By Katherine Kims
HELENE HENDERSON, MALIBU FARM
“I love blood oranges just the way they are—nothing but stained finger tips and a pile of peels—but if there is one left come dinner or lunch, I make a blood orange dressing: two tablespoons blood orange juice, two tablespoons fruity olive oil, a pinch of salt, and one clove of grated garlic. Then I gently toss the dressing with purple kale—massage with oil and salt gently—and blood orange, which I peel, slice in half, and cut into super-thin half-moons. From here, I toss in whatever I find in the fridge: some pomegranate seeds with crumbled feta cheese, goat cheese, or chunks of sharp Parmesan cheese, maybe some cooked black quinoa or lentils.” malibu-farm.com
JASON NERONI, ROSE CAFÉ
“Moro, Sicilian blood oranges, which have a deeper flavor, are incredible. A fun preparation is a soufflé: Take the tops off, scrape out the insides, squeeze the juice into the soufflé batter, and fold in some blood orange segments. Bake inside the whole orange skin, then dust with powdered sugar. It tastes just like a creamsicle.” rosecafevenice.com
ZACH POLLACK, COSA BUONA/ALIMENTO
“Strawberry jam can get boring, so I often gravitate to citrus jams like orange marmalade. I like using Seville oranges because they have less pith, and are more bitter and hardier, so they retain their structure with more citrus peel in their own syrup. At Cosa Buona, we make bitter orange marmalade for our cannoli, which I love in the filling or on bread with ricotta or butter.” cosabuona.com/alimentola.com