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Tag: Lemons

Fennel Radish Salad

My friend Sue taught me to maFennel Radish Saladke a version of this salad a few years ago in Portland. Its one of my favorite spring salads and is the first thing I think to make when I see fennel at the market.

1 decent sized bulb of Fennel, sliced very thinly, plus fronds for garnish
1 bunch Radishes, sliced very thinly
1 lemon, zested + juiced
1/4 cup Extra Virgin Olive Oil (The best you have. I love Central Texas Olive Ranch.)
Flaky Sea Salt, to taste
fresh ground Black Pepper, to taste

Combine fennel, radishes, and lemon zest in a medium bowl. Whisk together lemon juice, a pinch of salt, pepper and olive oil. Pour over veggies and let rest 30 minutes or more. Adjust salt to taste and garnish with a few fennel fronds.

Simple Split Pea Soup


1 cup Green Split Peas
1 Onion [chopped]
3 Garlic Cloves [chopped]
1 Tbs Olive Oil
2 cups Vegetable Broth
dash Turmeric
1/4 cup Flat Leaf Parsley [fresh, chopped]
2 Tbs Meyer Lemon Juice

Heat olive oil in a medium sauce pan.  Saute onion for about 5 minutes, add garlic + saute 1 minute more.  Add split peas + veggie broth.  Simmer till peas are very tender, about 1 hour.  Mash a few of the split peas with a fork until soup reaches a thicker consistency. Stir in parsley + lemon juice.

Serves 2 for dinner with a tasty salad + some crusty bread.

Allium Pale Ale Mussels

3 lbs Mussels [beards removed, scrubbed well]
2 Garlic Cloves [minced]
1 Onion [small, sliced]
1 Leek [sliced into 1/4″ rounds + washed well]
1-1/2 Lemons [juice only]
1 Tbs Herbs [fresh thyme, parsley]
1 Tbs Olive Oil
2 Tbs Butter
16 oz Pale Ale
Salt + Freshly Ground Pepper [to taste]

Heat oil + 1 Tbs of butter in a very large pot. Add onion, garlic + leeks and saute for about 5 minutes or until wilted. Add mussels, lemon juice + beer. Cover + cook over medium high for 5 minutes. All mussels should be open; Remove cooked mussels from liquid + place in a large bowl. Discard any that have not opened after 7-10 minutes. Add the last Tbs of butter to beer + allium mixture + simmer for 5 minutes, until slightly reduced.

Pour beer sauce over mussels + serve very hot with thick slices of crusty ciabatta.

Serves 6, family style.

Photo + freshly baked bread thanks to Jane Middleton.

Curly Kale Salad


3 cups Curly Green Kale [finely sliced]
1 Carrot [shredded]

Dressing:
2 Tbs Tahini [raw]
2 Tbs Water
1 Lemon [juice only]
1 Garlic Clove
Sea Salt

Blend dressing ingredients with a blender until smooth + thickened. Toss with kale + carrots.

An individual lunch size serving.

Melon Mint Soup

1 Melon [sugar sweet white flesh, peeled + chopped]
1/4 cup Mint [fresh]
1-1/2 lemons [juice only]

Puree all in a blender + chill.

Serves 6 as a first course.

Chili Lemon Tofu

1 lb Extra Firm Tofu [high protein if available, sliced into 1/2″ thick slices]
1 Garlic Clove [minced]
1/2″ Ginger Root [grated]
1/2 Red Jalapeño Pepper [seeded if you like, minced]
1/2 Lemon [juice + zest]
dash Tamari
1 Tbs Olive Oil

Remove excess water from tofu by arranging slices on a kitchen towel and allowing them to dry for about 15 minutes. Combine, garlic, ginger, jalapeño, tamari, oil + lemon juice. Toss with tofu slices and allow to marinate for 1/2 an hour or longer.

Preheat broiler. Arrange tofu slices on a baking sheet + pour marinade over top. Move slices around to coat with lemon juice mixture. Broil for 10 to 15 minutes, or until garlic + tofu begin to brown, flipping once.

Serves 3 – 4. Great as a topping for Ginger Peanut Noodles.

Catfish Ceviche

2 Catfish Fillets [rinsed well + chopped into bite size pieces]
2 lemons [zest from 1, juice from both]
1 lime [zest + juice]
1 Red Chili Pepper[minced]
1 Avocado [chopped]
1 Tomato [seeded + chopped]
Sea Salt [smoked or otherwise]

Combine fish with lemon + lime juice and zest in a glass bowl. Cover + refrigerate over night, stirring occasionally.

After marinating, drain fish of excess juices. Stir in the chili pepper, avocado + tomato. Sprinkle with sea salt and serve.

Serves 4 as a light appetizer.

Fattoush

1 head Romaine Lettuce [torn into bite size pieces]
2 Cucumbers [chopped]
2 Tomatoes [chopped]
1/2 small Sweet Onion [sliced thinly, about 1/2 cup]
2 Pita Bread Pockets
1/2 – 1 cup Flat Leaf Parsley [leaves only]

Dressing:
2 Lemons [juice only, about 1/4 cup]
1/4 cup Extra Virgin Olive Oil
1 tsp Sumac
Salt + Freshly Ground Black Pepper
1 Garlic Clove [very finely minced]

Whisk all dressing ingredients together in a small bowl. Allow to stand for 20 minutes.

Toast pita under the broiler for about 2 minutes or until golden brown being careful not to burn. Allow to cool.

Mix all salad ingredients and dressing in a large bowl.

Serves 4 – 6.  Great with olives, pita, and Garlicky Hummus or Green Lentil Hummus.

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