In the Kitchen with Sigona’s Featuring: Oranges
Curry Roasted Cauliflower Salad with Cara Cara Oranges, Golden Raisins and Sigona’s Tarragon Oil
Tossed with baby spinach, this flavorful salad is delightful with a light cara cara orange dressing. It’s wide array of ingredients and flavors work surprisingly well together. You’ll love the flavor the tarragon oil brings to the plate. Adapted from Fine Cooking. Serves about 6.
- 1 large head cauliflower, cut into 1-inch florets (about 7 to 8 cups)
- 1 1/2 tsp. curry powder
- 7 Tbsp. Sigona’s Fresh Press Tarragon Oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 2 large cara cara oranges
- 1 Tbsp. rice vinegar
- 2 tsp. Dijon mustard
- 1/3 cup slivered almonds, toasted if desired, divided
- 1/4 cup golden raisins
- 3 to 4 cups baby spinach arugula
Directions: Preheat the oven to 450°F. Line a rimmed baking sheet with foil.
In a large bowl, toss the cauliflower with 2 tablespoons of the tarragon oil, curry powder, salt and pepper. Spread out the mix on the baking sheet and roast for about 20 minutes or until the cauliflower is tender and lightly browned. Set aside and allow to cool.
Meanwhile, segment the citrus: Cut the top and bottom off of your orange. 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. Working over a small bowl, slice closely along the sides of each membrane to neatly remove the citrus segments in between, allowing the juices to fall into the small bowl. Place the segments in a larger bowl. Squeeze the juice from the remaining membranes into the small bowl.
In another small bowl, whisk the vinegar and mustard. Slowly whisk in the remaining 5 tablespoons tarragon oil. Whisk in about 3 tablespoons of the reserved orange juice and season to taste with salt and pepper; add more orange juice if desired.
To the large bowl with orange segments, add the cauliflower, half of the almonds and all the raisins. Toss with enough dressing to coat well. Add the spinach and a little more dressing; toss well to coat.
Using tongs, transfer the mix to a platter or divide among plates and top the rest of the almonds. Either drizzle on more vinaigrette or serve the remaining on the side.
Chicken, Cara Cara Orange and Millet Salad Tossed with Avocado, Lime and Cilantro
Light, refreshing and packed with protein, this salad is suitable for brunch, lunch or dinner, served as a side or main course. You can also use couscous or quinoa. Adapted from Sunset. Serves 4.
- 1/2 cup millet
- 2 chicken breasts
- 3/4 tsp. chili powder, divided, more or less to taste
- 3 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil, plus more for brushing grill (Mix it up! If you’re looking for more heat, try Sigona’s Cayenne Chili Oil or Sigona’s Red Chili Harissa Oil.)
- Salt and pepper, to taste
- 3 large oranges, such as a mix of cara cara and navel, peeled and segmented*
- 1 avocado, peeled and cubed
- Juice from one lime
- 1/2 cup chopped fresh cilantro or mint, whichever is preferred
- 1/3 cup shelled pistachios
Directions: Cook millet according to package directions. Fluff with a fork and set aside to cool.
Season chicken breasts using 1/2 teaspoon chili powder, salt and pepper. Brush an indoor grill pan or outdoor grill with a bit of olive oil. Grill chicken over medium-high heat about 6 to 8 minutes a side or until cooked through. When cool enough to handle, slice on the bias into strips, then cut strips in half.
*Meanwhile, segment the oranges: Cut the top and bottom off of your oranges. 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. Working over a small bowl, slice closely along the sides of each membrane to neatly remove the citrus segments in between, allowing the juices to fall into the small bowl. Place the segments in a large bowl. Squeeze the juice from the remaining membranes into the small bowl.
Gently toss the avocado cubes in the reserved citrus juice, then use a slotted spoon to remove avocado from the juice, adding them to the citrus segments; discard remaining citrus juice.
In a small bowl, whisk together the olive oil, lime juice and remaining chili powder. Season with salt and pepper.
Add the chicken, millet, cilantro and pistachios to the large bowl with citrus and avocado. Pour in the lime dressing and gently stir the mixture to coat well.
Allow salad to rest for at least 10 minutes before serving to let the flavors meld. Stir again just before serving; season with salt and pepper if necessary.
Citrus Salad Drizzled with a Spiced Satsuma Vanilla Cream Balsamic Reduction
Grapefruit has a zing to it, as you know, but mixing it with other citrus and drizzling the array with a sweet balsamic reduction dampens the tang a bit. This dish is nice as a side for breakfast or served simply as dessert (if you serve it along side a scoop of gelato, we won’t tell anyone). Inspired by Sunset. Serves 4 to 6.
- 1/2 cup Sigona’s Satsuma Vanilla Cream White Balsamic
- Pinch ground cardamom
- Pinch ground allspice
- 2 grapefruit
- 2 blood oranges
- Zest of one lime
Directions: Bring the balsamic and spices to a boil in a small saucepan over medium-high heat. Reduce heat to low/medium-low to allow mixture to simmer and reduce reduce by half, stirring occasionally. This takes some time, but have patience and do not increase the heat or the reduction will be too hard. Once reduced, remove from heat and allow to cool a little.
Meanwhile, slice the peel from the citrus: Cut the top and bottom off of your citrus. 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.
Slice the citrus into rings about 1/4-inch thick, arranging the rings on a serving platter. Drizzle half or all of the balsamic reduction over the citrus arrangement and top with lime zest. Serve any remaining reduction on the side.