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Recipes
Lemonade/Limeade
4 medium/large lemons
(or 5 medium/large limes)
3/4 cup sugar
4 cups cold water
ice
DIRECTIONS:
Juice lemons or limes into juice
carafe. Add sugar; replace lid and
stir well with mixing wand. Pour
sweetened juice into a pitcher
and add cold water. Stir to com-
bine and serve over ice.
Citrus Vinaigrette
2 medium oranges (1 cup juice)
1 medium lime (1/4 cup juice)
2 1/2 Tbsp honey
3 Tbsp soy sauce
2 1/2 Tbsp olive oil
DIRECTIONS:
Juice oranges and limes into
carafe. Add honey, soy sauce,
and olive oil; then mix well to
combine. Pour over salads or
other vegetables.
8
Citrus Marinade
2 oranges (1 cup)
1 lemon (1/3 cup)
1/4 cup olive oil
3 Tbsp dijon mustard
3 cloves garlic, minced
2 Tbsp fresh rosemary
1/2 tsp salt
1 tsp black pepper
DIRECTIONS:
Juice oranges and lemon into
carafe. Add olive oil, dijon
mustard, minced garlic, rosemary,
salt and pepper. Mix well to
combine. Marinate meat for
30 minutes; then cook.
Orange Balsamic Vinaigrette
1 cup fresh orange juice
1/2 cup balsamic vinaigrette
2 Tbsp extra virgin olive oil
2 Tbsp onions, finely minced
1 Tbsp fresh parsley
2 tsp fresh basil
1 Tbsp orange zest
1/4 tsp kosher salt
1/2 tsp pepper, freshly ground
Chile Lime Marinade
1/3 cup fresh lime juice
1/2 cup extra virgin olive oil
4 cloves garlic, chopped
1 Tbsp ground cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp ground black pepper
1/4–1/2 tsp ancho chile seasoning
(use lesser amount for less heat)
1/4 cup fresh chopped cilantro
2 Tbsp brown sugar
1 4.5-oz can chopped green
chiles
DIRECTIONS:
Juice orange juice into carafe.
Add balsamic vinaigrette, olive
oil, onion, spices, salt, and
pepper. Combine well with mix-
ing wand and use to dress salads,
vegetables, or other side dishes.
TEST KITCHEN TIP:
Mincing the onions extra finely
will help this dressing mix better.
Try adding some fresh chopped
mint for a refreshing twist or
summertime salad dressing.
DIRECTIONS:
Juice limes into juice carafe. Add
extra virgin olive oil, garlic, all the
spices, cilantro, and brown sugar.
Mix well. Add can of green chiles
(do not drain) and stir to combine.
Marinate meat for approximately
30 minutes; then cook.
TEST KITCHEN TIP:
This marinade is great for chicken,
pork, or beef. Thinner cuts of
meat will absorb more flavor. Try
using tenderloins or cutlets vs.
thicker cuts of meat.
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