Summer Citrus Recipes

Science says one orange a day can help fend off depression. Here are a couple of flavorful ways to boost your citrus intake this summer.

Citrus Salsa (adapted from Two Purple Figs) 

This can be a fresh dip for tortilla chips OR a topper or marinade for almost any fish.

• 1 grapefruit, segmented

• 4 to 5 oranges, segmented. A variety, including clementines, blood oranges, and navel oranges, is recommended

• 1 lemon, segmented

• Juice of 1/2 lime

• 1/4 cup orange or grapefruit juice (or a combo with an optional squirt of lemon juice)

• 1/2 red onion, minced

• 1 jalapeno, minced

• 1/4 cup cilantro leaves, chopped

• 1 teaspoon salt

Chop citrus segments into small but rustic chunks. Fold/stir above ingredients in a large bowl to combine. Season with more salt to taste.

Orange Ginger Brussels Sprouts (adapted from NYT Cooking)

These are great out of the oven, but they also hold up at room temp on long, leisurely summer picnics. The dressing can also make a delicious glaze for stir-fried chicken or tofu.

• 1½ pounds brussels sprouts, cut into quarters, smaller ones halved

• 3 tablespoons extra-virgin olive oil

• Salt and black pepper

• Juice from 1 lemon (about 3 tablespoons)

• 2½ teaspoons freshly grated ginger

• 1/2 teaspoon ground turmeric

• 1 large orange (or 2 smaller ones)

• 1/4 cup cilantro leaves 

• 2-3 tablespoons roasted peanuts, roughly chopped

Instructions

1. Preheat the oven to 425° degrees. On a sheet pan, toss the brussels sprouts with 2 tablespoons oil and season generously with salt and pepper. Arrange cut-sides down and roast until they are tender and brown on the bottom, 16 to 20 minutes.

2. In a medium bowl, stir together 1 tablespoon oil, the lemon juice, ginger and turmeric. Season generously with black pepper and salt to taste.

3. Peel and cut your orange into bite-size pieces. Add it to the bowl along with all the juice on the cutting board.

4. Lay half of the brussels sprouts on your serving dish and drizzle with half of the dressing, then repeat with a second layer on top to distribute the dressing evenly. Sprinkle with the cilantro leaves and stems and peanuts.

By Joanna Binney