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'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.