Basil Citrus Salad with Citrus Chicken

Serves 4 (or as a side salad, this could serve 8)

2 medium oranges
1 small grapefruit
5 cups mixed baby greens
1/3 cup red onion, thinly sliced
2 medium carrot, julienned
1/4 cup walnut halves, toasted
1/2 tsp olive oil
1 Tbsp vinegar, raspberry (I couldn't find raspberry vinegar, so I used raspberry vinaigrette)
1/4 cup basil leaves, shredded
1 garlic clove, minced
1/4 tsp salt
1/8 tsp black pepper

1. Using a serrated knife, remove peel from orange and grapefruit and section fruit over a bowl to collect juices. Reserve 1/3 cup citrus juice. (Note: I didn't get that much juice in this method, so I did have to squeeze a bit out.)

2. In a large bowl, combine fruit with greens, onions, carrots and walnuts. In a separate bowl, whisk olive oil, vinegar, basil, garlic, and salt and pepper with reserved citrus juice until well-blended. Pour over salad. Toss well before serving.

Served with grilled chicken. (I zested the orange and grapefruit, then mixed the zest with some olive oil and used that at a marinade for the chicken.)

Results: This may be my new favorite salad! This was so fresh and citrusy, I LOVED, LOVED, LOVED it! Perfect for a hot summer day. I made this a second time, without the basil, and it was good too, so if you don't have any basil, you don't need to rush out and get some. Although then I supposed you would have to call it "Citrus Salad" instead.

P.S. Bonus points if you spot the wrapper from the raspberry vinaigrette in my salad. Somehow it got mixed in with the lettuce. It wasn't that tasty.

Orange Beef and Broccoli

Serves 4

1 navel orange
3 tablespoons cornstarch
1 large egg white
1 lb beef sirloin, trimmed of fat, cut into 2-inch slices (1/2-inch thick)
1 (16-oz) bad broccoli florets
1/2 cup chicken broth
1/4 cup Asian orange sauce or citrus stir-fry sauce
2 tablespoons reduced-sodium soy sauce
1 1/2 teaspoons grated fresh ginger
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 cup shredded carrots

1. Remove the peel from orange (colored part only) using a vegetable peeler and reserve; juice orange and reserve.

2. In a medium bowl, whisk 1 tablespoon of the orange juice, 2 tablespoons of the cornstarch, and egg white until blended; add beef strips; toss to coat.

3. Cook broccoli in microwave with 2 tablespoons water in a microwave-safe bowl covered with vented plastic wrap 2 to 3 minutes on high, or until crisp-tender. Drain; refresh under cold water; reserve.

4. Combine the remaining orange juice and cornstarch, broth, orange sauce, soy sauce, ginger and garlic.

5. Drain beef; heat 2 tablespoons of the oil in a large, deep non-stick skillet over medium high heat. Cook beef, in batches, 1 to 2 minutes per side until golden brown. Remove to a plate.

6. Add the remaining 1 tablespoon oil to skillet; add orange peel and red pepper flakes and stir-fry 1 to 2 minutes, until peel begins to darken and smell fragrant. Pour reserved orange sauce mixture into skillet and cook, stirring, until bubbly and sauce starts to thicken. Add broccoli, beef, and carrot; continue to cook 2 minutes, stirring, until hot and coated with sauce.

Served with jasmine rice and orange slices

Results: This was kind of fun to make, since I typically don't make "Asian" food at home. I leave that up to the experts at Cherry Village. This was a beautiful dish, and very delicious, but the sirloin was a little tough. Next time, I think I may marinade the beef in orange juice to tenderize it. As for the boys, Henry surprisingly ate all of the beef, but didn't like the sauce on the broccoli. Do I even need to tell you what Steven didn't do?