Lemon Rosemary Salt
Ingredients:Makes about 1 cup
Grated zest of 2 lemons (about 2 Tbsp.)
Fresh rosemary leaves from 2 (5-inch) branches (about 3 Tbsp.)
1 Tbsp. freshly ground black pepper
3/4 cup coarse sea salt
In a food processor fitted with a metal blade, process lemon zest, rosemary leaves, and pepper until finely chopped, about 1 minute. Add salt and pulse until salt forms smaller crystals and mixture is blended, about 30 seconds.
Grated zest of 2 lemons (about 2 Tbsp.)
Fresh rosemary leaves from 2 (5-inch) branches (about 3 Tbsp.)
1 Tbsp. freshly ground black pepper
3/4 cup coarse sea salt
In a food processor fitted with a metal blade, process lemon zest, rosemary leaves, and pepper until finely chopped, about 1 minute. Add salt and pulse until salt forms smaller crystals and mixture is blended, about 30 seconds.
Pack into glass jars with tight-fitting lids and store in a cool, dark place for up to 2 months. Attach a ribbon and gift tag with serving ideas, such as "Terrific sprinkled on roast chicken, grilled meats, fish, or steamed vegetables."
Lemon Vinegarette
1 C olive or canola oil
1/2 C white wine vinegar
2 lemons -- juice and zest
1/2 C sugar
1 TBSP poppy seeds
1/2 tsp salt
Combine all ingredients and pour into pretty glass bottle, add a few slices of fresh lemon. On the label print, "Great served with over a spinach, strawberry, and toasted almond salad."
1 comment:
You have been a busy girl! Are you teaching a class with all these great ideas? Wish I was closer so I could come. Summer always goes 110% (if not more!). Miss you lots and lots. Hope you are feeling good!
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