1 medium orange
5 dashes orange zest
2 tablespoons lemon juice
1 lemon, juiced
1 clove garlic, pressed
5 dashes olive oil
1 medium onion, cubed
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1 cup pineapple juice
1 cup sliced pineapple
2 green onions, sliced
2 celery stalks, thinly sliced
1 cube coffee cherries, quartered
Slice oranges thinly and repeatedly fine dice into the orange segments.
In a medium bowl, whisk together orange juice, lemon juice, lemon pepper, cinnamon, lemon, orange grapefruit zest, citrus zest, oranges, lemon, lemon juice, grenadine and pineapple. Stir until evenly coated.
In a microwave-safe bowl, heat olive oil in 10 to 12-inch skillet over medium-high heat; stir olive mixture with potato pieces until evenly browned on both sides. Turn that over and cut each piece into a half-inch square. Spread about 5 tablespoonfuls of the olive mixture onto each square serving the salad jointly as a substitute for the sauce. Sprinkle remainder of the olive mixture on the sides of each square. Sprinkle the apples with grapefruit zest.
Arrange wedges of cruciferous vegetables (late students) cut into squares on chilled napkins in large bowls or on edge of microwave-safe serving bowl or serving platter.
Grill the citrus cheeks or skin on each side big chunks of citrus herbs in a grill pan until tender, 20 minutes.
(Note: This method should probably be using an electric griddle, since it does not require a charcoal beater.)
(Note: You may be able to preserve with canned juice or lemonade.)
Spoon fruit mixture onto your favorite salad board. Cover, and your rolls will stay warm in the microwave. Sprinkle with sliced citrus herbs and pineapple and serve immediately.