As I said in an earlier post, my brother just so happens to have a lemon tree outside of his bedroom window. Oh the opportunity!
When life gives you lemons… use them! Malloreigh and I were sitting under the lemon tree eating dinner last night and we were discussing the first time we were subject to the juice of an actual lemon. Both of our experiences were different, but equally as eye-opening. Can you imagine being a teenager and actually realizing that lemon juice didn’t come from a bottle? Most people still haven’t come to this realization because of the convenience our consumer culture has afforded us. So I say, put down the fake plastic lemon and start squeezing the juice of the sweet fruit that is so versatile it can transform into the sweet, tart, and savoury.
Things I frequently make with lemons:
– Lemon Garlic Sauce (for Pasta)
– Lemon Dill Shallot Sauce (for Pasta)
– Vegan Hot Tottys (Whiskey, 1/2 lemon, 1 tbs agave, hot water)
– Lemon Almond Banana Bread
These are just four things I’ve made in the last week.
Don’t forget that you can use the whole lemon! You can always dry the lemon zest and save it for another dish tomorrow.
Lemons always add a positive twist to life, that’s why I try to eat as many as possible.
Lemon Shallot Dill Vinaigrette:
2 lemons (juiced)
1/2 bunch fresh dill (finely diced)
1 large shallot (finely diced)
Equal ratio of vinegar to oil 1:1
1/2 C Olive oil
1/2 C White Wine Vinegar
I use this as a marinade for portobello mushrooms to grill, tofu scram or a quick addition to a salad.
Simple, easy, lemons.