Ojai Pixie Tangerines

Ojai Pixie Tangerines, the sweetest eating citrus of the season are fresh in our produce department now. Pixies are a late-season variety, ripening in March and April, grown by a dedicated group of farmers working on small family farms in the Ojai Valley in California. For the juiciest, sweetest fruit, enjoy a bag of Pixie Tangerines on their own, or in a delicious recipe below! Recipes courtesy of Melissa’s Produce

Fennel & Pixie Tangerine Salad

Ingredients

Fresh Fennel Bulbs, trimmed; sliced ¼ inch thick
4 Melissa’s Pixie Tangerines, peeled; segmented
4 Mini Cucumbers, ends trimmed; sliced in half horizontally, then sliced ¼ inch thick
6oz Dried Cranberries
1/2 cup White Wine Vinegar
4 lemons
Kosher Salt and Freshly Ground Pepper, to taste

Directions

In a bowl, toss together the fennel, tangerines, cucumbers and cranberries.
In another bowl, whisk together the vinegar, juice from the lemons and the salt and pepper. Pour the mixture into the other bowl, toss and let rest for 10 minutes. Toss again and serve. Makes about 4-6 servings.

Pixie Tangerine & Red Beet Salad with Citrus Vinaigrette

Ingredients

8 ounces beets peeled
1/4 cup Balsamic Vinegar
6 Melissa’s Pixie Tangerines, peeled ; segmented
Arugula
Citrus Vinaigrette:
6 Ojai Pixie Tangerines
2 tablespoons Agave Syrup
1/4 cup Red Wine Vinegar
Kosher Salt to taste
Freshly Ground Black Pepper to taste

Directions

Preheat oven to 425ºF. In a bowl, drizzle the balsamic vinegar over the beets and toss to coat. Spread the beets in a single layer on a cookie sheet and roast in the oven until slightly browned. Remove from the oven and let cool.
Combine all of the ingredients for the vinaigrette. Mix well.
In a large mixing bowl, gently combine the beets and tangerines and pour the vinaigrette over the top. Toss gently and serve over arugula or mixed greens.

Spicy Pixie Tangerine Beef Stir Fry

Ingredients

6 tablespoons Oyster Sauce
2 tablespoons Chili Paste
3 cloves Garlic, peeled & minced
1 tablespoon Ginger, minced
2 tablespoons Granulated Sugar
2 teaspoons Sesame Oil
2 teaspoons Freshly Ground Pepper
1 teaspoon Crushed Red Chili Flakes
1/4 cup Soy Sauce
4 Melissa’s Pixie Tangerines, divided use
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
1 1/4 lbs. Beef Steak (Skirt, Flank, Tri Tip, etc…)
1 (8 oz.) package Button Mushrooms, cleaned; trimmed; halved
1/2 lb. Baby Broccoli, washed; trimmed; chopped
3 Baby Bok Choy, washed; trimmed; chopped
2 Carrots, rinsed; trimmed; shredded
1/4 cup Cold Water
1 tablespoon Corn Starch
16oz Chinese Noodles

Directions

In a bowl, add the oyster sauce and the next 8 ingredients. Cut 2 tangerines in half and squeeze the juice into the bowl. Mix well and add the steak. Marinate the beef for 1 hour or longer, if desired.
In a wok or sauté pan, heat the olive oil and melt the butter. Add the beef, reserving the marinade, and sear the meat on both sides. Remove from the pan and let rest for 5 minutes. Thinly slice the meat and set aside.
In the pan, add the mushrooms and the next 3 ingredients. Sauté for 3 minutes and then add the meat and the marinade to the pan. Bring to a boil.
In a small bowl, mix together the water and the corn starch. Add to the pan and mix well. Sauté until the sauce thickens, about 2-3 minutes. Mix in the juice from the other 2 tangerines.
Prepare the fresh noodles according to the package instructions.
To serve, place the noodles in a serving bowl, top with the beef mixture and serve. Makes about 6-8 servings.

Vegetable Tangerine-Teriyaki Stir Fry

Ingredients

1/2 cup Soy Sauce
1/2 cup Sake
1/2 cup Mirin
3 tablespoons Granulated Sugar
4 Melissa’s Pixie Tangerines
2 tablespoons Cornstarch
2 tablespoons water
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Unsalted Butter
1/2 Sweet Onion, diced small
1/8 teaspoon Freshly Ground Pepper
3 Baby Bok Choy, ends trimmed; chopped
9 Chinese Long Beans, ends trimmed
1 bunch Broccolini, ends trimmed; chopped
9 fresh Button Mushrooms, stems removed; quartered
3 cloves Garlic, peeled & chopped

Directions

In a saucepan, combine the soy sauce and the next 3 ingredients. Stir in the juice from the tangerines. Bring the mixture to a simmer, stirring often.
In a small bowl or cup, mix together the cornstarch and water. Slowly whisk the cornstarch mixture into the sauce. Continue to simmer, stirring often, until thickened. Remove from the heat and set aside.
Heat the oil and melt the butter in a wok or sauté pan. Add the onion, season with the pepper and sauté for 2 minutes. Add the baby bok choy, long beans, broccolini and mushrooms, stir and cover. Cook for 5 minutes.
Remove the lid and stir in the sauce. Makes 2 servings.

Pixie Tangerine Glazed Grilled Shrimp

Ingredients

1-pound Raw Shrimp, peeled; deveined
1/8 teaspoon Sea Salt
1/8 teaspoon Freshly Ground Pepper
Non-Stick Cooking Spray
8 Melissa’s Pixie Tangerines, juice only
1 Chipotle Pepper in Adobo Sauce, minced
1/4 cup Brown Sugar
1 tablespoon Corn Starch
1/2 cup Water

Directions

Preheat the grill
Season the shrimp with the salt and pepper, spray them with the cooking spray and place them on the hot grill. Cook the shrimp until pink and opaque, about 2 minutes per side.
In a saucepan, add the juice from the Pixie Tangerines, the chipotle pepper and the brown sugar. Bring to a simmer, while stirring, to dissolve the sugar.
Dissolve the corn starch in the water and stir into the saucepan mixture. Simmer until thickened, about 7 minutes.
Remove the shrimp from the grill, brush them with the tangerine glaze and serve. Makes about 4 servings.
Note: Refrigerate any extra glaze for another use.

Pixie Tangerine Julius Smoothie

Ingredients

12 each Melissa’s Pixie Tangerines (should make 12 oz. of juice) — juiced; frozen
1 1/4 cups whole milk
1 cup cold water
1/4 cup granulated sugar
2 teaspoons pure vanilla extract
10 ice cubes

Directions

Blend all ingredients, except for the ice cubes.
Add ice cubes, blend until all of the cubes are mixed in and drink is frothy. Makes eight 8 ounce servings.