Lemons and Limes
Lemons and Limes
I love keeping these citrus fruits on hand. The zest and juice of both adds so much flavor to dressings and marinades. Adding the zest to dried spice rubs enhances flavor. Squeezing a bit of fresh juice over just grilled steak, chicken or fish brightens flavors.
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Citrus Marinated Olives
Citrus Marinated Olives
This little snack is a cinch to make, can be done in advance, and makes olives a bit more special for guests (or yourself). I like using a mixture of high quality olives, often available at an olive bar in better supermarkets or specialty markets. Trader Joe’s even sells a tub of mixed olives. It is best to use olives with pits here, as they help impart flavor and hold up better to the heat.
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Orange Supremes
Tuesday Tip
Supreming Citrus
To supreme citrus fruit is just a fancy way of saying to segment the citrus. It’s a technique done to remove just the flesh of citrus segments, leaving behind the membrane. It makes for a wonderful addition to salads, or to create a garnish for a dish. I mainly use this technique for oranges and grapefruits, since I mainly just use the zest and juice of lemons and limes.
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Spring Lettuces and Herbs with Oranges and Pistachios
I love the combination of flavors in this salad. The fragrant basil and dill are excellent with the sweet tang of the orange. The pistachios add a salty, savory note. And of course, the spring lettuces as the main ingredient make the whole dish light and refreshing. Utilizing citrus zest and juice in the dressing adds additional bright, tangy and sweet flavors to the salad.
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