39 orange ball recipes

Quick orange beef stir-fry with marmalade glaze, ginger, carrots, and green onions served over rice. Uses leftover cooked beef for a glossy, citrusy 30-minute dinner.

Rabbit with sweet Italian sausage braised in a tomato-and-wine sauce with peppers, garlic, and a bright lift of orange. Lean rabbit browns in the sausage fat for deep, rustic Italian flavor over pasta or rice.

Bright orange and red salad with romaine, fresh orange, radishes, red pepper, and onion in a cumin-cayenne lemon dressing. Indian-style five-minute side.

Baked orange roughy with stewed tomatoes, mushrooms, red bell pepper, and Italian herbs. A light, low-fat one-pan fish dinner with a thick vegetable sauce.

Southwestern black beans simmered low with onion, garlic, green pepper, bay, and a whole orange tossed in for citrus brightness. The slow-cooked Tex-Mex side that doubles as a vegetarian main.

Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.

Rosemary focaccia bites made from refrigerated pizza dough brushed with rosemary-orange oil and topped with roasted red peppers, kalamata olives, and scallions. A 30-minute appetizer or snack.

Mandarin shrimp stir-fry made entirely in the microwave with broccoli, bell peppers, and a glossy orange marmalade glaze spiked with ginger and soy sauce. Ready in 30 minutes over rice.

Potato cucumber salad with fresh mango, toasted spice blend, orange juice, ginger, lemon, and mint. A vibrant, low-fat summer salad with Moroccan-inspired warming spices and no mayo.

Tropical ceviche with red snapper and shrimp marinated in lime, orange juice, and passion fruit puree with jalapeno and cilantro. A Latin American showpiece appetizer.

Slow-roasted pork loin coated in Dijon mustard, finished with a sweet-tangy mandarin orange glaze of brown sugar, vinegar, soy sauce, and bell pepper. A retro Sunday roast with a glossy citrus sauce.

Bay scallop ceviche cured in lime and orange juice with cumin, then tossed with tomato, sweet pepper, red onion, and cilantro. A bright Latin appetizer where citrus does the cooking.

Vegetarian sweet and sour stir-fry loaded with snow peas, broccoli, enoki mushrooms, water chestnuts, bamboo shoots, and tropical fruit (pineapple, mango, mandarin orange) over rice.

Savory phyllo strudel filled with Spam, rice, mushrooms, and colorful vegetables seasoned with Dijon mustard and basil. A creative way to dress up canned meat.

Slow-simmered kumquat chutney with rhubarb, fresh ginger, raisins, and warm spices. A complex sweet-tart preserve that cans beautifully for gifting.

Fresh watermelon balls drizzled with a blended citrus mascarpone sauce made from orange, lemon, and grapefruit juices. A light, elegant summer dessert with no cooking required.