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Arugula-Fig Salad with Creamy Gorgonzola
Lunch American

Arugula-Fig Salad with Creamy Gorgonzola

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified.
  2. 2 Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

By Anastasia

Festive Fall Turkey Salad
Lunch American

Festive Fall Turkey Salad

4.6

Prep
25 min
Cook
15 min
Total
160 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
  2. 2 Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.
  3. 3 Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.
  4. 4 Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

By Jason N - Home Chef

Persimmon, Pomegranate, and Massaged Kale Salad
Lunch American

Persimmon, Pomegranate, and Massaged Kale Salad

4.5

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.
  3. 3 Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
  4. 4 Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.
  5. 5 Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.

By VeggieCravings

Purim Hamantaschen with Prune Filling
Lunch American

Purim Hamantaschen with Prune Filling

4.0

Prep
25 min
Cook
33 min
Total
58 min

Instructions

  1. 1 Combine honey, lemon juice, and prunes in a small saucepan. Add enough water to cover. Bring to a boil; reduce heat and simmer until prunes are softened, about 10 minutes. Remove prune filling from heat and let cool.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
  3. 3 Combine flour, baking powder, and salt together in a bowl.
  4. 4 Beat sugar, butter, and shortening together with a wooden spoon until creamy. Add eggs; stir until smooth. Stir in orange juice and vanilla extract. Gently fold in flour mixture, mixing until a dough forms. Divide dough into 3 balls.
  5. 5 Roll out 1 ball of dough on a floured work surface to 1/4-inch thickness, using a piece of parchment paper under the rolling pin to prevent sticking. Use the rim of a glass to cut dough into circles.
  6. 6 Place 1/2 teaspoon prune filling in the center of each circle of dough. Pinch edges together to secure filling and form triangular pockets. Transfer cookies to baking sheet. Repeat rolling, cutting, and filling remaining balls of dough.
  7. 7 Bake cookies in the preheated oven until lightly golden, about 18 minutes.

By RIELLA

Salad with Prosciutto and Caramelized Pears and Walnuts
Lunch American

Salad with Prosciutto and Caramelized Pears and Walnuts

4.4

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
  2. 2 Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
  3. 3 Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
  4. 4 In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!

By Megs

Orange Vegetables Soup
Lunch American

Orange Vegetables Soup

3.9

Prep
60 min
Cook
90 min
Total
165 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Place the squash and pumpkin in a large baking dish. Pour about 1-inch of water into the dish and cover with aluminum foil.
  3. 3 Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
  4. 4 Heat the oil in a stockpot over medium heat. Combine the onion, celery, cinnamon, nutmeg, and cloves in the hot oil and cook and stir 3 to 5 minutes. Crumble the vegetable bouillon into the onion mixture; stir. Slowly add the boiling water to the mixture while stirring. When the water returns to a boil, add the carrots and sweet potato; season with salt; cover and cook until the potato and carrots are tender, 20 to 25 minutes; remove from heat. Scrape the flesh from the baked squash and pumpkin and add to the soup. Allow soup to cool for 15 minutes.
  5. 5 Ladle batches of the soup into a blender or food processor and blend on high until smooth. Repeat until all soup has been blended. Return blended soup to stockpot over medium heat. Stir in the evaporated milk and orange juice. Cook soup until entirely heated, 10 to 15 minutes.

By OLENAJOY

Rockin' Carrot, Sweet Potato, and Ginger Soup
Lunch American

Rockin' Carrot, Sweet Potato, and Ginger Soup

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat butter and bacon grease in a large pot over medium heat. Add carrots and onion; cook and stir until carrots are soft and onion is translucent, 5 to 10 minutes. Season with salt and pepper. Stir in 1/2 of the thyme leaves and cook until fragrant, 10 to 15 seconds.
  2. 2 Add stock, sweet potato, ginger paste, and remaining thyme; bring to a boil, Reduce the heat and simmer until sweet potato is soft, 15 to 20 minutes. Stir in orange juice, brown sugar, pepper flakes, and cinnamon.
  3. 3 Purée soup with an immersion blender until smooth, adding more stock if necessary to reach desired consistency. Stir in half-and-half and serve.

By LIANNASR

Cool-Off-the-Heat Avocado and Watermelon Salad
Lunch American

Cool-Off-the-Heat Avocado and Watermelon Salad

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine lettuce and sprouts in a bowl. Top with avocado and watermelon cubes. Sprinkle cilantro on top.
  2. 2 Blend orange juice, vinegar, honey, cream, and mustard in a blender or food processor. Slowly drizzle in 3/4 cup plus 2 tablespoons oil while blender is running. Blend in mint, salt, and pepper.

By MauiKattie

Mandarin Chicken Pasta Salad
Lunch American

Mandarin Chicken Pasta Salad

4.6

Prep
45 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Whisk vinegar, orange juice, vegetable oil, soup mix, sugar, sesame oil, ginger, and garlic together in a bowl until well blended; cover vinaigrette and refrigerate.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water. Transfer to large bowl.
  3. 3 Toss chicken, mandarin oranges, tomatoes, spinach, carrot, cucumber, bell pepper, onion, and almonds with pasta. Add vinaigrette: toss to coat.

By KATRINP

Citrus and Cinnamon Spinach Salad
Lunch

Citrus and Cinnamon Spinach Salad

4.0

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place orange juice, sugar, vinegar, and cinnamon in a saucepan and simmer until it reduces by half, 10 to 15 minutes. Set aside to cool, about 5 minutes.
  2. 2 Whisk vegetable oil into dressing mixture slowly.
  3. 3 Place spinach, mandarin oranges, feta cheese, and grapefruit into a bowl and drizzle with dressing. Serve immediately.

By Lindsay

Grilled Chicken Citrus Salad
Lunch

Grilled Chicken Citrus Salad

4.1

Prep
30 min
Cook
15 min
Total
165 min

Instructions

  1. 1 In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
  2. 2 Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
  3. 3 Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
  4. 4 Toss salad with reserved dressing, and top with sliced chicken.

By Jacqueline Matthews

Spinach Orange Salad
Lunch

Spinach Orange Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into small pieces.
  2. 2 Separate oranges into individual wedges. Cut each wedge into thirds.
  3. 3 Combine bacon, oranges, spinach, red onion, and pine nuts in a large bowl; toss lightly.
  4. 4 Whisk oil, orange juice, vinegar, and salt together in a small bowl to make dressing.
  5. 5 Drizzle some dressing over the spinach mixture; toss to coat. Serve remaining dressing on the side.

By Allrecipes Member

Apricot-Date Bars
Lunch

Apricot-Date Bars

5.0

Prep
30 min
Cook
45 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix oats, flour, 1 cup brown sugar, baking soda, and salt together in a large bowl. Stir in butter until mixture is crumbly.
  3. 3 Press a little over half of the crumbly mixture into the bottom of a 10x15-inch baking pan.
  4. 4 Bake in the preheated oven until starting to brown, 10 to 15 minutes.
  5. 5 Combine remaining 1/2 cup brown sugar, dates, apricots, and orange juice in a saucepan over medium heat. Bring to a boil. Reduce heat; cook and stir until thickened, breaking up any clumps, about 5 minutes. Remove from heat and stir in vanilla extract. Cool filling slightly, about 5 minutes.
  6. 6 Drop spoonfuls of warm filling over the crust. Spread evenly with an offset spatula. Sprinkle remaining crumbly mixture evenly over the filling; press gently into the filling.
  7. 7 Bake in the preheated oven until top is lightly browned, about 25 minutes. Cut into 1-1/4x2-inch bars with a pastry cutter while still hot. Cool bars in the pan, about 20 minutes.

By Jan Mowbray

Allergen-Free Raisin-Carrot Muffins
Lunch

Allergen-Free Raisin-Carrot Muffins

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  2. 2 Mix raisins and orange juice together in a small bowl.
  3. 3 Combine rice flour, sugar, baking powder, cinnamon, salt, allspice, and xanthan gum in a large bowl.
  4. 4 Mix carrots, oil, water, and dry egg replacer together in a separate bowl. Fold in raisin mixture.
  5. 5 Make a well in the center of the flour mixture; pour in carrot mixture. Mix until batter is moistened. Spoon batter into the prepared tin, filling each cup 3/4 full.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By InnaRi

Asian Coleslaw with Candied Walnuts
Lunch Asian

Asian Coleslaw with Candied Walnuts

4.5

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts.
  2. 2 To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool.

By Kikkoman

Mimosa
Drink American

Mimosa

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Divide orange juice between two flute glasses.
  3. 3 Top with chilled Champagne.
  4. 4 Serve and enjoy!

By Jodi Hamrick

Party Punch
Drink American

Party Punch

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine fruit punch and orange juice in a punch bowl.
  3. 3 Slowly pour ginger ale down the side of the bowl to retain carbonation.
  4. 4 Ready to serve. Enjoy!

By Amy

Cranberry Sauce
Side Dish American

Cranberry Sauce

4.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat sugar and juice in a medium saucepan over medium heat until sugar dissolves.
  2. 2 Add cranberries; cook until they start to pop and sauce starts to thicken, 8 to 10 minutes.
  3. 3 Remove from heat and transfer sauce to a bowl; it will thicken as it cools.

By Toni

Cranberry Sauce with Orange Juice
Pantry American

Cranberry Sauce with Orange Juice

4.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine sugar and orange juice in a medium saucepan over medium heat; stir until sugar dissolves. Add cranberries; cook, stirring occasionally, until they start to pop, about 10 minutes.
  2. 2 Transfer to a bowl; cranberry sauce will thicken as it cools.

By Toni

California Smoothie
Drink American

California Smoothie

4.6

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Place strawberries in a plastic container and freeze for about an hour.
  2. 2 In a blender, combine frozen strawberries, yogurt and orange juice. Blend until smooth. Pour into a tall glass and serve.

By Janice