Lemons, oranges and limes bring a lot of flavor and balance to dishes of all kinds, and not just with their juice. The actual punch is in the zest. Use a mixture of juice and zest in marinades for chicken and shellfish and for salad dressings that go simple on the oil. The zest, mixed with a little olive oil and a pinch of salt, also dresses green vegetables well. Try orange taste with steamed broccoli and julienned Brussels sprouts, lemon and/or lime zest with green beans or grilled asparagus. Lemon or orange zest mixed with ricotta and some brown sugar and then topped with slice strawberries makes a quick breakfast or dessert.
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