16 Blood Oranges, 7 Lemons and 10 Limes

So, you have about two dozen miscellaneous citrus fruits on your counter, poised to harden and rot if you leave them to be used casually over the week. What would a good Green do?

Mark's solution:
SURPLUS CITRUS CEBICHE

So....flipping....good. Though he'll hate me for saying it, my husband's palate has a certain Yogi Bear flair to it. It is as though he is always following his nose along some path to amazing food that nobody else can detect. Quite often this path happens to run between our house and the fish market. So, Cebiche was his plan for the citrus. All it took was 8 hours, 1 jalapeno pepper, 1thinly sliced red onion, about 2 lbs of assorted seafood (we used Flounder, Swordfish and Shinnecock Bay Scallops). With enough juice to cover, some patience, Coarse Salt and Cilantro, this turned out to be great on day one and even better on day two.

Using slices of Savoy Cabbage, Fennel, Cubanelle Peppers and Purple Spear Onions, I fired up the grill and made a slaw of sorts to serve on the side. As a diner's luck would have it, the slaw turned out to be a better match for our Cebiche than the traditional corn chips.

Katie's Solution:

The "when life hands you lemons, why bother with lemonade?" MARGARITA

The best margarita I've ever had (ok, margaritas for crying out loud) were served forth at Oba! Restaurante in Portland's Pearl District. Ditching the textbook Lime, these puppies danced with the flavors of Prickly Pear and Blood Orange. Giving the circumstances, I probably danced too. Needless to say, I wanted to try to recreate the feeling at home. Using the same mix of Blood Orange, Lime and Lemon Juices, all we needed was a dash of sweetener and a splash of Patron Silver. Oba! Salud!