Type what you have

Ingredients

• ✓ orange zest
• chicken
• salt
• rosemary
• thyme

Instructions

1. 1 Remove chicken from packaging, remove giblet packet from cavity, and pat thoroughly dry with paper towels. Place in a 9x13-inch baking dish.
2. 2 Mix salt, orange zest, rosemary, and thyme together in a small bowl; rub 3/4 of the mixture all over outside of chicken; rub remaining mixture inside cavity. Cover loosely with plastic wrap and refrigerate 1 to 3 days.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from chicken.
4. 4 Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours depending on size. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (74 degrees C). Remove chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 20 minutes before carving.

By Allrecipes Member

Ingredients

• ✓ orange zest
• asparagus
• salt
• olive oil
• orange juice

Instructions

1. 1 Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)
2. 2 About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.
3. 3 Transfer cooked asparagus to a serving dish. Add optional orange zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2 to 3 minutes longer. Pour over asparagus and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ orange zest
• olive oil
• baby kale
• orange juice
• salt
• black pepper

Instructions

1. 1 Heat a skillet over high heat. Drizzle olive oil into the skillet. Add half the kale to the skillet; saute until mostly wilted, about 2 minutes. Add remaining kale to the skillet; saute until wilted, about 2 minutes. Stir in orange zest and juice. Season with salt and pepper.

By Livi D

Ingredients

• ✓ orange zest
• white sugar
• rhubarb
• orange
• chicken breast
• water
• curry powder
• salt

Instructions

1. 1 Combine sugar and zest in a large saucepan. Place rhubarb and orange in a blender; blend until mostly smooth. Transfer rhubarb mixture to the saucepan; stir.
2. 2 Bring rhubarb mixture to a boil; reduce heat to medium-low and simmer until marmalade thickens, stirring occasionally, about 45 minutes. Cool marmalade. Ladle marmalade into sterilized jars; cover with sterilized lids. Refrigerate marmalade until ready to use.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Arrange chicken in a baking dish.
4. 4 Whisk 1 cup marmalade, water, curry powder, and salt together in a bowl; spoon over chicken.
5. 5 Bake in the preheated oven until chicken is no longer pink in centers and the juices run clear, basting occasionally, about 45 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Serve rhubarb marmalade over chicken.

By suzy

Ingredients

• ✓ orange zest
• carrot
• butter
• apricot preserves
• nutmeg
• salt
• lemon juice
• parsley

Instructions

1. 1 Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
2. 2 Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

By Eleanor

Ingredients

• ✓ orange zest
• cooking spray
• butter
• hot honey
• cardamom
• baby carrot
• orange juice
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C). Spray the basket with nonstick spray.
3. 3 Combine butter, honey, orange zest, and cardamom in a bowl. Transfer 1 tablespoon of the sauce to a separate bowl and set aside.
4. 4 Add carrots to remaining sauce and toss to coat. Place carrots in the air fryer basket.
5. 5 Cook in the preheated air fryer, tossing every 7 minutes, until carrots are roasted and fork-tender, about 15 to 22 minutes.
6. 6 Mix orange juice with reserved honey-butter sauce. Toss with cooked carrots until well combined. Season with salt and pepper.

By Yoly

Ingredients

• ✓ orange zest
• butternut squash
• acorn squash
• kabocha squash
• raisin
• pecan
• parsley
• sage
• silken tofu
• sea salt

Instructions

1. 1 Preheat the oven to 400 degrees F. Arrange whole squash on a baking sheet and roast until the skin is papery and a fork inserted in 2 or 3 different spots reveals very tender flesh, about 1 1/4 hours. Set aside until cool enough to handle. Peel away the skin, and discard the seeds.
2. 2 Meanwhile, pulse raisins, pecans, parsley, sage and orange zest in a food processor until finely chopped and transfer to a bowl; wipe out food processor.
3. 3 In the clean food processor, puree warm squash and tofu until very smooth and creamy. (Reheat, if needed, in a medium pot over medium heat.) Transfer to a large bowl or platter, scatter raisin-sage mixture over the top and serve.

By Whole Foods Market®

Ingredients

• ✓ orange zest
• water
• brown sugar
• orange juice
• cinnamon stick
• ginger
• salt
• clove
• allspice
• cranberry

Instructions

1. 1 Combine water, brown sugar, orange juice, cinnamon stick, ginger, orange zest, salt, cloves, and allspice in a medium saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, 3 to 5 minutes.
2. 2 Stir in cranberries and return to a boil over medium heat. Cook until cranberries start to burst and mixture thickens slightly, 8 to 10 minutes; sauce will thicken further upon cooling.
3. 3 Transfer cranberry sauce to a bowl; remove and discard cinnamon stick. Store in the refrigerator until serving.

By France Cevallos

Ingredients

• ✓ orange zest
• water
• wild rice
• brown rice
• cherry
• brown sugar
• almond
• celery
• orange juice
• red wine vinegar

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered, about 5 minutes more.
2. 2 Meanwhile, bring remaining 1/2 water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 45 minutes.
3. 3 Combine cherries, brown sugar, and almonds in a large nonstick skillet; cook and stir over medium heat until brown sugar melts and cherries and almonds are coated, about 6 minutes. Stir in brown rice, wild rice, celery, orange juice, red wine vinegar, and orange zest; cook, stirring frequently, until heated through, about 5 minutes.

By TANYABOP

Ingredients

• ✓ orange zest
• salmon fillet
• black pepper
• olive oil
• chicken stock
• balsamic vinegar
• cornstarch
• orange juice
• brown sugar
• orange

Instructions

1. 1 Season the salmon with the black pepper. Place the salmon into a 2-quart shallow baking dish. Drizzle with the olive oil. Bake at 350 degrees F for 15 minutes or until the salmon flakes easily when tested with a fork.
2. 2 Heat the stock, vinegar, cornstarch, orange juice, brown sugar and orange zest in a 2-quart saucepan over medium-high heat to a boil. Cook and stir until the mixture boils and thickens.
3. 3 Serve the salmon with the citrus sauce. Garnish with the orange slices.

By Campbell's Kitchen

Ingredients

• ✓ orange zest
• goose breast
• salt
• vermouth
• orange
• lemon juice
• brown sugar
• garlic
• soy sauce
• mustard
• caraway seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
2. 2 In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
3. 3 Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.

By Christopher Robin Henry

Ingredients

• ✓ orange zest
• olive oil
• onion
• butternut squash
• carrot
• water
• vegetable bouillon
• ginger
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a soup pot over medium-low heat and saute onion, stirring occasionally, until soft, about 5 minutes. Add butternut squash and carrots; cook and stir for a few minutes. Do not let the onions brown.
2. 2 Add water, vegetable bouillon, ginger, and orange zest to the pot. Increase heat to medium and slowly bring to a simmer. Cover and cook until carrots soften, about 20 minutes.
3. 3 Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.

By Julien Funk

Ingredients

• ✓ orange zest
• beef
• stewed tomato
• kidney bean
• pot roast seasoning mix
• water
• teriyaki sauce
• green bean
• white rice
• soy sauce
• green onion
• sesame seed

Instructions

1. 1 Stir together beef, tomatoes, kidney beans, seasoning mix, water and teriyaki sauce in a 5-qt. slow cooker until well blended. Cover and cook 8 hours on LOW or 4 hours on HIGH.
2. 2 About 10 minutes before serving, break up any large pieces of tomato with a wooden spoon, and stir in green beans; cover to heat through.
3. 3 Meanwhile, prepare rice according to package directions. Serve beef over rice in bowls, with toppings, as desired.

By Del Monte

Ingredients

• ✓ orange zest
• harissa sauce
• chicken thigh
• carrot
• cauliflower
• baby potato
• olive oil
• kosher salt
• black pepper
• parsley
• garlic

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15-inch baking pan with foil.
2. 2 Spoon 1 teaspoon harissa sauce under the skin of each chicken thigh, then transfer to the prepared pan. Spread carrots, cauliflower, and potatoes around chicken; drizzle evenly with oil, then sprinkle with salt and pepper.
3. 3 Roast in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes, stirring the vegetables halfway through. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
4. 4 Stir together parsley, garlic, and orange zest in a small bowl.
5. 5 To serve, toss vegetables with remaining 2 teaspoons harissa sauce and sprinkle with parsley mixture.

By Juliana Hale

Ingredients

• ✓ orange zest
• top sirloin
• yogurt
• ginger root
• cayenne pepper
• red bell pepper
• red onion
• olive oil
• pineapple
• orange
• butter
• brown sugar
• rum

Instructions

1. 1 Place beef cubes, yogurt, orange zest, ginger, and cayenne pepper in a large resealable plastic freezer bag, squeeze out excess air, and seal the bag. Massage the bag until beef is well coated. Marinate in the refrigerator at least 2 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove beef from marinade; shake off excess. Discard remaining marinade. Thread bell peppers, onion, and beef cubes onto skewers; brush with olive oil.
4. 4 Place pineapple and orange in the center of a large piece of heavy-duty aluminum foil; dot with butter, sprinkle with brown sugar, and drizzle with rum. Bring long sides of foil together and seal well; fold up and seal each end.
5. 5 Cook kabobs and fruit packets on the preheated grill, covered, turning kabobs occasionally, until beef is done to your liking and fruit is soft and glazed, about 10 minutes.

By Alberta Rose

Ingredients

• ✓ orange zest
• almond
• chicken broth
• brown rice
• wild rice
• butter
• onion
• brown sugar
• cranberry
• mushroom
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place almonds on an ungreased baking sheet. Toast in the preheated oven, 5 to 8 minutes; set aside.
3. 3 Bring broth, brown rice, and wild rice to a boil in a medium saucepan. Reduce heat to low, cover, and simmer until rice is tender and broth is absorbed, about 45 minutes.
4. 4 Melt butter in a medium skillet over medium-high heat. Add onions and brown sugar; sauté until butter is absorbed and onions are translucent and soft. Reduce heat; cook until onions are caramelized, 20 minutes more.
5. 5 Stir cranberries and mushrooms into onions; cover. Cook until berries start to swell, about 10 minutes. Stir in almonds and orange zest; fold into cooked rice mixture. Season with salt and black pepper.

By Allrecipes Member

Ingredients

• ✓ orange zest
• linguine pasta
• green bean
• lime juice
• canola oil
• soy sauce
• brown sugar
• sesame oil
• garlic
• serrano chile pepper
• carrot
• green onion
• salt
• black pepper

Instructions

1. 1 Fill a saucepan with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, and rinse with cold water until the pasta is cool.
2. 2 Bring a saucepan of lightly salted water to a boil, stir in the green beans, and cook, stirring occasionally, until the beans are bright green and slightly tender, 5 to 8 minutes. Drain the beans, and rinse with cold water to chill.
3. 3 In a large salad bowl, combine lime juice, canola oil, soy sauce, brown sugar, sesame oil, garlic, orange zest, and serrano peppers, stirring until the sugar has dissolved. Allow the dressing to stand for 30 minutes. Lightly toss in the carrots, green onions, linguini and green beans, and season to taste with salt and pepper. Cover and chill before serving.

By Denise

Ingredients

• ✓ orange zest
• tomato
• basil
• olive oil
• parsley
• lemon zest
• garlic
• salt
• pepper
• zucchini
• olive oil
• bread crumb
• egg
• chicken broth

Instructions

1. 1 In a small bowl combine tomatoes, 3 tablespoons of basil, oil, 1 tablespoon of parsley, orange peel, lemon peel, 1/2 of the garlic, and salt and pepper to taste. Mix well and set aside for 1 hour at room temperature.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
3. 3 Cut the stem ends off of zucchini and slice a thin layer off the tops, lengthwise. If necessary, trim the bottoms so that the zucchini stand level; reserve trimmings. Scoop out the flesh, leaving 1/4 inch thick shells. Chop the reserved trimmings and flesh coarsely. In a large saucepan of boiling, salted water, cook the shells for 2 minutes. Drain and rinse in cold water; drain on paper towels.
4. 4 Heat oil in a medium skillet over medium heat; saute chopped zucchini for 5 minutes, or until tender. Stir in remaining parsley, basil and garlic; cook for 1 minute. Transfer to a medium bowl and stir in bread crumbs and egg. Season with salt and pepper to taste. Spoon mixture into shells and place in prepared baking dish. Pour chicken stock over zucchini.
5. 5 Cover and bake in preheated oven for 25 to 30 minutes, or until tender. Serve with the tomato salsa.

By SALLYCOOKS

Ingredients

• ✓ orange zest
• apricot
• pineapple
• olive oil
• chicken breast
• lemon juice
• butter
• rum
• brown sugar
• onion powder
• ginger
• white pepper
• salt
• yellow bell pepper
• red bell pepper

Instructions

1. 1 Place the pineapple and its juice and the apricots into a blender or food processor, and puree until smooth.
2. 2 Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet, and sprinkle with lemon juice. Cook until lightly browned on both sides, about 10 minutes.
3. 3 Stir the butter and orange zest into the skillet, then when the butter is melted, pour in the rum. Carefully light with a match, and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture, brown sugar, onion powder, ginger, salt and pepper. Reduce heat to low, and simmer for 5 minutes. Add the red and yellow bell peppers, and simmer until the peppers are hot, but still crisp. Remove from heat, and serve.

By ALYSSAF1

Ingredients

• ✓ orange zest
• pistachio nut
• panko bread crumb
• egg white
• chicken breast
• salt
• black pepper
• vegetable oil
• butter
• butter
• shallot
• red wine
• cherry
• orange juice
• chicken stock

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Mix together the pistachios and bread crumbs in a bowl. Beat the egg whites in a separate bowl, and set aside.
2. 2 Season the chicken breasts with salt and pepper, gently dip them into the beaten egg whites, and then press into the pistachio-bread crumb mixture to coat. Gently toss between your hands so any coating that hasn't stuck can fall away.
3. 3 Heat the oil and butter in an oven-safe skillet over medium heat. Gently place the chicken breasts into the hot skillet, and fry for 5 to 8 minutes, until the bottom coating is golden brown and crisp.
4. 4 Turn the chicken over in the skillet, and place the skillet in the preheated oven. Bake for about 30 minutes, until the chicken is no longer pink, the juices run clear, and the top coating is lightly browned.
5. 5 While the chicken is baking, melt 1 teaspoon of butter in a saucepan over medium-low heat, add the shallots, and cook for 2 to 3 minutes until tender. Pour in the wine, drop in the cherries, and cook and stir for about 10 minutes to reduce wine to a glaze. Pour in the orange juice, chicken stock, and orange zest, and cook and stir about 20 more minutes, until sauce is reduced and thickened.

By Nanci

Ingredients

• ✓ orange zest
• orange juice
• olive oil
• salt
• pepper
• red pepper flakes
• tilapia
• tomato
• mango
• red onion
• avocado
• cilantro
• jalapeno pepper
• lime
• ginger root
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine orange juice, olive oil, orange zest, salt, black pepper, and pepper flakes in a shallow baking dish. Rinse and pat dry tilapia fillets; place into the baking dish and turn to coat with orange juice mixture.
3. 3 Bake in the preheated oven until tilapia easily flakes with a fork, 10 to 12 minutes.
4. 4 Meanwhile, combine tomatoes, mango, onion, avocado, cilantro, jalapeño, lime zest and juice, ginger, and 1 teaspoon kosher salt in a glass bowl; set aside at room temperature while tilapia cooks. Place fillets on a platter; spoon salsa over top to serve.

By Allrecipes Member

Ingredients

• ✓ orange zest
• prune
• apricot
• ginger
• cumin
• cinnamon
• salt
• black pepper
• pork loin roast
• brown sugar
• all-purpose flour
• cider vinegar
• mustard powder
• water
• cornstarch
• water

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine prunes, apricots, ginger, ½ teaspoon cumin, orange zest, and cinnamon in a bowl; season with salt and black pepper.
3. 3 Open butterflied pork roast so it lays flat. Spoon dried fruit filling down the center of roast; close roast to enclose filling. Tie roast securely with kitchen twine in several places. Set roast onto a rack in a roasting pan.
4. 4 Combine brown sugar, flour, cider vinegar, remaining 1 teaspoon cumin, and mustard powder until paste-like; spread brown sugar mixture over roast.
5. 5 Bake in the preheated oven until an instant-read thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 ½ hours. Transfer roast to a serving platter; tent with aluminum foil while you make sauce.
6. 6 Skim fat from roasting pan; transfer defatted drippings to a small saucepan. Pour ½ cup water into roasting pan. Scrape the browned bits of food off the bottom of the pan with a wooden spoon to dissolve into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl; whisk into pan juices, stirring constantly, until thickened, about 1 minute. Strain sauce into a gravy boat; serve with roast.

By cpchef

Ingredients

• ✓ orange zest
• sweet potato
• orange juice
• brown sugar
• butter
• ginger
• ginger
• salt
• cayenne pepper
• cinnamon
• pecan
• brown sugar
• water
• heavy cream
• kosher salt
• mint

Instructions

1. 1 Place sweet potato chunks into a 4- or 5-quart slow cooker. Stir orange juice, brown sugar, 2 tablespoons melted butter, orange zest, and ginger in a bowl. Pour over the sweet potatoes.
2. 2 Cover and cook on Low until sweet potatoes are very tender, 4 to 5 hours. Stir every hour. Cooking time will vary with the size of the chunks and the age of the sweet potatoes.
3. 3 Meanwhile, line a rimmed baking sheet with parchment paper.
4. 4 Combine candied ginger, salt, cayenne pepper, and cinnamon in a small bowl. Set spice mixture aside.
5. 5 Heat pecans in a nonstick pan until lightly toasted, stirring or shaking the pan constantly, 4 to 5 minutes. Add 1 tablespoon butter and stir until melted. Mix in spice mixture and stir until pecans are coated. Sprinkle with brown sugar and water and mix to coat all the pecans. Cook until liquid evaporates, stirring constantly, about 2 more minutes.
6. 6 Spread out pecans on the prepared baking sheet in a single layer and allow to cool.
7. 7 Use a hand mixer or potato masher to mash the sweet potatoes with the remaining 2 tablespoons butter, cream, and salt. Lightly chop the cooled pecans and sprinkle on top. Garnish with fresh mint.

By Bibi

Ingredients

• ✓ orange zest
• sea scallop
• shrimp
• lime juice
• orange juice
• red bell pepper
• yellow bell pepper
• tomato
• red onion
• cilantro
• serrano pepper
• cumin
• cayenne pepper
• kosher salt
• avocado
• olive oil

Instructions

1. 1 Fill a large bowl with ice and cold water; set aside. Remove and discard tough side muscles from scallops, if necessary. Slice scallops in half horizontally.
2. 2 Fill a 1-quart saucepan 3/4 full with salted water; bring to a boil. Add scallops; reduce heat to a low simmer. Poach until just cooked through, about 1 minute. Transfer scallops using a slotted spoon to the bowl of ice water to stop the cooking.
3. 3 Return water to a boil. Add shrimp; poach until opaque and pink, 2 to 3 minutes. Transfer shrimp using a slotted spoon to the same bowl of ice water to stop the cooking.
4. 4 Drain scallops and shrimp; pat dry with paper towels. Transfer to a glass, ceramic, or other non-reactive bowl. Stir in lime juice and orange juice. Cover bowl; refrigerate for 30 minutes.
5. 5 Drain and discard juice from seafood, leaving it just moist. Add bell peppers, tomato, red onion, cilantro, serano, orange zest, cumin, cayenne pepper, and salt; refrigerate 30 minutes more.
6. 6 Gently fold in avocado and drizzle with oil just before serving. Serve in martini glasses or stemmed margarita glasses.

By LADYJANE1

Ingredients

• ✓ orange zest
• rosemary
• honey mustard
• orange juice
• miso paste
• tamari
• sesame oil
• herb stuffing
• tamari
• rosemary
• pepper
• salt
• thyme
• sage
• garlic
• mushroom
• celery
• red onion
• sesame oil
• firm tofu

Instructions

1. 1 Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
2. 2 Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
4. 4 Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
5. 5 Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
6. 6 Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.

By Tali

Ingredients

• ✓ orange zest
• ✓ orange zest
• cinnamon
• honey
• apple cider
• orange juice
• salad dressing
• grape
• prune
• bread
• pineapple
• pear
• apple
• butter
• thyme
• basil
• lemon zest
• butter
• salad dressing
• pepper
• salt
• chicken
• walnut

Instructions

1. 1 Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
2. 2 While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
3. 3 Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
4. 4 To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
5. 5 Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
6. 6 Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Care2Adopt

Ingredients

• ✓ orange zest
• black pepper
• salt
• garlic powder
• soy sauce
• honey
• water
• cornstarch
• chipotle salsa
• oregano
• soy milk
• jalapeno pepper
• red bell pepper
• yellow bell pepper
• garlic
• red onion
• olive oil
• water
• white wine
• corn kernel
• white shoepeg corn

Instructions

1. 1 Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
2. 2 Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
3. 3 Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.

By jgmurphy

Ingredients

• ✓ orange zest
• lemon zest
• sugar substitute
• pomegranate juice
• vodka
• lime

Instructions

1. 1 Muddle lemon and orange zest with sugar substitute in a cocktail shaker. Add pomegranate juice and vodka. Fill the shaker halfway with ice and shake vigorously. Strain into a chilled stemmed glass. Garnish with lime slice.

By Sweet'NLowR

Ingredients

• ✓ orange zest
• olive oil
• paprika
• cinnamon
• cumin
• black pepper
• pork sirloin roast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine olive oil, orange zest, paprika, cinnamon, cumin, and pepper in a small bowl; mix to form a paste.
3. 3 Apply paste to the top and sides of the roast. Feel free to apply all around the roast if desired. Place pork in a roasting pan.
4. 4 Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the roast reads 145 degrees F (63 degrees C), 40 to 50 minutes.
5. 5 Remove from the oven and tent with foil. Allow to rest at least 10 minutes before slicing and serving.

By Steve Ciavarro

Ingredients

• ✓ orange zest
• orange juice
• vegetable oil
• paprika
• mustard
• salt
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
3. 3 Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By tigerpaws