'TIS STILL THE SEASON...for citrus

This refreshing winter salad is like a bright and welcoming ray of sunshine! It's eye catching, and never fails to elicit oohs and aahs. Look for fennel bulbs with the leafy green fronds still attached to the stalks at the top.

ORANGE AND FENNEL SALAD

5 medium-large Navel oranges

1 large fennel bulb

1/4 red onion, very thinly sliced (optional)

8-10 Kalamata olives, quartered

1/4 cup extra-virgin olive oil

Salt and pepper

Peel the skin and pith off of 4 of the oranges. Section the oranges by making a cut along both sides of the membranes to release the segments. Alternately, to make it easier, slice the peeled oranges across 1/4 to 1/2-inch.

Trim the fennel stalks off where they meet the bulb; remove and reserve the fronds. Trim off 1/4-inch from the bottom of the bulb. Cut the bulb in half at its widest point from top to bottom. Remove the outer layer if it looks dried out or bruised. Place both halves, cut sides down, on a cutting board and slice across in thin strips.

Juice the remaining orange into a small bowl and whisk in the oil in a steady stream to make a dressing. Season with salt and pepper.

Arrange oranges and fennel side-by-side on a platter or combine in a salad bowl, depending on how you want to serve it. Add the onion, olives and fennel fronds. Drizzle with the dressing. Serves 4.

Tips:

• Substitute parsley if fennel fronds are not available.

• Add crumbled feta or ricotta salata for additional tangy flavor.

• If you like the intense flavor of oil cured black olives (which I do), substitute them for the Kalamatas.

• Serve on a bed of greens, like arugula or shredded romaine lettuce.

CIOPPINO, more or less...

From Cooking by Heart, Zuppa di Pesce is my version of the iconic dish made famous by Tadich Grill in San Francisco. "Classics never go out of style!"

ZUPPA DI PESCE

16 Littleneck clams

3/4 cup dry white wine

4 tablespoons extra-virgin olive oil

4 large garlic cloves, minced, plus one clove cut in half

1 small onion, minced

1/4 teaspoon crushed red pepper

2 cups puréed canned plum tomatoes with their juices

2 cups vegetable or chicken stock

4 skinless, boneless cod loins, about 1 1/2 pounds

8 large sea scallops

1 pound large peeled, deveined shrimp

4 pieces crusty bread, like sourdough, cut 1/2 inch across

1/4 cup chopped parsley

Salt and pepper

Soak clams to purge them of any sand; rinse the outsides. Place clams in a sauté pan large enough to hold them in a single layer. Add the wine. Cover and cook on medium-high, removing them to a bowl as they pop open. Strain pan juices through cheese cloth and set aside. Rinse and wipe the inside of the pan with paper towels.

Remove the small band of muscle, if still attached, to the scallops. Heat 3 tablespoons oil in the pan on low. Add the garlic, onion, red pepper and a pinch of salt; cook 2-3 minutes until softened but not browned. Add tomato and strained clam broth; simmer on low 5 minutes. Add broth, season with salt and pepper and simmer 2 minutes. Add the cod, scallops and shrimp; they should be almost fully immersed in liquid. Simmer, covered, on low until the shrimp turn pink and the scallops and cod are no longer translucent. Return the clams to the pan and continue cooking, covered, for 1 minute, until the clams are heated throughout.

Meanwhile, toast bread on both sides. Rub one side of each toast with the cut surface of the halved garlic clove. Place a piece of toasted bread on the bottom of each of 4 serving bowls. Ladle the soup over the bread and drizzle with the remaining tablespoon of oil. Garnish with parsley. Serves 4.

MY PLAY DATE WITH ARTICHOKES

Found some fabulous jumbos today so I had fun stuffing a couple for tonight's dinner. Any way you prepare them, when shopping look for artichokes that are firm (not light and airy) at the base. They should feel full and heavy for their size with tightly packed petals.

STUFFED ARTICHOKES

4 large or 2 jumbo artichokes

1 lemon, halved

½ cup dried breadcrumbs, seasoned or unseasoned

½ cup grated pecorino cheese

¼ cup chopped parsley

4 large garlic cloves, minced

1 teaspoon Kosher salt

½ teaspoon ground black pepper

4 tablespoons extra-virgin olive oil

With a serrated knife, cut off artichoke stems to create a flat bottom. Cut top thirds off artichokes. Snap off outermost leaves and trim tips with kitchen shears. Rub cut parts with lemon halves. Gently separate artichoke leaves with your thumbs to make room for stuffing.

In a bowl combine the breadcrumbs, cheese, parsley, garlic, salt, and pepper. Stir to mix. Sprinkle breadcrumb mixture over each artichoke and work it in between the leaves. Drizzle the top of each artichoke with oil; 2 tablespoons for jumbo and 1 tablespoon each for large. Transfer artichokes, tops down, to a shallow pot large enough to fit the artichokes snuggly side-by-side. Pour in ¾ cup water around the artichokes. Cover, bring water to a boil, then reduce heat and simmer on low about 45 minutes or until a small paring knife pierces the bottom with no resistance. Uncover and continue to simmer until all the liquid has reduced to a glaze. Let cool to room temperature. Some of the cheese might stick to the bottom so use a slotted spatula to gently scrape and pry the artichokes from the pan. Flip and serve, drizzled with any remaining pan juices. The tops of the artichokes should be well browned. Serves 4.