Citrus-Infused Roasted Chicken With Root Vegetables
Citrus-Infused Roasted Chicken with Root Vegetables is a delightful autumn dish that marries the zesty brightness of citrus with the earthy flavors of root vegetables. This comforting recipe is perfect for a cozy family dinner, bringing warmth and seasonal vibes to your table. The roasted chicken becomes tender and juicy, while the root vegetables caramelize, creating a perfect balance of sweet and savory notes.
| Ingredients |
Quantity |
| Whole chicken |
4-5 pounds |
| Olive oil |
1/4 cup |
| Fresh lemon juice |
1/4 cup |
| Fresh orange juice |
1/4 cup |
| Garlic cloves, minced |
4 |
| Fresh thyme |
2 tablespoons |
| Fresh rosemary |
2 tablespoons |
| Salt |
2 teaspoons |
| Black pepper |
1 teaspoon |
| Carrots, chopped |
3 large |
| Potatoes, diced |
2 large |
| Red onion, quartered |
1 |
| Parsnips, chopped |
2 large |
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a small bowl, combine olive oil, lemon juice, orange juice, garlic, thyme, rosemary, salt, and black pepper to create a marinade.
- Rub the marinade all over the chicken, inside and out, and let it sit for at least 30 minutes to absorb the flavors.
- While the chicken marinates, prepare the root vegetables and place them in a large roasting pan.
- Nestle the marinated chicken on top of the vegetables in the pan.
- Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken is cooked through and the juices run clear.
- Let the chicken rest for 10 minutes before carving and serving with the roasted root vegetables. Enjoy!
Lemon and Herb Shrimp Pasta
Lemon and Herb Shrimp Pasta is a light and zesty dish that highlights the vibrant flavors of citrus while incorporating succulent shrimp and al dente pasta. This quick-to-make recipe is perfect for a fall dinner, offering a rejuvenating take on classic pasta dishes with the addition of fresh herbs and a bright lemon sauce.
| Ingredients |
Quantity |
| Spaghetti or linguine |
12 ounces |
| Raw shrimp, peeled and deveined |
1 pound |
| Olive oil |
2 tablespoons |
| Fresh lemon juice |
1/4 cup |
| Zest of 1 lemon |
– |
| Garlic cloves, minced |
3 |
| Fresh parsley, chopped |
1/4 cup |
| Fresh basil, chopped |
1/4 cup |
| Salt |
1 teaspoon |
| Black pepper |
1/2 teaspoon |
| Red pepper flakes (optional) |
1/4 teaspoon |
Cooking Steps:
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a small amount of pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the peeled shrimp to the skillet and season with salt, black pepper, and red pepper flakes (if using). Cook until shrimp are pink and opaque, about 4-5 minutes.
- Stir in the lemon juice, lemon zest, parsley, and basil. If desired, add a splash of reserved pasta water to create a light sauce.
- Toss the cooked pasta into the skillet with the shrimp and herbs, mixing well to coat. Serve immediately and enjoy!
Orange Glazed Carrots and Brussels Sprouts
Orange Glazed Carrots and Brussels Sprouts is a delightful side dish that combines the earthy flavors of roasted Brussels sprouts with the sweetness of glazed carrots, enriched with fresh orange juice. This vibrant recipe adds a burst of citrus to your autumn dinners, making it a perfect accompaniment to your fall meals.
| Ingredients |
Quantity |
| Carrots, sliced |
4 medium |
| Brussels sprouts, halved |
1 pound |
| Olive oil |
2 tablespoons |
| Fresh orange juice |
1/4 cup |
| Orange zest |
Zest of 1 orange |
| Honey or maple syrup |
2 tablespoons |
| Salt |
1 teaspoon |
| Black pepper |
1/2 teaspoon |
| Fresh thyme or rosemary (optional) |
1 tablespoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss sliced carrots and halved Brussels sprouts with olive oil, salt, and black pepper until well coated.
- Spread the vegetables on a baking sheet in a single layer. Roast for 20 minutes.
- In a small bowl, mix together orange juice, orange zest, and honey or maple syrup. After 20 minutes, pour this glaze over the vegetables and toss to combine.
- Return to the oven and roast for an additional 10-15 minutes, until the vegetables are tender and caramelized. Serve warm and enjoy!
Grapefruit and Avocado Salad
Grapefruit and Avocado Salad is a revitalizing and vibrant dish that perfectly captures the brightness of citrus while providing a creamy contrast from ripe avocados. This salad is not only visually appealing but also packed with nutrients, making it an ideal addition to your autumn dinner table. The combination of juicy grapefruit segments, creamy avocado, and a light dressing creates a delightful appetizer or side dish that will impress your guests.
| Ingredients |
Quantity |
| Ruby red grapefruit |
2 large |
| Avocado |
2 medium |
| Mixed greens |
4 cups |
| Red onion, thinly sliced |
1/4 medium |
| Olive oil |
3 tablespoons |
| Fresh lime juice |
2 tablespoons |
| Honey |
1 teaspoon |
| Salt |
To taste |
| Black pepper |
To taste |
| Fresh cilantro (optional) |
For garnish |
Cooking Steps:
- Segment the grapefruit by cutting off the top and bottom, then slicing away the peel and pith. Cut between the membranes to release the segments.
- Halve and pit the avocados, then slice them into wedges.
- In a large bowl, combine mixed greens, grapefruit segments, avocado, and red onion.
- In a small bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper to make the dressing.
- Drizzle the dressing over the salad, gently toss to combine, and garnish with fresh cilantro if desired. Serve immediately. Enjoy!
Honey-Lime Grilled Salmon
Honey-Lime Grilled Salmon is a flavorful and zesty dish that brings a delightful citrus twist to your autumn dinners. This dish features perfectly grilled salmon fillets marinated in a luscious honey-lime blend, enhancing the natural richness of the fish while adding a revitalizing citrusy brightness. It’s a healthy, elegant option ideal for impressing guests or enjoying a cozy meal at home.
| Ingredients |
Quantity |
| Salmon fillets |
4 (6-ounce) |
| Honey |
1/4 cup |
| Fresh lime juice |
1/4 cup |
| Olive oil |
2 tablespoons |
| Garlic, minced |
2 cloves |
| Salt |
To taste |
| Black pepper |
To taste |
| Lime wedges (for serving) |
Optional |
Cooking Steps:
- In a small bowl, whisk together honey, lime juice, olive oil, minced garlic, salt, and black pepper to create the marinade.
- Place salmon fillets in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Let marinate in the refrigerator for 30 minutes.
- Preheat the grill to medium-high heat. Remove salmon from the marinade and let excess marinade drip off.
- Grill the salmon for about 5-6 minutes per side or until cooked through and easily flakes with a fork.
- Serve immediately with lime wedges on the side. Enjoy your delicious Honey-Lime Grilled Salmon!
Citrus Marinated Pork Chops
Citrus Marinated Pork Chops are a juicy and flavorful dish that brings a delightful zing to your autumn dinner table. The pork chops are marinated in a tangy citrus mixture, enhancing their natural flavors while keeping them tender and succulent. This dish is perfect for a cozy family meal or an elegant dinner party, striking the perfect balance between sweet and savory.
| Ingredients |
Quantity |
| Bone-in pork chops |
4 (1-inch thick) |
| Fresh orange juice |
1/2 cup |
| Fresh lemon juice |
1/4 cup |
| Olive oil |
3 tablespoons |
| Garlic, minced |
2 cloves |
| Fresh thyme leaves |
1 tablespoon |
| Salt |
To taste |
| Black pepper |
To taste |
Cooking Steps:
- In a bowl, whisk together orange juice, lemon juice, olive oil, minced garlic, thyme, salt, and black pepper to create the marinade.
- Place the pork chops in a shallow dish and pour the marinade over them, ensuring they are covered evenly. Allow them to marinate in the refrigerator for at least 1 hour, or up to overnight for more flavor.
- Preheat a grill or skillet over medium-high heat. Remove the pork chops from the marinade, letting excess drip off.
- Cook the pork chops for about 6-7 minutes per side until they have a nice sear and reach an internal temperature of 145°F (63°C).
- Let the pork chops rest for a few minutes before serving to retain their juices. Enjoy your Citrus Marinated Pork Chops!
Mandarin Orange Quinoa Bowl
| Ingredients |
Quantity |
| Quinoa |
1 cup |
| Water |
2 cups |
| Canned mandarin oranges |
1 can (drained) |
| Bell pepper (diced) |
1 |
| Cucumber (diced) |
1 |
| Carrot (shredded) |
1 |
| Green onions (sliced) |
2 |
| Olive oil |
2 tablespoons |
| Soy sauce |
2 tablespoons |
| Sesame seeds |
1 tablespoon |
| Salt |
To taste |
| Black pepper |
To taste |
Cooking Steps:
- Rinse quinoa under cold water in a fine mesh strainer. In a saucepan, combine quinoa and water; bring to a boil. Reduce heat to simmer, cover, and cook for about 15 minutes, or until all water is absorbed.
- Fluff the cooked quinoa with a fork and let it cool slightly.
- In a large bowl, combine quinoa, mandarin oranges, bell pepper, cucumber, carrot, and green onions.
- Drizzle with olive oil and soy sauce, then sprinkle with sesame seeds, salt, and black pepper. Toss gently to mix.
- Serve warm or at room temperature, enjoying this deliciously revitalizing Mandarin Orange Quinoa Bowl!
Lemon Garlic Chicken Thighs
Lemon Garlic Chicken Thighs are a zesty and flavorful dish perfect for an autumn dinner. The combination of tangy lemon, aromatic garlic, and savory chicken thighs creates a warm, comforting meal that pairs beautifully with seasonal vegetables or a fresh salad. This dish is easy to prepare and is sure to be a crowd-pleaser.
| Ingredients |
Quantity |
| Chicken thighs |
4 (bone-in, skin-on) |
| Lemon juice |
1/4 cup |
| Garlic (minced) |
4 cloves |
| Olive oil |
2 tablespoons |
| Fresh thyme (chopped) |
1 tablespoon |
| Salt |
To taste |
| Black pepper |
To taste |
| Lemon slices |
For garnish |
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a bowl, whisk together lemon juice, minced garlic, olive oil, thyme, salt, and pepper.
- Place chicken thighs in a baking dish and pour the lemon garlic mixture over them, ensuring they’re well coated.
- Arrange lemon slices on top of the chicken for added flavor.
- Roast in the oven for 25-30 minutes, or until the chicken is cooked through and has a golden brown crust.
- Let rest for a few minutes before serving, garnished with extra thyme if desired. Enjoy your Lemon Garlic Chicken Thighs!
Spicy Citrus Tofu Stir-Fry
Spicy Citrus Tofu Stir-Fry is a vibrant, vegetarian dish that combines the bold flavors of citrus with a kick of spice, making it a perfect addition to your autumn dinner table. This colorful stir-fry is packed with protein-rich tofu, fresh vegetables, and a zesty sauce that will awaken your taste buds while providing a warm and satisfying meal.
| Ingredients |
Quantity |
| Firm tofu |
14 oz (1 block) |
| Bell peppers (sliced) |
1 cup |
| Broccoli florets |
1 cup |
| Carrot (sliced) |
1 medium |
| Onion (sliced) |
1 medium |
| Garlic (minced) |
3 cloves |
| Ginger (grated) |
1 tablespoon |
| Soy sauce |
1/4 cup |
| Orange juice |
1/4 cup |
| Lime juice |
2 tablespoons |
| Chili flakes |
1 teaspoon (adjust to taste) |
| Olive oil |
2 tablespoons |
| Fresh cilantro (for garnish) |
For topping |
Cooking Steps:
- Press the tofu to remove excess moisture, then cut it into cubes.
- Heat olive oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown on all sides, then remove and set aside.
- In the same skillet, sauté onion, garlic, and ginger until fragrant. Add bell peppers, broccoli, and carrot, cooking until just tender.
- In a small bowl, mix soy sauce, orange juice, lime juice, and chili flakes. Pour this sauce over the vegetables and stir to combine.
- Return the tofu to the skillet and gently stir to coat with the sauce. Cook for another 2-3 minutes to heat through.
- Serve hot, garnished with fresh cilantro. Enjoy your Spicy Citrus Tofu Stir-Fry!
Cranberry Citrus Stuffed Acorn Squash
Cranberry Citrus Stuffed Acorn Squash is a delightful autumn dish that captures the essence of the season with its warm flavors and vibrant colors. This vegetarian recipe features sweet acorn squash filled with a hearty mixture of cranberries, citrus, quinoa, and nuts, making it a perfect centerpiece for your autumn dinner table. It’s not only visually appealing but also packed with nutrients and flavors that celebrate the fall harvest.
| Ingredients |
Quantity |
| Acorn squash |
2 medium |
| Quinoa (uncooked) |
1 cup |
| Vegetable broth |
2 cups |
| Fresh cranberries (or dried) |
1 cup |
| Orange (zested and juiced) |
1 |
| Lemon (zested and juiced) |
1 |
| Pecans (chopped) |
1/2 cup |
| Olive oil |
2 tablespoons |
| Cinnamon |
1 teaspoon |
| Salt |
To taste |
| Black pepper |
To taste |
| Fresh parsley (for garnish) |
For topping |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and cut each acorn squash in half, removing the seeds.
- Brush the halved squash with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for about 25-30 minutes, or until tender.
- Meanwhile, cook quinoa in vegetable broth according to package instructions.
- In a bowl, combine cooked quinoa, cranberries, orange juice and zest, lemon juice and zest, chopped pecans, cinnamon, salt, and pepper.
- Once the squash is roasted and tender, flip them cut-side up and fill each half with the quinoa mixture.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes.
- Serve warm, garnished with fresh parsley. Enjoy your Cranberry Citrus Stuffed Acorn Squash!
Easy Citrus Dressing for Autumn Salads
Easy Citrus Dressing for Autumn Salads is a zesty and invigorating addition to any fall salad, enhancing the seasonal flavors with its bright citrus notes. This simple dressing combines citrus juice and zest with olive oil, honey, and a touch of mustard, making it a versatile complement to roasted vegetables, leafy greens, and grain salads.
| Ingredients |
Quantity |
| Olive oil |
1/2 cup |
| Fresh orange juice |
1/4 cup |
| Fresh lemon juice |
2 tablespoons |
| Orange zest |
1 teaspoon |
| Honey (or maple syrup) |
1 tablespoon |
| Dijon mustard |
1 teaspoon |
| Salt |
To taste |
| Black pepper |
To taste |
Cooking Steps:
- In a small bowl, whisk together the olive oil, orange juice, lemon juice, orange zest, honey, and Dijon mustard until well combined.
- Season with salt and black pepper to taste, adjusting according to preference.
- Pour the dressing over your favorite autumn salad, toss well, and enjoy!
