PRESERVED LEMONS.

I have my favorite dozen-ish ingredients that I use most frequently when I cook. They are ingredients that make me feel safe. I am confident in how to use them well, they are good for me while also being flavorful and to this point, I feel like they compose my 'style'. This truth has never really bothered me until I signed a contract to develop one hundred original recipes for a cookbook, and realized that I would need to deviate from my go-to's for the sake of variety. I committed to this project, because I want to be better. So though lemons are clearly in my top twelve, preserving them was something new to me, so I think that counts as a step forward. Or maybe a half step, which is still that right direction.

I know there have been a LOT of lemons around here lately, but citrus is tough to beat right now, so let's be honest, there is likely more to come. I'm not typically one to say "you must make this!", but we will likely use these preserved lemons in a few recipes throughout the coming months, and I'd love it if you would play along. You could toss them in here, or in any of these:

Quinoa with Asparagus and Preserved Lemon Dressing

Bulgar and Chickpeas with Preserved Lemon Vinaigrette

Israeli Couscous with Butternut and Preserved Lemon

Green Garlic and Preserved Lemon Hummus

PRESERVED LEMONS //

I read about this method in a cookbook at the bookstore, and have no clue what the title was. It's pretty free form, so I don't believe anyone will be insulted by the lack of credit given. Thank you for your help, mystery book. These are not precise measurements, as all lemons are different sizes. From what I can tell, as long as there is salt, lemons and plenty of juice in the jar, you're off to a good start.

7-ish Meyer Lemons

1 Cup Fine Grain Sea Salt

1 Tbsp. Natural Cane Sugar

2 tsp. Whole Peppercorns

1. Sanitize a large, wide mouth mason jar.

2. If buying store bought lemons, scrub them really well to get off any wax - the rind is what you'll be eating in the end so give them some elbow grease. If you have a lemon tree, then you're fine. Unless, of course, you use wax and harsh fertilizer :/

3. Cut the largest of the lemons in half and poke out the seeds. This is the one you'll be using for juice.

4. Remove the ends of the remaining lemons, and cut them in quarters.

5. Put about 1/4 cup of the salt at the bottom of the jar. Smush in four of the lemon quarters, you don't need to be gentle, we want a bit of juice to squish out. Follow them by about a tablespoon of salt. Try to let it touch the flesh of each slice. Squeeze a bit of the lemon you're using for juice and then repeat with remaining lemons and salt.

6. About midway in the jar, sprinkle the sugar in with the salt, and continue the layering.

7. When you get close to the top, smush everything down a bit. Make sure no more than an inch or two of the lemon slices are above the meniscus. Add in the peppercorns. Over the next 2-3 days, enough juice should be extracted to cover them. If not, add a bit more yourself.

8. Allow the jar to sit a few days at room temp, and then store them in the fridge. They are probably fine at room temperature, but I'm cautious. Turn them upside down every now and then to keep things moving.

9. They are ready to use in cooking after about a month, but will keep in the fridge up to 6 months.

To use, rinse the lemon of it's salty brine, and scoop away the flesh. Use the preserved peels to put on fish, in grain salads or on top of a panna cotta.

COCONUT QUINOA + SPINACH SALAD

It was different this year. Different, in an oh-so-wonderful kind of way.

Christmas took its same course of stress and scrambling to make sure I got everyone something thoughtful and nice, sticky notes of who is cooking what, messages of what time we need to be where and remember to tell grandma an hour earlier because you know she'll be late. A joyful frenzy builds through December, to a day that is, well, joyful and frenzied? Hugh and I were able to spend time with everyone, chased around our adorable niece, bundled up for church outside, stayed up super late laughing and chatting with each other; I made undercooked french toast for my family, got a vacuum from Santa, and soaked it in. The holidays are some of the sweetest and funniest times with my family, and having a sparkly new husband to enjoy everything with, made it even better. We got home late Christmas night after talking all day, and I told Hugh the presents were nice, but my favorite part is just the time. We don't often have days with no where else to be than where you are, doing just what you're doing. You've got to savor days like that.

So here we are again, a bit overloaded on sweets and craving foods on the lighter side. This salad is so tasty and gorgeous with all the contrasts of color. Little bit of crunch from the pomegranates and pistachios, and just a subtle touch of coconut in the quinoa. I've been eating leftovers with an egg on top, and I think it'd work well with just about any protein.

May the rest of your holiday season be full of the giving and taking of time.

COCONUT QUINOA + SPINACH SALAD // Serves 6 as a side

I know some are still wary of using raw spinach, and I think arugula would be great as well, maybe just use a bit less as it's a bit stronger in flavor.

1 Cup Quinoa

1 Cup Light Coconut Milk

1/3 Cup Vegetable Broth or Water

2 Large Shallots

2 Tbsp. Coconut Oil*

1 Cup Fresh Pomegranate Seeds

4 Cups-ish Organic Baby Spinach

1/2 Cup Toasted Pistachio Nuts

2 Tbsp. Orange Juice**

2 tsp. Fresh Thyme or 1 tsp. Dried Thyme

3 Tbsp. Olive Oil (I used a lemon infused olive oil - SO good)

Salt/Pepper

1. In a small pot, combine the quinoa, coconut milk, water and a pinch of salt and pepper and bring to a boil. Reduce heat to a simmer, cover, and cook until the liquid is absorbed, this will take about 10-12 minutes. Empty quinoa into a bowl and allow to cool.

2. Slice the shallots width wise into thin coins. Heat up the oil in a 8-10'' saute pan (you don't have many to crisp up). * If you don't have coconut oil on hand, canola oil will work as an alternative, it's just not that great for you. Once it's just shimmering, add in the slice shallots. Stand by them, as they'll burn quickly. They will dance around a bit, and once you see the edges turn golden flip them over or move them around. Set up a double layer of paper towels, remove the shallots just as they turn brown and drain on the paper towels.

3. In a small bowl, mix the orange juice, thyme, olive oil and generous pinches of salt and pepper. **Any citrus would work - lemon, lime...whatever is on hand.

4. You want to make sure the quinoa is room temperature before you toss, or it will wilt the spinach, and we don't want that. Maybe you do, but I don't. In a salad bowl, toss the spinach, half of the cooked quinoa, half of the pom seeds and half of the pistachios with desired amount of dressing. Your choice as to what ratio you want, you can save the rest of the quinoa for later, or toss it in, again, the ratios are up to you. Garnish the top with the rest of the pom seeds, pistachios and all of your crispy shallots. Little grind of fresh pepper and enjoy.

MEYER LEMON CURD.

I would say the average person thinks lemons/citrus are summer fruits. They are crisp and tangy, add a lot of flavor without a lot of heaviness, which is typically a warmer weather preference. Lemonade, lemon bars, seems fourth or july-ish no? But now, when meyer lemons are in season, they are what take over my fruit basket. I may have been a bit greedy and bought 12 at the market last visit. Apparently I don't use lemon as much as I thought I did, because I still have too many. There is this fine line of having too much of a good thing, and in this case, it has caused me to experiment a bit. Alas, a simple lemon curd to use up some of that sweet citrus.

Of course, this time of year, it would make a wonderful and different gift. It keeps in the fridge about one week. You can re-use mustard jars or buy small mason jars at your local craft store. I used David's recipe, because the man knows sweet things. He mentioned that it would be good folded into fresh whipped cream. I plan on putting it on toast myself, and giving a small jar as a hostess gift.

MEYER LEMON CURD // Makes 1ish Cups

Recipe from David Lebovitz

The sweet to tang ratio is perfect, I wouldn't change it. He notes that if you can't find meyer lemons, you can use normal lemons, and use a bit more sugar.

1/2 Cup Fresh Meyer Lemon Juice

1/3 Cup Natural Cane Sugar

2 Eggs

2 Egg Yolks

6 Tbsp. Organic Butter

pinch of Salt

1. Place a mesh strainer over a bowl, and set aside.

2. In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.

3. Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.

4. Increase the heat a VERY LITTLE bit and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk. For me, this took about ten minutes in a 12'' pan.

5. Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator.