Blood orange

Blood Orange, Spinach, and Quinoa Salad

How excited am I that blood oranges are back? That excited ^.

Also? This excited:

Blood Orange Margaritas

Last spring, we planted a tiny blood orange tree in the backyard. And somehow it survived. We won’t let any blooms go to fruit this year but next year, man. Next year.

Blood Orange, Spinach, and Quinoa Salad

Besides margaritas, one of my other favorite things to have for lunch is this salad. You might recognize it. It’s spinach & quinoa tossed with a quick vinaigrette of blood orange juice, white wine vinegar, and shallot and then topped with blood orange segments and crumbled goat cheese.

Blood Orange, Spinach, and Quinoa Salad

I can make it on the weekend and then eat it cold, straight from the fridge, for the next several days. It sort of balances out those weekend margaritas. Or at least, that’s what I tell myself.

Looking for more blood orange recipes? Check out our winter citrus favorites here!

Blood Orange, Spinach, and Quinoa Salad

An easy winter salad with fresh spinach, quinoa, goat cheese, and blood oranges in a simple blood orange vinaigrette.

Ingredients

  • 3 blood oranges
  • 1 cup quick-cooking quinoa, cooked according to package directions and chilled*
  • 3 oz fresh baby spinach (half a large clamshell or bag)
  • 4 oz crumbled goat cheese
  • 2 tsp white wine vinegar
  • 2 Tbsp finely chopped shallot
  • 1 Tbsp dijon mustard
  • Salt
  • Pepper
  • 1/3 cup olive oil (I use light-tasting oil)
  • *If you're not working with cold, leftover quinoa, spread the hot quinoa on a plate and put it in the fridge to chill, stirring a few times to help speed up cooling.

Instructions

  1. Segment the oranges over a bowl topped with a strainer set - let any seeds and segments fall into the strainer while the juice goes into the bowl below.
  2. After segmenting, squeeze all the remaining juice from the "membranes" left in your hand into the strainer.
  3. In a large bowl, toss the spinach, cold quinoa, goat cheese, and blood orange segments together.
  4. In the bowl with the blood orange juice, whisk the vinegar, shallot, mustard, a pinch of salt and pepper together.
  5. Slowly stream in the olive oil while whisking.
  6. Pour over the salad, tossing to mix.
  7. Serve cold. Leftovers will keep a few days in the fridge.

Notes

Yields: 4-6 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

{ 7 comments }

Scallops with Blood Orange Salsa

I present to you the very original Red Food on Valentine’s Day recipe.

My favorite part of winter isn’t Christmas or Thanksgiving. Or the fact that it’s not 112 degrees out every day. Okay, maybe that is my favorite part of winter… but the bounty of winter citrus surely runs an extremely close second.

Our dwarf citrus trees worked hard this winter with a nice little crop of pink lemons, Meyer lemons, normal lemons, and key limes. When I mentioned to The Foodie Groom that I wanted a blood orange tree, he made a face. You know, that face.

The one that at first says, “You’re kidding me,” and then slowly morphs into the “You’re lucky we’re talking about citrus trees and not cats” face. I love that face :)

Blood oranges are one of my favorite citrus. Full disclosure, any citrus that I can make into a margarita is one of my favorite citrus :) The juice is a strikingly beautiful dark red and the flavors are light and fresh, perfect for complimenting mild seafood like scallops and tilapia.

The dish is beautiful, simple, and comes together really quickly. Serve it with a salad for a light lunch or dinner along side a bottle of white wine.

Or even better, a margarita!

Seared Scallops with Blood Orange Salsa

Seared scallops topped with a blood orange salsa, winter citrus and seafood come together for a light, fresh, and quick dinner.

Ingredients

  • 3 Tbsp Olive oil, divided
  • 1 blood orange
  • 2 Tbsp finely chopped red onion
  • 2 Tbsp chopped cilantro
  • Juice of 1/2 lemon
  • Salt
  • Pepper
  • 12 large scallops
  • 2 Tbsp sugar

Instructions

  1. Take the zest of one blood orange and place it in a bowl.
  2. Set a strainer over the bowl and peel and segment the orange. Squeeze the juice from the leftover membranes into the bowl.
  3. Cut the segments into chunks and add to the bowl.
  4. Add the red onion, cilantro, lemon juice, and lightly toss with 1 Tbsp olive oil. Salt and pepper to taste.
  5. Heat remaining oil on medium high.
  6. Pat scallops dry. Season both sides with salt and pepper. Spread sugar on a small plate and dip one side of each scallop into the sugar before placing it into the saute pan.
  7. Cook for 3 minutes on each side, until the scallops are nicely seared. Flip and cook for another 2-3 minutes, until the scallops opaque almost all the way through (cut one with a knife to check).
  8. Remove from the pan and serve topped with salsa.

Notes

Yields: 3 servings

Source: Salsa from Confections of a Foodie Bride, Scallops adapted from Big Bowl of Love

Estimated time: 20 minutes

Nutritional Information
Calories: 156 | Fat: 5.1g | Fiber 2.6g | Protein 10.6g | Carbs 17.8g
Weight Watchers PointsPlus: 4

{ 19 comments }

Blood Orange Curd

by Shawnda on February 10, 2012

in Blood orange,Condiments,Lighter & Healthier

Blood Orange Curd

When you whisk together a simple mixture of butter, eggs, sugar, lemon, and blood orange juices, what you get is a beautiful pink shade of spreadable happiness.

And a stained white shirt.

With the number of aprons I own, there’s really no excuse for that.

We’ve whipped up a couple of batches of blood orange curd in the last month, tempted by the availability and price of blood oranges recently. There are few baked goods that aren’t made better with a dollop of a citrusy curd. Use it to spread on scones, served aside slices of angel food cake, or fill a batch of ordinary white cupcakes with it and watch your guests go crazy over them.

I used the same versatile recipe that I used to make grapefruit curd. And just like the grapefruit, this one won’t thicken with blood orange juice alone – the acidity from lemon juice is required to get that perfectly spreadable texture.

Blood Orange Curd

The color of your curd is going to vary, depending on how dark the blood orange juice is from your fruit. The first batch I made was more of warm pink/salmon color. This batch was a very dark pink, almost to the point of looking like melted strawberry ice cream. Both were equally delicious :)

Blood Orange Curd

Blood orange and lemon juices combine to make a beautiful pink citrus curd.

Ingredients

  • 2 eggs
  • 1/3 cup sugar
  • 1 Tbsp blood orange zest (from 1 orange)
  • 6 Tbsp blood orange juice (from 1 orange)
  • 2 Tbsp lemon juice
  • Pinch of salt
  • 1/2 cup butter, cut into 4 pieces

Instructions

  1. Whisk the zest, juices, sugar, and eggs in a bowl set over a saucepan of simmering water. Add butter and whisk constantly, until thickened and smooth (a thermometer should read 165-170F).
  2. Strain curd through a fine sieve set over another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
  3. Curd will keep 7-10 days in the fridge covered.

Notes

Yields: 1 1/2 cups (or 12 2-Tbsp servings)

Adapted from Meyer Lemon Curd

Estimated time: 20 minutes

Nutritional Information
Calories: 104.8 | Fat: 8.5g | Fiber 0g | Protein 1.2g | Carbs 6.5g
Weight Watchers PointsPlus: 3

{ 10 comments }

Prosciutto-Wrapped Tilapia is one of the most convenient dinners in our rotation. It’s one of our favorite ways to eat fish. It’s perfect for any weeknight because with just a few minutes of prep time and less than 10 minutes in the oven, dinner is on the table.

In the time it takes to cook the tilapia (or halibut, whatever you have on hand), you can whip up a quick sauce (our favorites are a classic beurre blanc or a fruit salsa) and a chopped salad to round out the meal. And bonus, it’s a really inexpensive meal – 2 fish filets, 2-4 slices of prosciutto, and a simple side chopped salad.

Prosciutto-Wrapped Tiliapia with Blood Orange Salsa

Tilapia is wrapped with prosciutto and topped with a blood orange and avocado salsa.

Ingredients

  • For the fish:
  • 4 filets of tilapia
  • 4 slices of prosciutto
  • 2 Tbsp Olive oil
  • Salt
  • Pepper
  • For the salsa:
  • 1 blood orange
  • 2 Tbsp finely chopped red onion
  • 2 Tbsp chopped cilantro
  • Juice of 1/2 lemon
  • 1/2 small avocado, sliced and chopped (optional)
  • 1 Tbsp olive oil
  • Salt & pepper

Instructions

  1. Preheat the broiler. Place a rack inside a baking sheet and lightly oil the grates.
  2. Season each filet with salt and pepper. Wrap each tilapia filet with 1-2 slices of prosciutto and place on the rack.
  3. Brush the prosciutto with 2 Tbsp olive oil and broil for 6-8 minutes, until the center of the fish is cooked through and the prosciutto has crisped.
  4. Take the zest of one blood orange and place it in a bowl.
  5. Set a strainer over the bowl and peel and segment the orange. Squeeze the juice from the leftover membranes into the bowl.
  6. Cut the segments into chunks and add to the bowl.
  7. Add the red onion, cilantro, lemon juice, and avocado, and lightly toss with 1 Tbsp olive oil. Salt and pepper to taste.
  8. Top the fish with the salsa and serve.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 20 minutes

{ 14 comments }