Type what you have

Ingredients

• ✓ orange
• soy sauce
• sesame oil
• ginger
• garlic

Instructions

1. 1 Whisk soy sauce and sesame oil together in a small bowl. Stir in orange juice, ginger, and garlic until well combined.

By barefoot77

Ingredients

• ✓ orange
• chicken breast
• soy sauce
• honey
• garlic
• ginger
• black pepper

Instructions

1. 1 Combine chicken, orange juice, soy sauce, honey, garlic paste, ginger paste, and black pepper in a large nonstick skillet over medium-high heat. Cook and stir until the sauce reduces to a sticky glaze and the chicken is cooked through, about 20 minutes.

By april leigh

Ingredients

• ✓ orange
• vegetable oil
• chicken
• salt
• pepper
• all-purpose flour
• dark cherry
• white sugar
• cornstarch
• almond

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then coat with flour. Fry in hot oil until browned, turning as needed. Reduce heat to medium, cover, and cook until meat is tender and juices run clear, about 25 minutes.
2. 2 Remove chicken from the skillet; pour off all but 1/4 cup drippings. Return the skillet to medium heat and stir in cherries, reserving some cherry liquid for later. Stir in sugar and bring to a boil. Dissolve cornstarch in reserved cherry liquid, then stir into the skillet. Cook, stirring gently, until thickened.
3. 3 Add orange slices and almonds to the skillet, then return chicken pieces to the skillet. Spoon sauce over chicken to coat; simmer over low heat for 5 to 10 minutes before serving.

By Daveeda Uditsky

Ingredients

• ✓ orange
• lemon
• lime
• rice vinegar
• miso paste
• sesame oil
• soba noodle
• cucumber
• carrot
• avocado
• green onion
• sesame seed

Instructions

1. 1 Whisk lemon, lime, and orange zests and juices, rice vinegar, miso, and toasted sesame oil together in a small bowl. Set aside.
2. 2 Bring lightly salted water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, about 5 minutes. Drain and set aside.
3. 3 Top soba noodles with cucumber, carrots, avocado, green onions, and prepared dressing. Sprinkle with toasted sesame seeds. Serve hot or chilled.

By Heather Healthy Vegan Recipes

Ingredients

• ✓ orange
• chicken
• oil
• orange juice
• tomato sauce
• white sugar
• blackstrap molasses
• soy sauce
• garlic
• ginger
• rice wine
• cornstarch

Instructions

1. 1 Blot chicken with paper towels until completely dry. Cut into 1- to 2-inch chunks.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and click to adjust to the highest heat. When the pot is hot, add oil and heat until shimmering. Add chicken and saute until it starts to get golden, stirring constantly so it doesn't stick to the bottom of the pot, for 2 to 3 minutes. Pour 3/4 cup orange juice into the pot and bring to a boil while scraping all the browned bits of food off the bottom of the pan with a wooden spoon.
3. 3 Add tomato sauce, sugar, molasses, soy sauce, garlic, orange zest, ginger, and rice wine; gently stir until all ingredients are combined and coated in sauce. Cancel Saute function.
4. 4 Close and lock the lid, and make sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Allow the Instant Pot® to remain on for 10 minutes with the Keep Warm function. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function and click to adjust to the lowest heat.
6. 6 Combine 3 tablespoons freshly squeezed orange juice with cornstarch in a medium bowl; whisk until combined with no lumps. Add to the Instant Pot® and stir to combine. Cook, stirring gently, until sauce thickens, about 3 minutes. Simmer for 2 to 3 minutes more.
7. 7 Cancel Saute function and let stand until sauce thickens further, 5 to 7 minutes. Serve.

By Brian Widmer

Ingredients

• ✓ orange
• cooking spray
• chicken breast
• arrowroot powder
• soy sauce
• rice vinegar
• garlic
• sesame oil
• ginger
• fish sauce
• sriracha sauce
• water

Instructions

1. 1 Preheat a 5.3-quart air fryer to 400 degrees F (200 degrees C) if recommended by manufacturer. Spray the air fryer basket with cooking spray.
2. 2 Place chicken in a mixing bowl. Place 1 1/2 teaspoons of the arrowroot powder in a small bowl and set aside for later. Sprinkle remaining arrowroot powder over chicken and toss until evenly coated. Spray lightly with cooking spray and place in a single layer in the prepared air fryer basket.
3. 3 Air-fry for 6 to 8 minutes. Stir, and air-fry for 4 more minutes.
4. 4 While the chicken is cooking, combine orange zest, orange juice, soy sauce, rice vinegar, garlic, sesame oil, ginger, fish sauce, and Sriracha in a small saucepan over medium heat; bring to a boil.
5. 5 Add water to the reserved arrowroot powder and stir until there are no lumps. Slowly pour into the saucepan, stirring rapidly to avoid lumps. When the mixture thickens, remove from the heat.
6. 6 Remove chicken from the air fryer and combine with sauce.

By Bibi

Ingredients

• ✓ orange
• zucchini
• carrot
• red cabbage
• red bell pepper
• bean sprout
• almond butter
• honey
• ginger root
• soy sauce
• miso
• garlic
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
3. 3 Slice carrots into long strips with vegetable peeler similar to the zucchini.
4. 4 Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
5. 5 Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
6. 6 Pour half of sauce into cabbage mixture and toss to coat.
7. 7 Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

By Raw_Angel

Ingredients

• ✓ orange
• beef top sirloin steak
• soy sauce
• honey
• cornstarch
• olive oil
• cauliflower
• red bell pepper
• carrot
• ginger root
• garlic
• salt
• cauliflower rice
• green onion
• crushed red pepper

Instructions

1. 1 Freeze beef to make it easier to slice, about 1 hour. Thinly slice.
2. 2 Whisk 1/2 cup orange juice, soy sauce, honey, and cornstarch together in a small bowl.
3. 3 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower; cook, stirring frequently, for 5 minutes. Add bell peppers and carrot; cook, stirring frequently, until crisp-tender, about 3 minutes more. Transfer to a bowl.
4. 4 Heat remaining oil in the skillet over medium-high heat. Add beef; cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to the bowl with vegetables, reserving drippings in the skillet.
5. 5 Add ginger, garlic, and 2 teaspoons orange zest to the skillet; cook, stirring, until fragrant, about 30 seconds. Add orange juice mixture and salt. Bring to a boil; cook until thickened, about 2 minutes. Stir in beef and vegetables to coat; cook until heated through. Serve over cauliflower rice. Garnish with green onions and crushed red pepper.

By lkb

Ingredients

• ✓ orange
• chicken thigh
• orange juice
• lemon juice
• soy sauce
• green onion
• ginger
• garlic
• sriracha sauce
• vegetable oil
• salt
• black pepper
• brown sugar
• cornstarch
• water

Instructions

1. 1 Blot chicken thighs with a paper towel and trim off excess fat with kitchen shears. Cut chicken into bite-sized chunks.
2. 2 Stir orange juice, lemon juice, soy sauce, green onions, orange zest, ginger, garlic, and Sriracha together in a bowl.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. When the pot is hot, add oil and swirl it around. Add chicken, salt, and pepper and saute for 2 minutes. Cancel Saute function.
4. 4 Pour orange sauce mixture into the Instant Pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Turn the Instant Pot back to the Saute function. Stir in brown sugar.
7. 7 Stir cornstarch and water together in a small bowl; stir slurry into the Instant Pot and let cook until the sauce has thickened, 2 to 3 minutes.

By BrandonS

Ingredients

• ✓ orange
• black pepper
• salt
• cooking spray
• chile-garlic sauce
• ginger
• tamarind paste
• butter
• white sugar
• orange juice
• chicken broth
• chicken breast
• black pepper
• salt
• garlic
• herbes de provence
• olive oil

Instructions

1. 1 Make the chicken: Whisk oil, herbes de Provence, garlic, salt, and pepper together in a bowl. Add chicken and stir to coat. Cover and refrigerate, turning occasionally, for 1 to 6 hours.
2. 2 About 30 minutes prior to cooking, make the glaze: Whisk broth, orange juice, sugar, orange zest, melted butter, tamarind paste, and ginger together in a saucepan over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from the heat and stir in chile-garlic sauce, salt, and pepper. Reserve 3 tablespoons glaze in a small bowl for basting.
3. 3 Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Grill chicken on the preheated grill, basting occasionally with reserved tamarind juice, until no longer pink inside and the juices run clear, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C).
6. 6 Transfer chicken to a serving plate and pour remaining tamarind glaze over top.

By Sarah

Ingredients

• ✓ orange
• wild rice
• long-grain white rice
• black sesame seed
• green onion
• orange bell pepper
• yellow bell pepper
• red bell pepper
• bamboo shoot
• broccoli
• garlic
• chicken breast
• vegetable oil
• ginger
• garlic powder
• stevia powder
• sesame oil
• soy sauce

Instructions

1. 1 Combine soy sauce, orange juice, sesame oil, stevia powder, garlic powder, and ginger for teriyaki dressing in a small saucepan. Bring to a boil over medium-high heat, stirring constantly; continue cooking until the mixture thickens slightly. Remove and set aside.
2. 2 Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering, 1 to 2 minutes. Add chicken and garlic; stir-fry for 2 to 3 minutes. Add broccoli and continue to stir-fry, 4 to 6 minutes. Add bamboo shoots and bell peppers; cook for an additional 4 to 6 minutes.
3. 3 Carefully pour the teriyaki dressing into the skillet (watch for splattering); cook until chicken is no longer pink in the center and juices run clear, and the vegetables are tender, about 5 minutes more.
4. 4 Remove from heat and stir in green onion and sesame seeds, reserving some of each for garnish. Serve immediately over cooked white and wild rice with the reserved green onions and sesame seeds.

By Mitchell Webber

Ingredients

• ✓ orange
• water
• long-grain brown rice
• beef broth
• soy sauce
• chili-garlic sauce
• marmalade
• sesame oil
• salt
• cornstarch
• cooking spray
• beef shoulder tender
• vegetable oil
• carrot
• green onion
• red bell pepper
• garlic
• ginger
• sesame seed

Instructions

1. 1 Remove 1 tablespoon zest and 1/4 cup juice from 1 orange. Peel and section remaining 2 oranges.
2. 2 Bring 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, 45 to 50 minutes.
3. 3 Stir together zest, orange juice, broth, soy sauce, chili-garlic sauce, marmalade, sesame oil, and salt in a small bowl. Whisk in cornstarch.
4. 4 Coat a wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Stir-fry beef until browned, 2 to 3 minutes. Transfer to a bowl. Add vegetable oil and carrot to the wok; stir-fry for 3 to 4 minutes. Add green onions and bell pepper; stir-fry for 2 to 3 minutes more. Add garlic and ginger; stir-fry for 30 seconds more.
5. 5 Return beef to the wok. Stir cornstarch mixture, then add to the wok. Cook, stirring, until thickened and bubbling. Add orange sections; cook, stirring, for 1 minute more.
6. 6 Divide rice among 4 plates; top with beef mixture and sprinkle with sesame seeds.

By pkkilleen

Ingredients

• ✓ orange
• soba noodle
• soba noodle
• red pepper flakes
• white sugar
• ginger
• soy sauce
• rice vinegar
• garlic
• red bell pepper
• green onion
• carrot
• cucumber
• sesame seed
• peanut
• peanut oil
• firm tofu
• water
• tamarind pod

Instructions

1. 1 Break open tamarind pods and scoop out flesh into a large bowl. Cover with hot water and let soften, about 1 hour. Push softened tamarind through a sieve with the back of a spoon to extract pulp, discarding seeds and tough fibers. Measure out a 1/2 cup of tamarind pulp; set aside.
2. 2 Slice tofu crosswise into 6 rectangles. Cut rectangles in half into 12 squares. Cut squares in half diagonally to make 24 triangles. Layer tofu on paper towels, pressing to extract excess liquid, about 30 minutes.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
4. 4 Toss tofu triangles with 2 tablespoons peanut oil; arrange on baking sheet.
5. 5 Bake in the preheated oven until golden brown, 45 to 60 minutes.
6. 6 Combine peanuts and sesame seeds in a large skillet or wok over medium heat; toast until fragrant, about 1 minute. Transfer to a bowl.
7. 7 Heat 1 1/2 teaspoon peanut oil in the same skillet over medium-high heat. Add cucumber, carrots, green onions, and red bell pepper; saute just until crisp-tender, about 2 minutes. Transfer to a bowl.
8. 8 Heat remaining 1 1/2 teaspoon peanut oil in the same skillet over medium heat. Add garlic; cook and stir until fragrant, about 30 seconds. Add tamarind pulp, orange juice, rice vinegar, soy sauce, ginger, sugar, and red pepper flakes; simmer until sauce is combined, about 3 minutes.
9. 9 Stir baked tofu triangles, peanuts, and sesame seeds into the sauce. Fold in cucumber mixture.
10. 10 Fill a large pot with water and bring to a boil. Add light and dark soba noodles; cook, stirring occasionally, under tender, about 3 minutes. Drain. Transfer to a large bowl. Top with tofu and cucumber mixture.

By Jocelyn Helling

Ingredients

• ✓ orange
• black pepper
• green onion
• basil
• apple
• water
• cornstarch
• chicken broth
• pork tenderloin
• coconut extract
• mirin
• paprika
• eel sauce
• soy sauce
• garlic
• yellow bell pepper
• red bell pepper
• onion
• chili powder
• brown sugar
• ginger root
• peanut oil

Instructions

1. 1 Heat the peanut oil in a large skillet over low heat. Stir in the ginger, brown sugar, and chili powder. Cook and stir for several minutes until the brown sugar has melted and the ginger is fragrant. Add the onion, red bell pepper, yellow bell pepper, and garlic. Increase heat to medium and continue cooking until the onion has softened and turned translucent, about 7 minutes.
2. 2 Stir the soy sauce, unagi sauce, paprika, mirin, and coconut extract into the vegetable mixture; bring to a simmer. Add the pork cubes and chicken stock; return to a simmer. Reduce heat to medium-low, cover, and simmer until the pork is tender and no longer pink in the center, about 15 minutes.
3. 3 Dissolve the cornstarch in the water; stir into the simmering pork. Add the apple and orange cubes; cover and cook until the apple is becoming tender, about 5 minutes. Stir in the basil, green onions, and black pepper; cook 2 minutes more before serving.

By trisham

Ingredients

• ✓ orange
• lime
• olive oil
• salt
• garlic
• shrimp

Instructions

1. 1 In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
2. 2 Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
3. 3 Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.

By SBorodko

Ingredients

• ✓ orange
• marshmallow creme
• cream cheese
• orange liqueur

Instructions

1. 1 In a large bowl, fold together the marshmallow creme and cream cheese.
2. 2 Stir in grated zest and liqueur or juice. Refrigerate until chilled.

By Gayle Nelson

Ingredients

• ✓ orange
• olive oil
• orange roughy
• lemon
• lemon pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat.
2. 2 Place fillets into hot oil. Drizzle with orange juice and lemon juice, then sprinkle fillets with lemon pepper. Cook until fish flakes easily with a fork, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Brian Ehrler

Ingredients

• ✓ orange
• cranberry
• brown sugar
• port wine

Instructions

1. 1 In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.

By Menwith Hill'er Back Home

Ingredients

• ✓ orange
• cumin
• chipotle pepper
• salt
• skirt steak

Instructions

1. 1 Whisk orange juice, cumin, chile pepper, and sea salt together in a bowl and pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade and discard marinade.
3. 3 Cook the steak until it starts to firm and is reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

By Timothy F Koehler Sr

Ingredients

• ✓ orange
• pork chop
• salt
• black pepper
• butter spread
• sage

Instructions

1. 1 Season chops with salt and cracked black pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook chops, turning once, until done, about 8 minutes. Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from orange. Remove chops to serving platter and keep warm.
2. 2 Melt remaining 1 tablespoon Spread in same skillet over medium-high heat. Add orange juice and bring to a boil, scraping brown bits from bottom of pan. Boil 1 minute or until mixture reduces slightly. Remove from heat and stir in sage and orange peel. Drizzle over chops.

By I Can't Believe its Not Butter

Ingredients

• ✓ orange
• ham
• brown sugar
• mustard
• clove

Instructions

1. 1 Place ham in a large pot; cover with water. Soak in the refrigerator to remove salt, 8 hours to overnight.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line a roasting pan with aluminum foil.
3. 3 Combine orange juice, brown sugar, and dry mustard in a small bowl.
4. 4 Drain ham; pat dry. Place ham in the prepared roasting pan. Score outside of ham in a diagonal pattern; coat with orange juice mixture. Insert cloves at cross marks.
5. 5 Bake in the preheated oven until heated through and glaze is well browned, about 2 hours. Rest before carving, 20 to 30 minutes.

By Jose Gonzales

Ingredients

• ✓ orange
• jerk seasoning
• grapeseed oil
• lemon
• lime
• chicken breast

Instructions

1. 1 Combine 3 tablespoons jerk seasoning, oil, lemon juice, lime juice, and orange juice in a resealable plastic bag.
2. 2 Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
3. 3 Sprinkle butterflied chicken breasts with remaining 1 tablespoon jerk seasoning and add chicken to marinade. Seal and refrigerate about 1 hour. Remove from fridge about 10 minutes before grilling.
4. 4 Heat a gas grill to 500 degrees F (260 degrees C) and lightly oil the grate. Add chicken and grill until chicken no longer pink in the center and the juices run clear, 4 to 5 minutes per side. Serve hot.

By thedailygourmet

Ingredients

• ✓ orange
• cranberry
• orange juice
• white sugar
• walnut

Instructions

1. 1 Combine cranberries, orange juice, sugar, and orange zest in a large saucepan over medium heat. Bring to boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool.
2. 2 Stir in walnuts until incorporated. Refrigerate for 8 hours to overnight before serving.

By Marian

Ingredients

• ✓ orange
• parmesan cheese
• white wine vinegar
• olive oil
• brussels sprout
• hazelnut
• grape

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a sheet pan and place 1 tablespoon of shredded Parmesan in piles on the pan.
2. 2 Bake for 8 minutes or until cheese starts to brown. Remove from oven and let cool for 1 minute. Remove crisps from the pan and cool completely.
3. 3 In a small bowl, whisk together vinegar and olive oil. Add dressing to the chopped Brussels sprouts and toss until coated. Transfer to serving bowl and top with orange wedges, hazelnuts, and red grapes. Garnish with Parmesan crisps.

By BelGioioso Cheese

Ingredients

• ✓ orange
• sweet potato
• sugar
• butter
• orange juice
• egg
• vanilla extract
• orange zest
• brown sugar
• pecan
• flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut 1/2 inch off one end of each orange and spoon out flesh. Place orange shells into a deep casserole dish.
3. 3 Mix sweet potatoes, white sugar, 1/2 cup softened butter, orange juice, eggs, vanilla, and orange zest in a large bowl with an electric mixer until smooth. Spoon into orange shells.
4. 4 Combine remaining 1/2 cup butter, brown sugar, pecans, and flour in a small saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves and butter melts, 3 to 4 minutes; spoon mixture over oranges. Add 1/2 inch water around orange shells in the casserole dish.
5. 5 Bake in the preheated oven for 30 minutes.

By louise b

Ingredients

• ✓ orange
• cranberry
• white sugar
• pecan
• orange juice
• cinnamon
• nutmeg
• mace
• yam

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine cranberries, orange slices, sugar, pecans, orange juice, cinnamon, nutmeg, and mace in a 2-quart baking dish.
3. 3 Bake in preheated oven until cranberries soften, about 30 minutes. Stir yams into cranberry mixture and continue baking until heated through, about 15 minutes more.

By Erika Glasco

Ingredients

• ✓ orange
• orange juice
• white sugar
• brown sugar
• cranberry
• crystallized ginger
• pecan
• cinnamon

Instructions

1. 1 Combine orange juice and both sugars in a saucepan over medium heat and allow the sugar to melt down. Add cranberries, 3/4 of the orange zest, and crystallized ginger.
2. 2 Cook sauce, mashing down berries, over medium-low heat for 10 minutes.
3. 3 Meanwhile, toast pecans in a small skillet over medium heat until fragrant, 2 to 3 minutes. Set aside.
4. 4 Stir cinnamon and chopped pecans into the cranberry sauce until well combined. Transfer cranberry sauce to a serving dish and top with remaining orange zest.

By thedailygourmet

Ingredients

• ✓ orange
• ✓ orange
• black pepper
• fennel seed
• salt
• garlic
• rosemary
• olive oil
• cayenne pepper
• flank steak
• olive oil

Instructions

1. 1 Grind black pepper and fennel seed together in a mortar with a pestle. Pour half the pepper mixture into a small bowl and stir in salt.
2. 2 Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.
3. 3 Rub rosemary mixture over both sides of flank steak, poking mixture into steak several times with a fork. Transfer steak to a resealable plastic bag and marinate in the refrigerator for 2 hours. Remove steak from marinade; scrape off and discard any excess marinade.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.
6. 6 Cook steak on the preheated grill until it begins to firm and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove to a plate to rest for 10 to 15 minutes before slicing across the grain.
7. 7 Place oranges, flesh-side down, on the grill and cook until flesh is golden and caramelized, 3 to 5 minutes. Place steak and 3 orange halves on a serving platter. Squeeze remaining caramelized orange half over the steak.

By John Mitzewich

Ingredients

• ✓ orange
• butter
• onion
• sugar
• puff pastry
• goat cheese
• salt
• fig
• thyme

Instructions

1. 1 Melt butter in a skillet over medium-low heat and cook onions, stirring frequently, until browned, about 25 minutes. Sprinkle with sugar, mix well, and cook an additional 1 to 2 minutes. Remove from heat and set aside to cool slightly.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Roll out puff pastry dough and place on the prepared baking sheet.
3. 3 Stir goat cheese and orange zest together in a bowl until smooth. Season with salt and spread onto puff pastry. Top with figs and caramelized onions. Sprinkle with thyme leaves.
4. 4 Bake in the preheated oven until pastry is puffed up and golden brown, about 20 minutes.

By manuela

Ingredients

• ✓ orange
• sweet potato
• water
• salt
• butter
• orange zest
• orange juice
• corn syrup
• brown sugar

Instructions

1. 1 Pare and halve sweet potatoes.
2. 2 Combine peel, juice, corn syrup, and brown sugar.
3. 3 Add sweet potatoes, boiling water, and salt to a large saucepan. Simmer, covered, until tender; this should take about 15 minutes. Drain off liquid, leaving 1/4 cup in skillet. Dot potatoes with butter or margarine. Pour orange juice mixture over potatoes, and add orange slices. Cook, uncovered, over low heat until glazed, an additional 15 minutes. Baste often, and turn once while cooking.

By Cindy Callentine