Remember the preserved lemon relish I posted? Many of you sent me messages that you preserved a jar of lemons so those should be about ready to eat!
Here are a few of my adventures with the simple preserved lemons that are easy to assemble: sauteed kale and chard with two tablespoons of the salted juice and one section of sliced preserved lemon; salad dressings using both the juice and the lemon; veggie pita sandwich with feta and sliced lemon; a Moroccan vegetable tagine with green olives and lemon; and a lemon saffron rice. The possibilities are endless and I really do not anticipate my stash of preserved lemons lasting through to next season.
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