Condiment Recipes

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Preserved Lemon Recipe Recipe

Preserved Lemon Recipe

06.25.13 by Jackie

I've received many requests over the years on how to preserve lemons. Once you learn how, it’s so easy you could do it in your sleep. The only ingredients required are lemons, of course, coarse salt and granulated sugar. No cooking is necessary. In this recipe I used Meyer lemons my husband Lulu harvested several months ago, but you could use any non-treated, organic citrus.

You could use them to flavor pasta, cold soups, sauces, salad dressing, dips, stews and many more dishes, including desserts. Stay tuned for a lot more recipes with preserved lemons.


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Roasted Bell Pepper and Cucumber Dill Salad Recipe Recipe

Sometimes the simplest things make the most delicious dish. My husband Lulu planted Persian cucumbers this year and lately he's been harvesting 2-3 cucumbers a day. I love the flavor of Persian cucumbers and have had a lot of fun coming up with simple recipes that showcase them.

Salads are a great way to enjoy cucumbers and this recipe is no exception. Since cucumbers have a high water content, I salted them to draw out moisture for a crisp result. I paired them with roasted red bell peppers and seasoned the salad with a simple lemon and extra-virgin olive oil vinaigrette. I also sprinkled a few toasted pine nuts for texture and added fresh dill because this herb marries superbly with the vegetable.

This salad will be a hit at any picnic, pool party or barbecue. It tastes like summer!


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Zucchini Goat Cheese Recipe Recipe

Zucchini Goat Cheese Recipe

06.17.13 by Jackie

This weekend, I was inspired by the seafood I prepared for myself and created fish-like "scales" using thinly sliced zucchini so my husband Lulu, who is a vegetarian, could enjoy a similarly-themed meal.

First, I steamed thinly sliced and shredded zucchini. Then I cooked finely chopped morel mushrooms with garlic. Shredded zucchini, preserved lemons and the mushrooms became the base of the flavoring for the goat cheese filling. I reshaped a log of goat cheese mixture and dressed it with the zucchini slices. I added a little glamour to the dish with the exquisite white truffle oil we received from our friend Casey at Pastamoré. How luxurious does this sound?  

I preserved Meyer lemons in several jars a few months ago and it's now time to enjoy every bit of them. This is the very first time of the season I'm using them. You could use them to flavor pasta, cold soup, sauces, salad dressing, dips, stews and many more dishes. Stay tuned for more recipes with preserved lemons.


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Savory Granola Salad Topping Recipe Recipe

Granola topping is a healthier, more nutritious alternative to croutons for salads. I incorporated as many, if not more, flavors as I would for the bread, using lemon thyme, pine nuts, sunflower seeds, Pecorino cheese, Italian parsley, spices and extra-virgin olive oil. After the baked savory granola had cooled to room temperature, I mixed arugula with fresh cherries as an natural sweetener, drizzled a simple lemon vinaigrette and sprinkled the salad with the crunchy savory Pecorino granola topping.

I used boxed granola mix, called Granola Basics. It’s made by our friend Sarah from "Nuts About Granola" (it's their 5th anniversary!). Ever since she sent me my first box, I've wanted to explore and develop a savory version. And if you have the opportunity to purchase this awesome product, you'll see on the back of the box one of my recipes with a photo taken by me!


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Artichoke Butter Recipe Recipe

Artichoke Butter Recipe

06.03.13 by Jackie

This butter is delicious on a piece of toasted bread, but would go wonderfully with pasta, fish or grilled veggies. 

After making sweet potato tarte amandine and purple potato lavender white chocolate torte for my first cooking demonstration in front of a live audience recently, I had a lot of leftover high quality butter, so I decided to make a batch.

I prepared the flavored butter with artichoke hearts, a bit of sea salt, fresh basil leaves and lemon. It has a brightness to it that works well in almost any savory application. I'm planning on using the butter with a simple salt and pepper crusted steak


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