Spicy Fruit Salsa

Ingredients

1/4 cup each:
• Strawberries, finely chopped
• Blueberries, halved
•  Blackberries, halved or quartered
• Raspberries, halved
• Papaya, finely chopped
• Pineapple, finely chopped
• Pink and white grapefruit sections, chopped
• Kiwi, finely chopped
• Small red grapes, halved
• Pomegranate seeds
• Red onion, finely diced
• Jalapeño, finely minced, seeds and all (for less heat leave out the seeds and/or use less jalapeño)

Dressing:

• 
O Orange Blossom Champagne Vinegar

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Spicy Fruit Salsa

Directions


This spicy fruit salsa is made to top grilled salmon, but it has lots of other possibilities too — not only for grilled chicken or steak, but for tacos, and of course corn chips.  The only dressing this needs is a splash of O Orange Blossom Champagne Vinegar. The trio of the sweet fruit, the spicy jalapeños, and the delicate tang of the vinegar just sings.

 

Directions:

Put everything into a bowl and add the Orange Blossom Vinegar. Start with 2 tablespoons and add more if needed. You want to just lightly dress the salsa without drowning it. Toss gently and serve asap.

Yield: makes approximately 3 cups

Notes:
•    Resist the temptation to add any accumulated juice from the fruit to the bowl, that dilutes the flavor of the vinegar and makes the salsa watery.
•    Chopping the fruit finely without bruising it is key — use the Vidalia Chop Wizard to do it neatly and quickly.
•    If you use anything that browns once it’s been cut (i.e. apples) be sure to hit it with some lemon juice.
•    Very important: cut fruit just does not keep well. We suggest making this salsa no more than an hour or so before you use it for the best, freshest results.

Blood Orange and Jicama Salad

Ingredients

• 4 blood oranges
• 1 small jicama
• handful of baby spinach leaves
• salt and fresh cracked black pepper to taste
O Orange Blossom Vinegar

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Blood Orange and Jicama Salad

Directions


Blood-orange-and-jicama-salad-9074-February-02-2016

Blood Orange and Jicama Salad is a refreshing mix of juicy citrus and crunchy jicama — it’ll make you forget all about the mid-winter blues and give you a healthy dose of Vitamin C!

  1. Slice the oranges into 1/8 – 1/4 inch slices. Trim the rind with a small sharp knife or scissors. Remove any seeds.
  2. Peel the jicama and slice it into 1/4 inch slices. Cut the slices into thin matchsticks.
  3. Arrange the slices of orange on a platter along with the spinach leaves. Scatter the jicama sticks on top, and season with salt and pepper.
  4. Just before serving, drizzle with O Orange Blossom Vinegar.

Yield: serves 4

Notes:

• I sliced my oranges on my mandoline slicer, but in this case a sharp knife would be fine too. I slice the oranges first and then use clean sharp scissors to cut the peel off.
• If you slice the jicama ahead of time, keep it moist under a damp paper towel.
• Whole jicama should be stored in a cool dry place, just like potatoes. Don’t refrigerate.

O Orange Blossom Champagne Vinegar Shrub

Ingredients

4 cups chilled sparkling water
1/4 cup O Orange Blossom Vinegar
Agave or Stevia sweetener to taste.
Thin slice of orange (optional)

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O Orange Blossom Champagne Vinegar Shrub

Directions


Energize your senses with this aromatic refreshing drink called a Shrub. Shrubs are non-alcoholic and were popular at the turn of the century. Hip again, they bring a world of goodness & deliciousness with pro-biotic goodness & good-for-you enzymes. Close your eyes and let the Orange Blossom fragrance soothe your soul and quench your thirst.

Mix all ingredients stirring gently. Serve in a small chilled glass. Garnish with a thin slice of orange. Enjoy!

Salmon with Fennel and O Orange Blossom Vinegar

Ingredients

1/2 cup O Orange Blossom Vinegar
1 tsp. chopped fresh rosemary
1 tsp. fennel seeds, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
O Ultra Premium EVO
1/4 tsp. course salt
1/8 tsp. black pepper

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Salmon with Fennel and O Orange Blossom Vinegar

Directions


Combine first 3 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 20 minutes, turning once. Prepare broiler. Remove fish from bag, reserving marinade. Place fish, skin sides down, on a broiler pan coated with olive oil; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork. Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 3 minutes. Serve sauce with fish.

Ginger & Tea Poached Chinese Chicken Salad with O Orange Blossom Vinegar

Ingredients

1 lb. chicken breasts skinned and sliced into flat thin halves  (approximately 2 breasts)
3 cups chicken broth
3 cloves garlic, thinly sliced
¼ cup fresh ginger, thinly sliced
1 tsp. soy sauce
2 tsp. dry green tea
1/2 tsp. kosher salt
1 head finely chopped Romaine lettuce or Napa cabbage (approximately 8 cups)
1½ cup thinly sliced scallions
1 cup thinly sliced celery
1 Tbs. sesame seeds
2 Tbs. O Tahitian Lime Olive Oil
3 Tbs. O Orange Blossom Vinegar
1 tsp. soy sauce
1 drop toasted sesame oil

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Ginger & Tea Poached Chinese Chicken Salad with O Orange Blossom Vinegar

Directions


In a large skillet combine chicken broth, garlic, ginger, soy sauce, salt & green tea. Bring to a soft simmer. Gently drop chicken pieces into the broth and simmer for 3-5 minutes. Turn each chicken slice over and simmer for 3-5 more minutes. Spoon broth over chicken while poaching.  Remove chicken, allow to cool, then chill in
glass bowl.

Prepare dressing in small bowl by whisking O Tahitian
Lime Olive Oil, O Orange Blossom Vinegar, soy sauce & a pinch of kosher salt.

Slice chilled chicken into thin strips.

Place Romaine lettuce, scallions, celery and, sliced chicken in a large salad bowl.  Drizzle dressing & toss.

Sprinkle with sesame seeds, salt to taste and serve.

Serves 4

Chicken with O Orange Blossom and O Balsamic Vinegars

Ingredients

4 bone-in, skin-on chicken thighs (about 1 ½ lbs. total.)
1 Tbs. O California Organic Extra Virgin Olive Oil
2 Tbs. O Orange Blossom Vinegar
1 Tbs. O California Balsamic Vinegar
Coarse salt and ground pepper

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Chicken with O Orange Blossom and O Balsamic Vinegars

Directions


Preheat oven to 450 degrees.  Season chicken with salt and pepper.  In a large ovenproof skillet, heat oil over medium-high heat.  Add chicken, skin side down, and cook until golden and crisp. (About 7 minutes.)  Turn as necessary to make sure chicken is golden on all sides.  Transfer chicken on to plate and pour off fat from skillet.  Return chicken to skillet skin side up and transfer to oven.  Bake until cooked through (about 10 minutes).  Transfer chicken to plate.

Heat skillet over medium heat and add vinegars.  Cook, stirring and scraping up browned bits with a wooden spoon (about 2 minutes).  Remove from heat.  To serve, return chicken to skillet and toss with the sauce.  Serve with a crusty bread.