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This Week's Healthy Recipes

Week of September 18 RECIPES

Menu #1

Portuguese Kale & Red Bean Soup

This vegetable-packed healthy soup recipe is inspired by caldo verde, a Portuguese soup made with kale, potatoes and linguica sausage. We added protein-rich kidney beans, tomatoes and carrots to make it more substantial. If you can't find linguica, andouille sausage or chorizo makes a delicious substitute.

Source: EatingWell Magazine, Soup Cookbook

Total:

1 hr

Servings:

8

Ingredients

1 tablespoon extra-virgin olive oil

10 ounces linguica or andouille sausage, halved lengthwise and sliced 1/4 inch thick

1 cup chopped onion

1 cup chopped carrot

2 tablespoons finely chopped garlic

6 cups low-sodium chicken broth or stock (or Slow-Cooker Chicken Stock; see associated recipe)

1 (14 ounce) can diced tomatoes

1 tablespoon chopped fresh marjoram or thyme

1 pound small white boiling potatoes, halved and sliced 1/4 inch thick

1 pound kale or other dark leafy greens, stems removed, cut into 1/4-inch strips

1 (15 ounce) can kidney beans, rinsed

½ cup chopped fresh parsley

¼ teaspoon salt

Ground pepper to taste

Directions

Step 1 
Heat oil in a large pot over medium heat. Add sausage and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer the sausage to a plate. Add onion and carrot to the pot; cover and cook, stirring occasionally, until soft, 5 to 10 minutes. Stir in garlic and cook 1 minute more. Add broth (or stock), tomatoes with their juice and marjoram (or thyme). Cover and bring to a boil. Add potatoes, reduce heat and simmer, uncovered, for 10 minutes.



Step 2 
Stir in the reserved sausage, kale (or other greens), beans and parsley. Return to a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes more. Season with salt and pepper.



Tips

To make ahead: Cover and refrigerate for up to 3 days.

http://www.eatingwell.com/recipe/251082/portuguese-kale-red-bean-soup/

Layered Brisket Dinner with Tangy Mustard Sauce

Perfectly seasoned red potatoes and baby carrots accompany this filling brisket dish.

Source: Diabetic Living Magazine

Active:

10 mins

Total:

10 hrs

Servings:

8

Ingredients

Tangy Mustard Sauce

½ cup light sour cream

1 ½ teaspoons Dijon-style mustard

½ teaspoon dried Italian seasoning, crushed

½ teaspoon snipped fresh thyme (optional)

Layered Brisket

1 (3 pound) fresh beef brisket

1 tablespoon Dijon-style mustard

1 tablespoon Worcestershire sauce

1 tablespoon balsamic vinegar

¼ teaspoon black pepper

1 pound baby red or yellow potatoes, halved if large

1 (8 ounce) package baby carrots (2 cups)

1 small onion, cut into wedges

2 teaspoons olive oil

½ teaspoon dried Italian seasoning, crushed

¼ teaspoon salt

¼ teaspoon black pepper

Snipped fresh thyme (optional)

Directions

Step 1 
Prepare Tangy Mustard Sauce: In a small bowl, combine sour cream, mustard, Italian seasoning and if desired, thyme. Cover and chill in refrigerator.



Step 2 
Prepare Layered Brisket: Trim fat from brisket. Place brisket in a 5- to 6-quart slow cooker (see Tip). In a small bowl, stir together the mustard, Worcestershire sauce, vinegar and 1/4 teaspoon black pepper. Pour over brisket, turning brisket to coat both sides.



Step 3 
On a 20x18-inch sheet of heavy foil place the potatoes, carrots and onion. Drizzle with olive oil and sprinkle with Italian seasoning, salt and 1/4 teaspoon black pepper. Bring up long sides of foil and fold to seal. Roll up short sides of foil to enclose. If necessary, manipulate foil packet to fit in cooker, making sure the brisket is completely covered with the foil packet.



Step 4 
Cover and cook on low-heat setting for 10 to 12 hours.



Step 5 
Remove foil packet and brisket from cooker. Using two forks, shred brisket or slice the meat. Carefully open the foil packet to avoid getting burned by escaping steam. Serve meat and vegetables with Tangy Mustard Sauce. If desired, before serving, sprinkle with additional snipped fresh thyme.



Tips

Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

http://www.eatingwell.com/recipe/267506/layered-brisket-dinner-with-tangy-mustard-sauce

Celery with Confetti Cream Cheese

Chopped carrots, tomatoes, kalamata olives, basil, and lemon peel make a colorful cream cheese dip for crunchy celery sticks.

Source: Diabetic Living Magazine

Total:

10 mins

Servings:

6

Ingredients

1 (8 ounce) tub low-fat whipped cream cheese

¼ cup finely chopped carrot

¼ cup finely chopped roma tomatoes

1 tablespoon finely chopped kalamata olives

1 tablespoon chopped fresh basil

½ teaspoon finely shredded lemon peel

¼ teaspoon cracked black pepper

12 stalks celery

Directions

Step 1 
In a medium mixing bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Stir in carrot, tomato, olives, basil, lemon peel, and pepper.



Step 2 
Serve dip with celery sticks.



Nutrition Facts

Serving Size: 1/4 Cup Dip And 2 Celery Stalks

11mg.

http://www.eatingwell.com/recipe/259421/celery-with-confetti-cream-cheese

Gingered Pears

Tender pears are topped with a delicious lemony-ginger sauce in this easy-to-make dessert.

Source: Diabetic Living Magazine

Active:

15 mins

Total:

25 mins

Servings:

4

Ingredients

Ingredient Checklist

4 small pears, cored (about 1 1/2 pounds total)

2 tablespoons sugar (see Tip)

2 tablespoons water

1 teaspoon finely shredded lemon peel

2 tablespoons lemon juice

1 tablespoon butter

¼ teaspoon ground ginger

1 tablespoon chopped crystallized ginger

Directions

Instructions Checklist

Step 1 
Fill a large Dutch oven with water to a depth of 1 inch. Bring water to boiling. Place a steamer basket in the Dutch oven. Place pears in the steamer basket. Cover and steam for 7 to 9 minutes or until fruit is tender. Remove fruit from steamer basket.



Step 2 
Meanwhile, for lemon sauce, in a small saucepan heat and stir sugar, water, lemon peel, lemon juice, butter, and ground ginger over medium heat until butter is melted and sugar is dissolved.



Step 3 
To serve, place pears in four dessert dishes. Divide lemon sauce among the dishes and sprinkle with crystallized ginger.



Nutrition Facts Per Serving with Substitute: Same as below, except 101 cal., 20 g carb. (12 g sugars). Exchanges: 0 carb.

Nutrition Facts

Serving Size: 1 Serving

http://www.eatingwell.com/recipe/264974/gingered-pears

Healthy 3-Ingredient Lemonade

This Healthy 3-Ingredient Lemonade is a delicious all natural summer drink that's free of refined sugars and made with only 3 simple ingredients!

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4 servings

Calories: 125kcal

Author: Chrissie (thebusybaker.ca)

Ingredients

5 fresh lemons

1/3 cup honey or other vegan honey substitute

4 cups cold water (or sparkling water if desired)

ice and lemon wedges for serving

Instructions

Juice the lemons and add the juice to a blender along with the honey.

Blend the lemon juice and honey until smooth.

Add the lemon juice and honey mixture to a jug along with the water and stir well.

Add ice and lemon wedges, and serve.

https://thebusybaker.ca/healthy-3-ingredient-lemonade/

Menu # 2

Red Potato Colcannon

There are countless variations on this classic Irish potato-and-cabbage combination--ours is made with steamed red potatoes, sautéed cabbage and just a touch of butter.

Source: EatingWell Magazine, March/April 2007

Total:

30 mins

Servings:

4

Ingredients

Ingredient Checklist

1 pound small red potatoes, scrubbed and cut in half

1 tablespoon butter

½ cup onion, thinly sliced

6 cups green cabbage, thinly sliced (about 1/2 head)

1 cup low-fat milk

1 teaspoon salt

¼ teaspoon white pepper

Directions

Instructions Checklist

Step 1 
Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm.



Step 2 
Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.



Step 3 
Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency.



Nutrition Facts

Serving Size: About 1 Cup

http://www.eatingwell.com/recipe/251919/red-potato-colcannon

Chicken Breasts with Roasted Lemons

Tangy roasted lemons harmonize beautifully with chicken. They are also delicious chopped and sprinkled over fish.

Source: EatingWell Magazine, Fall 2004

Total:

40 mins

Servings:

4

Ingredients

Roasted lemons

3 medium lemons, thinly sliced and seeded

1 teaspoon extra-virgin olive oil

⅛ teaspoon salt

Chicken

4 boneless, skinless chicken breast halves, (about 1 pound total), trimmed

⅛ teaspoon salt

¼ cup all-purpose flour

2 teaspoons extra-virgin olive oil

1 ¼ cups reduced-sodium chicken broth

Freshly ground pepper, to taste

2 tablespoons drained capers, rinsed

2 teaspoons butter

3 tablespoons chopped fresh parsley, divided

Directions

Instructions Checklist

Step 1 
To prepare roasted lemons: Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on it. Brush the lemon slices with 1 tablespoon oil and sprinkle with 1/8 teaspoon salt. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes.



Step 2 
Meanwhile, prepare chicken: Cover chicken with plastic wrap and pound with a rolling pin or heavy skillet until flattened to about 1/2 inch thick. Sprinkle the chicken with 1/8 teaspoon salt and pepper. Place flour in a shallow dish and dredge the chicken to coat both sides; shake off excess (discard remaining flour).



Step 3 
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 2 to 3 minutes per side. Add broth and bring to a boil, scraping up any browned bits. Stir in capers. Boil until the liquid is reduced to syrup consistency, 5 to 8 minutes, turning the chicken halfway. Add the roasted lemons, butter, 2 tablespoons parsley and more pepper, if desired; simmer until the butter melts and the chicken is cooked through, about 2 minutes. Transfer to a platter. Sprinkle with the remaining 1 tablespoon parsley and serve.



Tips

Make Ahead Tip: Cover and refrigerate the roasted lemons (Step 1) for up to 2 days.

http://www.eatingwell.com/recipe/248865/chicken-breasts-with-roasted-lemons

Roasted Root Vegetables

Roasted carrots, red potatoes and shallots are a terrific accompaniment to any roast meat or poultry dish. For a vegetarian supper, serve over Creamy Gorgonzola Polenta.

Source: EatingWell Magazine, March/April 1995

Total:

2 hrs

Servings:

6

Ingredients

8 carrots , peeled, quartered lengthwise and cut into 4-inch sticks (4 cups)

1 1/2 pounds red potatoes, (6 medium), scrubbed and cut into wedges

12 large shallots, peeled, trimmed and cut in half lengthwise (2 cups)

1 ½ tablespoons extra-virgin olive oil

1 teaspoon salt

½ teaspoon freshly ground pepper

1-2 teaspoons balsamic vinegar

Directions

Instructions Checklist

Step 1

Place oven racks at the highest and lowest positions. Preheat oven to 325 degrees F.

Step 2

Toss carrots, potatoes, shallots, oil, salt and pepper on a large rimmed baking sheet. Roast the vegetables on the highest rack for 1 hour, stirring once. Increase the oven temperature to 425 degrees F. Stir the vegetables again and transfer to the lowest rack. Roast until the vegetables are browned and crisp, about 20 minutes more, stirring once. Toss with balsamic vinegar and transfer to a serving dish.

http://www.eatingwell.com/recipe/247940/roasted-root-vegetables

Gingersnap-Banana Frozen Yogurt

Stir chopped gingersnaps, sliced bananas and toasted pecans into softened vanilla frozen yogurt for a quick, crowd-pleasing dessert.

Source: EatingWell Magazine, March/April 2008

Total:

20 mins

Servings:

4

Ingredients

Ingredient Checklist

2 cups vanilla frozen yogurt, softened

6 gingersnap cookies, chopped

2 bananas, sliced

¼ cup chopped toasted pecans

Directions

Instructions Checklist

Step 1 
Layer equal portions of frozen yogurt, chopped gingersnaps, bananas and pecans into 4 small dessert cups or glasses. Freeze until the yogurt is firm, at least 10 minutes.



Tips

What You Get: Calcium,Potassium

Nutrition Facts

Per Serving:

259 calories

http://www.eatingwell.com/recipe/249667/gingersnap-banana-frozen-yogurt

Healthy Lemon Bars (gluten free, dairy free & paleo!)

PREP TIME15 MINUTES

COOK TIME25 MINUTES

TOTAL TIME40 MINUTES

SERVES12

Healthy lemon bars that are gluten free, dairy free and paleo! The crust is made with a mix of almond flour and coconut flour and the light lemon filling is made with just 4 simple ingredients: fresh lemon juice, honey, eggs and coconut flour. You're going to LOVE these easy to make bars.

Ingredients

For the crust:

1/4 cup melted and cooled coconut oil

¼ cup coconut sugar (or sub 2-3 tablespoons honey or maple syrup)

1 egg, at room temperature

¼ teaspoon almond extract

1 cup packed fine almond flour (do not use almond meal)

3 tablespoons coconut flour

1/4 teaspoon salt

For the filling:

Zest from 1 lemon

½ cup freshly squeezed lemon juice (from about 2-4 lemons)

½ cup honey

4 large eggs

1 egg yolk

1 tablespoon coconut flour, sifted (or sub tapioca flour or arrowroot flour)

To garnish:

Powdered sugar (sifted)

Lemon zest

Instructions

Preheat oven to 325 degrees F. Line an 8x8 inch pan with parchment paper. (Do not use a glass pan as it will likely cause the bottom of the crust to burn.)

First make the crust: In a medium bowl, add in the coconut oil, coconut sugar, egg and almond extract. Mix together until smooth. Add in almond flour, coconut flour and salt. Mix again until a dough forms. Press dough evenly into prepared pan with your hands. Bake for 10 minutes, then remove from oven and allow to cool for two minutes before adding your filling.

While your crust bakes, you can make the filling: In a medium bowl, whisk together the lemon zest, lemon juice, honey, eggs, egg yolk and coconut flour. Pour over crust. Bake for 18-25 minutes or until filling is set and no longer jiggles. Cool completely on a wire rack then refrigerate for at least 4 hours to firm up bars. Once ready to serve, use a sharp knife to cut into 12 bars. I recommend garnishing them with powdered sugar and a little lemon zest before serving. Enjoy!

Nutrition

Servings: 12 bars

Serving size: 1 bar

Calories: 189kcal

Fat: 11.5g

Saturated fat: 4.9g

Carbohydrates: 18.9g

Fiber: 1.5g

Sugar: 15.2g

Protein: 4.9g

https://www.ambitiouskitchen.com/healthy-lemon-bars-gluten-free-dairy-free-paleo/

Menu # 3

Pasta with Parsley-Walnut Pesto

Remaking this classic high-calorie, high-fat pasta sauce was a great success. By adding fresh breadcrumbs to the pesto, we were able to use much less oil. The pesto still coats the pasta nicely and its herbal flavor remains intense and vibrant. Parsley is more than just a garnish--it's a rich source of carotenoids and vitamin C.

Total: 30 mins

Servings: 4

Ingredients

Ingredient Checklist

2 tablespoons walnuts

2 slices whole-wheat country bread, crusts trimmed

1 cup packed fresh parsley leaves

1 clove garlic, peeled and chopped

2 tablespoons nonfat plain yogurt

2 tablespoons walnut oil, or extra-virgin olive oil

Salt & freshly ground pepper, to taste

12 ounces whole-wheat fusilli, or penne

2 tablespoons freshly grated Parmesan cheese

Directions

Instructions Checklist

Step 1 
Put a large pot of lightly salted water on to boil. Toast walnuts in a small skillet over medium heat, stirring, until fragrant, 3 to 4 minutes. Transfer to a plate to cool.



Step 2 
Tear bread into large pieces and pulse in a food processor to form fine crumbs. Add parsley, garlic and the walnuts and pulse until finely chopped, scraping down the sides as needed. Add yogurt and oil; process until smooth. Season with salt and pepper.



Step 3 
Cook pasta until just tender, 8 to 10 minutes, or according to package directions. Drain and place in a warmed large shallow bowl. Toss with pesto until well coated. Sprinkle with Parmesan and serve.



http://www.eatingwell.com/recipe/248249/pasta-with-parsley-walnut-pesto

Slow-Cooker Chicken Sausage with Cabbage & Apples

The cabbage comes out tender without being mushy and gives the slow-cooker chicken sausage a slightly sweet flavor. A splash of vinegar at the end perks up the whole meal with a bit of acidic brightness. There are several varieties of smoked chicken sausage from which you can choose. We recommend using an apple-flavored smoked sausage to complement the apples and vinegar.

Source: Everyday Slow Cooker

Active:

20 mins

Total:

6 hrs 20 mins

Servings:

6

Servings:

6

Ingredients

Ingredient Checklist

1 medium head green cabbage, cored and cut into 16 wedges (about 2 pounds)

2 Granny Smith apples, cored and cut into 1-inch-thick wedges (about 20 ounces)

¼ teaspoon kosher salt

½ teaspoon smoked paprika

½ teaspoon black pepper

2 ½ tablespoons olive oil

1 (13 ounce) package smoked chicken sausage, cut diagonally into 2-inch pieces

3 tablespoons apple cider vinegar, plus more for serving

¼ cup unsalted chicken stock

Fresh flat-leaf parsley leaves (optional)

Directions

Instructions Checklist

Step 1 
Toss together the cabbage, apples, salt, paprika, pepper, and 1 1/2 tablespoons of the olive oil in a 5- to 6-quart slow cooker. Cover and cook on HIGH until the vegetables are tender, 5 to 6 hours.



Step 2 
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add the sausage, and cook, turning to brown on all sides, about 4 minutes. Remove from the heat; add 3 tablespoons of the vinegar. Return to the heat, and cook until most of the liquid evaporates, about 30 seconds. Add the stock to the skillet; bring to a boil, scraping to loosen the browned bits from the bottom of the skillet. Spoon over the vegetable mixture in the slow cooker. Cover and cook on HIGH until the flavors come together, about 1 hour. Garnish with the fresh parsley leaves, if desired, and serve with a splash of apple cider vinegar.

http://www.eatingwell.com/recipe/277111/slow-cooker-chicken-sausage-with-cabbage-apples

Jason Mraz's Avocado Green Smoothie

To make this green smoothie recipe a meal-in-a-glass, musician Mraz adds a tablespoon of coconut oil and some sprouted flax or chia seeds.

Source: EatingWell Magazine, January/February 2015

Total:

15 mins

Servings:

2

Ingredients

Ingredient Checklist

1 ¼ cups cold unsweetened almond milk or coconut milk beverage

1 ripe avocado

1 ripe banana

1 sweet apple, such as Honeycrisp, sliced

½ large or 1 small stalk celery, chopped

2 cups lightly packed kale leaves or spinach

1 1-inch piece peeled fresh ginger

8 ice cubes

Directions

Instructions Checklist

Step 1 
Blend milk beverage, avocado, banana, apple, celery, kale (or spinach), ginger and ice in a blender until very smooth.



http://www.eatingwell.com/recipe/251077/jason-mrazs-avocado-green-smoothie

Lemon Pavlova

This show-stopping dessert is a New Zealand (and Australian) classic reportedly created in honor of the famous ballerina Anna Pavlova when she visited the Southern Hemisphere. Our version delivers a wonderful combination of sweet meringue crunch and velvety tart lemon curd. The meringue is somewhat fragile--expect it to crack and crumble a bit as you slice it into individual servings. For the best results, avoid making the meringue on a humid or rainy day. The extra moisture in the air may prevent it from drying and crisping properly.

Source: EatingWell Magazine, January/February 2011

Total:

3 hrs 45 mins

Servings:

8

Ingredients

Lemon Curd

1 large egg

2 large egg whites

¾ cup granulated sugar

1 tablespoon freshly grated lemon zest

⅔ cup lemon juice

1 tablespoon butter

Meringue

4 large egg whites, at room temperature (see Tips)

¼ teaspoon cream of tartar

Pinch of salt

1 cup superfine sugar (see Note)

Topping

½ cup whipping cream

2 teaspoons confectioners sugar

Directions

Instructions Checklist

Step 1 
To prepare lemon curd: Whisk whole egg, 2 egg whites, granulated sugar, lemon zest and lemon juice in a medium nonreactive saucepan (see Tips). Add butter and cook over low heat, whisking constantly, until the mixture is thick enough that drawing your finger across a coated spoon leaves a mark, 5 to 12 minutes. Do not let the sauce come to a simmer. Pour the hot curd through a fine-meshed sieve into a small bowl, pressing on the solids. Let cool slightly and refrigerate until chilled, about 4 hours.



Step 2 
To prepare meringue: Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper. Draw a 9-inch circle with a pencil in the center of the paper to use as a guide for your pavlova, then turn the paper over so it's pencil-side down.



Step 3 
Beat 4 egg whites, cream of tartar and salt in a large bowl with an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high and gradually beat in superfine sugar. Continue beating until stiff and glossy. (See Tips.)



Step 4 
Use the back of a spoon or a rubber spatula to spread the meringue into a 9-inch circle (using the guide) on the parchment. Smooth and level the center and make the edges slightly higher so there is a shallow depression in the middle. (It does not have to be completely smooth.) Bake the meringue for 1 hour.



Step 5 
Reduce the oven temperature to 200 degrees and continue baking for 1 hour more. The meringue should feel firm when gently touched.



Step 6 
Turn off the oven, leave the door ajar and let the meringue sit in the oven until cool, about 1 hour. (As it cools, the exterior will crack in spots.)



Step 7 
To prepare topping: Just before serving, whip cream in a small bowl with an electric mixer until starting to thicken. Add confectioners' sugar and continue whipping until soft peaks form.



Step 8 
To assemble pavlova: Use a large spatula or chef's knife to carefully separate the meringue from the parchment and slide it onto a large flat serving platter. Fill the center depression with the lemon curd and pile the whipped cream in the center of the curd. Cut into wedges with a sharp knife. Serve immediately.



Tips

Make Ahead Tip: Cover and refrigerate the lemon curd for up to 1 week; bring to room temperature before assembling the pavlova. The cooled meringue can be stored in an airtight container in a cool, dry place (not the refrigerator) for up to 1 day.

Tips: To bring an egg to room temperature, submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

A nonreactive bowl, pan or baking dish--stainless-steel, enamel-coated or glass--is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.

When egg whites are beaten to “soft” peaks, the whites will still be soft enough to curl over when a beater is turned upside down. The whites are considered “stiff” peaks when they remain stiff and upright.

Note: Superfine sugar is sugar that dissolves instantly. It is available in the baking section of most supermarkets, but if you can't find it, process regular granulated sugar in a food processor or blender until ground very fine.

http://www.eatingwell.com/recipe/250216/lemon-pavlova

Preserved Lemons

Preserved lemons are essentially briny, tart lemon pickles. They add their own special sunshine to many slow-cooked Mediterranean and Middle Eastern stews, but they can also be used to add punch up your favorite recipes.

Source: EatingWell Magazine, January/February 2011

Total:

15 mins

Servings:

1

Ingredients

Ingredient Checklist

Lemons

Lemon juice

Kosher salt

Directions

Instructions Checklist

Step 1 
Put a kettle of water on to boil.



Step 2 
Select a large clean jar with a tight-fitting lid for preserving the lemons. Figure out how many lemons will fit into the jar. You'll need those lemons plus the juice from about 1 1/2 times that amount. Leaving one end intact, cut each lemon you're preserving into quarters lengthwise. Fill each lemon "blossom" with about a tablespoon of salt and place in the jar.



Step 3 
Squeeze the juice from the extra lemons and pour the lemon juice over the salted lemons. Fill the rest of the jar with boiling water. Screw the lid on tightly.



Step 4 
Let the jar sit on your counter for about 10 days, shaking it up once a day to redistribute juices and salt. Then refrigerate for up to 6 months.



Step 5 
To use: Rinse the preserved lemons before using. You can use the yellow rind and/or the flesh, but discard the bitter white pith.



Tips

Make Ahead Tip: Store in an airtight container in the refrigerator for up to 6 months.

Equipment: large, clean jar with a tight-fitting lid

http://www.eatingwell.com/recipe/250219/preserved-lemons

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