To keep up with the salad theme:
Beet and citurs salad (recipe by Kenji from Serious Eats). Roasted beets, arugula, Valencia orange, sweet red pomelo (all but the beets were picked from our garden). Pine nuts, vinaigrette with honey and orange zest.
Roasted brussles sprouts, shallots, and tofu with white pomelo and orange in a sauce made from the fruits drippings spiced with aniseed, fennel seed and cinnamon, a little extra brown sugar and cilantro. Recipe inspired by a recpie from "Plenty More" by Yotam Ottolenghi.
It was a serious practice on my orange supreme cutting skill 
