Cara Cara Oranges

Citrus & Fennel Salad

This versatile recipe is ideal for citrus season. Use navel oranges, blood oranges, Cara Caras, grapefruit, Minneolas—anything that tastes good. Try to use two different varieties for color and flavor contrast. This dish is excellent served with grilled salmon.

2 citrus fruits, peeled and ends trimmed
1 fennel bulb, thinly sliced
1/4 cup excellent quality olive oil
1/4 cup packed fresh basil leaves, thinly sliced
Pinch salt & freshly ground pepper

Place a sieve over a bowl so that you can retain the citrus’s juice as you segment them.

Citrus Chocolate Chunk Cake


Use any combination of citrus for this recipe, and use a microplane grater to remove the zest before juicing.

Makes one 10-inch bundt cake


  • 3 cups flour
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup butter, at room temperature
  • 2 cups sugar
  • 5 eggs, at room temperature
  • ¼ cup grated citrus zest
  • ¾ cup buttermilk, at room temperature
  • ¼ cup freshly squeezed citrus juice
  • 2 teaspoons vanilla extract
  • few drops orange or lemon oil
  • 2 cups dark or semisweet chocolate chunks


  • ¼ cup sugar

Citrus Collards with Raisins

“Here’s a sweet, modern twist to this traditional southern ‘soul food’ favorite. Bryant Terry of the Park Slope CSA in Brooklyn, New York….submitted this recipe.”

1 large bunch collard greens
Coarse sea salt
½ tablespoon extra-virgin olive oil
1 garlic clove, minced
1/3 cup raisins
2 medium oranges

Remove the stems for the collards and discard. Stack four or five leaves on top of one another. Roll the leaves into a tight cylinder. Slice crosswise, cutting the leaves into thin strips. Rinse the leaves in cold water and drain in a colander.

Citrus Shrimp & Arugula Pasta Salad

1 pound spiral pasta
2 tablespoons extra-virgin olive oil
2 shallots, minced
1 clove garlic, minced
1 bag Henry & Lisa’s Frozen Uncooked shrimp, thawed,
Salt and freshly ground black pepper
2 tablespoons white wine
2 large Cara Cara, Navel or Blood Oranges
1 bunch arugula or salad green of your choice

For the vinaigrette:
Zest & juice from 1 lemon
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Cook the pasta according to package instructions. Drain.

Saute shallots and garlic over medium heat, until soft, about 2 minutes.

Classic Italian Basil Pesto

_When making authentic pesto, Italians don’t use a food processor. Instead, Italians prefer to rough chop the ingredients and gently blend them together, creating a dynamic flavor experience that lets each ingredient shine individually.

Classic Mashed Potatoes

These classic mashed potatoes are rich and creamy. For the best flavor and texture use golden potatoes such as Yukon Golds or Buttercream. For a lower fat version, substitute the cream with buttermilk or broth.

Serves 3-6

  • 1 1/2 pounds boiling potatoes, peeled and cut into 1 1/2 inch cubes
  • 3/4 cup half and half or cream
  • 4 tablespoons (1/2 stick) unsalted butter
  • Freshly ground pepper and sea salt, to taste

Coconut Chicken Tenders with Spicy Mango Salsa

A taste of the tropics using fresh mangoes in a simple salsa that goes great with chips, fish or baked tofu.

  • 1 firm ripe mango, peeled, seeded and chopped
  • 1/2 cup chopped red bell pepper
  • 3 tablespoons chopped green onion
  • 2 tablespoons chopped fresh cilantro
  • Salt and cayenne pepper
  • 1-1/2 cups flaked coconut
  • 1 egg
  • 1 tablespoon vegetable oil
  • 3/4 pound chicken tenders

Coconut Curry Eggplant

1/2 cup ghee (aisle 3)
1 yellow onion, chopped
1 tablespoon curry powder
1 cup cashews, coarsely chopped
1/2 cup shredded coconut
2 cups unsweetened coconut milk
2 cups vegetable broth
8 Asian eggplants
1 cinnamon stick
1 dried red chile (optional)
1/2 lemon, juiced
Mint leaves, for garnish

Heat 1/4 cup of the ghee in a large pot over medium heat, add the onions and sprinkle with the curry powder. Cook and stir for a few minutes until the onions are soft. Add the cashews, shredded coconut, coconut milk, and vegetable broth.

Coconut Nectarine Smoothie

3 nectarines, thinly sliced
3 cups SoDelicious Coconut Milk, Sweetened or Vanilla
Dash cardamom

Put all ingredients in a blender and blend until smooth. Serves two, if you can stand to share.

Coconut-Grilled Pineapple

  • 1 ripe golden pineapple
  • 1 can (14 ounces) unsweetened coconut milk
  • 1-1/2 cups turbinado sugar or granulated sugar
  • 1 teaspoon ground cinnamon
  • Sprigs of fresh mint, for garnish
  • 1 quart Pumphouse Creamery ice cream or nondairy sorbet, for serving (optional)

Set up the grill for direct grilling and preheat to high.

Peel, slice, and core the pineapple. Shake the coconut milk well before opening the can. Pour it into a wide, shallow bowl. Place the sugar and cinnamon in another wide, shallow bowl and stir with a fork to mix.