Use this to season and brighten the flavor of scrambled eggs, poached fish, or even buttered toast. To give as gifts, transfer to decorative 1/4-cup jars with hinged lids, available at kitchen or craft stores.
Recipe Ingredient Details:
Zest from 3 Meyer lemons
1 tablespoon coarsely chopped fresh Italian parsley
1 tablespoon coarsely chopped fresh thyme (or 1 teaspoon dried)
1 tablespoon coarsely chopped fresh oregano (or 1 teaspoon dried)
1 cup kosher salt
Spread lemon zest on a baking sheet and bake at 200˚ for about 20 minutes, or until dry.
Combine dried zest, herbs, and salt in a small food processor; pulse to mix thoroughly. Spread mixture on a rimmed baking sheet and let dry overnight. Store in airtight jars.
Recipe Additional Notes:
PER SERVING (1/4 teaspoon): 0 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 0g protein, 0g carb, 0g fiber, 589mg sodium
Wed, 2012-11-14 14:08