It’s refreshing and tart, and according to Kellogg’s, part of your complete breakfast. There’s nothing like starting off the day with a cold glass of freshly squeezed OJ, but the practical applications of orange juice go far beyond the beverage. Aside from being an incredible source of vitamin C, which helps support the immune system during these wintery months, orange juice can lend itself as an invaluable ingredient in the kitchen. It can be the acidic note in any dish, with an added sweetness that softens the bite.

Roasted Citrus Quinoa Salad

Recipe by Estee Kafra

Toasted nuts and juicy segments of fruit create the perfect, hearty bite for this citrusy quinoa.

To make this tangy quinoa salad, place 2 cups of quinoa in a 9x13-inch pan with 2¹⁄₃ cups water, 1 cup orange juice, 1¹⁄₂ Tbsp olive oil, 2 tsp honey, 1 tsp kosher salt, and some pepper. Place it uncovered in the oven at 350°F (175°C) for 30 minutes, stirring it once in the interim. When it’s finished baking and cooling, add 2 peeled oranges, cut into segments, ¹⁄₄ cup fresh Italian parsley (or 2 scallions), and 1 cup toasted almonds, pecans, or pine nuts. Enjoy!

Honey-Mustard Mandarin Chicken

Recipe by Faigy Grossman

A classic like honey and mustard with the added brightness of orange juice. As succulent as it gets.

Heat oil in a pan while you prepare a bowl of ³⁄₄ cup flour, 1 Tbsp paprika, and ¹⁄₂ tsp salt. Working one by one, dredge 1¹⁄₂ lb (680 g) of chicken cutlets in the flour and brown them in the pan until golden on both sides. Then, transfer all the chicken to a 9x13-inch pan.

Prepare the glaze by pouring ¹⁄₄ cup each of mustard, oil, orange juice, and honey, ¹⁄₂ cup juice from a can of mandarin oranges, 2¹⁄₂ Tbsp lemon juice, and ¹⁄₂ tsp orange extract into a pot. Bring the pot to a boil while you make a slurry with 1 heaping tsp of cornstarch in ¹⁄₄ cup cold water. Pour the slurry into the pot and let the sauce simmer until it thickens.

Pour the glaze over the chicken in the 9x13-inch pan and cover tightly. When ready to serve, decorate the dish with mandarin orange segments.

Citrus-Glazed Bundt Cake

Recipe by Brynie Greisman

Sweet and crumbly enough for your coffee, and tart enough to keep your lips smacking. This cake will not stay on your counter for long.

Grease a Bundt pan and set your oven to 350°F (175°C) right at the start. Then, mix ³⁄₄ cup oil and 1¹⁄₄ cups sugar in the bowl of an electric mixer. Add 4 eggs into the mixer, one at a time, and mix for 2 minutes until it’s light and lemony. Add 1 Tbsp lemon zest into the mixture. For an optional step-up in flavor, add 1 Tbsp orange zest as well. Next, add 2³⁄₄ cups flour, 3–4 Tbsp vanilla pudding mix, ¹⁄₂ tsp salt, and 2 tsp baking powder, alternating with ¹⁄₂ cup soy milk, 3 Tbsp lemon juice, and 2 Tbsp orange juice. Once that’s all mixed together, incorporate ¹⁄₄ cup pareve cream cheese into the batter. Pour the batter into the Bundt pan and bake for 40 minutes or until a toothpick comes out clean.

Meanwhile, prepare the glaze by mixing 1¹⁄₂ cups confectioners’ sugar with 1¹⁄₂ Tbsp each of soy milk and freshly squeezed lemon juice. Feel free to play around with the amounts to reach your desired consistency. Once the cake has cooled, pour on the glaze and garnish with more zest. Let it all set before slicing.

(Originally featured in Family Table, Issue 881)