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

Citrus Caprese Salad with Beets, Mozzarella and a Basil-Peach Vinaigrette

It’s tart, earthy, creamy, and herbaceous — the nontraditional ingredients used in this recipe allow caprese to be in season almost all year. Finishing with a combination of Sigona’s Summertime Peach White Balsamic and Sigona’s Basil Oil adds a flavor that’s not to miss. Serves 2 to 4.

Ingredients:

  • 2 beets, roasted,* peeled and sliced about 1/4-inch thick
  • 2 navel oranges
  • 8 oz. fresh mozzarella, cut into 1/4-inch-thick slices
  • Sigona’s Basil Oil, for drizzling
  • Sigona’s Summertime Peach White Balsamic, for drizzling
  • Salt and pepper, to taste
  • Minced beet greens and/or leaves, for garnish

Directions: Slice the top and bottom off of the oranges so they sit level. Using a paring knife, 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 white pith from the fruit so no white remains. Cut the oranges crosswise into slices about 1/4-inch thick.

On a serving dish, arrange the salad either in a line or a circle, using a repeating pattern of a slice of orange, a slice of beet and a slice of mozzarella. Season the dish with salt and pepper; drizzle with a bit of basil oil and balsamic. If desired, top with some minced beet greens. Serve.

*To roast a beet: Preheat oven to 400°F.  Scrub the beets and then trim off the root and stalk ends. Save the greens for another purpose, such as salad or garnish. Wrap each beet individually in foil and place on a baking sheet. Roast the beets for 50 to 60 minutes or until they can be easily pierced through the center with a fork. Remove the beets from the oven and allow to cool to the touch. Remove from foil and rub off the skin. They’re now ready for use.


Chicken Paillards with Navel Orange Pan Sauce

The saltiness from the Parmigiano Reggiano paired with the bright citrus from the Navel oranges creates a deliciously elegant yet simple, savory dish. The sweeter the orange, the better — now is the time to get some outstanding locally grown oranges. Adapted from Eating Well. Serves 2 to 4.

Ingredients:

  • 3 Navel oranges
  • 2 chicken breasts, about 1.25 to 1.5 lbs. total
  • Salt and pepper, to taste
  • 1 large egg, beaten
  • 3/4 to 1 cup freshly grated Parmigiano Reggiano cheese
  • 2 Tbsp Sigona’s Herbes de Provence Fresh Press Extra Virgin Olive Oil
  • 2 Tbsp butter, divided
  • Fresh herbs, for garnish

Directions: Zest and juice one of the oranges into a bowl. *Segment (see note on supreming citrus) the remaining oranges, catching the juices in the bowl of zest and juice; set the segments aside. Squeeze any remaining juice from the membranes and peels into the bowl with the zest and juice. Set aside.

Slice the chicken breasts in half horizontally to create four halves. Lay halves on a cutting board and cover with plastic wrap. Use a meat mallet, glass or small skillet to pound chicken until about 1/4 inch thick. Season with salt and pepper.

Pour the beaten egg onto a small plate. Place the grated cheese on another small plate. One at a time, dip both sides of the chicken into the egg then dredge in the cheese. Set aside.

Heat oil and 1 tablespoon of the butter in a large skillet (non-stick or cast iron) over medium-high. Add the chicken and cook, flipping once, until golden brown and cooked through, about 7 minutes total (an instant-read thermometer inserted in the thickest part should read 165 degrees F). Remove chicken and set aside.

To the same skillet, add the orange juice and zest. Bring to a boil and cook for 1 minute. Add the orange segments and remaining butter; cook, stirring gently, until butter has melted and is incorporated. Season with salt; transfer sauce to a bowl.

To serve, arrange the chicken on a serving dish or individual plates. Drizzle some of the sauce and a few orange segments over the top of each chicken breast. Garnish with herbs and serve immediately.

*Supreming citrus: Creating citrus segments takes time and patience, but is well worth the effort! To do this, cut the top and bottom off 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 white pith from the fruit so no white remains. Then, working over a bowl to catch the juices, slice closely along the sides of each membrane to neatly remove the citrus segments in between. And there you have it!


Kale & Citrus Salad with Goat Cheese and a Creamy Basil Dressing
Kale & Citrus Salad with Goat Cheese and a Creamy Basil Dressing

Kale & Citrus Salad with Goat Cheese and a Creamy Basil Dressing

Citrus is shining at the moment – it’s in season and it is absolutely delicious! This salad, inspired by the Pioneer Woman, is a nice side for the New Year, and the basil-infused dressing adds a bright, herbaceous note and plays nicely with the citrus and goat cheese. Serves 4.

Ingredients:

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  • 1 bunch kale, stripped from the stems and shredded
  • 1 large orange, supremed* and cut in half
  • 1 jalapeño, sliced into thin rings; seeded (unless you like the extra heat from the seeds)
  • About 4 oz. crumbled goat or feta cheese
  • About 1/4 cup orange juice (look for fresh-squeezed OJ in the produce section at Sigona’s)
  • 1 clove garlic, grated
  • 1 tsp honey, such as local, raw honey from Honey Hole Honey Co., available only at Sigona’s
  • 2 Tbsp Sigona’s Basil Oil
  • Salt and pepper, to taste
  • 1 Tbsp plain Greek yogurt

*To supreme citrus: Cut the top and bottom off the 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 white pith from the fruit so no white remains. Working over a bowl to catch the juices, slice closely along the sides of each membrane to neatly remove the citrus segments in between. Squeeze the juice from the remaining membrane, if recipe calls for juice.

Directions: Add the shredded kale to a large bowl and massage it for a minute (this helps tenderize the tough leaves so they soak up more flavor).

Together in a jar with a lid, combine reserved orange juice (add enough extra juice to equal 1/4 cup), the grated garlic, honey, basil oil, salt and pepper. Cover and shake well until combined. Add the yogurt, cover and shake until creamy and combined.

Drizzle half the dressing over the kale and toss to coat. Add the oranges, jalapeño and cheese. Toss to combine.

Serve immediately with extra dressing on the side.


Gingered Carrot & Orange Soup

This is a bright, flavorful soup that’s perfect with a hearty salad on a chilly day. Plus, it’s vegan, gluten-free, paleo and whole30 compliant. Orange and carrots are a classic pairing, and the ginger adds just the right amount of savory, exotic essence to the dish, a twist that goes well with a swirl of coconut cream. Serves 4.

Ingredients:

  • 2 Tbsp Sigona’s Garlic Oil
  • 5 large carrots, peeled and chopped
  • 3 leeks, white and very light green parts only, rinsed well (check out this tip)
  • 2 stalks celery, diced
  • Salt and pepper, to taste
  • 2 inches fresh ginger, peeled and diced
  • 1 Tbsp orange zest
  • 4 cups vegetable stock
  • 1 cup fresh squeezed orange juice, from about 2 to 3 oranges
  • For garnish: chopped fresh parsley
  • Optional: Coconut milk yogurt, coconut milk (full fat) or whipped coconut cream (check out this how-to video)

Directions: Heat oil in a large soup pot over medium heat. Add the carrots, leeks and celery; season with salt and pepper. Cook, stirring occasionally, for about 5 minutes or until the celery and leeks have softened. Add the ginger and orange zest; cook another minute, stirring.

Add the broth and orange juice. Bring to a boil then cover and reduce to a simmer for 25 to 30 minutes or until the carrots are fork tender.

Using caution, puree the mixture using either an immersion blender, food processor (work in batches) or in a blender. Taste; season with salt and pepper if needed.

Transfer the soup to a serving dish or individual bowls. Swirl in some coconut cream or yogurt, sprinkle with parsley and serve.


Millet Bowl with Navel Oranges, Avocado, Green Beans and Pistachios

Packed with good-for-you grains, vegetables, fruits and healthy fats, this Buddha bowl is sure to satisfy. The burst of sweet citrus from the Navel orange adds just the right amount of zing, and finishing with a little Sigona’s Blood Orange Olive Oil brings it all together. Adapted from Feast. Serves 4.

Ingredients:

*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.


Spiced Orange, Jicama and Pomegranate Salad with a Honey-Lime Drizzle

Sweet, tart and crunchy all in one! This dish brings a delightfully bright burst of citrus to any meal. Tajín seasoning is often paired with lime juice and sliced jicama as a refreshing afternoon snack, and we love how it pairs with the flavor of the oranges, too. Serves about 4.

Ingredients:

  • 3 navel oranges, sliced into supremes*
  • About 1 1/2 cups julienne-sliced jicama
  • About 1/3 cup pomegranate arils
  • 1 to 2 Tbsp. chopped fresh mint
  • Zest and juice of one lime, divided (about 2 tablespoons juice)
  • 1 Tbsp. honey, such as Orange honey from Honey Hole Honey Co., found only at Sigona’s
  • Tajín Clásico seasoning, for sprinkling, to taste (or use a combination of salt and chili powder)
  • Sea salt, to taste

Directions: On a large platter, arrange the orange sections (supremes) and the jicama slices. Sprinkle on the pomegranate arils and the mint.

In a small bowl, mix together the lime juice and honey. Use a spoon to drizzle the mixture over the salad. Season the salad with a few shakes of Tajín or a salt & chili powder mixture. If using a salt & chili powder mixture, also sprinkle the dish with about 1/2 to 1 teaspoon lime zest. Serve.

*Supreming citrus: It takes time and patience, but is well worth the effort! To do this, cut 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 white pith from the fruit so no white remains. Then, working over a bowl to catch the juices, slice closely along the sides of each membrane to neatly remove the citrus segments in between. And there you have it!


Orzo & Citrus Salad with Fennel and Feta

The orzo perfectly picks up the flavors of this simple, citrusy vinaigrette, and the fennel and orange add a lovely fresh taste, not to mention a healthy dose of vitamin C. Adding sliced kalamata olives adds a pop of flavor, not to mention making it a very Sicilian dish. Serve it alongside some Ahi tuna. Inspired by Clean Eating Magazine. Serves 3 to 4 as a side.

Ingredients:

  • 5 oz. uncooked orzo
  • 1 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil
  • 1 Tbsp. white wine vinegar
  • Salt and pepper, to taste
  • 1 large Navel orange
  • 1/4 medium bulb fennel, cored and thinly sliced, plus 1 tablespoon fronds, chopped
  • 3 green onions, thinly sliced on a bias
  • 1/3 cup crumbled feta
  • 1/3 cup sliced kalamata olives (optional)

Directions: Cook orzo according to package directions. Drain and set aside.

Meanwhile, in a large bowl, whisk together oil, vinegar, salt and pepper. Zest the orange and add the zest to the vinaigrette.

Using a pairing knife, slice away the remaining orange peel and then supreme the navel orange (*directions follow), catching the juice in a bowl. Add juice from bowl, about 2 to 3 tablespoons, to the vinaigrette; squeeze remaining orange membrane for extra juice, if necessary. Whisk to combine. Set orange supremes aside.

Add the drained orzo to the vinaigrette and toss well. Stir in the fennel, fennel fronds and green onions. Gently fold in the orange segments and feta. Serve at room temperature or chilled.

*Supreming citrus: It takes time and patience, but is well worth the effort! To do this, cut 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 white pith from the fruit so no white remains. Then, working over a bowl to catch the juices, slice closely along the sides of each membrane to neatly remove the citrus segments in between. And there you have it!


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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.


Balsamic reduction:

  • 1/2 cup Sigona’s Dark Chocolate Balsamic

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.


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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.

Ingredients:

  • 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.

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