Preserved lemons have been made for thousands of years, and are a key ingredient in cuisines as diverse as southern Italian and Cambodian. They are an essential part of Moroccan cuisine, where they add the salty, tangy flavor vital for dishes such as salads, meat and vegetarian stews and even a spicy dip made of just preserved lemon and harissa. The classic Moroccan dish is a tagine, where vegetables, chicken or lamb are stewed together with lemons and spices. Here are a few healthy ways we at mo foods are using our delicious Preserved Meyer Lemons. Send us some of your favorite recipes and we'll share them with our fans.
Eric Ripert's Chicken Tagine
Zucchini and Preserved Lemon Salad
5-6 zucchini, cut in half tip-to-tip.
1/2 mo foods preserved lemon, chopped12-18 Kalamata or other brined black olives
olive oil
coarse sea salt to taste
Grill the zucchini on a ribbed grill pan, BBQ or panini grill until cooked through but still firm. Toss in a bowl with the remaining ingredients, and a little juice from the lemons, if desired.
Kale Salad with Oranges and Preserved Lemons
For the salad
1 bunch kale, stems removed and thinly sliced
2 large oranges
1 mo foods preserved lemon
1/4 cup oil cured black olives (about 18-20)
2 tablespoons pumpkin seeds
For the dressing
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon brine from mo foods preserved lemon or
1 tablespoon fresh lemon juice
1/4 teaspoon paprika
salt and fresh ground pepper to taste
Whisk together all dressing ingredients and set aside.
Cut the skin from the oranges and cut into 1/4 inch rounds and then into half rounds. Cut the lemon into thin slices and then into quarters. Combine with kale, pumpkin seeds olives and dressing in a large bowl and toss until all ingredients are evenly distributed. Can be made up to 12 hours ahead.
We created these four healthy recipes to add a new twist in combining preserved lemons and avocados. The tangy flavor of preserved lemons and the creamy richness of avocados are a natural match. Mix them with in-season ingredients create a simple lunch, a side dish for a dinner at home, or an appetizer that will wow your guests.
Avocado, Preserved Lemon and Tomato Salad
1 avocado, sliced
1 large heirloom tomato or ½ pint cherry tomatoes
1 tablespoon chopped mo foods preserved lemons
1 tablespoon fresh lemon juice
1 tablespoon olive oil
salt and fresh ground pepper to taste
Arrange the avocado slices in a circle on a plate. Chop the tomatoes into approximately bite-sized pieces and arrange in the center of the avocado. Whisk together remaining ingredients and pour over the top. Serve immediately. Serves 2.
Avocado and Preserved Lemon Sandwich
2 pieces hearty bread, preferably multigrain, toasted
1/2 avocado, sliced
3 slices fresh white cheese such as ricotta salata, feta or goat cheese
1 tablespoon chopped mo foods preserved lemons
handful arugula (optional)
1 thin slice red onion (optional)
drizzle olive oil
fresh ground pepper to taste
Arrange all the items in the order listed on one slice of bread. Drizzle with olive oil and pepper, if desired. Top with second slice of bread. Eat it before someone can steal it from you. Serves 1 person per sandwich.
Avocado and Preserved Lemon “Guacamole”
2 avocados
1 mo foods preserved lemon, finely chopped and juice reserved
1 tablespoon lemon brine
1 tablespoon diced onion (if desired)
2 tablespoons chopped fresh cilantro
1 pinch smoked paprika
1 pinch cayenne pepper (if desired)
Blend together all of the ingredients, by hand or in a food processor, until smooth. Serve with tortilla chips or pita chips for a Moroccan twist. Serves 1-4, depending on how hungry you are.
Ceviche with Avocado and Preserved Lemon
1 lb very fresh seafood, such as bay scallops, shrimp and red snapper.
2 avocados, roughly diced
1 mo foods preserved lemon, finely diced, with juice reserved
juice of 2 lemons (approximately ¼ cup)
2 tablespoons sliced shallots
1 teaspoon diced Serrano chili
2 tablespoons chopped parsley
1 tablespoon chopped cilantro
If using fish filets, cut into bite sized pieces. Peel and clean shrimp. Mix together all ingredients and let marinate for at least 2 hours and up to 24 hours. Serves 4.
