Member Highlight: Citrus-inspired Dinner Ideas from A Taste of California

April 2, 2021 Abbey Stewart

Seeing that it is citrus season, our member Chef Robin, owner of A Taste of California, has decided to share two of her delightful, citrus-inspired recipes for all of us to try at home!

You can also check out her website and join the mailing list to be the first to hear when her next cooking classes and pop-up dinners will be. This would be such a perfect activity for you to do with your bridal party!

Want more from Chef Robin? You can find all of her cookbooks HERE!

Pixie Tangerine Citrus Thyme Dressing

1 tablespoon Dijon mustard

1 tablespoon chopped shallot

2 tablespoons wine vinegar

1 tablespoon honey

½ teaspoon fresh thyme

¼ teaspoon sea salt

fresh ground pepper

Zest of 2 Pixie tangerines

¼ cup Pixie tangerine juice (from 2 Pixies)

¾ cup extra-virgin olive oil

How to Make

Whisk all ingredients except the olive oil in a bowl for 15 seconds until combined.

With blending slowly add olive oil in a steady stream until the dressing emulsifies and holds together.

Taste and adjust seasoning with salt, pepper and sweetness.

Makes about 1 ½ cups.

Olive, Fig, and Tangerine Chicken

Serves 4

2 cloves garlic

3 tablespoons red onion

2 tablespoons tangerine zest

1 cup tangerine juice

2 tablespoons honey

1 tablespoon fresh chopped rosemary

½ cup pitted Kalamata olives

¼ cup chicken broth

1 teaspoon sea salt

½ teaspoon ground black pepper

¼ cup olive oil

8 boneless, skinless chicken thighs

½ cup black mission figs, chopped

2 tangerines, cut into wedges

How to Make

Preheat oven to 400°F.

In a food processor blend the garlic, onion, tangerine zest and juice, honey, rosemary, and olives with broth and salt and pepper.

Marinate the chicken with the olive mixture and set chicken pieces in an oiled baking dish. Scatter with chopped figs and tangerine wedges, tucking them between the pieces of chicken.

Place chicken in oven and roast until completely cooked through, reaching an internal temperature of 165°F, about 40 minutes, until browned and caramelized. This can be served directly from the baking dish or transfer onto a serving platter, spooning juices over top of the chicken.