When Life Gives You Lemons…Thank Your Lucky Stars!
Close your eyes for a second, breathe deeply and imagine the distinctive, bright aroma of a freshly cut lemon. There is nothing like it! Lemons gussy up any recipe and impart one of the key flavors in the culinary world. In fact, Rebecca Katz, educator, author, and “culinary translator” who has written many books highlighting the delicious healing power of food, created the acronym FASS (fat, acid, salt, sweet). She shares the idea that these components balance the taste of any dish and in fact can reveal any hidden flavors. She is not the only chef who highlights the important of acid. James Beard award winning chef and cookbook author, Samin Nosrat says, “Anything that tastes sour is a source of acid, yet on its own, acid isn't particularly gratifying. It's the way acid contrasts with other tastes that heightens our pleasure in foods. Salt, fat, sugar, bitterness and starch all invariably benefit from the welcome contrast acid provides.”
If you love lemons and the flavor and essence they impart, I don’t need to convince you. You probably have a fresh lemon or two in your refrigerator at the ready. Lucky for us, citrus is in season right now and is a local fruit if you live in California, Texas, Florida or other warm citrusy parts of the world. The classic lemon is versatile and will make you pucker if you take a nibble. They are perfect for brightening up soups, chicken and fish, a salad dressing, a cake or a cup of tea…skies the limit. But her sister the Meyer lemon takes culinary genius to another level. If you are not familiar with her, let me introduce you.
The Meyer lemon, a native of China, was brought to the U.S. by “agricultural explorer” Frank N. Meyer in the early 20th century after discovering this juicy treat during a collecting expedition while working for the U. S. Department of Agriculture. A cross between a lemon and mandarin/pomelo, Meyers really are the darlings of the citrus world in my opinion. They sport a thinner skin, which makes them a bit more fragile and difficult to ship than the traditional lemon, but it is a skin you can actually eat pith (stringy white part) and all. The flavor is unique, a bit sweet, a bit tart—and absolutely delicious!
Although culinary enthusiasts suggest traditional lemons be used as a source of acidity when elevating a flavor, Meyer lemons have their place, adding a dreamy lemony taste without the bite. You can add the juice and rind to any dish where you want a sunshiny sweet/sour pop. The juice is magical when squeezed over freshly steamed veggies, added to dressing, poached fish or roasted chicken. It is a lovely addition to whole grains. It brings a bright bit of playfulness to cakes and cookies and specialities like lemon bars.
Since Meyer lemons might not be available at large markets due to their fragile nature, I invite you to visit your local grocer or farmer’s market (if you live in a citrus state). Stock up while you can and consider freezing some of the juice in ice cube trays for use the rest of the year, because if you are like me, these lemons will become the lemony crown jewel of your kitchen!
In terms of nutrition, lemons are a great source of vitamin C and bioflavonoids. They contain antioxidants and anti-inflammatory bioactives that scavenge excess free radicals which can promote disease. The flavonoids in citrus have been shown to lessen inflammation and may even positively shift LDL-cholesterol levels and decrease lipid oxidation. That is good news for your lovely, dear heart.
Vitamin C is responsible for the maintenance of growth of connective tissue, bones, teeth and important for wound healing. It also plays a role iron absorption, optimal immune function and the health of our nervous system. There are many other physiological benefits of vitamin C, so be sure to eat it daily since it is a water soluble vitamin and not stored in the body. Loving on citrus and Meyer lemon juice as part of that is one delicious way to add vitamin C to your day!
Check it out! I made this yummy side dish which includes fresh squeezed Meyer lemon juice and it was a definite pleaser. Give it a try and be sure to make extra for leftovers.
Lemony Roasted Veggie and Quinoa Salad
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Jan Goldberg | January 2020
prep time: 15 minutes
cook time: 30 minutes
total time: 45 minutes
Servings: 4
Ingredients: – 1 small head cauliflower, cut into small pieces for roasting 4 carrots sliced into matchsticks 3 cups Brussels sprouts, sliced into quarters Olive oil (enough to coat veggies well) Fresh thyme (or dried about a teaspoon) Sea salt, pepper 1 cup tricolor quinoa Handful of currants (optional) Chopped pistachio nuts (optional) Fresh parsley Chopped fresh cilantro (about 1/2 cup) 1 Meyer lemon (squeeze the juice)
Instructions: –
step one Preheat oven to 350°
step two – Wash and cut vegetables.
step three – Place in a bowl and add olive oil to coat—use sparingly bu
step four – Add thyme and a sprinkle of salt
step five – Spread unbleached parchment paper onto a roasting sheet. Spread vegetables on sheet, and place in the oven to roast—be sure to turn vegetables a few times while roasting (~30 minutes). Be careful not to burn the veggies!
step six – Meanwhile, add 2 cups filtered water to a pan. Add 1 cup rinsed quinoa. Boil water, add quinoa, turn down and simmer until tender Add quinoa to a serving bowl, add chopped cilantro and currants and nuts if using
step seven – Top with roasted veggies and squeeze a Meyer Lemon on top, correct seasoning, top with chopped parsley
