BY JESSICA BIPPEN, RD

PREP TIME: 20 min. preparation, 20 min. baking SERVINGS: 12

WHAT YOU’LL NEED: DIRECTIONS: • Evenly distribute batter into the prepared muffin tin, filling the cups about three-fourths • 1 1/2 cups oat flour • Preheat oven to 350 degrees F. of the way. Top the muffins with the remaining • 1 cup blanched almond flour • Prepare a muffin tin with muffin liners, or by chocolate chips. • 2 teaspoons baking powder coating lightly with avocado or coconut oil. • Bake for 15-18 minutes, until a toothpick comes • 1/2 teaspoon salt • In a large bowl, combine oat flour, almond out clean. • 2 eggs flour, baking powder and salt. • Let cool for 5 minutes in the muffin tin, then • 1/2 cup coconut sugar • In a separate bowl, whisk together the eggs, move to a wire cooling rack to cool completely. • 1/2 cup Sunkist® Valencia coconut sugar, orange , yogurt and oil. • Store in an airtight container on the counter for juice • Add wet ingredients to dry ingredients and 3 days or in the fridge for 5 days. The muffins • 1/2 cup dairy-free Greek-style yogurt mix until just combined. can also be frozen for up to 3 months. • 3 tablespoons avocado or coconut • Gently fold in about ½ cup of the chocolate oil, melted chips, reserving the rest to top each muffin. • 3/4 cup dark chocolate chips

For this recipe and more, head over to sunkist.com/recipes. BY JESSICA BIPPEN, RD

PREP TIME: 20 min. preparation, 20 min. baking SERVINGS: 12

WHAT YOU’LL NEED: DIRECTIONS: Fresh Paloma Fresh Grapefruit Paloma • 1/2 cup fresh Sunkist® Star Ruby grapefruit juice • Salt the rim of the glass by rubbing a grapefruit wedge around the edge and • 1/2 cup sparkling water dipping it onto a small plate of salt. • 2 tablespoons juice, plus slices for garnish • Fill a glass halfway full with ice. • 1/4 cup silver tequila (optional) • Add the grapefruit juice, sparkling water, lime juice, tequila (optional), and honey • 2 teaspoons honey simple syrup (optional) simple syrup (recipe below). • Coarse sea salt, for the rim of the glasses • Stir vigorously. Garnish with sliced lime. • Ice Honey Simple Syrup Honey Simple Syrup • Combine water and honey in a small saucepan over medium heat. • 1/4 cup filtered water • Bring to a simmer and stir until honey dissolves. • 1/4 cup honey • Remove from heat and let cool. • Keep in the refrigerator for up to a month.

For this recipe and more, head over to sunkist.com/recipes. BY NATE WINDHAM

PREP TIME: 10 min. SERVINGS: 4

WHAT YOU’LL NEED: DIRECTIONS: • 2 ounces gin • Mix together gin, grapefruit juice, , kosher salt, sugar and wine. Stir until • 6 ounces Sunkist® California Star Ruby salt and sugar is dissolved. Pour mixture into rocks glasses. grapefruit juice • Cut off the end of the orange and slice four round slices. Cut a slit in the middle of • 1/2 teaspoon kosher salt the orange. • 1 teaspoon sugar • Insert popsicle stick into the orange and set on top of the liquid in the rocks glass. • 8 ounces dry Rosè wine • Place in freezer for at least six hours. Remove popsicle from rocks glasses and serve. • 1 Sunkist® Navel orange

For this recipe and more, head over to sunkist.com/recipes. PREP TIME: 15 min. preparation, 1 hour marinating, 15 min. cooking SERVINGS: 4

WHAT YOU’LL NEED: DIRECTIONS: • Marinate refrigerated for at least 1 hour, or up to 4 hours, turning the bag a few times. Olive Vinaigrette Lemon Olive Vinaigrette • To grill the steak, prepare a medium-hot fire in a • 1/2 cup pitted and finely chopped olives • Whisk together the olives, parsley, oregano or charcoal grill, or preheat a gas grill to medium- (Castelvetrano or Kalamata) basil, fresh garlic, freshly squeezed Sunkist® high/high. • 2 tablespoons coarsely chopped fresh flat-leaf parsley lemon juice, olive oil and kosher salt and pepper. • Remove steak from marinade and drain well. • 2 tablespoons chopped fresh oregano or basil • Set aside while grilling the steak. Discard the remaining marinade. • 2 teaspoons minced fresh garlic • Season steak liberally with salt and pepper on • 1/4 cup freshly squeezed Sunkist® lemon juice Steak each side and grill for about 5 to 6 minutes • 6 tablespoons extra-virgin olive oil • Trim the meat of any outer pieces of fat and per side, for medium-rare, or cook to desired • Kosher salt and freshly cracked black pepper silver skin. Put the steak in a large sealable plastic bag. doneness. Steak • In a small bowl whisk together fresh garlic, • Let steak rest for about 5 minutes before • 1 (1 1/2- to 2-pound) flank steak Sunkist® lemon , olive oil, wine and kosher serving, allowing to settle. • 1 tablespoon minced fresh garlic salt until well combined. • Thinly slice on the diagonal, across the grain, • 1 tablespoon Sunkist® lemon zest • Pour the marinade into the plastic bag with the but making sure to keep the slices together. ® • 2 tablespoons olive oil steak, press out any air, then seal the bag closed. • Once ready to serve, top with the Sunkist • 1/4 cup dry red wine Move meat around in the bag to coat well. lemon olive vinaigrette. • 2 teaspoons kosher salt

For this recipe and more, head over to sunkist.com/recipes. If you thought it was just a trendy way to prepare , oh boy are your taste buds in for a treat. Charring takes the bright, fresh taste of citrus and richens it with deep, smoky flavors. It’s the perfect way to add savory notes to any of your favorite dishes.

WHAT YOU’LL NEED: A little oil and something that gets hot. up to ‘broil’, place your citrus cut-side up on a baking sheet, and cook You can grill it, broil it, roast it, put it on a skillet or simply warm it. Then for 10-15 minutes. citrus, of course. It works on just about every variety so maybe start with your seasonal favorite. But hey, who are we to tell you what to do? P.S. For added caramelization (not the candy), you can dip the flesh Knock your socks off. of the citrus into a little bit of sugar before heating. We can hear the “Mmm’s” now. HOW IT’S DONE: Cut the citrus into halves, slices, or wedges (whatever you’re into) and place onto a hot grill or grill pan, flesh side P.P.S: Did you know charring is great for and desserts, too? down, until char marks appear on the fruit. Should take roughly 4 Yup, you can easily add a smoky flavor to margaritas, , and minutes. And if you don’t have a grill, don’t sweat it. Citrus can also be more. And if you’re feeling really fancy, give dessert a touch of brulee charred in a conventional oven (sigh, so versatile). Just crank the heat with charred garnishes sprinkled in brown sugar.

For this recipe and more, head over to sunkist.com/recipes.