MOROCCAN-STYLE RADISH SALAD

I have a new batch of Preserved Lemons that just reached tangy, salty perfection, and I’m still having fun trying new recipes using them. The latest is below. You can substitute a tablespoon of plain lemon zest if you don’t want to bother preserving the lemons or waiting for them to cure. MOROCCAN RADISH SALAD  Traditional Moroccan-style salads are dense and crunchy and don’t contain leafy greens. Several are often served together in small portions as a first course. Ingredients: 2 cups radishes, trimmed and thinly sliced 2 cups…

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PRESERVED LEMONS

  I’ve been having fun finding things to make with the preserved lemons I made several months ago when Costco had Meyer lemons on sale by the bag. I forgot to take a picture when the jar was full, so I took these yesterday while I still had about half of them. So far I’ve used them to make Leeks with Tomatoes and Olives, Roasted Red Pepper and Preserved Lemon Salad, and Chicken with Preserved Lemon and Rosemary. I’ve written one more recipe that is ready to try that calls for candied preserved lemons. I am totally hooked…

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