Salad of Roasted Beets, Rhubarb and Blood Oranges
From Boston chef Ken Oringer
You'll often see blood oranges used in chef Ken Oringer's dishes. His restaurants range from Japanese to French to Italian to Spanish to Mexican. Here the bright red colors of the beets and rhubarb are topped with the tangy flavors from the blood oranges.
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Blood Orange, Date and Parmesan Salad
From Los Angeles chef Suzanne Goin
A combination of richness from the dates, spice from the arugula, salt from the parmesan cheese and sweetness from the blood oranges, make for a balanced and fresh salad.
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Wild Flower Honey Panna Cotta
with Blood Orange Granita and Kumquats
From Los Angeles chef Suzanne Goin
Rich and creamy, icy and tart, think grown-up creamsicle.
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