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Use this as a dressing for raw winter salads. You can also pour the mixture over root vegetables before roasting them to make a delicious, hot vegetable dish.
- 1 cup orange juice, plus grated peel from one orange
- ¼ yellow onion, finely chopped
- 1 tablespoon balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
Heat oil, spices and onion over medium high heat, stirring constantly for about 1 minute. Add balsamic vinegar and juice, reduce heat to medium, and cook for about 5 more minutes. Remove from heat and season with salt and pepper to taste. Cool, then serve. Store leftovers in a jar in the refrigerator for up to one week.
Submitted by Sara Jones, Tucson CSA