Lemon
Lemons are a high acid citrus fruit. They are bright yellow in color and pack a nice acidic punch to many recipes both sweet and savory. They are a great way to welcome spring or brighten up winter dishes, salads, or soups.
Lemons have a sour acidic taste, but have many uses. They are used to flavor many dishes, they are commonly used with seafood. They are also used in cocktails and as household cleaners.
There are a number of different kinds of lemons, but the two you frequently see in our are the common lemon and the Meyer lemon. The Meyer lemon is small in size with a darker color and sweeter taste.
Lemons are fine to keep on the counter but they will last longer if stored in a plastic bag in the refrigerator. TIP- roll your lemon on the counter before using it, it will give you a higher amount of juice! Don’t forget to use your lemon zest. The lemon oil is in the zest and it is a great flavor enhancer.
This fresh and tasty salad had a bit of a Waldorf feel to it, incorporating yogurt instead of mayo. Fresh and crisp, the tart of the citrus and dill against the sweetness of the apples and grapes/raisins was a great match! This is simple to make, the ingredients are flexible, and you can enjoy it immediately or make ahead.
Looking for a delicious way to use up kale in your fridge? Give this one a try! Don’t be put off by the use of anchovies, (it is a caesar salad after all), it really does bring this salad home. Take the time to massage the kale, it makes a big difference and you really won’t miss lettuce in this one.
This simple poached fish can be making with the fish of your choice (adjusting for cooking times as needed). It’s a great way to use those flavor filled fennel fronds (try saying that five times fast!)
