If you’re already in love with preserved lemon, try these four ways to use more of it. If you haven’t tried it yet…well…you’re in for a treat.
You know how the beginning of the year is often a time to take stock? We look back over the past year to see where we’ve been to get a clearer picture of where we want to go?
Well, looking back at the blog, I’ve clearly been in preserved lemon utopia. And I have no intention of leaving.
In fact, it’s my goal today to bring you there with me. Because…fact…
Preserved lemon is the bomb.
It’s salty, briny and packs that burst of umami you can only get from something slightly fermented.
One of my favorite things to do in the kitchen is infuse every day foods with something slightly unexpected. Just to keep my taste buds engaged.
And preserved lemon plays that role to the hilt. So I’ve put all my recipes (so far) into one place for easy reference. And here they are:
Why did it take me so long to put this golden ingredient into hummus?? It makes for a much deeper, more umami-rich hummus experience than you may be accustomed to. So if you’re ready to switch up your hummus routine, give this one a try.
So what team are you on? Love It? OR Haven’t Tried It Yet? IMHO those are the only two possible teams.