I always enjoy the smell of oranges and lemons when I zest them in a recipe. It reminds me of freshness, energy and summer. I have been using lots of oranges in recipes lately, trying to jumpstart the arrival of spring, knowing it has to be just around the corner.
Oranges also have lots of health benefits as it is a rich source of Vitamin C with one orange supplying an entire day’s requirement. Vitamin C, of course, helps boost the body’s immune system and attacks free radicals and toxins. If you still need more convincing as to the benefits of oranges- realize that they are also a good source of Vitamin B, A, folic acid and fibre.Orange, carrot and beet slaw 2 garlic cloves, smashed 1/2 cup golden raisins or currants 1/4 cup white wine vinegar 1/2 cup shelled raw pistachios, chopped raw almonds or sunflower seeds 2 oranges, peeled and cut into thin rounds or segments 6 medium carrots, peeled and cut into matchsticks 2 medium red beets, peeled and cut into matchsticks 1/3 cup fresh flat-leaf parsley leaves 1/4 cup fresh mint leaves 2 Tbsp orange juice 1 Tbsp lemon juice 1/4 tsp red pepper flakes 1/4 tsp salt Freshly ground black pepper 1/4 cup extra-virgin olive oil In large bowl, stir together garlic, raisins and vinegar. Set aside for 1 hour. Preheat oven to 350°F. Spread out pistachios onto rimmed baking sheet and bake, stirring occasionally until lightly browned and fragrant, about 6 minutes. Let cool completely before chopping coarsely. When ready to serve, remove garlic from vinegar mixture and add to bowl, oranges, carrots, and red beets, parsley, mint, orange juice, lemon juice, red pepper flakes, salt and a few grinds of pepper. Toss until everything is well combined. Drizzle oil over salad and gently toss again until evenly coated. Divide among serving plates or serve family style from large platter. Serves 6
*Rose’s Note: For a healthy complete meal, we have this with a fillet of freshly caught lake trout or a 4 oz serving of venison chops or Manitoulin grass-fed beef.