Honeybell Orange Rosemary Vinaigrette Recipes

HONEYBELL ORANGE ROSEMARY VINAIGRETTE

Steps:

• Combine all ingredients in a small bowl. Whisk together. Drizzle over your favorite green salad.
• Store in an airtight container in the fridge for up to a week.

HONEYBELL ORANGE AND ROSEMARY VINAIGRETTE

Steps:

• Combine all ingredients in a small bowl. Whisk together. Store in an airtight container in the fridge for up to a week.

ORANGE VINAIGRETTE

Steps:

• In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

VANILLA BEAN HONEYBELL ORANGE TART WITH CHOCOLATE-SPICED CITRUS MERINGUE

Steps:

• Preheat oven to 325 degrees F.
• Whip the egg yolks until thick. Add the condensed milk and slowly add the juice and vanilla bean and mix well until blended. Pour the mixture into the pre-baked shell and bake for 8 to 10 minutes. Once the pie is ready let cool and set aside in refrigerator.
• To make the meringue, dissolve the egg whites and sugar together over a double boiler. Whip on high speed until volume increases and meringue has medium peaks. Add the cocoa and the spices and fold until all ingredients are well incorporated.
• To serve, top the pie with the meringue and torch the meringue or place in broiler to slightly brown the top.

SKILLET SEARED SKIRT STEAK, RED ONIONS AND SHISHITO PEPPERS WITH ARUGULA SALAD IN HONEYBELL ORANGE VINAIGRETTE

Steps:

• For the steaks: Place the skirt steaks in a nonreactive container. Combine 1/4 cup oil, the Worcestershire, garlic, juice, mustard and shallots in a food processor and blend until smooth. Pour the mixture over the steaks, coating with the marinade. Marinate in the refrigerator for at least 4 hours or up to overnight.
• For the peppers and onions: Heat the oil over high heat in a saute pan and sear the peppers and onions for 2 to 3 minutes. Stir in the tarragon and rosemary. Sprinkle in the vinegar and toss to coat. Season with salt and pepper.
• For the salad and vinaigrette: Mix together the vinegar and red onions in a small stainless-steel bowl Pour the orange juice into a saucepan and cook until reduced to a syrup, and then let cool. Whisk the orange juice reduction and olive oil into the vinegar to create an emulsified vinaigrette. Add salt and pepper to taste.
• For cooking the steaks: Heat 1/8 cup olive oil in a cast-iron skillet until it just begins to smoke. Lightly sprinkle the steaks with salt and pepper and sear over high heat on each side until medium rare, 34 minutes per side.
• Combine the arugula, cherry tomatoes and vinaigrette in a bowl. Season with salt and pepper if necessary. Divide the salad among 46 dinner plates. Slice steak against the grain and place on the plates. Garnish with the peppers, onions and Cheddar.

ORANGE HONEY VINAIGRETTE

Steps:

• Place all ingredients in a jar. Cover and shake until well combined.
• Store in refrigerator for up to one week.

CREAMY ORANGE VINAIGRETTE

Steps:

• Place all the ingredients in a blender jar and process them at medium speed until creamy. Or, combine the orange juice, vinegar, orange peel and salt in a bowl and whisk them together, then beat in the yogurt "cheese" until well-combined. Gradually beat in the oil and, if desired, season with cayenne or pepper. Use as a dressing for shredded cabbage or other salads or as a sauce for tofu, fish or tempeh.

ROSEMARY VINAIGRETTE

Steps:

• Process balsamic vinegar and next 7 ingredients in a blender or food processor 15 to 20 seconds, stopping to scrape down sides.
• With blender or processor running, gradually add olive oil in a slow, steady stream; process until smooth.

SHRIMP WITH ORANGES AND ROSEMARY VINAIGRETTE

Steps:

• Put the celery in a saucepan and add cold water to cover and salt to taste. Bring to the boil and simmer about 30 seconds. Drain and set aside to cool.
• Arrange alternating, overlapping layers of oranges and shrimp on a bed of watercress. Sprinkle with the chopped celery.
• In a small bowl, blend the vinegar with the oil, paprika, salt, pepper, garlic and rosemary. Pour the sauce over the salad and serve at room temperature.