Supreme 2 grapefruits: Slice off top and bottom of grapefruit so it sits flat on a cutting board. Slice off peel and white pith in long, vertical strips, following curve of fruit. Working over a bowl, cut between membranes to release each segment. Fry 2 thinly sliced shallots in ½ inch vegetable oil until golden-brown, about 2 minutes; drain on paper towels. Whisk ¼ cup fresh lime juice and 3 Tbsp each fish sauce and sugar in a large bowl until sugar dissolves. Toss with 1 sliced cucumber, 1 head red leaf lettuce, torn into pieces, and grapefruit segments. Season with salt. Divide among 4 plates, then top each salad with fried shallots and a few spoonfuls toasted unsweetened shredded coconut, chopped toasted peanuts, and chopped fresh mint. Sprinkle with thinly sliced Thai chiles, if desired.
2. Fennel and Meyer Lemon Salad
Whisk juice of ½ Meyer lemon and 3 Tbsp extra-virgin olive oil in a large bowl; season with salt and pepper. Add ½ bulb fennel, cored and very thinly sliced; one 5-oz package baby arugula; and ½ thinly sliced Meyer lemon. Toss, season with salt and pepper, and serve topped with shaved Parmesan cheese.
3. Soy-Lime Pork Tenderloin
Combine 2 Tbsp fresh lime juice, 1/3 cup each rice wine vinegar and soy sauce, 4 chopped garlic cloves, and 2 Tbsp canola oil in a large zip-top plastic bag. Add 1¼ lbs pork tenderloin and seal; refrigerate at least 4 hours and up to overnight. Pat dry, then roast on a rimmed baking sheet in a 475°F oven, about 20 minutes. Let rest 10 minutes, then slice pork against grain.
4. Shrimp with Grapefruit-Butter Sauce
Melt 1 Tbsp butter in a medium skillet over medium-high heat. Add ½ lb peeled and deveined shrimp, season with salt, and cook, turning once, until opaque, 2 to 3 minutes. Transfer to a plate, then add 2 Tbsp minced shallot to the pan and cook, stirring, 1 minute. Add ½ cup fresh grapefruit juice and cook, stirring, until shallots are barely covered in liquid, 2 to 3 minutes. Add 1 Tbsp butter and any shrimp juices from plate. Spoon sauce over shrimp.
5. Orange Stewed Chicken with Olives
Melt 2 Tbsp butter in a medium pot and brown 4 chicken legs on both sides over medium-high heat until golden, about 3 minutes each; transfer to a plate. Add ½ onion, cut into thick slices, and cook until softened. Add 1 lb halved baby Yukon gold potatoes, 1 cup fresh orange juice, 1 cup pitted green olives, 1 cup water, and 1/3 cup raisins; season with salt and pepper, then arrange chicken on top and bring to a gentle simmer. Cover and cook until potatoes are tender, about 35 minutes. Sprinkle with chopped fresh parsley.