So many great ideas for great summer recipes that won’t turn your kitchen into a hothouse! I’ve been adding preserved lemon to everything, including my hummus, for a while now. It makes such a delightful difference in the hummus. I got lots of compliments. I’m eager to try more of these no-cook recipes. Thanks much!
And do let me know what else you are loving your preserved lemon in. Sarene Wallace and I are editing our preserved citrus manuscript right now and just can't wait to share all the ideas when it's out next spring.
I’ve added preserved lemon to salad dressings, marinades, roast chicken, a chicken piccata pasta recipe I adapted from the New York Times, pan-fried fish, tuna salad and probably more I can’t recall.
Fabulous uses - each one! We almost put a chicken piccata recipe in the book. We will show you every course including sweet desserts plus cocktails and snacks! Plus other forms of citrus.
Pomegranate molasses on the prosciutto wrapped peaches. We love it!
So many great ideas for great summer recipes that won’t turn your kitchen into a hothouse! I’ve been adding preserved lemon to everything, including my hummus, for a while now. It makes such a delightful difference in the hummus. I got lots of compliments. I’m eager to try more of these no-cook recipes. Thanks much!
And do let me know what else you are loving your preserved lemon in. Sarene Wallace and I are editing our preserved citrus manuscript right now and just can't wait to share all the ideas when it's out next spring.
Oh, I’ll be interested to read that!
I’ve added preserved lemon to salad dressings, marinades, roast chicken, a chicken piccata pasta recipe I adapted from the New York Times, pan-fried fish, tuna salad and probably more I can’t recall.
Fabulous uses - each one! We almost put a chicken piccata recipe in the book. We will show you every course including sweet desserts plus cocktails and snacks! Plus other forms of citrus.