Fairway's Heirloom Oranges 3 Ways
Updated 5:00 PM EST, Mon, Mar 28, 2011
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Heirloom oranges are in season and Sara joins Dan and Mitchel of Fairway to use the fruit in three delicious ways. Healthy never tasted so good!
4 heirloom navel oranges, peeled with filets removed
2 blood oranges, peeled with filets removed
2 scoops vanilla ice cream
2 tablespoons Cointreau
2 tablespoons Grand Marnier
2 sprigs mint
1 vanilla bean, split in half lengthwise with seeds scraped out
Place orange filets in a bowl and add the vanilla bean. Cover the oranges in the Cointreau and Grand Marnier. Let sit for 3-4 hours. Do not refrigerate. Finish with raspberries, mint and ice cream. Enjoy!
Poached Chicken Salad with Heirloom Oranges
2 handfuls baby arugula
2 heirloom navel oranges
1 blood orange
1 chicken breast, poached and shredded
2 tablespoons pomegranate seeds
2 cups croutons
1/2 cup lightly toasted walnuts
vinaigrette to taste
Add one handful of baby arugula to each plate. Spread the chicken, oranges, croutons, pomegranate seeds and walnuts around the plate. Finish with vinaigrette to taste.
Heirloom Citrus Vinaigrette
1/2 cup heirloom orange juice
1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
salt to taste
pepper to taste
Add olive and orange juice to your bowl and mix. Add salt and pepper and mix. Add red wine vinegar and mix. Serve.
Promotional consideration provided by Fairway Market. This article is sponsored content and does not reflect the opinions of NBC Local News.