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 is a fresh and tasty way to use a bunch of parsley. Enjoy your tabouleh with the traditional bulgur wheat, or with this quinoa twist. Chopped tomatoes, mint, garlic, cucumbers, summer squash, red onion or scallions are some fresh and tasty variations. Best to make a day ahead to allow the flavors to meld.
Hollandaise, a bit of dijon mustard, fiddleheads, and a poached egg. Save yourself the other 500 words of this post, as this is all you need.
A yummy experiment – Beets go into the muffin tin with herbed butter and draped with puff pastry. Invert the plate and you’ve got some cute little insta-tarts! In this little number you are free to mix up the herbs, and even mix up the veggies!
