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Citrus season
Vol. 12 No. 2

Winter is Citrus Season

Even though we love lemonade in the summertime, winter is when citrus tastes best -- and of course the best is from California!

Pitted Lemon Olives, above, from California Coast Naturals are California-grown. Pitted Green Olives are combined with sweet, juicy, homegrown California Lemons, which add the perfect amount of sweet and sour to the already tasty olives. Enjoy them as a healthy snack, and then use the brine in a cocktail.

Top a Valley Lahvosh cracker with cream cheese, smoked salmon, a squeeze of lemon, finely chopped red onion, and capers, above, for an elegant hors d'oeuvres.

Start with Ms. Natural Chčvre from Cypress Grove to make Lemon-Herb Goat Cheese in Endive Spears, above.

Chef Julia, co-owner of Stella Cadente Olive Oil, created and photographed this beautiful and tasty salad: Orange, Watercress and Endive Salad with Asian Orange Vinaigrette, above, which uses their Blood Orange Olive Oil.

Just about every food group and nutrition requirement is in Wild Rice Salad with Edamame, Tomatoes, Green Beans, and Lemon Vinaigrette, above, made with Fall River Wild Rice. Plus it looks so cheerful!

Wild Planet's sustainably caught white anchovies are the type known as boquerones in Spain. They are a nutritional powerhouse that has a delicate texture and a clean, mild flavor. Eat them as part of a tapas platter or in Crispy Baby Artichokes with Lemony Anchovy Aioli, above.

The dressing for Avocado and Grapefruit Salad, above, is made with Avocado Oil from La Tourangelle Artisan Oils and grapefruit juice, for extra flavor.

Great on hamburgers, hot dogs and so much more!. Mendocino Mustard jazzes up Citrus Chicken Skewers, above, made with orange marmalade and orange juice.

Start the day off with something delicious and nutritious that takes no time to put together: Orange-Cranberry Breakfast Parfait, made with Wallaby Organic Greek Yogurt.

CaliGirlCooking created this recipe for Sonoma Syrup Co., using their Apple Cider infused Drinking Vinegar: Honey Citrus Elixir, above.

The sophisticated taste of Vignette Wine Country Soda's Wine Country Brut is the basis for non-alcoholic Strawberry-Lemon Chardonnay Spritzer, above.

Imagine yourself by the pool at the Gaylord Hotel in Grapevine, TX, above, sipping a margarita made with Blue Nectar Tequila and Top Hat Provisions 1-step Margarita Mix: real lime juice, natural agave, and orange bitters. No triple sec needed!

NickelDime Syrups' Caged Heat Cocktail Syrup gives the Desert Heat Margarita, above, a spicy kick.

Very popular in Mexico and Latin America, the Michelada is a serveza preparada made with beer, lime juice, and (in this case, above) the Michelada Shrub from Pacific Pickle Works.

The ideal snack to enjoy with your beverage is one of the flavored nuts developed by Clif Family Napa Valley to pair with their wines: Roasted Lemon Ginger Almonds, above.

Pressed from wine grapes that haven't ripened, Kokomo Culinary Verjus has a citrusy acidity that brightens foods and beverages.

Glyká Sweets specializes in traditional Greek breads and pastries, using family recipes. Ravani, above, is a moist and delicious cake made with farina and permeated with a citrus-infused syrup.

So simple and so good. Marinated Pears, above, are made with Salute Santé! Extra Virgin Cold Pressed Chardonnay Grapeseed Oil, one of their line of grapeseed oils made from varietal wine grapes.

You've gotta keep your hand out of the granola jar, if you're going to have enough to make L’Orange Granola Cookies, above. They are made with Oat Cuisine gourmet granola and Grand Marnier Cordon Rouge, an orange-flavored liqueur.

San Francisco Cheesequake makes many flavors of their all-natural, handmade cheesecakes, so there's one for every taste. The luxurious, creamy filing tops housemade graham cracker crust. Lemon Champagne Cheesecake, above, contains a dash of California Champagne and is topped with creamy white chocolate pearls.

Kara's Cupcakes is "the San Francisco Sweet," a cornucopia of sweet delights. Their shops all over the San Francisco Bay Area serve delicious, artisan cupcakes, cakes and sweet treats handmade using the finest ingredients, including this Meyer Lemony Cupcake, above.

In addition to their award-winning Cookie Brittle, Holly Baking makes rich Butter Cookies: French Butter, Almond Butter, Ginger Spice, and Meyer Lemon, above.

The variety of sweet and savory jams and preserves from Just Jan's can be used to makes all sorts of recipes, including Meyer Lemon Raspberry Tart, above, which is made with their Meyer Lemon Curd and Seedless Raspberry Spread.

Two of the flavors of Superfood Bites from Urban Foods are Lemon-Black Currant and Orange-Cranberry, above. Made with oats, flax, quinoa, chia, and seeds, all the sweetness in these morsels comes from the fruit.

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