Thursday, June 2, 2011

Preserved Lemons

Remember these lemons I started a while back?

Well they are now sufficiently preserved and ready to use.

We are just starting to play around with them and so far are super happy with the tangy, salty flavor they add to dishes. I made French Lentils with Onions and Preserved Lemons.

And, tonight Paul made up a burrito concoction that included sauted veggies with goat cheese and preserved lemons. Tasty!

There are so many other great recipes that I would like to try with these lemons. To name a few:

Spinach Saute with Red Bell Peppers and Preserved Lemons will be a good option when our spinach starts to come in from the garden faster than we can consume it.

This hummus recipe puts the preserved lemons to use, including the peel and pulp.

If you are interested in making your own preserved lemons, it is super easy. Super easy. Here is a link to instructions.

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