Archive for the 'Lemon' Category

Preserved Lemon and Hazelnut Drizzle for Cauliflower

Monday, February 4th, 2019

Sara Jones, Tucson CSA

This is inspired by a perfectly roasted cauliflower dish served at Anello a couple of weeks ago. Drizzle it over roasted cauliflower for a delicious meal or side dish!

¼ preserved lemon peel, sliced very thinly
1 tablespoon hazelnut, walnut or olive oil
1 tablespoon lemon juice
1/3 cup hazelnuts or blanched almonds, toasted and chopped

Roast cauliflower according to direction above. About 10 minutes before it is done roasting drizzle all over with additional oil and lemon juice. Serve wedges topped with lemon peels and chopped nuts.

Soft Meyer Lemon Cookies

Thursday, December 6th, 2018





Meyer Lemon French Macarons

Thursday, December 6th, 2018

When citrus is abundant at Tucson CSA, I am inspired by my love for both French macarons and Meyer lemons to make these Meyer Lemon French Macarons. They require a bit of foresight and a bit of time, but they’re the best addition to (and star of) any cookie platter.



Macaron Shells

Meyer Lemon Buttercream Filling


  1. Place the egg whites in a bowl and allow them to “age” on the countertop for a few hours or over night.
  2. In a mixing bowl, whisk together the confectioners’ sugar and almond flour until there are no clumps and the mixture is smooth.
  3. Using a stand mixer or a hand mixer, beat aged egg whites and salt together on low for one minute. Increase the speed to high and beat for 2-3 minutes, or just until the egg whites form stiff peaks.
  4. Gently fold the lemon zest into the whipped egg whites.
  5. Being careful not to deflate the egg whites, gently and slowly fold the granulated sugar into the egg whites one tablespoon at a time.
  6. Once the granulated sugar has been folded into the batter, gently fold half of the confectioners’ sugar/almond flour mixture into the batter. Do the same thing with the remaining confectioners’ sugar/almond flour mixture. The batter should be the consistency of pancake batter and feel very sticky.
  7. Allow the batter to rest in the bowl for 30 minutes.
  8. Line two baking sheets with parchment paper or silpats. Spoon the batter into a pastry bag with a small round tip. Pipe the batter into circles 1-inch in diameter, ensuring that each shell is an inch apart.
  9. Allow the unbaked shells to rest for another 45 minutes to ensure that the tops of the shells harden.
  10. Preheat the oven to 325 degrees.
  11. Bake the macaron shells one tray at a time for eight minutes, turning the tray halfway through the baking process to ensure even coloring and consistency.
  12. While the shells are cooling, make the filling.
  13. Cream butter, confectioners’ sugar, lemon juice and zest for 3-4 minutes until it becomes a fluffy frosting.
  14. Place one teaspoon of filling between every two macaron shells and gently press the shells together to finish the process!

*Note: Use your leftover egg yolks to make these Soft Meyer Lemon Cookies!

Citrus Vinaigrette

Monday, February 22nd, 2010

Rachel Yaseen, Two Spoons

Use this vinaigrette for any salad, but it is especially nice over an
endive salad (following recipe). You can use leftovers to drizzle
over roasted veggies, too.

1/4 cup juice of 1 orange (or half orange, half grapefruit)
1/8 cup each, juice of 1 lemon and lime
1/4 cup organic, unrefined sesame oil (not toasted), or olive oil
2 tablespoon agave nectar
1 tablespoon chives, chopped
1/4 cup parsley, chopped
1/4 teaspoon sea salt, or more to taste

Mix all ingredients together in a jar with a tight fitting lid.
Shake well before serving. Dressing should keep well in fridge
for one week.

How to Make Preserved Lemons

Saturday, February 28th, 2009

Rhonda Rosenbaum, Tucson CSA

8-10 Meyer lemons, scrubbed very clean
1/2 cup kosher salt, more if needed
Extra fresh squeezed lemon juice, if needed
Sterilized quart canning jar

You don’t need to use Meyer lemons, regular lemons will do, it’s just that the milder Meyer lemons work very well for preserving in this way.


1. Place 2 tablespoons of salt in the bottom of a sterilized jar.
2. One by one, prepare the lemons in the following way. Cut off any protruding stems from the lemons, and cut I/4 inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half lengthwise, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner so now the lemon is quartered, but again, attached at the base.
3. Pry the lemons open and generously sprinkle salt all over the insides and outsides of the Iemons.
4. Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons, make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt.
5. Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down occasionally.  Put in refrigerator and let sit, again turning upside down occasionally, for at
least 3 weeks, until lemon rinds soften.
6. To use, remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Discard the pulp before using, if desired.
7. Store in refrigerator for up to 6 months.
Note: You can add spices to the lemons for preserving – cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf.