Yellow Beet & Orange Salad

Beets and oranges love each other and this simple salad proves it. Paired with the tangy goat cheese, it’s a match made in heaven!

Yellow Beet Salad

Beets and oranges love each other and this simple salad proves it. Paired with the tangy goat cheese, it’s a match made in heaven!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

4 Yellow Beets

2 Oranges, Peeled And Sliced

2 Teaspoon Goat Cheese

1 Tablespoon Olive Oil

½ Teaspoon Calabrian Chilies

1 Teaspoon Chopped Chives

Directions

1.     Place in a large sauce pot, add cold water, put in a splash of vinegar, and bring to a boil. Take off the heat, run under cold water, peel and slice into ¼ inch slices.

2.      Spread the beet slices on a plate and layer the orange slices on top. Sprinkle the goat cheese sporadically.

3.     In a small bowl whisk the chives, Calabrian chilies and olive oil in a bowl. Drizzle over the salad.

Winter Citrus and Blackberry Fruit Salad

Add some color to a dreary winter day by making this vibrant grapefruit, blood orange, and blackberry fruit salad. It’s perfect to start your morning or it can be kept in the fridge for up to 5 days for meal preps!

Add some color to a dreary winter day by making this vibrant grapefruit, blood orange, and blackberry fruit salad. It’s perfect to start your morning or it can be kept in the fridge for up to 5 days for meal preps!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Large Grapefruit 

4 Blood Oranges

2 Cups Of Black Berries

2 Tablespoon Chopped Mint

1 Teaspoon Lemon Zest

1 Teaspoon Grated Ginger

1 Tablespoon Maple Syrup

Directions

1.    For the prettiest presentation, peel the grapefruits and blood oranges and cut into segments. Slice half the blackberries and leave the other half whole.  

2.    In a small bowl, whisk together the grated ginger, lemon zest, and maple syrup. Pour over the fruit and allow it seep in for at least an hour.

3.    Lastly, garnish with chopped mint. 

Spiced Serrano Wings

Inspired by South American flavors, these spicy chicken wings get an extra kick of heat with the help of serrano chili peppers. If you love buffalo wings these will surely impress your taste buds!

Inspired by South American flavors, these spicy chicken wings get an extra kick of heat with the help of serrano chili peppers. If you love buffalo wings these will surely impress your taste buds! 

  • Servings: 6
  • Difficulty: Easy
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Ingredients

1 Pound Chicken Wings

2 Serrano Chilies Deseeded And Chopped

2 Cloves Of Garlic 

1 Orange Juiced

2 Limes Juiced

½ Tablespoon Honey

1 Teaspoon Salt

1 Teaspoon Pepper

1 Teaspoon Chili Powder

½ Teaspoon Cumin

1 Tablespoon Oil

2 Tablespoon Chopped Cilantro

Lemon Wedges (Optional)

Directions

1.     Preheat the oven to 400.

2.     Add all the ingredients except the chicken wings to a food processor. Pulse about 7 times. Transfer the sauce to a large mixing bowl and mix well with the wings. Every wing should be thoroughly coated in sauce.

3.     Transfer the wings to a baking sheet lined with parchment and bake in the oven for 25 min or until the internal temperature reads 175 degrees. 

4.     Garnish the wings with sliced lemon and serrano chili slices.

Pork Tenderloin with Cranberry Chutney

This roasted pork loin glazed in a spicy mustard sauce is divine paired with this sweet and sour cranberry chutney. Serve with mashed potatoes and green beans, and you have yourself a perfect holiday meal!

This roasted pork loin glazed in a spicy mustard sauce is divine paired with this sweet and sour cranberry chutney. Serve with mashed potatoes and green beans, and you have yourself a perfect holiday meal!

  • Servings: 3
  • Difficulty: Easy
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Ingredients

1 Pork Tenderloin 

1 Tablespoon Dijon

1/2 Tablespoon chipotle puree

1/2 Tablespoon Fig Jam

1 Teaspoon Oil 

1 Bag of Fresh Cranberries

1/4 Cup Golden Raisins

1 Teaspoon Curry Powder

Zest of One Orange 

Juice Of One Orange 

3 Cups Of Water 

1/2 Cup Of Brown Sugar

1/2 Tablespoon Grated Ginger 

2 Diced Pears

Directions

1.     First, make the chutney at least a few hours ahead of time so it can cool and really develop its flavor. In a medium saucepan, combine the water and brown sugar and bring to a boil. Add the cranberries and continue boiling until they soften.

2.     Add the orange juice, orange zest, raisins, diced pear, curry powder, and grated ginger to the saucepan and lower to a simmer for 10 minutes. Keep adding more water if it starts to evaporate. Once you get a jelly like consistency, your chutney is ready.

3.      Preheat the oven to 400 degrees F. 

4.     In a small mixing bowl, whisk the Dijon mustard, chipotle puree, fig jam, and oil in a small bowl.  Generously rub the marinade all over the pork and transfer the pork loin to a wax paper lined sheet tray. Pop it in the oven for 25- 30 minutes or until your meat thermometer reads 145 degrees. 

5.      Serve with the cranberry chutney.