Best Culinary Schools Guide

For northern chefs who prize fresh, local ingredients, menus by the end of February can feel pretty repetitive. If hearty stews and roasts are starting to get boring, head to the produce section for a little Vitamin C-filled inspiration.Citrus fruit, at its peak during the winter months, can bring flavor and variety to cold-weather meals.

There are plenty of websites devoted to cooking with citrus. Here are a few ways to incorporate fresh grapefruit, orange, lemons and limes into your menu this month.

• Soups - Combine the flavors of orange, red lentils, and Middle-Eastern spices in what is termed “Liquid Sunshine Soup”(just what you need on a cold winter night). Alternatively you can try the “Spicy Soup of Mandarin and Coconut”, from Ethel and Georgeann Brennan’s book Citrus.
• Salads - Grapefruit and avocado are an unlikely, yet delicious pair and can be highlights in a lettuce or spinach-based salad. Orange sections are a great addition to Mexican or Caribbean salsas, offering a combination of color and flavor that just might have you seeing palm trees.
• Entrees - Citrus-based sauces and marinades are a flavorful way to brighten chicken, fish, pork, or shellfish. Your taste-buds will thank you for taking the time to juice fresh fruit (rather than using concentrate).
• Desserts -There’s nothing like a little grapefruit sorbet to remind you of summertime. Citrus tart, also refreshing light, combines lemon curd with fresh oranges and grapefruit. For the ultimate in decadence try a key lime cheesecake, which tastes best when made with freshly-squeezed lime juice.
• Drinks - A glass of fresh juice is sure to have your brunch guests raving (making it worth the extra preparation time). Or end the day by livening up cocktail hour with a special beverage (try the Floridita Daiquiri while wearing Hawaiian shirts!).