Tag Archives | citrus

Lemon-Almond Pesto

By Kristen Desmond on February 10, 2013 in Dips/Sauces/Spreads, Featured, Recipes

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Whole Lemon Tart

By Kristen Desmond on December 26, 2012 in Featured, Recipes, Sweets/Desserts

Yield: One 9-inch tart My friend Debbie wrote the other day to tell me her lemon tree was exploding with lemons. Lucky girl! Deb’s tree has inspired this post for my favorite lemon tart. If life has handed you lemons, make the most of them! You might also want to try the Grilled Lemon Chicken […]

Orange Polentina

By Kristen Desmond on December 18, 2012 in Breakfast, Recipes

Yield: 4 servings This dish is a nice alternative to hot cereal or oatmeal – and just as quick. It’s also a great way to highlight fresh citrus, which is a wonderful way to infuse healthy dishes with bright flavor. Enjoy! Ingredients: 1 medium orange 2 cups water 1 1/2 cups milk 1/4 teaspoon salt 3/4 cup polenta or […]

Rosemary Orange Zucchini Bread

By Kristen Desmond on October 24, 2012 in Bread, Breakfast, Recipes

Yield: 4 mini loaves or 2 standard loaves The orange zest, fresh orange juice and chopped fresh rosemary make this unlike any other zucchini bread you’ve tasted! 3 large eggs 1/2 cup of plain yogurt 1/2 cup of olive oil 1 3/4 cup of sugar 2 cups of shredded zucchini 2 teaspoons finely minced fresh rosemary Zest of one orange […]

Quinoa and Corn Salad with Citrus Vinaigrette

By Kristen Desmond on May 6, 2012 in Recipes, Salads, Side Dishes

Yield: 6 servings This is the same citrus vinaigrette used in the Jicama, Radish and Pepita Salad. It’s so good, I found another way to love it. If you don’t use all the vinaigrette for this recipe, save it and use it to dress mixed greens or as a dipping sauce for chicken or fish. […]

Pasta with White Beans, Greens and Lemon

By Kristen Desmond on January 11, 2012 in Main Dishes, Recipes

Yield: 6 servings I substituted whole wheat penne pasta for the orecchiette because I prefer whole wheat pasta and that’s what I had on-hand. Ingredients: 1 pound uncooked orecchiette (“little ears” pasta) 2 tablespoons extravirgin olive oil Cooking spray 3 garlic cloves, minced 3/4 cup chopped sun-dried tomatoes, packed without oil 1/4 teaspoon crushed red pepper 1 (15-ounce) can cannellini beans, […]

Lentils with Lemon, Herbs, and Feta

By Kristen Desmond on March 29, 2010 in Recipes, Side Dishes

Yield: 6 servings Lemony lentils are tossed with fresh parsley, mint, ginger, garlic, and feta cheese. Packed with protein and fiber, this dish is made to satisfy! Always rinse and sort lentils before cooking with them. It’s common to find small rocks or debris in dried legumes. Ingredients: 4 cups vegetable broth 2 cups yellow or brown […]

Chicken Paillards with Clementine Salsa

By Kristen Desmond on December 9, 2009 in Main Dishes, Recipes

Yield: 4 servings Clementines team up with tomatoes, onions, celery, and fresh herbs to make a refreshing, splashy salsa in the middle of winter. This dish comes together quickly – quick enough for mid-week meals. Serve it with some rice or quinoa and a fresh vegetable. Enjoy! Ingredients: 4 boneless, skinless chicken breasts (or, cut 2 chicken breasts in half for 4 smaller […]

Cannellini Bean Dip with Rosemary

By Kristen Desmond on July 24, 2009 in Appetizers, Recipes

Yield: 1 1/2 cups The combination of fresh orange juice and rosemary backing the creamy texture of the beans is really tasty – and a little different. If you use canned beans for this, you will need 1 can. Rinse and drain them first. Serve this dip with crudités, crackers, or toasted pita. It also […]