Wednesday, January 26, 2011

Loads of Lemons

 We have lemons...thanks to neighbors, friends and family.  Thanks!!  
I love lemons!!!   
This year I am trying to try one new recipe every week.  I got a couple of books from the library which have been great.  That's where I got the Rachel Ray one.  I like looking up recipes online.  LOVE pretty much any recipe I have tried by the Pioneer Woman.  Magazines always have really yummy looking recipes but for some reason I have never really tried too many from magazines...until now.
In the current Sunset magazine issue, there is a whole article on citrus fruits since they are a plenty right now.  I tried this Lemon Vinaigrette and I am in love.  YUM!  Best of all, the kids loved it and were asking for seconds and thirds of the steamed zucchini I had served it over.  Usually I have a hard time getting them to eat zucchini at all.  Since I have also tried it on a salad and on some garlic lemon chicken.  Double YUM!!
Give it a try.

Meyer Lemon Vinaigrette

zest of one Meyer lemon
2 Tbsp Meyer lemon juice (from about 1 lg lemon)
2 Tbsp extra-virgin olive oil
1/4 tsp sea salt
1 tsp balsamic vinegar
1 tsp mayonnaise
1/2 tsp sugar
1 garlic clove, minced

Whisk all ingredients together until smoothly blended.

I was once told that if whisk the ingredients for 3 minutes they would not separate.  It seems to work.
Anyone have any favorite recipes with lemon...savory or sweet.  I have a whole lotta lemons waiting to be used.


  1. This looks so good! I need a staple salad dressing, and we have a meyers lemon tree in the backyard. Can't wait to try this!

  2. Yum! will have to try, sounds like it'd be good over a chopped salad!

    Here's an amazing Moroccan Lemon chicken from RR, I got it a few years back and we all enjoy it. I do however leave out the olives (yuck) and use boneless chicken tenders (cause we don't eat dark meat).

    AND there's always LEMONADE!

    * 1 cup sugar (can reduce to 3/4 cup)
    * 1 cup water (for the simple syrup)
    * 1 cup lemon juice
    * 3 to 4 cups cold water (to dilute)

    1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

    2 While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

    3 Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

    Serve with ice, sliced lemons.

  3. I will have to try that recipe, it sounds YUM!!


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