Citrus Harmony Plate

A Fresh, French-Inspired Meal with a Clean American Twist
This week’s featured plate brings together bright citrus flavor, nourishing ingredients, and thoughtful balance. The Citrus Harmony Plate is inspired by the classic French dish Duck à l’Orange, but reimagined through a healthier lens with a hint of familiar American-Chinese fusion you might recognize from Orange Chicken. The difference? This version is balanced, real, and cooked with purpose—not drowning in sugar or grease.
This plate proves that comforting food can still feel light and healthy. Every component of this meal is built around smart ingredients, seasonal produce, and mindful nutrition.

Chicken à L’Orange with Herbed Barley PilafTender boneless chicken thighs are lightly seared and finished in a bright orange glaze made with real citrus, Dijon, white balsamic vinegar, and just enough honey to balance the acidity. Unlike takeout-style orange chicken, there is no deep frying, corn syrup, or heavy batter—just clean flavor.
Ingredients

• Boneless skinless chicken thighs, Orange marmalade, Fresh orange juice, White balsamic vinegar, Dijon mustard, Honey, Garlic, salt, and black pepper, Olive oil, Pearl barley, Chicken broth, Parsley and lemon
  

AllergensContains: Mustard (Dijon), Wheat (barley). Gluten-free option available by replacing barley with rice.

Collard Green, Apple and Feta SaladInstead of using kale like many health-conscious meals, this salad features homegrown young collard greens from our own farm. Young collards are milder, sweeter, and more tender than kale, without the bitterness. When massaged in a citrus vinaigrette, they soften beautifully and carry flavor without overpowering the plate. Paired with apples, walnuts, cranberries, and homemade yogurt-based feta, this salad cuts through the richness of the chicken and brings freshness to the meal.
Ingredients

• Young collard greens (homegrown organic) ,Apples, Greek yogurt-based feta (homemade), Walnuts, Dried cranberries, Olive oil, Lemon juice and orange juice, Apple cider vinegar, Black pepper and sea salt
  

AllergensContains: Dairy (yogurt feta), Tree nuts (walnuts). Nut-free option available by removing walnuts.

Carrot Cake with Citrus Syrup (No Frosting Needed)This carrot cake represents how dessert should be: satisfying but not excessive. Most cakes are loaded with frosting made from powdered sugar, cheap shortening, or heavy buttercream. Let’s talk about that honestly. One gram of sugar has 4 calories and one gram of protein has 4 calories, but one gram of fat has 9 calories. Do we really need whipped cream, cream cheese blocks, butter sticks, and a gang of sugar on top of an already sweet cake? I don’t think so.
This version skips the frosting completely and replaces it with a light citrus syrup made from real fruit. The cake stands on its own—beautifully moist, warmly spiced, and naturally sweetened with carrots. No unnecessary sugar bombs here.
IngredientsCarrots, Flour, Eggs, Oil, Brown sugar, Cinnamon and nutmeg, Baking soda and salt, Orange and lemon syrup
AllergensContains: Wheat, Eggs. Dairy-free.

Why This Meal WorksThis plate is proof that flavor does not require heavy creams, processed ingredients, or overloaded portions. It brings together clean protein from chicken, high-fiber ancient grains from barley, nutrient-rich collard greens, and a better-for-you dessert that respects your body instead of working against it.
This dish is balanced, seasonal, and energizing without feeling heavy. It is approachable for families but elegant enough to feel like a restaurant-quality meal at home.