Even in the dark of winter, I have my own tropical paradise. I have a lemon tree that I move indoors every fall. Now I have 30 or so lemons begging to be made into bright, sunny dishes to drive away the winter blues.

Lemons, limes, grapefruit and oranges are all in season now. The tart and tangy flavor of citrus adds zest to any food without overpowering other flavors. It’s a great alternative to salt in savory dishes, making those foods healthier for our kidneys and hearts. Citrus also adds sparkling flavor to sweets.

Here are some of my favorite citrus ideas:
Serve freshly sectioned oranges with avocado and arugula. Dress with lemon juice, honey, olive oil and allspice.
Simmer lemon juice, zest, confectioner’s sugar, and vanilla bean seeds. Drizzle over sponge cake or angel food cake.
Dress up sugar cookies with lime zest, shredded coconut, and chili flakes for a unique twist on a traditional sweet.
Bake your favorite bread recipe with lots of lemon zest and tarragon or fresh thyme.

Spicy Orange Shrimp Pasta
Zest from one orange
Jalapeno pepper, diced fine
Olive oil
Shrimp or chicken, 1 pound
Angel hair pasta
Chopped fresh cilantro

Start pot of water boiling for pasta. Meanwhile, stir fry shrimp or cut-up chicken in olive oil. Add orange zest and jalapeno to your taste. When done, boil the pasta for one to two minutes, drain and toss with shrimp sauce. Garnish with cilantro.

Nutritional information:
Calories: 295
Carbohydrates: 42 g
Protein: 23 g
Fat: 4 g
Sodium: 115 mg

Fast-Roast Chicken with Lemon
4- to 5-pound chicken, fresh or defrosted
1 small lemon, sliced thinly
2 1/2 tablespoons chopped fresh herbs (sage, tarragon, thyme, rosemary)
2 cloves garlic, peeled and crushed
2 tablespoons butter, softened
1 tablespoon olive oil

Preheat oven to 450 degrees. Place the chicken in roasting pan. Mix the butter, herbs and garlic together in a small bowl. Place the herbed butter inside the body cavity of chicken, along with lemon slices. Rub the olive oil over the skin of bird.

Roast for 15 minutes per pound, or until internal temperature reaches 165 degrees.
Drain the buttery juices and slices of lemon and pour over chicken. Let chicken rest 20 minutes before carving.

Nutritional information:
Calories: 326
Carbohydrates: 1 g
Protein: 52 g
Fat: 11 g
Sodium: 224 mg

Katy G. Wilkens is a registered dietitian and department head at Northwest Kidney Centers. She has a Master of Science degree in nutritional sciences from the University of Washington.