During our Citrus-A-Go-Go Pick-n-Kitchen, our Harvest & Kitchen Crew worked with Chef Minh Phan, Chef Ernest Miller, and Chef Cory Ledwick to develop the following recipes using the zest and juice of the citrus we picked. They're easy, versatile, and oh so good! Thank you, Chefs, for lending us your time and expertise!
Lemon Salt
The potential uses for Lemon Salt are endless! Try sprinkling flavored salts on: avocado toast, brownies, fruit salad (just a little bit!), fried foods like tempura and french fries, grilled meats, poached or scrambled eggs, popcorn, fresh ricotta or baked feta (serve as an appetizer with bread), rims of cocktail glasses, roasted vegetables, sliced tomatoes, soups, and stews. (Yield: 1 Jar)
Ingredients
2 ounces lemon zest
8 ounces sea salt
Directions
1. Wash lemons well to remove dirt
2. Zest one large or two small lemons
3. Stir together sea salt and lemon zest
4. Store in an airtight jar
LEMON SUGAR
Making Lemon Sugar is super simple and a great staple to have on hand for many uses. Perfect for using in homemade lemonade, on the rim of a glass, or in baking. Following is a partial list of potential uses for Lemon Sugar: serve with hot or iced tea, sprinkle on pancakes, waffles, or cereal, scatter over classic crepes for a simple dessert, use to sweeten fruit salads, sprinkle on sugar cookies or lemon-flavored cookies before baking, or use in place of regular sugar in lemon-scented recipes for an extra lemon kick. (Yield: 1 Jar)
INGREDIENTS
2 ounces lemon zest
8 ounces sugar
DIRECTIONS
1. Wash lemons well to remove dirt
2. Zest one large or two small lemons
3. Stir together sugar and lemon zest
4. Store in an airtight jar
Citrus Vinaigrette
This is a basic and versatile recipe, season and taste to your liking. Citruses are interchangeable as well as type of olive oil. Use a Spanish olive oil for a buttery and sweet dressing or a California one for more grassy pepperiness. This dressing can also be made with a more neutral oil such as grapeseed oil. The guidelines below are for lemon and limes which are more tart. If using oranges or sweeter citrus, feel free to use more juice and less oil. (Yield: 8 Servings)
INGREDIENTS
1 tablespoon mustard (preferably whole grain but anything you have in your pantry will work)
3 tablespoons lemon or lime juice (approximately 1/2 lemon) and more to taste
1 cup Spanish olive oil
1 teaspoon salt and more to taste
black pepper to taste
DIRECTIONS
(Either make in a “shaking jar,” or use a bowl and whisk )
1. Whisk/mix mustard, lemon juice, and one teaspoon salt.
2. Add olive oil and shake/mix well.
3. Add zest, herbs and aromatics. Season with additional salt, pepper, and sweetener to taste.
4. Dress salad greens, grapefruit, and avocado. Toss and serve.