We have this every Thanksgiving and/or Christmas Dinner! Yummy!
- 9 Navel Oranges, Sliced
- 1 cup Olive Oil
- 1 cup Powdered Sugar
- ½ tsp. salt
- Juice of one lemon
Slice oranges about five slices to the orange.
Arrange in layers- 1st oranges, sprinkle paprika, drizzle olive oil, sprinkle powdered sugar, repeat 3 or 4 times.
Salt and add lemon juice to top layer. Refrigerate for at least four hours or overnight!
I put the oranges on a bed of fresh organic lettuce and drizzle marinate over them.
Prep time: 30 Minutes
- 2 tbsp. olive oil
- 4 cloves of garlic, minced
- ½ tsp. hot pepper flakes, to taste
- 2 whole tomatoes chopped
- 1 head of napa cabbage chopped
- 1 tbsp tomato paste
- chicken stock
- 1 lb of ziti
Brown garlic in oil with hot pepper flakes, add chopped cabbage and tomatoes. Saute’ 10 minutes. Add tomato paste and stock to make looser and cook on low boil for 20 minutes.
While cooking the cabbage sauce, heat water and cook pasta.
When pasta is done toss sauce over pasta and serve.
This is wonderful on any Organic Poultry! I always make this for Thanksgiving and Christmas!
- 1 5oz bag of Dried Cranberries
- 2 Orange (1 squeezed & 1 quartered)
- 1 Tbsp. Olive oil
- Sea Salt (to taste)
- 1 tsp. Ginger minced
- 1 tsp. Jalapeno
In a 4 quart sauce pan add all the ingredients. Place on medium heat. Heat till boiling, then simmer for 20 minutes, until the cranberries have popped. Chill and Serve.