Spring Into Citrus

By  April 01, 2013

Vibrant citrus fruits brighten up rainy, dreary days. Whether broiled, baked or squeezed into a cocktail glass, I just can’t get enough citrus this time of year. If you don’t have the ingredients on hand for these recipes, don’t worry—a squeeze of lemon or lime juice will cheer up almost any savory dish.

Lemon zest brightens up the flavor in these healthy, hearty little banana coconut muffins.

Halved grapefruits, broiled with a sprinkle of brown sugar on top, turn into a complete breakfast when served with yogurt and granola.

Margaritas may seem like summer drinks, but citrus is at its peak now. Do you really need an excuse to sip one of these naturally sweetened margaritas?!

Simple, honey-sweetened curd is delicious with your favorite citrus variety (I love both blood orange curd and Meyer lemon curd). Spread it on quick bread or pancakes or dollop it on yogurt!

My go-to blueberry muffins are packed with flavor thanks to the addition of lemon zest.

Contributing Editor, Kate Taylor, is a 20-something photographer and vegetarian cook from Oklahoma. She lives in Kansas City with her quirky black and white mutt, Cookie. Her blog, Cookie and Kate, is all about celebrating good food—real, sustainable food that delights the senses and nourishes the body. Kathryne is an avid supporter of the occasional indulgence and enjoys nothing more than eating good food in good company.