In our winter cooking classes citrus has been featured prominently, mostly in salads. We’ve mixed it with dandelion greens, mixing bitter, sweet & sour. Or we've served it "straight up." Either way, given its abundance give citrus a go. Try featuring it as a salad all on its own, or with a splash of rice vinegar and oil. Or go SoCal with it, garnishing with a pungent herb such as cilantro and sliced avocado.