Produce in vivid red hues might seem hard to come by, but interesting enough, in our colorful produce tour, orange produce was even harder to track down. As it turns out, the options are pretty straightforward — oranges, carrots, and golden bell peppers — but that doesn't make them any less full of flavor. Find out what to do with them when you keep reading.
Although I tend towards peeling and eating oranges on the spot, they do add bright, tangy flavor and a whole lot of juice to many dishes. Roasted chicken that has been stuffed with oranges is a succulent meal. Pair that with an orange and fennel salad and you've got a meal full of citrus. To preserve the flavor of oranges, candy the peels and use them in baked goods. But obviously one of our favorite ways to enjoy this fruit is in mimosa form.
Carrots add a background sweetness to all kinds of dishes, like soups and stews. But if you want to keep them as the star fo the show, try them simply steamed with olive oil and lemon juice. If you want to get a little bit fancy, try fast and easy pomegranate-balsamic glazed carrots. And last but certainly not least, you can't go wrong with pickling carrots and enjoying them for weeks.
Orange Bell Peppers
We covered what to do with red bell peppers yesterday, but we think the orange ones deserve some attention, too. These are slightly less sweet than the red variety, but they still bring a lot of color and pepper flavor to dishes. Cook them into a ragout with plum tomatoes and serve them on top of a chicken breast for a healthy and scrumptious meal. Or you could just slice them up raw and dip them into a bowl of homemade hummus!
What are your favorite orange fruits and vegetables, and what do you do with them?