When I think of food fit for colder months, warm and hearty dishes come to mind. After my first winter of year round biking with Minnesota winters, all I'd want once I got home was something that will warm my soul. Thankfully winter is winding down and some of the brightest ingredients are in season during the coldest months of the year. A lot of citrus fruits are in season throughout winter and spring, and while these fruits by themselves are far from a cozy bite, they always bring brightness and balance to food and can be used in everything from cocktails to baking and in savory or sweet dishes. Two of my favorites (and the focus of the post) are lemons and oranges.
I always have a bag of lemons at home since they’re so versatile. I’ll start the day with a squeeze of lemon juice in some warm water or to finish off a cup of tea with the juice at night to help with digestion. It’s easy to just focus on the juice. Pieces like the zest often go forgotten unless a recipe calls for it. My recipes pay tribute to both, including my go-to tahini dressing and a quick face scrub that’s both refreshing and tasty if you exfoliate the lips (but I wouldn’t go straight up eating it).
Lemon Pasta with Arugula & Parmesan
Ingredients
1 1/2 cups of whole wheat rigatoni (or pasta of your choice)
2 tablespoons of pasta water
1 tablespoon olive oil
2 handfuls of arugula
1/4 cup of frozen peas
Black pepper for seasoning
1 tablespoon of lemon zest for garnish
1/8 cup of grated Parmesan cheese
Makes 2 servings
Bring a pot of salted water to a boil and cook pasta for about 10 minutes or to your liking (this will vary by pasta type). While the pasta is cooking, zest the lemon before cutting it in half. Grate the Parmesan, wash the arugula and thaw the frozen peas in some hot water. Drain the peas after a
few minutes. Once the pasta is cooked, save 2 tablespoons of the water and add to a pan set to medium-high heat. Drain the pasta and add it to the same pan as the water, along with the arugula, peas and olive oil. Add a pinch of salt and pepper to taste and a squeeze of lemon juice before mixing the ingredients. Cover for a few minutes or until the arugula is slightly wilted.
Plate the pasta and finish with another small squeeze of lemon, a sprinkle of the zest, Parmesan and salt and pepper. The pasta is hearty, but the arugula adds some bite, the lemon brightens the whole dish and the Parmesan brings it home for a quick and easy meal.
Lemon & Tahini Dressing
Ingredients
3 tablespoons tahini
¼ cup olive oil (option to add more for a thinner dressing)
Juice of 1 lemon
Pinch of salt and pepper
The base for any dressing is a combination of fat, salt and acid, and this dressing is just that and essentially hummus without the garlic and garbanzo beans. It works with just about any type of salad or for simply dipping vegetables in it!
Juice the lemon into a bowl. I find it helpful to take a fork and rotate around the lemon half if you don't have a proper juicer. Scoop out any seeds before adding the tahini. Whisk until combined and then start adding the oil until it emulsifies. Add salt and pepper or any herbs and whisk. I've used different dried herbs, including marjoram or oregano.
Honey, Lemon & Sugar Scrub
Ingredients
½ teaspoon lemon juice
1 tablespoon honey
3 teaspoons of sugar
Juice the lemon and stir in the honey and sugar. Short, simple and sweet. It will keep for a few days and I recommend letting the scrub sit for a few minutes after you've applied it to your face in a gentle, circular motion. The sugar exfoliates, while the honey is moisturizing and smoothing and contains antibacterials to help with acne. The lemon juice also helps with tightening skin and acne due to the antioxidants. Rinse the scrub off with water, pat dry and moisturize afterwards.
Orange slices were always a treat during halftime at my soccer games growing up, that and the juice and rice krispie treats we’d get at the end of a game. Unfortunately that tradition stopped as I got older, but as a tribute to both the slices and treats, I wanted to take a sweet approach to this citrus with chocolate covered orange slices and candied peels.
Chocolate Covered Oranges
Ingredients
1 orange
1/4 cup of semi-sweet chocolate chips
2 teaspoons of butter (optional)
Melt chocolate and butter over a double boiler or in a microwave. If using a microwave check every 30 seconds and stir so chocolate doesn't start clumping. Continuously stir the ingredients if using a double boiler to avoid the same situation. The butter is optional if you prefer to keep this dessert vegan, but I think it helps with the dipping and it gives the chocolate a nice shine. Dip the orange slices and allow the excess chocolate to drip off before placing on parchment paper or a rack to cool.
Candied Orange Peels
Ingredients
Peel of 1 orange
1 cup of water
1/2 cup of sugar + extra for coating
Peel an orange and cut into smaller slices to make the next step a little easier. I like to get as much of the pith off as I can so small pores show, which just takes a careful slicing with a pairing knife. REMEMBER TO CUT AWAY FROM YOUR HAND. Cut the slices into smaller strips. Bring the water to a boil and stir in the sugar so it doesn't settle on the bottom and burn. Once the liquid in the pot is homogeneous, add the peels. Reduce the pot to a simmer and let the slices sweeten for 35-40 minutes. Scoop the slices out of the liquid and let the excess syrup drain off before rolling in sugar.
I forgot to take pictures, but they did make a debut with the rest of the desserts for our Valentine's Day potluck! You can also dip the peels in chocolate, but serving them along side it is perfectly fine too.
Also not pictured: Limes. Not because we don't love them, but because tacos weren't on the menu and I rarely have a gin and tonic at home (and according to the Instagram poll, you'd all rather be lemons anyways). I hope you will also welcome sweet spring, and the weather that feels more like the brightness that citrus contributes to dishes, with some ways you're using citrus in your food or skin care. I'd love to hear what you're making!
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