Unless otherwise indicated, the recipes in this sampling of main dishes, salads, dressings and sauces featuring oranges are drawn from two vast databases where you can find many more. The Web site of Sunkist Growers Inc., the citrus growers' cooperative, has several hundred recipes featuring nine different citrus fruits, including oranges. The vast repository of recipes at Food Down Under contains more than 4,400 orange recipes.

MAIN DISHES and SALADS
Asian Spicy Orange Beef
Orange Barbecued Chicken
Orange Carrots
Broccoli in Spicy Orange Sauce
Orange-Glazed Snow Peas
Orange Fried Rice
Orange-Date Salad

DRESSINGS and SAUCES
Orange Salsa
Orange Zest Vinaigrette
Creamy Orange Vinaigrette  
Ginger-Orange Sauce
Orange Chipotle Sauce

Asian Spicy Orange Beef

1 pound beef flank or round steak
2 tablespoon corn oil
1/4 cup slivered orange peel
1 clove minced garlic
1/2 teaspoon ground ginger
2 tablespoon corn starch
1 cup cool beef broth
1/4 cup soy sauce
1/4 cup dry sherry
1/4 cup orange marmalade
1/2 teaspoon crushed dried red pepper

1. Heat oil in wok on medium flame and add meat, cut into thin strips. Stir fry 3 minutes or until browned.

2. Add orange peel, garlic and ginger. Stir fry 1 minute.

3. Stir together corn starch, beef broth, soy sauce, sherry, marmalade and pepper. Stir into beef.

4. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Serve over rice.

1/3 cups minced onion
3 tablespoon butter or margarine
1/3 cup honey
1 lemon, juiced
3 tablespoon soy sauce
grated peel from half an orange
3/4 cups freshly squeezed orange juice
1-1/2 tablespoon cornstarch
2 chickens (about 2-1/2 pounds each), quartered
vegetable oil
 
1. To make the sauce, sauté the onion in butter in a small saucepan for 3 or 4 minutes. Add the honey, lemon juice, soy sauce, and orange peel.

2. Gradually blend the orange juice into the cornstarch and add to the onion mixture. Cook over medium heat, stirring, until thickened.

3. Lightly brush the chicken quarters with oil. Barbecue on a grill 6 inches above the glowing coals for 20 minutes. Turn and cook 20 minutes longer. Brush with sauce.

4. Continue cooking 20 minutes longer, or until the chicken is tender, turning and brushing occasionally with sauce.

Orange Carrots

1 pound carrots, cut into quarter-inch-thick slices
grated peel from ˝ orange
1 orange , peeled and cut into bite-size pieces
2 tablespoon butter or margarine, softened
1 tablespoon chopped green onion

1. In a covered saucepan, cover the carrots with water and simmer for 10 minutes until just tender. Drain and return the carrots to the saucepan. Add the remaining ingredients and heat.

2. For a variation on this recipe, omit green onion and stir in 2 tablespoons of light brown sugar or 1 tablespoon honey with the remaining ingredients.

2 pounds broccoli
1/2 cup orange juice
2 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon grated orange peel
1/2 teaspoon soy sauce
1 clove garlic crushed
1/8 teaspoon red pepper flakes
1 1/2 teaspoon cornstarch
1 tablespoon water
1 teaspoon sesame seeds toasted

1. Trim the broccoli florets into pieces about 1 1/2 inches long. Cut the stalks crosswise into pieces about 1/3 inch thick. In a large pot fitted with a steamer basket, bring 2 inches water to a boil. Add the stalks, cover, and steam for 2 minutes. Add the florets and steam for 5 minutes longer.

2. In a small saucepan over medium-high heat, bring the orange juice, honey, mustard, orange zest, soy sauce, garlic and pepper flakes to a boil.

3. In a small bowl, whisk together the cornstarch and water. Stir into the orange juice mixture and cook until thickened, about 1 minute.

4. To serve, in a serving bowl, gently toss the broccoli with the sauce to coat. Sprinkle with the sesame seeds.

Orange-Glazed Snow Peas

1/2 cup fresh orange juice
2 tablespoon julienned orange zest
2 tablespoon honey
1 tablespoon butter or margarine
1/8 teaspoon ground cardamom
1 dash ground cloves (optional)
1-1/4 pound snow peas, strings removed

1. In a small saucepan, combine all ingredients except snow peas and bring mixture to a boil. Reduce heat and simmer until liquid is reduced to about 1/4 cup.

2. Blanch snow peas in boiling water about 30 seconds and drain. Immediately transfer snow peas to serving dish. Pour orange sauce over snow peas and toss to coat.

This recipe is from Martin Yan, of the PBS television show "Yan Can Cook."

Orange Fried Rice

Sauce:
2 oranges
2 teaspoons oyster-flavored sauce
1/4 teaspoon ground white pepper

3 cups cold, cooked long-grain rice
3 tablespoons vegetable oil
1/2 fresh red or green jalapeno chili, cored and cut into thin rings
1 teaspoon minced ginger
1 egg, lightly beaten
1/4 cup finely chopped mint leaves

1. Using a sharp pairing knife, remove the peel from the oranges, being careful not to include any of the white pith. Cut the peel into thin strips and set aside.

2. To make the sauce, juice the oranges and combine juice with oyster-flavored sauce and white pepper. Set aside.

3. Rub the rice between your fingers to separate the grains as much as possible. Heat a wok over high heat and add the oil, swirling to coat the sides. Add the chili and ginger, and cook, stirring, until fragrant, about 30 seconds.

4. Add orange zest and rice into the wok and stir until heated through. Stirring constantly, pour in the egg and continue cooking until it evenly coats the rice.

5. Add the sauce and mint. Mix well and cook until heated through, 1 to 2 minutes. Scoop the rice onto a warmed platter and serve hot.

This is adapted from a recipe by Joël Robuchon, the legendary French "chef of the century," the first -- and youngest -- to win three consecutive Michelin stars.

Orange-Date Salad

3 pounds oranges (about 6)
1/2 cup sugar
1 teaspoon cinnamon
10 Medjool dates
1/2 cup roughly chopped walnuts
1 teaspoon orange flower water
Mint leaves for garnish

1. Cut the ends off each orange over a dish to catch the juice. Cut away the peel and slice each orange into three-eighths-inch crosswise slices, then cut each slice in half. Combine the sugar and cinnamon in a small bowl. Place the oranges in a large bowl and sprinkle with the sugar and cinnamon, stirring to coat.

2. Freeze the dates briefly to aid in slicing and cut then into strips, add them to the oranges. Add the walnuts and orange flower water and gently stir to combine.

3. Place in a serving dish and garnish with a few mint leaves. Chill well before serving.

Orange Salsa

˝ cup orange segments, diced
1 cup Roma tomatoes, diced
1 tablespoon red onions, diced
1 teaspoon jalapeno, minced
2 tablespoon cilantro leaves, minced
1/8 teaspoon salt

1. Combine fresh diced orange segments, tomatoes, red onions, jalapeno, cilantro and salt. Toss gently to mix thoroughly. Cover and refrigerate until ready to serve.

1/2 cup olive oil
2 tablespoon grated orange zest
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon orange juice
Coarse salt to taste
Freshly-ground black pepper to taste

1. Mix oil, zest, red wine vinegar, balsamic vinegar, orange juice and salt and pepper to taste in small bowl.

2. Can be made a day ahead and refrigerated. Let vinaigrette come to room temperature before using.

Creamy Orange Vinaigrette

1/2 cup light mayonnaise
1 tablespoon grated orange rind
2 tablespoon orange juice
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
Pinch pepper

1. In bowl, whisk all ingredients together.

Ginger-Orange Sauce

half-inch piece of fresh ginger root
1 orange
1 tablespoon extra virgin olive oil
2 teaspoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon soy sauce

1. Peel ginger and cut into thin, narrow strips. Wash orange then zest it. Boil the ginger and orange in a cup of water for five minutes. Drain through a wire mesh.

2. Juice the orange. (You will need about one-fourth cup juice.) Whisk olive oil, vinegar, salt, pepper, and soy sauce into the juice. Stir in orange peel and ginger.

3. Let sit for 3 or more hours.

NOTE: This sauce can be used with steamed asparagus, broccoli, snow peas or other vegetables.

Orange Chipotle Sauce

8 Roma tomatoes, tops removed 
1 red onion, cut into rings 
4 large garlic cloves 
1-1/2 oranges (peeled, seeded, sectioned) 
2 canned chipotle peppers in adobe sauce, drained 
1 tablespoon adobo sauce from canned chipotles 
2-1/2 cup vegetable or chicken stock 
1-1/2 cup orange juice 
1/2 cup honey 
Salt and pepper 

1. Grill tomatoes, onion and garlic until they are well charred. 

2. Combine grilled ingredients in a saucepan with the rest of the ingredients. Add salt and pepper to taste. Cook over low heat for 30 minutes. 

3. Transfer cooked ingredients to a food processor and process until sauce is liquid but still somewhat chunky.

NOTE : This can be used as a marinade and/or sauce for grilled chicken or pork