving.
- 9Serve warm or at room temperature.
Equipment
large potcolandermixing bowlwhisksmall bowl