Type what you have

Ingredients

• ✓ orange
• romaine lettuce
• gorgonzola cheese
• fig
• vinaigrette dressing

Instructions

1. 1 Combine lettuce, oranges, Gorgonzola cheese, and figs in a large bowl. Drizzle dressing over salad and toss to coat.

By Shari

Ingredients

• ✓ orange
• garden blend
• fennel bulb
• kalamata olive
• orange vinaigrette

Instructions

1. 1 Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.

By Dole

Ingredients

• ✓ orange
• mango
• blueberry
• strawberry
• raspberry
• banana
• yogurt
• maple syrup
• white sugar

Instructions

1. 1 Toss orange, mango, blueberries, strawberries, raspberries, and banana in a large bowl. Stir yogurt and syrup into the mixture to coat evenly. Sprinkle sugar over the salad; stir to serve.

By Patricia OHara

Ingredients

• ✓ orange
• bacon
• spinach leaf
• red onion
• pine nut
• vegetable oil
• orange juice
• white vinegar
• salt

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

Ingredients

• ✓ orange
• red wine vinegar
• vegetable oil
• honey
• salt
• black pepper
• green onion
• romaine lettuce

Instructions

1. 1 In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
2. 2 Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

By Justin Shepheard

Ingredients

• ✓ orange
• lime
• mandarin orange
• grapefruit
• shallot
• lemon juice
• olive oil
• salt
• romaine lettuce

Instructions

1. 1 Place lime slices, tangerine sections, navel orange, and grapefruit in a bowl. In a separate bowl, mix the lime zest, mandarin orange zest, shallots, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit atop romaine lettuce to serve.

By BARBMD

Ingredients

• ✓ orange
• pineapple chunk
• kiwi
• grape
• strawberry
• lime zest
• lime juice
• honey
• poppy seed

Instructions

1. 1 In a large bowl, toss pineapple, orange, kiwi, grapes and strawberries. In a small cup or bowl, combine lime zest, lime juice, honey, poppy seeds and 1/4 cup reserved pineapple juice. Stir well and toss with fruit.

By Katy

Ingredients

• ✓ orange
• ✓ orange
• butter
• onion
• chicken broth
• butternut squash
• sour cream
• salt
• pepper

Instructions

1. 1 Melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour back into the pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Whisk in sour cream until smooth, and season to taste with salt and pepper. Heat over medium-low heat until almost simmering, and serve hot.

By SouthAfricanSweetie

Ingredients

• ✓ orange
• orange juice
• lime juice
• shallot
• garlic
• chili powder
• cumin
• sugar
• chicken breast
• romaine lettuce
• celery
• green onion

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

Ingredients

• ✓ orange
• quinoa
• black bean
• celery
• red onion
• preserved lemon
• olive oil
• apple cider vinegar
• agave nectar
• salt
• black pepper
• coriander

Instructions

1. 1 Mix quinoa, black beans, celery, onion, and preserved lemon together in a large bowl.
2. 2 Mix olive oil, 2 tablespoons orange juice, zest, apple cider vinegar, agave, salt, pepper, and coriander together in a small bowl. Pour over quinoa mixture. Toss gently to coat.

By Janberet

Ingredients

• ✓ orange
• red onion
• blood orange
• kalamata olive
• olive oil
• balsamic vinegar
• white sugar
• dijon mustard
• oregano
• black pepper
• garlic powder
• spinach
• cherry tomato
• blue cheese
• macadamia nut

Instructions

1. 1 Fill a covered bowl halfway with ice, add onion slices, and top with more ice. Add cold water until you're just able to get the lid on. Refrigerate for 3 hours.
2. 2 Cut a slice off the top and bottom of each of the blood oranges, and slice downward to remove all skin and white pith. Be careful, as blood oranges will stain like beet juice. Cut oranges into 1/4-inch horizontal slices and remove seeds. Retain any juice and add to the juice of the navel orange. Put slices in a covered bowl or plastic bag with the olives and refrigerate for 3 hours along with onions.
3. 3 Combine olive oil, balsamic vinegar, orange juice, sugar, mustard, oregano, pepper, and garlic powder in a jar with a lid, close, and shake well to combine. Refrigerate until 15 minutes before serving the salad. Remove from refrigerator to barely come to room temperature.
4. 4 Drain onions and add to a large salad bowl. Add spinach, cherry tomatoes, onions, blood orange slices, and kalamata olives. Drizzle dressing on top and toss to combine. Sprinkle with blue cheese and macadamia nuts.

By Fishwrap

Ingredients

• ✓ orange
• grapeseed oil
• granulated sugar
• cider vinegar
• lime juice
• lime zest
• garlic
• salt
• poppy seed
• paprika
• mustard
• pecan
• broccoli floret
• apple
• grape

Instructions

1. 1 Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
2. 2 Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
3. 3 Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
4. 4 Sprinkle chopped pecans over salad.

By Crystal

Ingredients

• ✓ orange
• water
• cider vinegar
• salt
• carrot
• jicama
• cilantro
• black pepper
• escarole leaf

Instructions

1. 1 Stir water, vinegar, and sea salt together in a bowl to dissolve the salt; add shaved carrots and submerge in the liquid. Marinate in refrigerator for 2 hours; drain.
2. 2 Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.

By METG

Ingredients

• ✓ orange
• honey
• lemon juice
• salt
• black pepper
• olive oil
• arugula
• fennel
• black olive

Instructions

1. 1 Whisk together honey, lemon juice, salt, and pepper; slowly add olive oil while continuing to whisk.
2. 2 Place arugula in the bottom of a salad bowl; scatter orange segments, fennel slices, and olives over arugula; drizzle dressing over salad to serve.

By MsP

Ingredients

• ✓ orange
• sugar
• water
• rhubarb
• bing cherry
• grape
• strawberry
• apple
• peach
• plum
• blueberry

Instructions

1. 1 Bring sugar and water to a boil in a medium saucepan over medium heat; stir in rhubarb. Reduce heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash rhubarb; chill sacue in the refrigerator, about 1 hour.
2. 2 Stir cherries, grapes, strawberries, apple, peach, plum, orange, and blueberries together with ⅔ cup rhubarb sauce in a large bowl to coat. Chill in the refrigerator for at least 2 hours.

By Cheryl

Ingredients

• ✓ orange
• jicama
• red bell pepper
• cucumber
• sweet yellow pepper
• sweet orange pepper
• radish
• thai chile pepper
• cilantro
• jalapeno pepper
• lemon
• black pepper

Instructions

1. 1 Combine jicama, orange chunks, bell pepper, cucumber, small sweet peppers, radishes, Thai chile peppers, cilantro, jalapeño pepper, lemon juice, and black pepper in a large bowl.
2. 2 Cover bowl with plastic wrap; refrigerate until flavors blend, about 30 minutes.

By Lindsey Pfeiffer

Ingredients

• ✓ orange
• black-eyed pea
• celery
• carrot
• parsley
• onion
• mint
• olive oil
• lemon
• garlic
• coriander
• salt
• black pepper
• brown sugar

Instructions

1. 1 Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
2. 2 When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend.
3. 3 For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.

By Cosmas Bisticas

Ingredients

• ✓ orange
• ✓ orange
• oregano
• peppercorn
• salt
• lime
• water
• habanero chile
• red onion
• shrimp
• butter
• white fish
• black pepper
• salt
• oregano
• garlic
• white vinegar
• lime
• achiote paste
• onion
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ¾ cup water, ¼ onion, achiote paste, juice of 1 orange, juice of 2 limes, vinegar, garlic, 1 teaspoon Mexican oregano, salt, and black pepper in a blender; blend until smooth.
3. 3 Season both sides of fish fillets with salt and black pepper; brush tops with melted butter. Place fillets in a baking dish; top with shrimp and cover with achiote sauce. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until fillets flake easily with a fork, about 30 minutes.
5. 5 Meanwhile, place 1 sliced red onion and habaneros in a glass bowl. Add 1 cup water, juice of ½ orange, and juice of 1 lime; stir well. Season with 1 teaspoon salt, peppercorns, and 1 teaspoon Mexican oregano.
6. 6 Serve fish and shrimp with achiote sauce; top with habanero sauce.

By Chef Gaby Cervello

Ingredients

• ✓ orange
• duck
• cinnamon
• ginger
• nutmeg
• white pepper
• clove
• soy sauce
• honey
• green onion
• plum jam
• chutney
• sugar
• white vinegar
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse duck inside and out; pat dry. Cut off tail and discard.
3. 3 Mix cinnamon, ginger, nutmeg, white pepper, and cloves together in a small bowl. Sprinkle 1 teaspoon of spice mix into cavity of duck.
4. 4 Stir 1 tablespoon soy sauce into remaining spice mix and rub evenly over entire outside of duck.
5. 5 Cut 1 green onion in half and tuck it inside cavity.
6. 6 Cover and refrigerate duck for at least 2 hours or up to overnight.
7. 7 Place duck breast-side up on a rack set in a wok or pot. Steam for 1 hour, adding more water as it evaporates.
8. 8 Lift duck with two large spoons to drain juices and green onion.
9. 9 Preheat the oven to 375 degrees F (190 degrees C). Place duck breast-side up in a roasting pan and prick skin all over with a fork.
10. 10 Roast duck in the preheated oven for 30 minutes.
11. 11 Mix together remaining 2 tablespoons soy sauce and honey in a small bowl. Brush honey mixture onto duck.
12. 12 Increase the oven temperature to 500 degrees F (260 degrees C). Roast until skin is richly browned, about 5 minutes. Do not allow skin to char.
13. 13 Mix plum jam, chutney, sugar, and vinegar in a small serving bowl. Chop remaining green onions and place them into a separate bowl.
14. 14 Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Serve with plum sauce and chopped green onions.

By Allison

Ingredients

• ✓ orange

Instructions

1. 1 Gather all ingredients.
2. 2 Lightly smack each orange on the counter. Cut each orange in half and squeeze juice into a glass.

By CHELSEASKINGIRL

Ingredients

• ✓ orange
• sugar

Instructions

1. 1 Scrub oranges under hot running water and dry well. Finely grate zest into a bowl. Add sugar and stir to combine. Store in an airtight container in the refrigerator.

By Gehma

Ingredients

• ✓ orange
• carrot

Instructions

1. 1 Press carrots and oranges through a juicer and into a large glass.

By newday2d

Ingredients

• ✓ orange
• ground cinnamon
• tequila

Instructions

1. 1 Place orange slice between forefinger and thumb of left hand. Lick the skin just below thumb of left hand and sprinkle with a pinch of cinnamon. Place shot of tequila in right hand. Lick cinnamon, drink shot, and bite orange slice.

By Gabrielle MacMillen

Ingredients

• ✓ orange
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place confectioners' sugar into a bowl. Add 1 tablespoon orange juice and 1/4 teaspoon orange zest.
3. 3 Whisk until smooth, adding more juice as needed for desired consistency; reserve remaining zest and juice for another use.

By cukatie2983

Ingredients

• ✓ orange
• cranberry
• white sugar
• water

Instructions

1. 1 Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
2. 2 Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
3. 3 Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
4. 4 Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.

By Goat Berry Kitchen

Ingredients

• ✓ orange
• cranberry
• sugar
• water

Instructions

1. 1 Zest and juice oranges; set juice aside.
2. 2 Combine cranberries, sugar, and orange zest in a saucepan; stir to combine. Cover with water and bring to a boil. Cook until cranberries begin to burst, 5 to 10 minutes.
3. 3 Reduce the heat to low, stir in orange juice, and simmer until flavors blend, about 1 hour.
4. 4 Remove from the heat and cool to room temperature, about 20 minutes. Refrigerate until jelled, at least 1 hour.

By lmaniloff

Ingredients

• ✓ orange
• white sugar
• cranberry
• pineapple

Instructions

1. 1 Cut zested oranges into quarters. Remove and discard remaining pithy skin.
2. 2 Blend oranges in a blender until pulpy; pour into a bowl with the sugar.
3. 3 Grind cranberries in the blender until finely chopped; add to sugar and oranges. Stir crushed pineapple into the mixture. Add about half the orange zest; stir.

By Becca

Ingredients

• ✓ orange
• soy sauce
• chicken broth
• orange zest

Instructions

1. 1 Bring orange juice, soy sauce, chicken stock, and orange zest to a boil in a saucepan. Reduce heat to medium-low and simmer until sauce has reduced to half of its original volume, about 30 minutes.

By Chef HamDog

Ingredients

• ✓ orange
• peach
• white sugar

Instructions

1. 1 Place the peaches into a large bowl. Scrub the oranges then chop into pieces - including the peel. This is easiest done in a food processor so you don't lose as much juice. Transfer to the bowl with the peaches. Stir in sugar, cover, and refrigerate overnight.
2. 2 The next day, pour the entire contents of the bowl into a large pot. Bring to a simmer over low heat and cook for 2 to 3 hours, stirring occasionally. Make sure the heat is low enough, or the jam will burn and stick to the bottom of the pot. This does not need to come to a rolling boil.
3. 3 While the jam simmers, sterilize your jars in boiling water for at least 5 minutes, and keep hot. Prepare new lids according to the manufacturer's instructions. Ladle the jam into the jars, leaving 1/4 inch of headspace. Wipe the rims with a clean damp cloth or paper towel, and seal with lids and rings. Process according to guidelines suggested by your local extension.

By Allrecipes Member

Ingredients

• ✓ orange
• water
• kale leaf
• banana

Instructions

1. 1 Blend orange in a blender until mostly juice.
2. 2 Add water and kale; blend again on High speed until kale is liquefied.
3. 3 Break bananas into chunks and add to the blender. Start blending at a lower speed until banana is incorporated. Increase speed to blend the mixture into a pudding-like texture.

By Georgina