Roasted Smoky Lemon Brussels Sprouts
Serves 4 as a side
-1 lb. Brussels sprouts, stem & dirty outer leaves removed, quartered if large and well dried
-1½ T. olive oil
-¾ t. sea or kosher salt
-¼ t. ground black pepper, or more to taste
-1 T. fresh squeezed lemon juice
-½ t smoked (Spanish) paprika
Preheat oven to 425 degrees°.
On a shallow rimmed baking sheet, toss sprouts with olive oil, ½ teaspoon salt, and pepper, coating as much surface area of the vegetables as possible.
Roast in bottom third of oven for 5 minutes.
Stir sprouts to expose unbrowned areas to the hot pan, then roast another 5 minutes, or until surface is mostly caramelized.
Immediately toss with lemon juice on the sheet pan, and then stir in smoked paprika.
Sprinkle with a little more salt, to taste. Serve after cooling slightly. Enjoy!
From naturalcomfortkitchen.com, 4/15… Read the rest
Frisée Apple Salad
Serves 6
-4 1/2 T. fresh lemon juice
-1 1/2 lg. shallots, finely chopped
-1/2 t. finely grated lemon peel
-4 1/2 T. extra-virgin olive oil
-2 3 or 4-oz. heads of frisée, coarsely torn
-2 sm. heads of Belgian endive, cut crosswise into thin strips
-2 sm. Pink Lady or Jazz apples, quartered, cored, cut into matchstick-size strips
-9 radishes, trimmed, thinly sliced
-3 T. coarsely chopped fresh Italian parsley
Combine lemon juice, chopped shallots, and grated lemon peel in small bowl.
Gradually whisk in oil.
Season dressing, to taste, with salt and pepper.
Combine frisée, endive, apples, radishes, and parsley in large bowl.
Toss salad with dressing and serve. Enjoy!
From bonappetit.com, 12/09… Read the rest
Shaved Fennel Salad with Frisée, Almonds and Raisins
Serves 2-4
-1 lg. fennel bulb
-2 celery stalks
-Juice of 3 lemons
-1/4 c. extra-virgin olive oil
-1 head frisée, trimmed and washed
-2 T. golden raisins
-1/4 c. toasted almonds, chopped
-Parmesan shavings, to taste (optional)
Using a mandoline slicer or a very sharp knife, carefully cut the fennel and celery into paper thin slices.
In a bowl, combine the fennel, celery, lemon juice, and olive oil and allow it to sit for 30 minutes or so.
Strain the fennel and celery, reserving the dressing. Set the fennel aside while you toss the frisée in the dressing.
Pile the dressed frisée on a plate and top with the raisins, almonds, fennel, celery, and parmesan shavings, if desired.
Enjoy!
From petitbleu on food52.com, 3/13… Read the rest
Red Potato and Sautéed Greens Salad
Serves 6
-1 lb. potatoes
-1 lg. bu. of dandelion greens
-1 head of chicory
-3 T. extra virgin olive oil
-2 garlic cloves, minced
-1 can white kidney beans, rinsed
-Zest & juice of a lemon
-2 T. ricotta
-Salt & pepper, to taste
Boil potatoes until tender. Drain and cut into chunks.
Set aside.
While potatoes boil, trim ends of dandelion greens and
chicory. Rinse well (but do not dry) and cut into large
pieces.
Heat oil in a large skillet and add garlic, stirring just until
golden. Add the greens and sauté just until wilted, about
3 minutes. Season with salt and pepper.
Add the white kidney beans and boiled potatoes to the
skillet. Toss contents together and then add lemon zest,
juice and ricotta. Toss contents again to evenly coat.
Taste and adjust salt and pepper to taste. Serve either
warm or chilled. Enjoy!
Adapted from straightfromthefarm.wordpress.com, 6/08… Read the rest
Kohlrabi & Cabbage Salad with Maple Lemon Dressing
Serves 6 to 8
-4 med. kohlrabi bulbs
-3 c. shredded green cabbage
-1/4 c. dried cherries
-1/4 c. sunflower seeds
-1/4 c. coarsely chopped fresh dill
-1/4 c. extra virgin olive oil
-3 T. pure maple syrup
-Zest of 1 lemon
-Juice of 2 lemons
-1 garlic clove, minced
-1/4 t. kosher salt
-1/4 t. freshly ground black pepper
Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green to white part that is free of tough fibers.
Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.
Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl.
In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine.
Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving. Enjoy!
From The Modern Menu: Simple. Beautiful. Kosher, by Kim Kushner & found on thekitchn.com.… Read the rest
Preserved Lemons
-4 (more or less to fit jar) organic Meyer lemons
-4 T. sea salt or kosher salt
-Juice of 4 Meyer additional lemons, or more to fill jar
Wash and scrub the lemons. The classic Moroccan way is to cut
each lemon in quarters but not right through, so that the pieces
are still attached at the stem end, and to stuff each with a
tablespoon of salt and squeeze it closed.
Put them in a sterilized preserving jar, pressing them down so
that they are squashed together, and close the jar.
Leave for 3 to 4 days, by which time the lemons will have
disgorged some of their juices and the skins will have softened
a little. Open the jar and press the lemons down as much as you
can, and then add fresh lemon juice to cover them entirely.
Close the jar and leave in a cool place for at least a month.
The longer they are left, the better the flavor. (If a piece of
lemon is not covered, it develops a white mold that is
harmless and just needs to be washed off.)
Before using, scoop out and discard the pulp, and rinse the
lemon peel under the tap to get rid of the salt. Serve in salads,
dressings, risotto, pasta, on fish….Enjoy!
Adapted from Kitchen Window on npr.org who adapted it
from Arabesque (Knopf, 2005) by Claudia Roden.
Preserved Lemons
-4 (more or less to fit jar) organic Meyer lemons
-4 T. sea salt or kosher salt
-Juice of 4 Meyer additional lemons, or more to fill jar
Wash and scrub the lemons. The classic Moroccan way is to cut
each lemon in quarters but not right through, so that the pieces
are still attached at the stem end, and to stuff each with a
tablespoon of salt and squeeze it closed.
Put them in a sterilized preserving jar, pressing them down so
that they are squashed together, and close the jar.
Leave for 3 to 4 days, by which time the lemons will have
disgorged some of their juices and the skins will have softened
a little.… Read the rest
Yellow Tomato and Basil Jam
Yields: 3.5 pints or 7 half pints jars
-3 cups granulated sugar
-1/2 cup lemon juice
-zest of two lemons, divided
-1/4 cup roughly chopped basilQuarter the tomatoes and then cut them into smallish pieces.Combine chopped tomatoes with sugar in a large, non-reactive pot and stir. Let sit for at least one hour, or until the tomatoes release their juices.When ready to cook, prep canning pot and jars and place jam pot over high heat. Add lemon juice and bring to a boil.
Cook at a boil for 30-35 mins., stirring frequently, until the tomatoes have softened and the syrup has gotten thick. Check set with plate test.
Once you’re satisfied with the set, remove the pot from the heat and stir in half the lemon zest and chopped basil. Taste and add remaining lemon zest only if you feel the jam requires it.
Pour jam into prepared jars. Wipe rims, apply lids and rings. Process jars in a boiling water bath canner for 10 minutes.
When time is up, remove jars from pot and let them cool on a kitchen towel. When jars are cool enough to handle, remove rings and test seals.
Place any unsealed jars in the refrigerator and use promptly. All sealed jars can be stored in a cool, dark place for up to 1 year. Enjoy!
Adapted from foodinjars.com
… Read the restLemon Vinaigrette
-1/2 cup olive oil
-3 tablespoons fresh lemon juice
-1 tablespoon minced shallot
-1 1/2 teaspoons Dijon mustard
-1/2 teaspoon grated lemon peel
-1/2 teaspoon sugar
Bon Appétit | December 1998… Read the rest