The colors at the farmer's markets have changed from reds and yellows to deep greens and oranges thus this week's simple, fresh and tasty recipe. This recipe also gives you the chance to determine how many "stars" your family and friends would give your kitchen. If it got Michelin's 3 stars, there would be no pith anywhere to be seen on the orange segments. I may have only gotten 3/4 of a star.
As a follow up to my request for roasted squash advice, there were two main themes in the responses. Bake it and let it cool before scooping it out (I should've thought of that) or peel it, cut it into chunks, toss with olive oil and roast. I can't envision peeling an acorn squash however.
The flavor of the oranges makes a big difference here. Sample them at your favorite farmers' market before deciding to try this recipe.
- 6 Tbsp canola oil
- 4 Tbsp fresh orange juice (organic navels are great)
- 3 scallions, white and light green parts minced
- 3 Tbsp unseasoned rice vinegar
- 1 Tbsp honey
- 1 Tbsp fresh tarragon, minced
- 2 tsp orange zest (Remember the Microplane® grater that can make your day.)
- 4 oranges
- Enough fresh spinach for six people, washed well and dried
- 1/2 cup sliced almonds, toasted by tossing in a skillet
This is the defining moment: peel the oranges and over a bowl, remove the pith from the outside and separate the segments removing however much of the membranes you can tolerate. Mix the first seven ingredients. Toss the orange segments with the spinach and dressing in a large salad bowl. Top with the toasted almonds.