When the weather gets chilly and the sky turns grey, juicy winter citrus is just the thing to help brighten the season. Clementine’s to the rescue!
Don’t be fooled by their small appearance- these cute little fruits are packed with flavor and health benefits. They are an excellent source of vitamin C. And get this – they’re also great as an antihistamine. It’s true! Battle those stuffed-up sinuses with clementine’s.
I love to incorporate them into my morning smoothie –or topped on yogurt for a citrusy punch.
For a quick and easy appetizer- try my Clementine Bruschetta! Simply combine diced clementine’s with tomatoes, kalamata olives, minced red onion, and fresh basil. Scoop it over a toasted crostini spread with creamy goat cheese – yum! Great for on-the-fly entertaining!
Try my Mandarin Crunch Bowl with Spicy Orange Peanut Sauce for a quick, savory salad. Layer these into a jars for a d’lish salad on-the-go.
So whether you’re whipping up a delicious snack- or fighting off a case of the sniffles– pick up some Clementine’s. They’re sure to brighten up your day! -Kathy
Clementine Bruschetta with Goat Cheese
The flavors of clementine, kalamata olives, fresh basil and the creaminess of goat cheese all play off each other nicely in this easy entertaining appetizer.
Makes 20 pieces
1 artisanal baguette
extra-virgin olive oil for drizzling
kosher salt as needed
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4 clementines
2 Tbsp. extra-virgin olive oil
3/4 cup chopped vine-ripe tomatoes
1/4 cup chopped fresh basil
2 Tbsp. minced red onion
1 1/2 tsp. finely minced garlic
1/4 cup chopped pitted kalamata olives
pinch of red pepper flakes
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4 oz. chèvre-style fresh goat cheese
Preheat oven to 400 degrees F.
Cut baguette into 1/4-inch slices—you want about 20 nice-sized pieces. Lay out on a baking sheet. Lightly brush or drizzle bread with olive oil then sprinkle lightly with kosher salt. Bake for about 5–7 minutes, or until toasty. Let crostini cool.
Meanwhile, peel clementines and dice 1/4 to 1/3-inch. In a medium bowl, toss clementines with 2 tablespoons olive oil, tomatoes, basil, onion, garlic, olives, and pepper flakes. Set aside.
To serve: Smear each piece of crostini with a heaping teaspoon of goat cheese. Place on a platter and immediately divide the clementine mixture between the crostini (drain off any excess juice).
Note: Top crostini right before serving so they do not get soft.
Recipe by Kathy Casey Food Studios®
Mandarin Crunch Bowl with Spicy Orange Peanut Sauce
For lunch on-the-go, layer ingredients into jars and top with Spicy Orange Peanut Sauce. This healthy bowl is also great with the addition of rice noodles.
Serves: 2
Prep Time: 15 minutes
4 Sunkist® Mandarin Oranges
3 cups cut romaine lettuce
1/2 cup shredded red cabbage
1/2 cup shredded carrots
1/2 cup diced English cucumber
1/4 cup torn mint leaves
1 green onion, thinly sliced
2 – 3 tablespoons coarse chopped, roasted peanuts (or substitute almonds)
Spicy Orange Peanut Sauce (recipe follows)
1 Sunkist® Lime, cut in half
Peel and segment the oranges and set aside.
Place the romaine in bowls and arrange the cabbage, carrots, cucumber and oranges on top. Scatter with mint, green onions, and peanuts. Serve with Spicy Orange Peanut Sauce for drizzling and lime for squeezing.
Spicy Orange Peanut Sauce
Makes: 1 1/4 cups
Prep Time: 10 minutes
1 Sunkist® Orange, zested and juiced
1 Sunkist® Lime, juiced
1/2 cup creamy peanut butter (or substitute almond butter)
1/4 cup coconut cream
2 teaspoons soy sauce (or substitute gluten free soy or coconut aminos)
2 tablespoons water
2 – 3 teaspoons Sriracha (depending on how spicy you like it)
Mix together all ingredients until smooth. Store refrigerated for up to 7 days.
Recipe by Kathy Casey Food Studios®
