Orange you glad it’s January? Amid the snow and the cold and the winter white, we’re finding bright pops of color on our plates. That’s right—it’s peak season for citrus fruit, from lemons and limes to oranges and grapefruit, and everything in between. Take advantage of the juicy harvest this time of year, and enjoy some citrus-inspired dishes. We’ve rounded up our favorites from local eateries and included a few recipes for you to try in the comfort of your own kitchen. Yum—tastes like sunshine.
Citrus in the Kitchen
Dawn Swanson, a traditional neuropath at New Dawn Health in Plymouth (11440 42nd Ave. N.; 612.209.1527), shares one of her family’s favorite mid-winter recipes, full of healthy citrus and veggies. To make your slaw even quicker, Swanson suggests a pair of double-bladed kitchen shears to slice the kale.
Kale Slaw
Serves 6
1 bunch of kale, stems removed, leaves thinly sliced
4 cups shredded red cabbage
2 navel oranges or Clementines, peeled and segmented
1 small red onion, sliced
1 red bell pepper, sliced
1/3 cup sunflower seeds
1/4 cup Dijon mustard
1/4 cup freshly squeezed orange juice
1/4 cup balsamic vinegar
1/2 tsp. ground black pepper
In a large bowl, combine the kale, cabbage, orange, onion, pepper and sunflower seeds. In a smaller bowl, whisk together the rest of the ingredients for the dressing, and toss with the salad. Serve right away, or refrigerate for up to two days.
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At Plymouth’s Lake West Chiropractic clinic (4100 Berkshire Lane N. Ste. 124; 763.550.1205), Dr. Jeffery Wock, D.C. and his team always are sharing fresh recipes. This favorite salmon dish is a triple threat, with fresh herbs, zesty limes and pressed garlic.
Lime Salmon with Squash Ribbon Salad
Serves 4
4 skinless, center-cut salmon fillets
6 Tbsp. olive oil
2 limes, zested and juiced
Salt and pepper
1/4 cup fresh parsley, finely chopped
1 small garlic clove, pressed
3 small yellow squash, trimmed and sliced into thin ribbons
4 oz. ricotta salata cheese, crumbled
Warm a large skillet over medium-high heat. In a small bowl, mix together 3 Tbsp. of olive oil, juice from one lime, salt and pepper. Coat the salmon fillets with the mixture, and grill on one side for about 3 minutes. Flip, and grill until just cooked through, about 2 minutes. While the salmon is grilling, mix together the rest of the olive oil, lime juice, lime zest, parsley and garlic. Add the squash and ricotta, and toss gently. Top each portion of squash with a salmon fillet, and serve.
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Last autumn, Plymouth Magazine editor Laura Haraldson embarked on her own mini-weight loss mission. With the help of smoothie recipes such as this one, her own concoction inspired by her favorite childhood mall treat, an Orange Julius, she lost 7 lbs. in time for a November trip to Mexico, but really the dessert is delicious any time of year and for any occasion—especially when fresh-squeezed juice is in season.
Orange Creamsicle Smoothie
Serves 4
2 cups fresh-squeezed orange juice (or substitute one 6 oz. can orange concentrate and 1 cup water)
1 cup milk, low-fat is fine
2 Tbsp. vanilla-flavored whey protein of choice
½ tsp. vanilla extract
¼ cup sugar (optional; for some, vanilla protein and extract is enough)
8–10 ice cubes
Combine all ingredients in a blender, adding the ice cubes last, one at a time, until fully pulverized. Garnish with a fresh orange wheel and/or split strawberry.
Out and About
This time of year, local restaurants and cafes are serving up refreshing, creative dishes full of citrus flavor. So take a break from heavy winter food and try something a little zestier.
Shore Salad or Rotisserie Chicken
Lucky’s 13 Pub
Full of crispy crunch, Lucky’s Shore Salad is true-blue Minnesota. Fresh romaine lettuce is topped with tomatoes, onions, bleu cheese and breaded walleye, all drizzled with a tangy orange vinaigrette ($12.49). For folks who need something a little meatier, try Lucky’s signature rotisserie chicken. This customer favorite is rubbed with lemon pepper, giving it a bright, juicy flavor ($13.99). 3000 Harbor Lane N.; 763.746.0071.
Avocado Salad or a Kobe Roll
Kobe
We’d make a meal out of Kobe’s heavenly avocado salad: sliced avocado, seaweed and masago (tiny Smelt roe). The salad is topped with a bright ginger dressing, made with fresh pineapples, oranges and lemons ($5). Follow up your salad with a plate of Kobe’s top-notch sushi. The Kobe roll includes spicy red snapper and avocado—but the real star is the lemon-based ponzu sauce, full of citrus and dark soy flavors ($15 for six rolls). 15555 34th Ave. N.; 763.559.9999.
Coconut Chicken Salad
Green Mill
January in the tropics? We’ll take it. Transport yourself to a sunny island with Green Mill’s popular coconut chicken salad. Crisp mixed greens are topped with coconut-breaded chicken, onion, peppers, more toasted coconut and juicy slices of Mandarin orange, all sprinkled with a tangy Pomeray vinaigrette ($10.99). 2705 Annapolis Lane N.; 763.553.9000.
Orange Juice Smoothies
Life Time Fitness Café
Whether you love smoothies for breakfast or as a post-workout pick-me-up, stop by the LifeCafe for a blend of all-natural goodness. The Strawberry Sunrise is made with fresh-squeezed organic orange juice, fresh strawberries and banana—a true classic ($5.29). For something a little more exotic, try the Tropical Blast, with organic pineapple, mango, strawberries and organic orange juice ($5.29). Both smoothies include a healthy shot of whey protein and are free of artificial flavors, colors and sweeteners—now that’s what we’d call liquid sunshine. 3600 Plymouth Blvd.; 763.509.0909.
Achoo!
The redeeming benefits of homeopathic cold remedies and their naturally occurring food sources.
Feeling sniffly? Decades of research show that citrus fruits are great immune-system boosters. We talked with local health experts to get the real skinny on using citrus and other natural remedies—from the classic to the cutting edge—to stay healthy during cold and flu season.
• Vitamin C is for Citrus: An ounce of prevention is worth a pound of cure, says Jeff Wock of Lake West Chiropractic. “Use vitamin C to help bolster your immune system on a day-to-day basis,” not just when you feel like you’re getting sick. And to get the recommended daily dose of 1,000–2,000 mg of C, you’d need to eat a lot of oranges. Supplement your citrus with a pill, tablet or beverage. Wock recommends powdered drink mix like Emergen-C, which is a “tasty, handy and cost-effective” way to get your daily C.
• Vitamin D is for Daytime Sun: Most of us associate vitamin D with dairy products and strong bones. But D is also an essential immune booster, says Dawn Swanson, doctor of naturopathy at New Dawn Health. Milk is fortified with Vitamin D, but sunshine is a natural source; most Minnesotans need to add a supplement, “especially during the winter months, when most of your body isn’t exposed to sun regularly,” Swanson says.
If you take 35 IUs (international units) per pound, it’s equivalent to sunlight exposure 3 times per week for 20 minutes, with 1/3 of the body exposed.
• G is for Garlic: “Garlic has been shown to enhance immunity,” Swanson says, “and it’s also good for antimicrobial action with colds, flu, hypertension, and fungal and yeast conditions.” You can take a garlic tablet or pill, Wock adds, but you’ll also get most of the benefits just from using fresh-pressed garlic in your cooking. Don’t use the pre-pressed variety: “Raw garlic has healing properties … the very action of chopping or crushing stimulates the [therapeutic properties],” Wock says.
• Z is for Zinc: Zinc is an essential element for a healthy body, says Wock. “Low levels of zinc can lead to low levels of T-cells (part of the immune system) that recognizes and fights infections.” Zinc isn’t always readily available in a typical diet, so most people take a supplement or a multivitamin to help boost their levels. And the jury’s still out on whether zinc can help improve symptoms after a cold or virus has started, so think of it as a preventative measure. Wock also notes that too-high levels of zinc can be dangerous, so chat with your clinician before you start a regimen.
