Cool before serving. For the salad, juice one of the blood oranges and pour into a saucepan. Simmer until the juice has reduced in volume by half. Peel and segment the other blood orange.

Drain and cool. Place the shrimp and oranges in a large bowl. Combine the sun-dried tomatoes, shallots, garlic, olive oil, cumin, paprika and ginger in a food processor and blend into a smooth paste.

Season to taste with salt and pepper. Remove oranges from bowl and arrange on salad. Pour remaining juice from oranges into the vinaigrette bowl. Whisk to combine, drizzle evenly over salad and serve.

If you’re anything like me, you might feel like you need a full-body cleanse just to shake off all the pumpkin spice and ...

With a sharp knife remove the peel and pith from the blood oranges, cut one into 5mm thick slices and segment the other. Just before serving, scatter a few watercress leaves over the base of each ...

Tear bread into large pieces. 3. Place pork in a large bowl with beetroot, blood oranges, salad leaves, dates, olives and ...

A fennel and orange salad may not be your first thought when menu planning, but this refreshing side is built on a bed of ...

Blood oranges have a very short season in late winter. Make the most of their thrilling, spicy tartness while you can. Substitute ordinary oranges with blood oranges - they can be used in ...

For the salad: Using a mandoline, slice 2 of the lemons and 1 orange as thinly as possible. Layer the lemon and orange slices into separate bowls. Juice the remaining lemon into a small bowl ...

We like our salad fresh and light ... Oranges: Pick your favorite; Valencia, Navel, or Blood Orange will be perfect as they ...

In case the blood orange caramel cascading over this cake isn’t tempting enough, the tender crumb is also delicately perfumed with woodsy rosemary sugar. The combination of juicy mixed citrus ...

Sunrise anchor Samantha Byrd spoke with Chef Jonathan Palacio in the 24th episode of News 11's cooking segment exclusive to ...