Recipe Sifter

Homemade orange cinnamon coffee blend with ground coffee, fresh orange zest, vanilla extract, and cinnamon sticks. A fragrant flavored coffee mix you store and brew anytime.

Orange gelatin dessert ring made with sweet white wine and apricot syrup, filled with fresh apricots, grapes, and banana. A retro molded dessert for parties and holidays.

Sparkling orange juice fizz with frozen concentrate, orange liqueur, and chilled club soda. A bubbly brunch cocktail or mocktail ready in 10 minutes.

Orange pepper steaks are beef tenderloin crusted in coarse black pepper and broiled with an orange marmalade, ginger, and vinegar glaze. Five ingredients, big flavor.

Orange sponge gelatin dessert made with fresh orange juice, lemon juice, and unflavored gelatin beaten until fluffy. A light, airy vintage dessert with no dairy and no baking.

Orange yogurt cheese spread made with nonfat yogurt cheese, fresh orange juice, and orange zest. A light, citrusy spread for bagels, toast, or pancakes that doubles as a fruit dip.

Homemade orangeade with orange juice, lemon juice, and honey dissolved in water with fresh orange slices. A natural citrus drink with no refined sugar, ready in 10 minutes.

Oranges in wine is an elegant chilled dessert of fresh oranges soaked in a spiced red wine syrup with cinnamon and lemon. Simple, refreshing, and perfect for dinner parties.

Fresh oranges drizzled with a quick maple caramel sauce made from brown sugar, maple syrup, and lemon juice. A light, elegant fruit dessert ready in minutes.

Oshkinigikwe is a traditional Anishinaabe tomato stew built from Mexican tomatoes, shallots, cucumbers, and corn flour. Simple, vegan, and deeply rooted in Indigenous foodways.

Overnight coffee cake built from frozen bread dough, butterscotch pudding, brown sugar, and cinnamon. Assembled at bedtime, baked fresh in the morning, and pulled apart by hand.

Two-ingredient oyster sauce chicken baked until caramelized with a glossy, savory-sweet glaze. The pan juices thicken into a rich gravy to serve over rice.

Oysters au champagne is a classic French appetizer: fresh oysters poached in champagne and oyster liquor with garlic butter, plated over a bed of wilted spinach, and cloaked in a silky roux sauce.

PB&J specials made with rolled bread dough stuffed with peanut butter and jelly, topped with melted butter and chopped peanuts, then baked golden. A fun twist on a childhood classic.

Vegetarian paneer bake with root vegetables slow-cooked in stock until tender and rich. Cubed paneer, rutabaga, carrots, parsnips, and mushrooms braise together in a hands-off casserole that fills the kitchen with savory warmth.

Barramundi smoked in paperbark, and seasoned with lemon myrtle.