Ingredient: Lemon

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  • Description-

 Lemons are a high acid citrus fruit.  They are bright yellow in color and pack a nice acidic punch to many recipes both sweet and savory.  They are a great way to welcome spring or brighten up winter dishes, salads, or soups.

  • Preparation-

 Lemons have a sour acidic taste, but have many uses.  They are used to flavor many dishes, they are commonly used with seafood.  They are also used in cocktails and as household cleaners.

  • Varieties-

There are a number of different kinds of lemons, but the two you frequently see in our are the common lemon and the Meyer lemon.  The Meyer lemon is small in size with a darker color and sweeter taste.

  • Storage-

Lemons are fine to keep on the counter but they will last longer if stored in a plastic bag in the refrigerator.  TIP- roll your lemon on the counter before using it, it will give you a higher amount of juice!  Don’t forget to use your lemon zest.  The lemon oil is in the zest and it is a great flavor enhancer.

  • Nutrition- Vitamin C, A, calcium, folate, iron, potassium, magnesium

Recipes Using Lemon

Butternut Squash Stuffed Shells with Browned Butter and Sage

This is a lovely way to enjoy your butternut squash over the winter. The rich marriage of squash with that herb-infused brown butter makes for a hearty and flavorful meatless stuffed shell. The bacony-crisp of the sage leaves are reminiscent of makes for a perfect garnish, while the amount of cheese involved is entirely flexible (I’ve used nutritional yeast in place of the Parmesan in a pinch.) Roasting the squash before mashing really brings out the sweet and nutty flavor of the squash, a step not to be skipped for full-effect, though you can roast your squash up to 3 days ahead of time as needed.