STEP TWO: Squash (it takes longer than the cauliflower, so it goes in first)
SPRING IS HERE! What could possibly be more spring-y than sprouts! I'm from California so I'm used to having these bad boys on everything. Here's five reasons why you'll want to, too!
I really, really love preserved lemons. This is a huge batch, but they won't go bad in my fridge. Chop up the pickled peels and add them to salads, veg (really vegetal ones like broccoli, asparagus, and brussels LOVE THEM), rice + grains, fish, in a gremolata for grilled or roasted meats (if you go that way), in tabbouleh, on top of hummus, salad dressings. They also make a great food gift. Food gifts are the best. I like to add a large red chile ( Thai long peppers are great) sliced lengthwise to the mix. I don't have one here in my kitchen, but I'll grab one later today and add it into the brine.
I love this stuff. I came across the recipe from Carla Hall in Saveur and I cannot stop making it.
It stays good in the fridge for about three weeks, but it doesn't stand a chance in my house. I put this zippy emulsion on everything. Grilled/roasted/raw vegetables, fish, salad, with Greek yogurt (for a bright topping), avocado toast, or in pancake batter. It's too easy. Carla says you can blend the whole lemon, but lemon seeds are my nemesis so TAKE 'EM OUT. Really wash your lemon, if it's organic there's most likely a little dirt that can go; if it's not it's been sprayed with all kinds of weird s*** at the supermarket and THAT can definitely go. Cool water, damp sponge…only takes a minute.
1 whole lemon cut into 5-6 pieces, seeds removed, peels on
about 8oz, (or a coffee mug)of olive oil. I used Colavita for this because I'm infusing it. No need to break out the fancy stuff, this recipe is good enough as it is.
Blitz the living heck out of it. If you have a Vitamix, let it go for a minute straight on high. If you have a blender, stick blender, or food processor then 3-5 minutes should do ya. There shouldn't be any pieces or hunks of lemon peel flying around.
Refrigerate and use frequently, but I don't need to tell you that…
I've been cooking since I was seven. Institute of Culinary Education grad and NYC trained chef. Food dork. Health nut. Bounty Hunter of beige foods. I don't think there needs to be a separation between food that's good and food that's good for you.