Cookbook Review: Simply Citrus

Simply Citrus

Citrus fruits add beauty and bite to food and drink from the depths of winter through the height of summer.

This sunny, beautifully photographed book contains 60 recipes using a variety of fresh citrus fruits, including lemons, pomelos, oranges, limes, mandarins, kumquats, grapefruit, and citrus products such as yuzu juice, orange blossom honey, and preserved lemons in a variety of appetizers, soups, salads, main dishes, desserts, and drinks.

Orange and Ginger Pork Sliders with Slaw; Lime, Ginger, and Coconut Ceviche; Grapefruit and Pomegranate Pavlova; and Cayenne Limeade are just a few of the delightful dishes included in this zesty cookbook.

Simply Citrus is available at and

Roasted Sweet Potato, Lentil, and Orange Salad

A riot of flavour and textures, this colourful salad inevitably creates a wow effect every time I serve it. It’s an excellent way to sneak healthy lentils into your diet, though you could substitute chickpeas if you prefer.



1 large sweet potato (about 1 pound), peeled and sliced into 1⁄4-inch-thick semicircles

2 tablespoons olive oil

1 tablespoon orange zest (about 1⁄2 orange)

1⁄2 teaspoon kosher salt

1⁄2 teaspoon cumin

Freshly ground black pepper, to taste

1 (15-ounce) can lentils, rinsed, drained, and patted dry

2 oranges, peeled and sliced

1⁄2 cup chopped flat-leaf parsley

1⁄2 cup crumbled feta cheese

1⁄4 cup pomegranate seeds  (optional)

1⁄4 cup shelled pistachios


Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a small bowl, combine the sweet potatoes, olive oil, orange zest, salt, cumin, and pepper. Spread potatoes on the baking sheet, making sure to scrape down the bowl over the potatoes so that all the seasoning is used. Roast for 15 minutes, or until the potatoes are golden and tender. If desired, broil for 1 minute to add some char. Let cool completely.

In a large bowl, gently toss together the potatoes, lentils, orange slices, parsley, feta, pomegranate seeds, and pistachios. Drizzle with the dressing and toss to combine. Serve immediately.




Making a dressing only takes minutes, and they keep refrigerated for up to 2 weeks. I’ve developed the habit of making a new batch of each one as soon as I empty a jar, which ensures they’re always at the ready when I need them.

1⁄4 cup freshly squeezed citrus juice (lemon, lime, orange, mandarin, or grapefruit)

1⁄4 cup extra virgin olive oil

2 tablespoons white balsamic vinegar or white wine vinegar

1 tablespoon finely grated citrus zest (lemon, lime, orange, mandarin, or grapefruit)

1 tablespoon minced shallot

1 teaspoon Dijon mustard

1⁄2 teaspoon kosher salt

Freshly ground black pepper, to taste

1 teaspoon ground turmeric (optional)

Recipe reprinted with permission from Gibbs Smith


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