lemon
Lemons are my secret weapon cooking ingredient, and there are countless ways to use them. This collection of lemon recipes ranges from a beautiful Meyer Lemon Focaccia to Lemony Olive Oil Banana Bread, from Roasted Lemon Chutney to Limoncello Macaroons. Slice them, zest them, roast them, preserve them, or grill them – lemons are the perfect accent.
Turmeric Tea
A turmeric tea I started making for its beneficial properties. It quickly became a favorite daily ritual. Made from a honey turmeric paste with lots of lemon juice and freshly ground black pepper.
Chicory Soup & Camino Photos
Camino in Oakland hosted a celebration dinner last week based on recipes included in Near & Far - I though I'd share some photos. Also, one of my favorite soups made the menu that night(!) and I've included the recipe here - a brothy, restorative barley soup with chicories punctuated with flecks of preserved lemon, a bit of chile confetti, and a silky dollop of creme fraiche.
Winter Shandy Punch
This time last year I made a winter punch, it was prosecco and gin-based with seasonal citrus, ginger and rosemary. It was a recipe that bolstered my punch-making confidence, and got me excited to attempt a new one for 2014. Something in an entirely different direction.
Feta Oregano Salad
We were greeted at my friend Bonni's sweet, little alpine cabin with this deliciousness. It's comprised of good feta and olives served with a lot of fresh oregano, slivered lemon rind, black pepper, and a thick finishing thread of olive oil. Bonni served it with an assortment of crackers and pita, black yogurt-dolloped lentils, and chilled rosé.
Yuzu Maple Leaf Cocktail
Winter citrus juice + bourbon + a bit of maple syrup, chilled, and served a tiny glass, is good.
Lemony Olive Oil Banana Bread
Certain adventures call for the perfect banana bread, and this was one of them. A moist, ridiculously good banana bread recipe. A banana bread that is chocolate studded, lemon kissed, and made with whole wheat flour (and olive oil) - from Melissa Clark's new book.
Lemon Anise Slush
This lemon anise slush is one way I use up the fresh lemon juice I have leftover from all those lemons I zest. Adapted from a recipe in a 2004 issue of Gourmet magazine.
Quesadillas
A favorite five-minute quesadilla - corn tortilla, egg, a bit of cheese, fresh herbs, and a dollop lemon-zested Greek yogurt or creme fraiche. The egg helps make it more substantial and extra good.
Lemon Cucumber Tofu Salad
A simple tofu salad recipe made by marinating cucumbers and chopped dill in lemon juice and olive oil, then tossing with tofu, pine nuts, and avocado.
Honey-sweetened Thumbprint Cookies
A simple thumbprint cookie recipe. Made with whole wheat pastry flour and oats, and sweetened with honey instead of granulated sugar.
