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Cooking with Citrus

Baked Melo Gold

1 Melo Gold Grapefruit
2 Tsp butter or margarine
2 Tbsp brown sugar
1 Tsp cinnamon
Cut Melo Gold in half.

Using a knife, cut sections and loosen fruit from shell.

Dot each half with butter. Sprinkle with cinnamon and brown sugar.

Place in baking pan, and bake in preheated oven at 350 degrees for 5 minutes, then broil until top is bubbly. Let cool and eat.

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Cara Cara Glazed Chicken

½ Cup Dark Brown Sugar
1 ½ Cups freshly squeezed Cara Cara
2 Tbsp. Cara Cara zest
½ Cup Tomato Paste
¼ Cup Dry Red Wine
1 ½ Tbsp. Soy Sauce
1 ½ Tbsp. Worcestershire Sauce
10 Fresh Chicken Drum Sticks
½ Tbsp. Fresh Ground Pepper

Preheat oven 325 degrees. Combine sugar Cara Cara juice and zest, tomato paste, red wine, soy sauce and Worcestershire sauce in a medium sauce pan. Bring to a boil, lower heat, and simmer for 5 minutes, stirring occasionally.

Spread the chicken drum sticks in a roasting pan or large casserole pan large enough to accommodate a single layer. Sprinkle fresh ground black pepper over the chicken and top with the orange sauce.

Bake for 2 to 3 hours, basting and turning the pieces occasionally, until chicken pieces are sitting a think, sticky glaze.

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Citrus Salad with Mint

¼ Cup Sugar
¼ Cup Fresh Mint
4 Cara Cara
4 Blood Oranges
2 Clementines
2 Tangerines

Combine sugar, ¼ cup mint, and ¼ cup water in a jar, and shaken until sugar is dissolved. Strain mint syrup through fine mesh sieve into clean jar or small bowl; discard mint. Using a sharp knife, remove peel and white pitch from citrus. Slice citrus crosswise into ¼’ thick rounds.

Arrange citrus on platter, drizzle with mint syrup.

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Kale Sprout and Pixie Tangerine Salad

3 oz Melissa’s Pine Nuts
2 packages of 3 oz Melissa’s Kale Sprouts, washed
5 Ojai Pixie Tangerines

In a small non-stick sauté pan over medium heat, add the pine nut and toast them, stirring often, until golden brown. Remove from the pan and set aside to cool.

Finely shred the Kale Sprouts and add them to a mixing bowl.

Peel and segment 2 pixie tangerines and add them to the bowl.

Juice the remaining tangerine into bowl.

Toss well to incorporate all of the flavors.

Garnish with pine nuts.

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Lemon Tarragon Green Beans

2 lbs Green Beans trimmed
2 tbsp. Extra Virgin Olive Oil
3 tbsp seedless lemon juice freshly squeezed
3 tbsp. Tarragon chopped

In a large kettle of boiling salted water blanch bean in 2 batches 2 to 3 minutes, or until just tender. With a slotted transfer beans blanched to a large bowl filled with ice and cold water. Drain beans well and pat dry.

In a large bowl toss together beans, oil, lemon juice, tarragon, and salt and pepper to taste.

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Lemon-Walnut Cookies

1 cup Unsalted Butter softened
¾ cup Sugar
¾ cup Brown Sugar
2 Eggs
1 tsp. Pure Vanilla Extract
2 ¼ cups All Purpose Flour
1 tsp Baking Soda
1 pinch Kosher Salt
2 Seedless Lemons juiced
3 tbsp Seedless Lemon zested
1 cup Chopped Walnuts

Preheat oven to 350 degrees. Cream the butter and sugar. Add the brown sugar, eggs and vanilla and mix until well combined.

Add the juice and zest and mix to combine in another bowl, combine the flour, baking soda and salt.

Gradually add the dry mixture to the butter mixture. Fold in the walnuts.

Drop tbsp. size portions of the dough onto ungreased cookie sheets.

Bake in the for 10-12 minutes or until lightly golden brown

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Melo Gold, Radicchio and Spinach Salad

5 Tbsp Red Wine Vinegar
1 Tbsp Fennel Seeds crushed
½ cup Olive Oil
2 Melo Golds
1 Radicchio (torn into bite size pieces
8 oz Baby Spinach
½ cup Kalamata Olives pitted

Combine vinegar and feel seeds in medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.

Cut Melo Golds between membranes to release segments. Stir segments into dressing.

Let stand 15 minutes. Toss radicchio, spinach and olives in bowl.

Add grapefruit segments and dressing to coat.

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Pixie Tangerine Cake

1 box White Cake
½ cup Macadamia Nuts toasted and chopped
½ cup Dried Tart Cherries
1 Tbsp Ojai Pixie Tangerine zest

1/3 cup Brown Sugar
3 Tbsp Butter
¼ cup Ojai Pixie Tangerine zest and juice
6 Ojai Pixie Tangerines peeled and sliced into rounds

Prepare cake according to directions on back of box, substituting Pixie juice for the water. Add nuts, cherries and zest. Bake according to box directions and let cool.

Heat sugar, butter, juice and zest in a saucepan, bringing to a boil. Lower heat and simmer for 20 minutes.

With a wooden skewer or fork, pork holes throughout the top of the cake. Pour sauce over cake and top with Pixie slices. Broil in oven under flame for 3 minutes.

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Pomegranate, Cara Cara and Dried Cranberry Salad

1 lb Baby Greens, rinsed
2 Cara Cara, segmented
1 pkg. Melissa’s Pomegranate Arils
3 oz Dried Cranberries
Your Favorite Raspberry Vinaigrette

Toss all ingredients and serve.

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Tangerine Asian Spinach Salad

5 Cups Spinach rinsed and dried
1 Cup Bean Sprouts
1 Whole Shasta Gold, peeled and segmented
1/3 Cup Shiitake Mushrooms sliced
1/3 Cup Vegetable Oil
2 Tbsp. Soy Sauce
1 pinch of Garlic Powder

Tear the spinach into bite size pieces and toss in a large bowl with bean sprouts, Shasta Gold, and mushrooms. In a small bowl, whisk together the oil, soy sauce and garlic powder. Pour over the spinach mixture, toss and let stand for about 5 minutes to let the flavors blend.

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