Let lemons brighten your mood, plus a recipe for Garlicky Spinach and Chickpea Soup with Lemon and Pecorino Romano. Preserved Lemons are coming Thursday!
Congrats on finishing your manuscript. As I’ve told younger writers, so few people actually finish a book! Anyone can *start* a book, lol. And this recipe sounds delicious. I know the juice around chickpeas is aquafaba, and often used as a substitute for egg whites in merengue and other foods. It must thicken this soup.
I have seen the scooped out lemon peel used as a dish for sorbet and ice cream. The halves are filled with the sorbet and then frozen. Children adore this but so do I.
Lemons can used in just about every instance from the kitchen to cleaning. One way I use lemons in the summertime is maybe a little different. After the juice of the lemon has been squeezed out for a recipe I will take the leftover pulp and peel and rub it all over my hands and lower wrists. My hands are old, and worn from gardening, cooking, taking care of chickens and pets and family. The lemon appears to exfoliate and lighten my skin. Feels good too, as long as I have no nicks.
Thanks for this! Was wondering what to make for dinner tonight and I have all of these ingredients (mix of greens included)! Sounds perfect for a cold, wet Vancouver evening
  My husband and I absolutely love lemons  and we just commented about how much we use them for both savory and sweet dishes so this article is so timely. My husband just made a delicious shrimp scampi for dinner Sunday night and lemon, just topped it off perfectly. I had to make a birthday cake for our dear friend last week & he does not like frosting so I made Maida Heatter’s Lemon Buttermilk Cake in the Nordicware Heritage Swirl Bundt Pan & he is still raving about it. Also, needed to give a thank you gift to a neighbor so I baked a lemon drizzle cake. Lemon always seems to be the perfect ingredient to brighten or enhance a dish or dessert. I love Doris Greenspan’s tip that she recommends when baking to rub the lemon zest into the sugar with your fingers to really perfume and flavor the sugar.
Lemons are the brightness we can always depend on even when the blood oranges are terrible and the forced rhubarb has not arrived yet. Honestly do not know how I'd cook without them - also, seeing this post drop into my inbox made me smile as 'lemons' was the ingredient of the month of the first volume of The Food Almanac which I'm reading month-by-month this year.
I can be a picky eater, and I find that lemons give so many foods greater appeal. Umami is all very well, but perky citrus 🍋 really makes a dish. The newest Joy of Cooking has a wonderful recipe for little lemon puddings that generate their own lemony custard topping as they bake.. That's what I'm talking about! And lemons plus chickpeas and spinach sounds glorious. Planning on that for this week!
Lemons (especially Meyers!) are a fixture in our household--added to just about everything, including soups for that extra tang. We also love chickpeas, so this soup sounds like a winner. I do prefer using soaked, dried beans (from Rancho Gordo) if I have the time. I use some of them in hummus, then the rest in soups and salads. Congrats on finishing your manuscript!
And what have you created with the block of found cheddar?
Congrats on finishing your manuscript. As I’ve told younger writers, so few people actually finish a book! Anyone can *start* a book, lol. And this recipe sounds delicious. I know the juice around chickpeas is aquafaba, and often used as a substitute for egg whites in merengue and other foods. It must thicken this soup.
I have seen the scooped out lemon peel used as a dish for sorbet and ice cream. The halves are filled with the sorbet and then frozen. Children adore this but so do I.
Lemons can used in just about every instance from the kitchen to cleaning. One way I use lemons in the summertime is maybe a little different. After the juice of the lemon has been squeezed out for a recipe I will take the leftover pulp and peel and rub it all over my hands and lower wrists. My hands are old, and worn from gardening, cooking, taking care of chickens and pets and family. The lemon appears to exfoliate and lighten my skin. Feels good too, as long as I have no nicks.
Yummy looking! I might have to try that! :)
Thanks for this! Was wondering what to make for dinner tonight and I have all of these ingredients (mix of greens included)! Sounds perfect for a cold, wet Vancouver evening
  My husband and I absolutely love lemons  and we just commented about how much we use them for both savory and sweet dishes so this article is so timely. My husband just made a delicious shrimp scampi for dinner Sunday night and lemon, just topped it off perfectly. I had to make a birthday cake for our dear friend last week & he does not like frosting so I made Maida Heatter’s Lemon Buttermilk Cake in the Nordicware Heritage Swirl Bundt Pan & he is still raving about it. Also, needed to give a thank you gift to a neighbor so I baked a lemon drizzle cake. Lemon always seems to be the perfect ingredient to brighten or enhance a dish or dessert. I love Doris Greenspan’s tip that she recommends when baking to rub the lemon zest into the sugar with your fingers to really perfume and flavor the sugar.
I ❤️ 🍋 🍋 🍋! Congratulations on sending out the manuscript! 💫
Lemons are the brightness we can always depend on even when the blood oranges are terrible and the forced rhubarb has not arrived yet. Honestly do not know how I'd cook without them - also, seeing this post drop into my inbox made me smile as 'lemons' was the ingredient of the month of the first volume of The Food Almanac which I'm reading month-by-month this year.
I need to use lemons more.
I can be a picky eater, and I find that lemons give so many foods greater appeal. Umami is all very well, but perky citrus 🍋 really makes a dish. The newest Joy of Cooking has a wonderful recipe for little lemon puddings that generate their own lemony custard topping as they bake.. That's what I'm talking about! And lemons plus chickpeas and spinach sounds glorious. Planning on that for this week!
Lemons (especially Meyers!) are a fixture in our household--added to just about everything, including soups for that extra tang. We also love chickpeas, so this soup sounds like a winner. I do prefer using soaked, dried beans (from Rancho Gordo) if I have the time. I use some of them in hummus, then the rest in soups and salads. Congrats on finishing your manuscript!