In the Kitchen with Sigona’s Featuring: Local Navel Oranges

Navel Oranges, Berries, Kiwi and Apples with a Dark Chocolate Balsamic Reduction

You can use any fruits you wish in this dish. Strawberries, for example, would be a delicious addition or substitution. If your balsamic reduction hardens too much while cooling, simply place it in a container in a bowl filled with warm water and stir to bring it back to a drizzling consistency. Serves about 4.


navel-oranges-berries-kiwi-and-apples-with-a-dark-chocolate-balsamic-reduction_360Balsamic reduction:

Suggested fruits:

  • 2 navel oranges, cut into suprêmes*
  • 1 kiwi, peeled, halved lengthwise and cut into half moons
  • 1 apple, sliced into rings about 1/4” thick, cored and sliced into half moons
  • 16 to 20 raspberries
  • 12 to 16 red grapes, halved lengthwise

*Citrus segments: The fruit between the peel, pith and membrane of citrus is called a suprême. To slice suprêmes, begin by slicing the top and bottom off of your citrus fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed slice any remaining pieces of pith from the fruit so no white remains. Then, slice closely along the sides of each membrane to neatly remove the sections in between. Set the segments aside, discard the rest.

Directions: Add the balsamic to a small saucepan and bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer and cool, stirring occasionally, for about 10 minutes or until the balsamic has reduced by about half. Remove from heat and allow to cool for about 10 minutes.

Meanwhile, prepare the fruits as directed above. Distribute fruits between about 4 serving plates and drizzle with the balsamic reduction just before serving.

 

Navel Orange, Beet and Black Olive Salad in Radicchio Cups

This is a refreshingly earthy dish with its mix of sweetness from the beets and the tart-sweet from the orange. The addition of briny olives and flavorful shallot complements the flavor punch from the radicchio. It’s a fantastic salad. Inspired by Plenty. Serves 4 to 6.

navel-orange-beet-and-black-olive-salad-in-radicchio-cups_360Ingredients:

  • 2 large beets (with greens attached)
  • 2 navel oranges, cut into suprêmes*
  • 2 to 4 large leaves from a head of radicchio, halved (you can use 4 to 6 smaller leaves; the goal is to have 4 to 6 cups for the salad)
  • 1 small shallot, thinly sliced
  • 1/3 cup black olives, halved and pitted (look for Black Beldi olives found in the Sigona’s Olive Bar
  • 3 Tbsp. mild Sigona’s Fresh Press Extra Virgin Olive Oil, such as the California Arbequina
  • 1 1/2 Tbsp. red wine vinegar
  • 3 Tbsp. chopped beet greens
  • Salt and pepper, to taste

*Citrus segments: The fruit between the peel, pith and membrane of citrus is called a suprême. To slice suprêmes, begin by slicing the top and bottom off of your citrus fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed slice any remaining pieces of pith from the fruit so no white remains. Then, over a bowl, slice closely along the sides of each membrane to neatly remove the sections in between. Reserve the juice, set the segments aside and discard the rest.

Directions: Preheat oven to 400°F. Scrub beets to remove dirt. Slice the tops and bottom off the beets, saving the greens but discarding the root end. Wrap the beets in foil and place on a baking sheet. Roast the beets for 50 to 60 minutes. Check them after 40 minutes; beets are done if you can easily slide a fork through the center. Remove from oven and allow to cool to the touch. When cool, rub the outer layer off the beet using a paper towel or just your fingers. Cut each beet into wedges that are 1-inch thick at their base. Set aside.

Meanwhile, slice the orange suprêmes into a medium bowl, catching any juice. To the same bowl as the suprêmes and the orange juice, add the shallot, olives, olive oil and red wine vinegar. Toss gently to coat.

Place the radicchio leaf cups on a serving platter. Using a slotted spoon to leave the juice mixture behind, scoop the orange mixture into the radicchio cups. Add the beets to the juice in the bowl and gently toss to coat. Use a slotted spoon to distribute the beet wedges among the cups of salad. Drizzle the dish with a little of the reserved juice mixture. Season to taste with salt and pepper.

 

Millet Bowl with Navel Oranges, Avocado, Red Cabbage, Pistachios and Feta

Packed with good-for-you grains, vegetables, fruits and healthy fats, this dish is sure to satisfy. Finishing with a little Sigona’s Blood Orange Olive Oil gives it the perfect touch. Adapted from Feast. Serves 4.

millet-bowl-with-navel-oranges-avocado-red-cabbage-pistachios-and-feta_360Ingredients:

*Citrus segments: The fruit between the peel, pith and membrane of citrus is called a suprême. To slice suprêmes, begin by slicing the top and bottom off of your citrus fruit. Slice the peel from the fruit, top to bottom, getting as close to the flesh as possible. Once the peel is removed slice any remaining pieces of pith from the fruit so no white remains. Then, slice closely along the sides of each membrane to neatly remove the sections in between. Set the segments aside, discard the rest.

Directions: Cook the millet in 4 cups of water according to package directions. When it’s done cooking, add 2 tablespoons butter or olive oil, season with salt and pepper and fluff with a fork.

Meanwhile, blanch the green beans by adding them to boiling water and cooking for 2 to 3 minutes. Remove green beans from the boiling water and place them in an ice bath. When cool, drain and pat dry. Set aside.

Spoon some or all of the millet into 4 bowls. Arrange the green beans, avocado, orange suprêmes and cabbage around the outer rim of the bowls. Top with green onions, pistachios and Feta; finish each dish with a drizzle of blood orange oil.

 

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