- Dish type
- Vegetable salad
Raw mushrooms and bright, sweet oranges make an unexpected salad combination. It takes a little practice to fillet an orange, but it is a good kitchen skill to have!
2 people made this
- 2 navel oranges
- 300g large white mushrooms
- 2 tablespoons walnut oil
MethodPrep:8min ›Ready in:8min
- Juice 1 orange and set the juice aside.
- Trim the stems of the mushrooms if they are fibrous. Slice the mushrooms and place them in a salad bowl. Sprinkle with the orange juice, and stir gently.
- Working over a board so that you do not lose the juice, peel the remaining orange completely, removing the skin and white pith. Slice the orange in half vertically, remove the fibrous inner core. Remove the flesh of the orange segments and slice 1cm thick.
- Add the orange segments with their juice and the walnut oil to the mushrooms, and stir gently.
The acidity of the orange will keep the mushroom slices from turning brown, as would vinegar or lemon juice.
Reviews & ratingsAverage global rating:(1)
Gluten Free Creamy Orange Mushroom Pasta
Published: Dec 2, 2019 · Modified: Dec 2, 2019 by Bintu · This post may contain affiliate links.
Mushroom, orange and pasta lovers this extremely easy, tasty, simple Creamy Orange Mushroom Pasta is for you. It is made with just 8 pantry staple ingredients and perfect for weeknight dinners.
Suitable for Vegetarian and Gluten Free diets.
Let&rsquos make this deliciously Creamy Orange Mushroom Pasta today. It is one of the easiest pasta recipes you will ever whip up and even better it tastes just like a dish you will get in an authentic Italian Restaurant in the comfort of your own home.
It is comfort food at its best, made with just 8 everyday ingredients, vegetarian and quick aka ready in less than 20 mins! Meatless Mondays, quick weeknight suppers, Fathers Day treats, let&rsquos go crazy during mushroom season moments all covered.
- 7-8 small beets, roughly 1.5 – 2 inches in diameter (*see tips)
- 4 tablespoons extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 1 tablespoon + 1 teaspoon sherry vinegar
- 2 oranges + 1 tablespoon freshly squeezed orange juice
- 3 tablespoons hazelnuts, toasted and coarsely chopped
- 1 ripe, yet firm avocado, sliced lengthwise, then horizontally into 1/2-inch slices
- small handful of micro greens (optional)
- olive oil, for drizzling
- Prepare + Roast Beets: Preheat the oven to 400 degrees Fahrenheit (200 degrees C). Trim any beet greens (set aside), leaving roughly half an inch of stem on the top of the beets. Do not remove the root. Scrub gently with fingertips to clean, without piercing or removing the skin.
- Place beets, gently scrubbed, in a small roasted pan or straight-sided ovenproof skillet. Fill with cold water&ndashso that beets are halfway submerged. Add two tablespoons of the extra virgin olive oil and season with salt and pepper. Cover dish with foil, securing around the edges to prevent steam from escaping during the cooking process.
- Bake for 45 minutes to 1 hour (this will depend on the size of beets. Carefully fold back the foil (be careful of steam) and check doneness by piercing the center of the beets with a paring knife&mdashif the knife meets no resistance, the beets are finished cooking. If the knife meets resistance, allow the beets to continue cooking for an additional 10 to 15 minutes.
- Remove from oven, transfer the beets to a large bowl, and allow to cool until the beets are able to be handled (they will be easier to peel when they are still slightly warm). Peel gently with your hands (or an old kitchen linen, which you do not mind staining). The root and tail should be easily removed.
- Prepare Salad: Meanwhile, prepare the orange segments. Trim both ends of the oranges. Using a sharp pairing knife and using the edges of the orange as your guide, remove the peel of the orange. Be sure to remove all of the white pith. Using the knife, carefully segment the orange by slicing between the membrane and the fruit. Set the orange segments aside. Use the remaining orange core to squeeze out the orange juice.
- Cut the peeled beets into quarters, and toss in a bowl with the remaining 2 tablespoons olive oil, sherry vinegar, and orange juice.
- Spoon the beets on a large platter and drizzle on any remaining dressing. Add the avocado slices, and season with salt and pepper. Top with orange segments, hazelnuts, and a small handful of micro greens. Lightly drizzle with olive oil and serve immediately.
Beetroot and orange salad
If you’re looking for a salad recipe that you can make all the time and is simple, easy, exciting and classy… this beetroot and orange salad is the one.
It beautifully combines the acidic sweetness of orange and the earthy sweetness of beetroot. Mix in crunchy almond flakes, refreshing salad leaves, mustard seasoning and maple syrup dressing and you get a flavour explosion in your mouth! A flavour and texture extravaganza!
When it comes to salads I like my orange to blend smoothly, so I would suggest you always remove the white pith from before adding them in.
After preparing your orange, cut the beetroots into small wedges.
Combine the maple syrup, vinegar, mustard, olive oil, salt and pepper in a small mixing bowl, mixing well.
Place the rest of the ingredients into a large mixing bowl, pour the dressing over the salad and toss gently to combine. This light, tasty and refreshing beetroot and orange salad is now ready to serve.
This salad works excellently as a side, starter, snack, light lunch or at a picnic. It’s super simple to make and tastes as delicious as it looks.
This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
- 1 Iceberg lettuce
- 100 gram Swiss Chards
- 100 gram Rocket leaves
- 10-12 Cherry tomatoes , cut into halves
- 2 Orange , peeled and cut into wedges
- 1/4 cup Green Moong Sprouts
- 50 gram Feta Cheese
- 2 tablespoon Pecans , or walnuts, roughly chopped Ingredients for the dressing
- 1/4 cup Fresh orange juice
- 1/2 teaspoon Soy sauce
- 1/2 inch Ginger , peeled and grated
- 1/2 teaspoon Honey
- 1/2 teaspoon Sesame (Gingelly) Oil
- 1/2 teaspoon Rice Vinegar
- Salt , to taste
- 1/4 teaspoon Black pepper powder
- 1 orange, peeled and cut into small chunks
- 2 green onions, diced
- ½ jalapeno pepper, seeded and diced
- 4 (6 ounce) tilapia fillets
- ½ lemon, juiced, or more to taste
- salt and ground black pepper to taste
- 1 teaspoon butter
- 1 teaspoon oil
Combine orange chunks, green onions, and jalapeno pepper together in a small bowl. Let sit until flavors combine, about 10 minutes.
Season tilapia fillets with lemon juice, salt, and black pepper.
Heat butter and oil in a large grill pan over medium-high heat. Cook fish until opaque on one side, about 3 minutes. Flip fish and cook until lightly browned and fish flakes easily with a fork, about 3 minutes more. Top fish with orange salsa and a sprinkle of lemon juice.
Sticky Orange Chicken Thighs With Chile-Cucumber Salad
This recipe is part of the L.A. Times’ Week of Meals series.
This easy method of simmering browned chicken thighs in a soy-and-honey sauce makes them taste like they’ve been marinating all day. You can use boneless skinless chicken breasts instead, if you like, but you will need to cut them into 1-inch-thick slices and cook them less. Chinese black vinegar has a particular sharpness that’s wonderful in this sauce, but regular wine vinegar makes a fine substitute. If you want a milder salad, remove the seeds from the chile before slicing.
Using a microplane, finely grate the zest of 1 orange into a liquid measuring cup reserve. Using a paring knife, cut away the pith and peel from both oranges. Thinly slice crosswise, then cut the slices into quarters. Add the oranges to a medium bowl. Roughly chop or slice the cucumbers and add them to the bowl along with the cilantro and chile. Add 2 tablespoons vinegar and 1 tablespoon olive oil, season with salt and pepper, then toss to combine. Let stand while you cook the chicken.
Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken thighs to the skillet in one layer they will be crowded and that’s OK. Cook, undisturbed, until a golden brown crust forms on the chicken, about 8 minutes.
Meanwhile, pour the soy sauce and water into the reserved measuring cup with the orange zest. Add the remaining 2 tablespoons vinegar, the honey and sesame seeds, and stir to dissolve the honey into the sauce.
Flip the chicken thighs, then pour the sauce around the chicken it should immediately come to a boil. Continue cooking the chicken, using tongs to occasionally turn the thighs in the simmering sauce to ensure they’re coated all over, until the sauce is reduced to a thick but still spoonable glaze and the chicken is cooked through, about 6 minutes longer. Remove the skillet from the heat.
Divide the cucumber and orange salad among 4 serving plates, then divide the chicken among the plates. Spoon any sauce left in the skillet over the chicken and sprinkle with more sesame seeds to serve.
- Pickle oranges: Wash oranges and trim tops and bottoms to expose segments. Following divisions between segments, cut into wedges with peel intact.
- Place oranges in a medium saucepan and cover with cold water. Bring to a simmer over medium-high heat, then reduce heat to medium-low. Simmer, stirring occasionally, 1 hour. Strain, then return oranges to saucepan along with sugar, vinegar, cloves, cinnamon and 3 tablespoons water. Bring to a simmer over medium-high heat, then reduce heat to low. Simmer, stirring occasionally, until rinds are translucent, about 1¼ hours. Cool to room temperature. (Pickled oranges will keep up to 1 month in a sealed container in refrigerator.)
- Make vinaigrette: In a blender or food processor, combine vinegar, shallots and orange zest and juice. With motor running, slowly pour in oil until emulsified. Season with salt.
- Supreme orange for salad: Use a knife to trim top and bottom from fruit. Set fruit on end and, slicing from top to bottom following curve of fruit, cut away peel and pith. Release sections one at a time by inserting blade between membrane and flesh on either side and then removing loosened flesh.
- Prepare remaining salad ingredients: Heat a dry skillet over medium heat. Toast pine nuts, stirring occasionally, until golden brown, 4–5 minutes. Set aside.
- Heat olive oil in skillet over medium-high heat. Sauté mushrooms until golden brown, 5–7 minutes. Transfer mushrooms to a medium bowl.
- Add greens, 4 tablespoons vinaigrette, 5 pickled oranges and supremes to mushrooms and toss to coat. Divide salad between two plates and top with pine nuts and Parmesan.
—Adapted from Katie Button of Nightbell and Cúrate, Asheville, N.C.
—Adapted from Katie Button of Nightbell and Cúrate, Asheville, N.C.
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BACON AND MANDARIN ORANGE SPINACH SALAD
Salads are a favorite at my house especially during the summer months. This Bacon and Mandarin Orange Spinach Salad is one of our favorites. If it has bacon, I like it! This salad is very versatile and you can make it your own by adding other fruits, nuts, etc. You may also love this seven layer salad.
SPINACH SALAD INGREDIENTS NEEDED:
Bacon, cooked, drained and crumbled
Purple onion, cut up or chopped
DRESSING INGREDIENTS NEEDED:
This is a very refreshing salad and wonderful side dish to any meal. The dressing really does take this salad to the next level and you could easily add almonds or pecans in place of the sesame seeds. Pineapple combined with the oranges would be a great addition too. Very versatile salad.
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To begin making the Roasted Mushroom Zucchini Salad Recipe with Goat Cheese, first prep all the ingredients and keep them aside.
Whisk the ingredients for the dressing and keep aside.
Heat oil in a grill pan, add the vegetables except the salad leaves and grill them until cooked through. Sprinkle some salt over them, so they grill faster retaining some moisture.
Once the vegetables are grilled, place them in a platter, toss in the arugula salad leaves and the prepared dressing.
Check the taste and adjust accordingly.
Serve the Roasted Mushroom Zucchini Salad salad for winters or summers along with a Roasted Fennel and Tomato Soup Recipe and Spaghetti Arabiata Pasta.