Every year chefs discover new uses for raw ingredients and, by using them in their cooking, they make the list of the year’s hottest “new” ingredients. In 2015, kale is so over, thank you. And bacon, but I don’t believe that for one minute.

Two citrus fruits — Meyer lemons and blood oranges — made the 2015 list. They look a little different from usual citruses. The lemons, dull and wrinkled on the outside, burst with juicy sweetness, rather than acidity, on the inside. The oranges look more like tangerines and peel down to a full-flavored ruby interior, making others look anemic by comparison. These bright flavors send fireworks through the winter doldrums.

Beyond all the ideas beyond peeling and eating an orange or squeezing a few drops of lemon juice over greens or into a cup of tea, there uses even for the colored portion of the peel, called the zest. Take it off the fruit with a hand peeler, leaving with white layer under it, called the pith, on the fruit. Then, chop or cut into slivers, as needed. Take a look at these uses:

Dried zest: Finely grate zest onto a sheet of parchment or waxed paper. Even computer paper will do. Slide into the microwave and zap until dry, 1-2 minutes. Take it out and set aside to cool. Alternately, leave it out on the countertop overnight. Store in an airtight container. Use it to flavor breadcrumbs, sauces, salt or fresh ground black pepper.

Gremolata: To make a condiment used in northern Italian home cooking, finely chop together two big handfuls of flat leaf parsley leaves, a tablespoon lemon zest and a garlic clove, until they are nearly the texture of coarse salt. Sprinkle this over long simmered stews and braised meats instead of salt or grated cheese.

Orange sugar: Cut thin strips of zest from an orange. Bury the strips under granulated sugar in a jar. Cover tightly and store in the refrigerator for two weeks to flavor the sugar. Use sugar to flavor whipped cream, yogurt or cake batter. I haven’t tried this with lime zest yet, but that will be another experiment.

Aromatic skins: If you find yourself with a pile of citrus peel, don’t throw them out. Put them into a heated 300 F oven and let them lightly brown. Then open the oven to scent the house. Discard when done.

Real recipes follow, the first a simple use for those lemons — and oranges — that have been cut and just linger at the back of the refrigerator until you throw them out.

GRILLED LEMON HALVES
Makes as many as you want
Feel free to try this with blood oranges as well.
Lemons, cut in half

Grill the lemon halves, cut side down, until they caramelize lightly on an indoor grill. Or spray a grill pan or stick free skillet lightly with a canola oil spray, heat it to medium-high, and put the lemon. Add the lemon halves, cut side down and sear.

Squeeze the warm juice over cooked chicken, pork chops, or steak.

MEYER LEMON SALSA
Makes 6 servings
Substitute blood oranges for Myer lemons and capers for the jalapeno in this recipe to create a whole new salsa that’s perfect with a broiled fish fillet or crab cakes.
8 Myer lemons
1/2 cup finely chopped cucumber, seeded
2 tablespoons thinly sliced, scallions, divided
1 jalapeno (seeds optional) finely chopped
Pinch sugar
Coarse sea salt

Peel and cut out all the pith from the lemons with a sharp knife; discard. Cut between the membranes to loosen and take out the segments; discard membranes. Strain any juices to get rid of seeds into a separate bowl.
Toss the segments, a tablespoon of lemon juice, cucumber, 1 tablespoon scallions, and the pepper in a small bowl, mix well. Stir in the sugar and salt. Use with grilled or broiled fish or chicken.

CITRUS SALAD
6 servings
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
Coarse sea salt, coarse ground black pepper
2 tablespoons extra virgin olive oil
2 blood oranges, peeled and segmented
2 pink grapefruits, peeled and segmented
1 bunch arugula, stemmed
1 head Boston lettuce, torn into pieces
12 to 15 fresh basil leaves, torn into pieces

Whisk together the lemon juice, vinegar, mustard, salt, pepper, and olive oil.

Toss together the orange and grapefruit segments, the arugula, lettuce and basil leaves. Drizzle with the lemon dressing and toss again gently so they leaves do not bruise.

BLOOD ORANGE-AND-OLIVE SALAD
Makes 6 servings
4 oranges, peeled, pith removed, sliced
2 grapefruit, peeled, pith removed, sliced
1 red onion, thinly sliced, separated into rings
2 cucumbers, peeled, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
12 to 18 ripe (black) olives, pitted
Salt, ground black pepper

Arrange fruits and vegetables in concentric circles on a serving platter.

Whisk together oil and vinegar; drizzle over top. Let this sit at on the kitchen counter for least 15 to 30 minutes to develop the flavors.

Strew olives over top. Season with salt and pepper before serving.
Linda Bassett is the author of “From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.” Reach her by email at KitchenCall@gmail.com. Read Linda’s blog at LindABCooks.wordpress.com. Follow Linda for quick recipes on Twitter at @Kitchencall.