BY MIGUEL OTÁROLA, @MOTAROLA_EATS

Over the weekend, I tried my hand at making an orange sorbet scooped into frozen orange shells. The dessert was called Iced Oranges, and the recipe was simply too cute (and easy) not to give it a shot. Though it calls for sugar, you might be surprised at how much juice you can squeeze out of the fruit.

I posted the final presentation on my @motarola_eats Instagram story, which you can follow for more news updates and questions from me during the week.

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EAT THIS

Somebody People

"This is vegan?" I heard someone ask recently at Somebody People, before dramatically pretending to faint while chewing. "Consider me a convert," the person said. This must not be a rare realization at the vegan restaurant, where owners Sam and Tricia Maher and chef Justin Freeman bring the most flavor out of seasonal produce farmed in Colorado. Their spring gnocchi ($23) is a perfect example of their creativity: a rich, aromatic dish with sautéed greens, gnocchi and peas in spring garlic sauce. Pine nuts sprinkled on top give the zesty sauce a little earthy counterpoint. Pair it with a glass of wine and you'll understand why so many people -- not just vegans -- keep on coming back.