Recipes on Rogers using Florida Orange Juice

With spring so close, many of us want to excite our palates and enjoy some refreshing vibrant flavours and textures. By incorporating more fruit and veggies in our meal plans spring may just feel closer than it actually is. Check out this super easy and tasty recipes using Florida Orange Juice to help provide flavour and freshness

Avocado Cucumber Salad with Chia Yogurt Dressing

This refreshing and crisp salad is perfect to start a meal or enjoy it with your protein at lunch time. The chia seeds are unique and help the creamy dressing thicken as it sits to create an extra rich taste.

Prep Time: 15 minutes
Cook Time: n/a
Yield: 6 cups (1.5 L)

1 large ripe avocado
1 each red and yellow pepper, chopped
1 small English cucumber, chopped

Orange Chia Dressing:
1/2 cup (125 mL) Florida orange juice
1/4 cup (60 mL) plain Greek 0% yogurt
2 tbsp (30 mL) chopped fresh cilantro or mint
2 tsp (10 mL) chia seeds
1 small clove garlic, minced
1 tsp (5 mL) each Dijon mustard and granulated sugar

1/4 tsp (1 mL) salt

Peel and pit avocado. Chop avocado and combine with peppers and cucumber into a large bowl.

In a small bowl, whisk together orange juice, yogurt, cilantro, chia seeds, garlic, mustard, sugar and salt. Pour over vegetables and toss to coat; let stand for 15 minutes before serving.

Makes 6 servings.

Tip: Cover and refrigerate for up to 1 day.

Orange Cocoa Nib Date Muffins

Deep chocolatey muffins filled with fibre and antioxidant power of cocoa and dates. Using the orange date mixture helps reduce the amount of sugar needed in the recipe. Their natural flavour and sweetness shines through.

Prep Time: 15 minutes
Cook Time: 15 to 20 minutes

1 1/2 cups (375 mL) Florida orange juice
1 cup (250 mL) chopped pitted Medjool dates (about 10 dates)
1 cup (250 mL) all purpose flour with added bran (nutri blend tastes like white)
1/2 cup (125 mL) natural unsweetened cocoa powder
1/2 cup (125 mL) wheat bran
1 tsp (5 mL) each baking powder and baking soda
1/4 cup (60 mL) cocoa nibs
1/4 cup (60 mL) canola oil
1 egg
1/4 cup (60 mL) packed light brown sugar
2 tsp (10 mL) vanilla extract

In a saucepan, combine orange juice and date over medium heat and bring to a simmer. Cover and simmer for 2 minutes or until softened. Remove from heat. 

Meanwhile, in a large bowl, whisk together flour, cocoa powder, bran, baking powder and baking soda and cocoa nibs; set aside.

Whisk, canola oil, egg, sugar and vanilla into date mixture and pour over flour mixture until well moistened. 

Line or lightly grease muffin tin and scoop batter into 10 muffin cups. Bake in centre of 375 F (190 C) oven for about 15 minutes or until cake tester inserted in centre comes out clean.

Makes 10 large muffins.

Tip: Divide the batter among 12 muffin tins for slightly smaller muffins.

Hearty Lentil Orange Soup

Red lentils cook down and thicken this soup so that it will warm you inside and out! The sweet orange juice marries perfectly with the slight heat of the chili powder and jalapeno pepper. A perfect weeknight soup for to warm up with out of the cold.

Preparation Time: 10 minutes
Cook Time: 
Serves: 6 to 8

2 tsp (10 mL) canola oil
1 onion, finely chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
2 tsp (10 mL) chili powder
1 tsp (5 mL) ground cumin
2 cups (500 mL) red lentils
3 cups (750 mL) Florida Orange Juice
3 1/2 cups (875 mL) sodium reduced vegetable stock
1/3 cup (75 mL) low fat plain yogurt

In a soup pot, heat oil over medium heat and cook onion, garlic, jalapeno, chili powder and cumin for 5 minutes or until softened. Add lentils and stir to coat well for 1 minute.

Add orange juice and 2 cups (500 mL) of the stock and bring to the boil. Cover and simmer for about 20 minutes or until lentils are tender. Stir in remaining stock and heat through.

Serve in shallow soup bowls with a dollop of yogurt.

Tip: For a smooth soup, puree the soup in batches in a blender or use an immersion blender and heat through.


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