Citrus fruits are probably my favourite winter fruit. They’re full of antioxidants and vitamins (one Navel orange provides 100 percent of your daily vitamin C requirement). Plus, the sweet yet tart taste of oranges in the winter is a nice reminder that the sunshine will return, eventually. I was lucky to get attend a special tasting this morning at the Park Hyatt Toronto Yorkville where Executive Chef Joan Monfaradi treated us to these delicious recipes which incorporate various Sunkist fruits. What’s even better is that she’s sharing them with our readers, too!
Detox Juice (pictured above)
Chill ingredients before juicing. Makes 2 servings
2 Sunkist® Navel oranges
1/2 cup (about 10-12) green grapes
1 cup cubed watermelon
3 sprigs fresh mint
Peel the oranges and cut into large chunks. Juice the ingredients in a centrifugal juicer.
Kale & Sunkist® Orange Salad with Oyster Mushrooms and Miso Dressing
Makes 4-6 servings.
2 teaspoons white miso paste
3 tablespoons fresh squeezed Sunkist® orange juice
2 tablespoons fresh squeezed Sunkist® lime juice 2 teaspoons sesame oil
3 tablespoons canola oil
2 Sunkist® Oranges
2 tablespoons canola oil
16 oyster mushrooms, cleaned, large pieces torn in half (about 1/2 pound)
1 tablespoon sesame seeds
6 cups Baby Kale
To make the dressing: Whisk the miso paste and citrus juices in a small bowl. Then slowly whisk in the oils until combined. Refrigerate until ready to serve.
To make the salad: Cut the peel off the oranges and then segment using a small paring knife. Set aside. Heat the oil in a large non-stick sauté pan. Add the mushrooms and sauté until crispy about 2 -3 minutes per side. Add in the sesame seeds and stir, then remove from the heat and transfer to a large bowl. Add the orange segments, baby kale and dressing. Toss to combine. Serve immediately.
Chili Sunkist® Lime Seared Scallops with Grilled Corn Salsa
When making this dish ask your seafood counter for ‘U-10’ dry pack scallops. Makes 4 servings.
Grilled Corn Salsa
2 small cobs fresh corn
1/2 red bell pepper, fine diced
1/2 fresh jalapeño, fine minced
2 tablespoons fresh squeezed Sunkist® lime juice 2 tablespoons chopped cilantro
1/2 teaspoon sea salt
8 large scallops
2 teaspoons chili powder
1 teaspoon sea salt
1 tablespoon canola oil
2 tablespoons fresh squeezed Sunkist® lime juice 2 tablespoons unsalted butter
Garnish: 4 Sunkist® Lime wedges, 4 sprigs of cilantro
To make the salsa: Husk the corn, grill on hot grill to lightly scorch. Cut the kernels from cob into abowl. Add remaining ingredients and stir to combine. Set aside.
To cook the scallops and finish the dish: Pat scallops dry and lay out on a plate. Combine the chili powder and salt and sprinkle on each side of the scallops.
Heat the oil in a nonstick skillet over high heat until almost smoking. Quickly sear scallops about 1 1/2 minutes on each side. Then add lime juice to deglaze the pan. Remove from heat and swirl in the butter. Place 2 scallops on each plate and divide the corn salsa between servings. Garnish with lime wedges and cilantro.
All recipes courtesy of Executive Chef Joan Monfaredi, Park Hyatt Toronto Yorkville.