Cook With Citrus (and Stay Scurvy-Free) This Winter

Cooking on the cheap shouldn't mean minute rice and buttered pasta every night. With a little creativity and a little planning, Gabriella Paiella shows us how to make the most of a tight budget -- without sacrificing flavor or variety. 

Today: Avoid getting scurvy in the most delicious way possible. 

Sorry if I've been a little repetitive these past several weeks, but I'm going to exercise my right to complain about the weather until it's warm enough to slip into my favorite pair of jorts. Winter is terrible. But even I have to grudgingly admit that the season's not all bad. For starters, I look pretty great in a coat. On a less vain note, the citrus selection is wonderful this time of year. 

One of my favorite winter rituals is buying a bag of clementines (a bargain at about $6) on Sunday afternoons and working my way through them during the week -- there's something so pleasurable about being able to constantly enjoy that sweet, tart flavor on demand. Grapefruit and blood oranges are ranked pretty highly up there as well.

As much as they're delicious when eaten whole, winter citrus fruits are also an excellent, affordable way to add a fresh, interesting take to several dishes -- especially for dinner and dessert. Brush up on your citrus knowledge here, then try these recipes out.

For dinner:

Fennel and Blood Orange Salad 

Winter Panzanella with Orange, Roasted Beets, and Pomegranate Seeds

Citrus Ginger Tofu Salad with Buckwheat Soba Noodles

Herbed Tuna and Israeli Couscous Salad with Cumin, Coriander and Citrus

For dessert:

Clementine Pound Cake

Chilled Oranges in Rum-Caramel Syrup

 

Candied Orange Peel

 

For a much-needed drink:

Grapefruit Tarragon Gin and Tonic

Bubbly Manhattan

Tell us: What are your favorite ways to work citrus fruits into your meals?