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Ingredients:

8 veal loins
1 cup orange juice
1/4 cup red wine
4 tbsp oil
2 tbsp mustard
2 tbsp orange zest
1 tbsp soy sauce
1 tbsp cornstarch
1 1/2 tsp thyme
1 garlic clove, crushed
Salt and pepper

Preparing:

Season the veal loins with mustard, garlic, soy sauce, 1/2 tsp thyme, salt and pepper.
Seal loins in a pan with oil on both sides, remove from pan and reserve.

Add the red wine to the skillet, 1 tbsp thyme, orange zest and let it reduce for a few minutes.
Add the cornstarch dissolved in orange juice and cook for 5 more minutes.
Serve veal with orange sauce and thyme.

Ingredients:

700 g pork tenderloin, cut into dice
1 cup broth
4 oranges, their juice
1 chopped onion
2 garlic cloves, chopped
4 tbsp olive oil
1 tbsp sage, minced
Salt and pepper

Preparing:

Fry meat in the olive oil until brown and remove from skillet.
Add the onion and garlic, orange juice and sage.
Incorporate the meat again and cook over a low heat.

Ingredients:

6 pork loins
125 g tamarind
1 cup seedless prunes
1 cup red wine
3 garlic cloves
4 tbsp cocoa
3 tbsp tomato sauce
2 tbsp sugar
2 tbsp orange marmalade
1 tbsp mustard
1 tbsp oil
1 tsp ginger
1 tsp cinnamon
1 tsp vanilla
1/4 tsp cloves
Salt and pepper

Preparing:

Marinate pork loins with garlic, mustard and oil.

Boil for 5 minutes the tamarind with prunes and wine.
Remove from the heat, remove the seeds of tamarind, liquefy and sift.
Add the remaining ingredients and mix well.
Cover with plastic the pork loins with the sauce and let stand for 2 hours.

Place pork loins in a pyrex without grease, cover with aluminum and bake at 175°C (350°F) for 30 minutes.

Ingredients:

700 g grated carrot
55 g butter
2 onions, grated
1 potato large grated
1.5 liters boiling water
2 tbsp fresh chopped parsley
2 tbsp grated orange zest
Juice of 1 orange
Salt and pepper

Preparing:

Fry onion in butter for 3 minutes.
Add carrots, potatoes and a pinch of salt.
Cover the pan, lower the heat and cook for 5 minutes.

Incorporate orangezest and boiling water.
Allow to boil, cover, cook for 10 more minutes and add orange juice.

Remove from heat and allow to cool to liquefy until blended.
Pour back into the pot and let boil.

Serve and decorate with parsley.

Ingredients:

3 cups sparkling water or champagne, chilled
3/4 cup apricot nectar, chilled
3/4 cup pink grapefruit juice cocktail, chilled
12 ounce orange-tangarine juice concentrate, thawed and undiluted

Preparing:

Combine the apricot, grapefruit and orange-tangarine juice in a pitcher and chill.
Add sparkling water.
Serve inmediatly over ice.

Ingredients:

650 g cooked beets, peeled
115 g fresh baby spinach leaves
3 tbsp extra virgin olive oil
1 tbsp superfine sugar
1 tbsp fennel seeds
Juice of 1 orange
Salt and pepper

Preparing:

Dice the cooked beet using a knife and reserve.

Heat the olive oil in a pan.
Add the orange juice, sugar and fennel seeds.
Season with ppeper and salt.
Stir constantly until the sugar has dissolved.
Add the beets to the pan and stir gently to coat.

Remove the from heat.
Arrange the spinach in a large bowl.
Spoon the warmed beets on top and serve.