I have been researching low-carb fruits and vegetables to go along with my protein diet cause of having bariatric surgery. Am looking to lose weight and improve my healthe.
Kristen is the Creative Director of Food52
Here are a few ideas: http://food52.com/blog...
And a few more! http://food52.com/recipes...
I used them mostly as condiments to brighten up simple vegetables( brussel sprouts , broccoli, cauliflower ) ,sauces( mayo and aioli booster) , and gravies( poultry,ham or fish) .I also slip them into some meat dishes , like grilled cedar wrapped salmon .They keep the salmon moist and impart great salty lemon flavor as the fish cooks.Once you see how versatile and lost lasting they are, you will wonder how you lived so long without knowing about preserved lemons.
Margie is a trusted home cook immersed in German foodways.
Many Moroccan and other North African recipes call for preserved lemons. Check a few books by Paula Wolfert and Claudia Roden for ideas.
Please enter a valid email address.
Well played. You deserve a cookie.
Make every day a cake day
12 Beautiful Cake Stands
The DNA Test for Food Sensitivity
Ending Soon: Cookware Sale!
One Bowl Chocolate Cake
Seedlip: The Drink That's Gonna Make Your Summer
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)