Archive for March 29th, 2013


3 medium to large navel oranges
6 tablespoons Milanese Gremolata Olive oil
3 tablespoons Tangerine Vinegar
1 1/2 pounds baby Swiss chard
Freshly ground black pepper and Salt
1 pound medium shrimp, peeled and deveined
SPECIAL EQUIPMENT: a pasta pot with a deep perforated colander-steamer insert or a metal steamer


1. Using a sharp paring knife, cut peel and white pith from 2 oranges, then cut each section of fruit away from membranes, cutting as close to membranes as you can, and place sections in a bowl. Squeeze juice from membranes into bowl; discard membranes.

2. Squeeze juice from remaining orange (you should have about 1/3 cup). In a large bowl, whisk together 1/3 cup juice, 3 tablespoons oil, 3 tablespoons Tangerine Vinegar; set aside dressing.

3. Roughly chop the Swiss Chard, (if you can’t find any baby Swiss Chard just cut the stems off of the large leaves, rough chop the leaves and use in place of the baby Swiss Chard. If you want you can also add the stems to you dish when sauteing the leaves.)

4. In a large nonstick skillet with lid, heat remaining 3 tablespoons oil over medium heat. Add chard leaves and season with salt and pepper; continue to cook, covered, stirring occasionally until leaves are wilted, about 5 minutes. Remove from heat and cover to keep warm.

5. Fit a steamer rack inside a pot. Add enough water to reach within 1/2 inch of bottom of rack. Bring to a simmer. Put shrimp in steamer and steam until translucent and cooked through, 3 to 4 minutes.

6. Arrange chard on a large serving platter. Top with shrimp and orange sections. Whisk together dressing, then drizzle over dish. Season with salt and pepper to taste!

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