There’s nothing like starting off the day with a cold glass of freshly squeezed OJ, but the practical applications of orange juice go far beyond the beverage
Recipe by Estee Kafra
Toasted nuts and juicy segments of fruit create the perfect, hearty bite for this citrusy quinoa.
To make this tangy quinoa salad, place 2 cups of quinoa in a 9×13-inch pan with 21⁄3 cups water, 1 cup orange juice, 11⁄2 Tbsp olive oil, 2 tsp honey, 1 tsp kosher salt, and some pepper. Place it uncovered in the oven at 350°F (175°C) for 30 minutes, stirring it once in the interim. When it’s finished baking and cooling, add 2 peeled oranges, cut into segments, 1⁄4 cup fresh Italian parsley (or 2 scallions), and 1 cup toasted almonds, pecans, or pine nuts. Enjoy!
Recipe by Faigy Grossman
A classic like honey and mustard with the added brightness of orange juice. As succulent as it gets.
Heat oil in a pan while you prepare a bowl of 3⁄4 cup flour, 1 Tbsp paprika, and 1⁄2 tsp salt. Working one by one, dredge 11⁄2 lb (680 g) of chicken cutlets in the flour and brown them in the pan until golden on both sides. Then, transfer all the chicken to a 9×13-inch pan.
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