Roasted Beet & Blood Orange Salad (Baby Arugula / Spicy Cashews / Champagne Vinaigrette) 1 1/2 pounds medium gold beets 1 1/2 pounds medium red beets Extra virgin olive oil Salt Freshly ground ...

1. Mix all vinagtrette ingredients together well. Place in a sealed jar and reserve, refrigerated. 2. Cut and wash romaine lettuce. Remove skin and white membrane from the oranges; cut oranges ...

1 pint Mandarin orange segments 1 cup Champagne Vinaigrette Divide the lettuce into equal portions between four plates. Top the lettuce with Fontina, cashews, red onion and Mandarin orange segments.

With plenty of chilled Champagne and fresh orange juice on hand, you can mix mimosas easily. For a more potent cocktail, add a splash of liqueur.

Using your hands, massage the vinaigrette into the kale until the kale is softened, 2 to 3 minutes. To the bowl, add the cooled quinoa, the sunflower seeds, bell pepper, grapes and Parmigiano ...

Matthew is back with another easy roasted cabbage recipe! In this video, he shows you how to make roasted savoy cabbage with a bright orange vinaigrette. Unlike other roasted cabbage recipes, the ...

Make the vinaigrette: Peel 2 oranges and remove the segments while holding them over a bowl to catch the juice. Squeeze the membranes to remove the juice and reserve the segments to put in the ...

Because blood orange rinds lack the usual citrus bitterness (of the Seville orange, for example, which is used for commercial marmalade production), you don’t have to blanch the peels as you do ...

In a small saucepan over medium-high heat, cook the orange juice until reduced to 1/2 cup and let cool. Transfer to a mixing bowl and whisk in shallot, coriander, vinegar, olive oil and mint.

Whisk orange juice, 1 tablespoon extra-virgin olive oil, apple cider, honey, ¼ tsp. salt, and cayenne pepper in a small bowl until well blended. Taste and add additional salt and honey, if desired.

Combine the zest and orange juice in a nonreactive saucepan over medium-high heat. Bring to a gentle boil and reduce to X cup, about 20 minutes. Strain the mixture into a small bowl and cool slightly.