A love letter to... citrus
before the all-encompassing green.
‘A love letter to…’ is a bi-weekly publication relating to anything and everything kitschy. Today’s newsletter is part one in a series all about my favorite ingredients to use in the kitchen, this week, it’s a mini deep dive into citrus! Grab an apron (and maybe a zester) and let’s get cooking!
I am holding off on the nose dive into spring until mid-April. I know, a shocking statement after the offensively long winter. This is for one reason, and one reason only: I am still knee-deep in my citrus affair. Blood oranges, limes, mandarins, grapefruits, sumo’s, lemons, you name it, I have probably consumed it at least once in the past week.
Citrus1 has many uses, and, as my favorite ingredient2 I have a running list of (what I believe to be) the best citrus-forward meals. A list, of which, I will be sharing with you today, The recipes are categorized, not by meal, but by citrus, and under each citrus, there’s one produce-focused side dish, one main, and one sweet thing, so you can choose the recipe based on your mood. There are also suggestions on how to serve each side dish and the modifications I like to make.
Citrus salad with fennel, pine nuts, and avocado; Since this is a more involved, hearty salad, I like to serve it alongside a simple, classic pasta dish, such as spaghetti aglio e olio, or a comforting bowl of pasta e ceci3.
Shrimp cucumber salad with avocado; To highlight citrus whilst it’s in its prime, I like to add segments of grapefruit to this salad, and serve it alongside steamed rice. If you’re not a shrimp person, marinate some tofu or chicken, or any protein really, in a ginger sesame miso dressing, and grill or pan sear. If you’re not a grapefruit person, you can- of course- omit, or add a touch of honey to the cucumber salad dressing to balance out the occasional bitterness of grapefruit.
Grapefruit poppy seed loaf with yogurt glaze; This recipe is from Claire Saffitz, and I truly hope that that’s the only convincing you need to make it.
Spiced roasted carrots with avocado and yogurt; The infamous ABC kitchen inspired this recipe, and, although I have never been, I no longer feel the need to venture to NYC to taste it. If you’re at a loss of what to serve it with, it would go perfectly as a small plate dinner, alongside harissa swirled hummus, pita, and a simple chopped salad with feta.
Salmon en papillote with citrus and green olives; I sincerely believe that the key to good salmon is a foolproof cooking method, and a little honey. I like to serve this alongside steamed rice, and quick-roasted asparagus (but I bet this snap pea salad would also be wonderful).
Citrus olive oil cake; This is my go-to gifting cake, mainly because it’s GF- as many citrus cakes are- so you don’t have to ask about any allergens and risk spoiling a surprise. Since the original recipe is not an olive oil cake, there is built insurance that the cake isn’t too olive-oily, just enough to enhance the citrus and lend some moisture. Transitioning the original recipe into an olive oil cake is an easy endeavor: simply swap olive oil for butter. I like it simply glazed, but, as mentioned, you can top it with anything: pistachios would be fabulous.
Charred green beans with lemony herb salsa; I like this salad with a zucchini sandwich in the summertime, here is a quick video walk-through of the recipe I used. The lemon herb salsa plays beautifully with the char of the green beans and the salty tapenade. Use it on everything from pan-fried fish to Mujadara4, or stir through farro, chickpeas, and grilled vegetables, top with basil and any leftover tapenade.
Sheet pan chicken with lemon and potatoes; This is delicious alongside a simple salad of arugula tossed with a little extra virgin olive oil. I like to add extra garlic, djon, and oregano to the marinade; I find it plays well with the overarching flavor of lemon and feta. Another (very important) note: don’t skimp on the dill!
Blueberry lemon loaf; An obvious choice? Yes. A delicious one? Also yes. This loaf is a perfect mid-morning sweet treat, and perfect for using up that bag of almond flour that I’m confident nearly every household has hidden in the back of their pantry.
Mango salad; I love this alongside cilantro lime rice and a grilled and spice-rubbed white fish. It would also be fabulous alongside any taco, or stirred through noodles and pan-seared tempeh, and topped with extra mint and a drizzle of your favorite peanut or almond satay sauce.
Crispy salmon bites with rice and smashed cucumber salad; Remember how everyone was obsessed with Emily Mariko’s salmon bowl a couple of years ago? I was obsessed with this recipe instead. Rather than using rice vinegar in the cucumber salad, I prefer using lime, to add the citrus kick that I am almost certain every meal requires. The cubes of salmon, along with a cast iron sear, make the fish less ‘fishy’ if you have any salmon skeptics in your life5.
Mini key lime pies; This mini version of the classic key-lime pie is the cutest bite-size dessert- perfect for an early spring gathering. Just make sure not to keep them at room temp, the topping is a texture comparable to ice cream- they keep best in the freezer and thaw for a few minutes before serving. This recipe also works with regular limes if you can’t find key limes, it’s equally delicious
That’s a wrap for my favorite ways to use citrus, I hope you get a chance to try them before you transition to eating all things green. Some quick housekeeping, before I sign off: ‘A love letter to…’ is a reader-supported publication, so sharing, subscribing, reaching out, and liking, are all incredibly appreciated, and allow me to continue sharing tips and tricks for all your kitchen needs. For a better reading experience, I would highly recommend viewing in the substack app. On that note, I’ll write to you in a couple of weeks, with another love letter, until then, happy cooking!
There are so many types of citrus, in this newsletter, I’ll be referring to the commonly used citrus’ in Westernized countries, namely; oranges, grapefruits, lemons, and limes.
This is a very bold statement. I have many favorite ingredients; my citrus love will probably be contradicted in the next 3-5 love letters.
Do not skip the rosemary oil in this recipe- it takes the dish from ‘good’ to ‘wow.’
The creator of this recipe is not Arabic (as Mujadara is) and I would typically recommend seeking out recipes from creators of the same origin as the recipe, however, I only like to link recipes I, myself, have tried, so as to not misguide you!
Or maybe you yourself are one, if this is the case, and you can’t deal with raw fish, I would recommend getting a fishmonger to cut the salmon into 1-inch cubes for you, or employing whoever you’re cooking for to assist you.
Lemons really remind me of Summer ☀️