Healthy Winter Citrus Recipes

This may be the darkest, coldest time of year, but in California, winter means peak citrus season. From Meyer lemons to mandarins to blood oranges, more varieties of citrus are available right now than at any other time of year. And the best thing about citrus? It can brighten up a cozy winter meal like nothing else.

Since it'll be a while before it's warm outside again, let a little light into your life—and your kitchen—with some recipes from Tasting Table and Sunkist, the ultimate citrus authority. Before you know it, sunny days will be here again.

Brighten up your typical kale salad with miso–citrus salad dressing, oyster mushrooms and juicy orange segments (see the recipe). Because who said eating your vegetables had to be boring?

As far as weeknight dinners go, you want them comforting, easy and not boring. This pork tenderloin with grapefruit–paprika marinade and fennel citrus salad will do the trick (see the recipe).

Cucumber's mellow flavor is a perfect showcase for citrus. This cucumber salad (see the recipe) pops with Meyer lemon, tangelo and lime not to mention flavorful Thai–inspired herbs like basil, mint and cilantro.

Citrus is a cocktail party's best friend. Case in point: this sparkling grapefruit tequila punch (see the recipe). It's fresh, it's delicious and—best of all—you can make most of it before your guests show up. Just add Prosecco at the last minute.

Complement that grapefruit punch with these warm citrus olives (see the recipe), made with thyme, rosemary and pepper flakes, along with slivers of orange and lemon.

This typical Italian antipasto will remind you of sunny Italia—just what your soul needs to stay warm. Just slice baby artichokes and give them a squeeze of lemon and drizzle of olive oil (see the recipe), and you'll be instantly transported to the Amalfi Coast.

This slow–roasted salmon (see the recipe) is made for a leisurely Sunday afternoon: It takes a long bath in a citrus–mustard marinade before hitting the oven. Serve it atop a bed of citrus slices.

Moroccan–style preserved lemons (see the recipe) add tons of flavor and oomph. Salty and acidic, they can be chopped into stew, blended into salad dressings or candied. For bonus points, try making them with Meyer lemons.

Looking for new ways to use your slow cooker? This orange chili slow–cooked pork (see the recipe) is just the thing for taco night or—let's be honest—any night.

Preserve peak citrus in this citrus marmalade (see the recipe), which promises to zest up your meals for months to come.