Fruit Compote

4 tangerines (GBFood)

1 lemon, zest & juice (GBFood)

2 cups of water

1 cup of sugar

1/3 cup packed brown sugar

1 cinnamon stick

2 fugi apples, with skin, thinly sliced (GBFood)

1 d'anjou pear, with skin, thinly sliced (GBFood)

2 grapefruit (GBFood)

1. Take one of the tangerines and cut peel off in a corkscrew fashion about an inch wide. Save the inside of this tangerine for step 5.

2. In a 2-quart saucepan, bring water, sugar, brown sugar, tangerine peel, lemon juice & zest, to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer for 10 minutes. Remove lid and scrape bits of lemon zest back into mixture, and let simmer for 5 more minutes.

3. Slice apples and pear, spreading them in a 5-quart dutch oven (or large pot). When step 2 is finished pour the mixture over the apple and pear, and let sit over no heat for 30 minutes.

4. Meanwhile cut both ends from remaining 3 tangerines. Cut off the rinds and all of the pith from each tangerine by slicing from top to bottom, following the contour of the fruit. Repeat for the grapefruit.

5. With a large bowl underneath, slice the tangerines cutting between the membrane, and let each piece with any juice fall into the bowl. When finished slicing, squeeze the remaining juice from the membranes into the bowl. Repeat for grapefruit. If the pieces between the membranes of the grapefruit are really large, just cut two slices from them.

6. Combine all ingredients in the large bowl, cover and refrigerate overnight. Remember to remove tangerine peel and cinnamon stick before serving. This dish is a fantastic addition to any holiday table. Make the night before and enjoy at breakfast!

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Orange Vinaigrette Salad

Ingredients:

2 heads of lettuce, chopped (GBFood)

2 apples with skin, sliced (GBFood)

1 cup of baby bella mushrooms, sliced (GBFood)

1 cup sprouts (GBFood)

1 avocado, chopped (GBFood)

3 carrots, shredded (GBFood)

1/3 cup cilantro, chopped

1/2 cup toasted almonds, chopped - bake almonds at 350 degrees F for 10 minutes, or until fragrant. Remove from oven and allow to completely cool before chopping

3 slices of bacon, cooked and crumbled (put aside)

For vinaigrette:

zest from 2 oranges, and juice (GBFood)

1 garlic clove, peeled and sliced

2 Tablespoons honey

2 Tablespoons balsamic vinegar

3/4 teaspoon salt

1/4 teaspoon pepper

3/4 cup of extra-virgin olive oil

In a blender or food processor combine orange juice, zest, garlic, honey, balsamic vinegar, salt and pepper, until well blended. While the blender or food processor is still on slowly pour in the olive oil in a steady stream until blended. Store dressing in the refrigerator if not using right away.

Combine all salad ingredients and toss with a small amount of vinaigrette, it doesn't take a lot to get the orange flavor. Serve with crumbled bacon on top.

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