58 orange ball recipes

Try this devilishly delicious pasta dish made with pineapple juice, bananas and scotch bonnet chili peppers.

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

Fluffy couscous steamed in a spiced, citrus-kissed stock and tossed with sauteed peppers, red onion, and courgette. A warm, fragrant vegetable couscous, a colourful side for grilled chicken or fish.

Sauteed shrimp with Earl Grey tea deglaze, asparagus, roasted red peppers, couscous, and papaya salsa. A fine-dining plate with unexpected bergamot flavor.

Spiced black beans with cumin, coriander, ginger, and fresh green chili, cooked dry-curry style with bell peppers, carrots, peanuts, and orange slices. A vegan main with bold flavor.

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.

Cinnamon-spiked, roasted red pepper soup. With avocado cream & crisp tortilla strips. Sweet & Savory. Festive Mexico at it's best

Smoked turkey slices rolled around turmeric-spiced couscous, creamy avocado and red bell pepper, brightened with lime, orange juice and fresh cilantro. A colorful make-ahead appetizer or light lunch.

Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.

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.

Stir-fry chicken with yellow squash, yam, and red potato tosses over angel hair pasta in a zippy orange-juice-and-hot-sauce glaze. Quick one-wok dinner with peanut crunch.

A gourmet vegan black bean chili loaded with chanterelle and shiitake mushrooms, five types of chiles, spelt berries, fresh corn, and dried sour cherries. Simmered in tomato and orange juice for layers of earthy, smoky, sweet heat.

Four-melon salad with cantaloupe, honeydew, watermelon, and crenshaw balls tossed with pistachios, celery, and a honey-mint sour cream dressing spiked with orange liqueur.

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.

Retro lime gelatin mold layered with orange sections, grapefruit, pineapple, maraschino cherries, and melon balls. A colorful vintage fruit salad.

Orange raisin bubble ring, a pull-apart yeast bread with buttered dough balls rolled in orange-zest sugar and layered in a tube pan with raisins. Served warm for breakfast or brunch.