Journey to the past. SARASOTA PREMIERE! FRI, MAR 18* • 7:30PM SAT, MAR 19 • 2PM & 7:30PM SUN, MAR 20 • 1PM & 6:30PM Sponsored by Wilde Lexus Sarasota and ABC7 *Young people ages 5-18 can see the show for FREE when accompanied by a full-paying adult! TICKETS & PRESHOW DINING 941.263.6799 vanwezel.org Box Office: M-F 10-6, Sat 10-4, Open Later on Show Days Prices, dates and times subject to change without notice. View the Latest Safety Protocols on Our Website 28 WEST COAST WOMAN <strong>MARCH</strong> <strong>2022</strong>
dining in Citrusy things Florida oranges are plentiful from October through June, although the largest quantities are available from December through May. So here are some recipes if your tree or yard is covered in bright orange. We’ve also got some recipes that include limes and lemons. Squeeze away! F Lime and Chicken Soup with Avocado Lime and Chicken Soup with Avocado T 2 Tbsp. extra-virgin olive oil 1 large yellow onion, chopped 3 stalks celery, thinly sliced 1 medium jalapeño pepper, seeded, diced 5 cloves garlic, minced 1 lb. boneless, skinless chicken breast 1 cup frozen corn 1 can (14.5 oz.) no salt added diced tomatoes In soup pot, heat oil over medium-high heat. Sauté onion, celery, jalapeño and garlic for 6 minutes or until tender. Add whole chicken breast, corn, tomatoes, broth, Italian seasoning, oregano and cumin to pot. Stir to mix ingredients. Over high heat bring soup to a boil. Reduce heat, cover and simmer for 55 minutes. Remove chicken breast to large platter and shred using two folks. Return chicken to soup. Over strainer to catch seeds, squeeze juice of 2 limes into soup. Add cilantro and gently stir. Ladle soup into serving bowls. Top each bowl with avocado, garnish with lime wedge and serve. Makes 6 servings (about 2 cups per serving). Per serving: 280 calories. 1/2 cup cucumber, diced 1 cup cherry tomatoes, cut in half 2 small cloves garlic, minced 1/4 cup red onion, chopped 1 bunch cilantro 2 cups spinach, thinly sliced 1 15.5 oz can no salt added garbanzo beans (drained and rinsed) 1 cup cooked and cooled quinoa 2 medium avocados, diced DRESSING: Juice of 2 lemons Zest of 1 lemon Chicken soup may be a winter staple, but zesty lime and fresh avocado can easily dress this dish up for any day. This recipe features a medley of colorful veggies, Italian herbs and juicy citrus. Limes are an excellent source of vitamin C. They’re also packed with phytochemicals like limonoids and flavonoids, making them an excellent part of any cancer-protective meal. 6 cups fat-free, reduced-sodium chicken broth 1 1/2 tsp. Italian seasoning 1 tsp. oregano 1/4 tsp. cumin 3 medium limes, 2 cut in half, 1 cut into 6 wedges for garnish 1/2 bunch cilantro, rinsed, chopped 1 medium avocado, cut into ½ -inch cube F Citrus Quinoa Avocado Salad Citrus Quinoa Avocado Salad T This colorful quinoa salad is full of vibrant flavors with the addition of lemons and fresh cilantro. It is also rich in cancer-fighting foods including omega-3-rich avocados combined with fiber-rich quinoa, chickpeas and fresh vegetables. The dish is plantbased, but hearty and filling enough to be a satisfying meal. Place all salad ingredients in a bowl. Whisk all dressing ingredients together in a separate bowl. Drizzle dressing over salad mixture and gently toss ingredients together until dressing is incorporated throughout. Makes 4 servings. Per serving: 390 calories. 2 tsp. Dijon mustard 1 Tbsp. olive oil 1 tsp. honey 1/2 tsp. ground cumin Dash of cayenne pepper (optional) Salt and pepper, to taste F Olive Oil-Orange Sugar Cookies Olive Oil-Orange Sugar Cookies T COOKIES: 1/2 cup olive oil 8 tablespoons unsalted butter, softened 1/2 cup confectioners’ sugar, sifted if lumpy 1/2 cup granulated sugar zest (grated rind) of 1 large or 2 small oranges 1 large egg 2 teaspoons vanilla extract 1/4 teaspoon nutmeg 1/4 teaspoon cloves 1/4 teaspoon cardamom To make the dough: In a large bowl, combine the oil, butter, sugars, and zest; beat until combined. (Avoid overmixing at this stage; if the butter is creamed until light and fluffy, the cookies will have a dome shape instead of being flat and crackly on the top.) Add the egg, vanilla, and spices, beating until smooth.Add the baking soda, baking powder, salt, and flour; mix until smooth. Cover the bowl and refrigerate the dough for at least 2 hours, until it’s stiff enough to scoop easily and hold its shape; overnight is fine. To assemble and bake: Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.Put the sugar for coating in a bowl and combine with the spices. Rub the zest into the mixture, stirring until well blended. Scoop the chilled dough by the tablespoonful (a level tablespoon cookie scoop works well here) and roll in the sugar to coat. Place the balls of dough on the prepared baking sheets, leaving 1 1/2” between them. Bake the cookies for 12 to 15 minutes, until the edges just begin to brown. Remove them from the oven and let them cool on the pan for 10 minutes before transferring to a rack to cool completely. YIELD 2-1/2 dozen 3” cookies. F Orange Cream Shake 1 large, ripe banana, peeled and quartered 1/2 cup orange juice (from 2 fresh medium oranges, or use prepared) 1 medium orange, zest and fruit Place bananas and orange juice in the container of a blender. Behold the humble sugar cookie, given a fresh new flavor using orange zest. A quartet of spices round it all out — earthy turmeric and cardamom plus nutmeg and clove. Revamped with warm spices and kissed with orange zest, these cookies are delicate yet packed with flavor. Cardamom and turmeric are members of the same botanical family, and they pair beautifully with nutmeg and cloves. The subtle olive oil flavor makes these a sophisticated cookie, while the turmeric provides a pop of natural color. 1/2 teaspoon turmeric 1/8 teaspoon baking soda 3/4 teaspoon baking powder 1/2 teaspoon salt 2 cups unbleached all-purpose flour COATING: 1/2 cup granulated sugar 1/4 teaspoon cardamom 1/4 teaspoon turmeric zest (grated rind) of 1 large or 2 small oranges Orange Cream Shake T Use a fine grater or zester to create zest from 1 medium orange and add to blender. Peel orange, divide into sections and add to blender. Add yogurt, vanilla extract and ice cubes to blender and process for a few seconds until creamy and smooth. Pour into 2 large glasses and serve immediately. Tip: Pour mixture into Popsicle molds and freeze for a healthy dessert. Makes 2 servings (1-1/2 cup). Per serving: 160 calories. Turn to the flavorful combination of oranges, bananas and yogurt to create a far healthier version of an Orange Creamsicle Shake. With just five ingredients, you can create a smooth, rich, fruitpacked smoothie. Citrus fruits are packed with disease-protective antioxidant compounds, and bananas offer a pure sweet, creamy flavor to replace added sugars in this recipe. Yogurt provides creaminess, plus a boost of protein. 1/2 cup vanilla yogurt (dairy or plant based) 1 tsp. vanilla extract 5 ice cubes <strong>MARCH</strong> <strong>2022</strong> WEST COAST WOMAN 29
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