It's been a little over a month since I preserved a jar of lemons (ok maybe closer to two, but that's all good) and I am dying to try them. Preserved lemons, two ways, simple, fast and delicious.
Farro Salad
Ingredients
Preparation In a medium pot, cover farro with cold water, season with salt, and bring to a boil over high heat. Reduce heat to a simmer and cook until tender, about 30 minutes. Drain and return to its pot.
In the meantime, heat the olive oil over medium heat in a large skillet until shimmering. Add leeks and cook, stirring occasionally, until beginning to soften, about 10 minutes. Add garlic and continue cooking until leeks are completely tender.
Stir in beans, parsley, and preserved lemon, then transfer the entire mixture to the pot with the farro. Stir well to combine, season to taste with salt and pepper, and serve warm.
This is a great recipe to take for lunch during the week. I had it for dinner with roasted chicken then packed the left overs away for lunch. It's filling, tasty and worth the two month wait.
Another Idea:
Pita, Hummus, Olives, Feta and Preserved Lemons
This is more like a lunch or afternoon spread type of recipe.
Hummus
Ingredients
1 can chickpeas
fresh lemon juice
paprika
1 clove garlic, chopped
fresh ground pepper
No need to add too much salt since the olives, feta and preserved lemons are plenty salty
Preparation
Through all the ingredients into a blender and blend it up! Add the paprika to taste. Use the lemon juice to get the right consistency. Sorry about the imprecise "measurements", think of the proportions are a judgement call depending on your taste.
Place the fresh hummus in a nice serving bowl and drizzle with olive oil and a bit more paprika and perhaps some other herbs just for looks (you might include a tiny bit of cumin and some dried parsley for color).
Cut some fresh, good feta into thin rectangles (or whatever shape) and place on a nice serving plate.
Slice the preserved lemons thinly and place on the plate next to the feta.
Cut up some whole wheat pita into triangles (toast if you want) and place on the plate as well. Enjoy! Remember that the lemons are super salty so no need to pile the pita too high. (Sorry, no pictures since I did this fast for my lunch this week and packed it all in separate containers).
Ingredients
1 cup farro
2 tablespoons olive oil
1 leek, split lengthwise and thinly sliced
1 clove garlic, minced
1/4 cup chopped parsley
1 can cannelini beans, drained and rinsed
2-3 tablespoons diced preserved lemon, or juice of 1/2 fresh lemon
Salt and pepper
2 tablespoons olive oil
1 leek, split lengthwise and thinly sliced
1 clove garlic, minced
1/4 cup chopped parsley
1 can cannelini beans, drained and rinsed
2-3 tablespoons diced preserved lemon, or juice of 1/2 fresh lemon
Salt and pepper
Preparation In the meantime, heat the olive oil over medium heat in a large skillet until shimmering. Add leeks and cook, stirring occasionally, until beginning to soften, about 10 minutes. Add garlic and continue cooking until leeks are completely tender.
Stir in beans, parsley, and preserved lemon, then transfer the entire mixture to the pot with the farro. Stir well to combine, season to taste with salt and pepper, and serve warm.
This is a great recipe to take for lunch during the week. I had it for dinner with roasted chicken then packed the left overs away for lunch. It's filling, tasty and worth the two month wait.
Another Idea:
Pita, Hummus, Olives, Feta and Preserved Lemons
This is more like a lunch or afternoon spread type of recipe.
Hummus
Ingredients
1 can chickpeas
fresh lemon juice
paprika
1 clove garlic, chopped
fresh ground pepper
No need to add too much salt since the olives, feta and preserved lemons are plenty salty
Preparation
Through all the ingredients into a blender and blend it up! Add the paprika to taste. Use the lemon juice to get the right consistency. Sorry about the imprecise "measurements", think of the proportions are a judgement call depending on your taste.
Place the fresh hummus in a nice serving bowl and drizzle with olive oil and a bit more paprika and perhaps some other herbs just for looks (you might include a tiny bit of cumin and some dried parsley for color).
Cut some fresh, good feta into thin rectangles (or whatever shape) and place on a nice serving plate.
Slice the preserved lemons thinly and place on the plate next to the feta.
Cut up some whole wheat pita into triangles (toast if you want) and place on the plate as well. Enjoy! Remember that the lemons are super salty so no need to pile the pita too high. (Sorry, no pictures since I did this fast for my lunch this week and packed it all in separate containers).
