I’m big on lemons, especially this time of year. I even get excited to swap in my special lemon placemats to usher in spring (and my husband chuckles at me). But the real reason lemons are on my mind right now? I just got a massive bag on sale, and now I’m on a mission. Lemons are one of the hardest-working ingredients in my kitchen, right up there with salt. They’re fresh, light and endlessly useful. This bag doesn’t stand a chance!
A quick squeeze of lemon juice wakes up just about any dish—chicken salad, rice, pasta, my daily kale salad dressing. But back up: If you’re only using the juice, you’re missing half the magic. Zesting before slicing or squeezing is essential. Those little feathers of flavor are too good to waste. I keep a container of zest in the fridge that I’m constantly refilling (it freezes beautifully, too), and I add pinches wherever I want a lift: greens, yogurt, eggs or over mayo-slathered sandwich bread.
Lemons pull their weight when it comes to cleaning, too, rubbed onto cutting boards to erase garlic or onion funk, or mixed with a little baking soda to loosen stubborn oven grime.
Once I’ve juiced and zested my way through the bag, I’m making a drink. A dreamy lemon cream martini will look right at home on a lemon placemat. Cheers!
Got a favorite way to use lemons? I’d love to hear at Sarah.Farmer@tasteofhome.com.
—Sarah
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