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A rhubarb and oatmeal crisp gets extra flavor from orange peel and grated fresh ginger.
cooking.nytimes.com
Moira Hodgson rooted this classic out of Claudia Roden’s terrific cookbook, “Everything Tastes Better Outdoors,” and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs – and no flour Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet
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These mojo-style black bean and brown rice bowls are an easy lunch or dinner option full of zesty, savory flavor.
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Get Saffron Halibut Packets Recipe from Food Network
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Strawberries and plain yogurt are pureed with sugar, orange juice and ground cardamom in this recipe for a refreshing chilled summer soup.
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Yellow cake mix makes for a tasty crust in this fruit pizza layered with cream cheese, fruit, and a homemade fruit glaze.
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A combination of cranberry, pineapple, and orange juices mixed with lemon-lime soda makes a refreshing, fizzy drink kids will love.
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Quick as can be, the dressing for this mixed green salad is easily whipped up in the blender.
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Orange juice, lemonade and peach schnapps are frozen into a slush, then drunk with lemon-lime soda.
cooking.nytimes.com
This recipe is by Jonathan Wells. Tell us what you think of it at The New York Times - Dining - Food.
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This is a great smoothie consisting of strawberries, banana, peaches, fruit juice and ice. Feel free to substitute or add any of your favorite fruits or juices.
Ingredients: strawberries, banana, peaches, orange, ice
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This dark, tangy cocktail is great for an evening in.