Citrus Overload

It's January. In Southern California. Which, really can only mean one thing...citrus!

Holy moly, it is EVERYWHERE. All the farmer's market are stocked. Every tree I walk past is dripping fruit. Sprouts has oranges for $0.36 a POUND. And good thing, because aside from raspberries and pineapple, citrus is pretty much the only thing I feel like eating right now. (No, not THOSE kind of cravings. Keep your pants on Mom.)

Since last weeks "Food for a Day" post was so fun, I thought this week, I'd give you guys a sneak peek inside of our fridge. Sound like fun? Here we go:

(Totally not staged. Don't all your groceries face front all the time? What pizza box on the counter?)
From left to right:

Top shelf - FF Greek yogurt, FF cottage cheese, Designer Whey protein powder (x2), FF ricotta, SF jam, soy creamer, Siggis (2 for $3 at Whole Foods this week, + $1 off coupon!) Earth Balance spread, Brita.

Middle Shelf - Leftovers (quiche, spaghetti), blueberries, brown rice, eggs, egg whites

Bottom shelf - Sugar snap peas, carrots, roasted brussel sprouts, roasted brocolli, baby carrots, veggie stock. (Sadly, our crispers are tooooo small, and a whole nother shelf is usually devoted to salad toppings and other miscellaneous veggies.)

Crisper left - Citrus. What's that? You'd like a closer look? Sure:

What, you guys don't have a whole drawer just devoted to citrus in your fridge? Anyone have any recipes for oranges?

Fridge door - Boat load of condiments, Silk light vanilla soy milk, Almond Breeze unsweetened almond milk, light mayo, soy sauce.

In all seriousness though, I really didn't pull anything out of the fridge before taking these pictures. Just some strategic re-positioning so that most things were visible. And, please send help. We are drowning in oranges. Not complaining, I just need some creative way to use them all up. Because there are more coming in February...