Here’s a variation of my favorite cauliflower preparation. If the oranges and really dark, like a prime season Moro, it may stain the outside of the cauliflower dark for a cool visual. INGREDIENTS: 1 head of white cauliflower, cored and cut into florets, florets halved 2 ripe Moro or Tarocco (or other) blood oranges 1...Read More

Serve this vinaigrette tossed with a salad of baby spinach greens, red onions, blood orange segments, and crumbled blue cheese. INGREDIENTS: 1/4 cup freshly squeezed blood orange juice, strained 1 medium shallot, finely minced 2 tablespoons sherry vinegar Salt Freshly ground black pepper 1/3 cup extra virgin olive oil, plus more if needed METHOD: In...Read More

INGREDIENTS: Vinaigrette 3 tablespoons blood orange juice 2 tablespoons red wine vinegar 2 tablespoons extra virgin olive oil 2 tablespoons walnut oil 2 tablespoons hazelnut oil Salt and pepper Salad 3 cups watercress, washed, dried, and stemmed 3 blood oranges, segmented 2 tablespoons chopped chives METHOD: In a mixing bowl, combine orange juice, red wine...Read More