So many people ask the same question at market, "What do you do with preserved lemons?" Oh there are so many ideas out there!!! So, we've created a whole page with recipes that incorporate the delightfully bright flavor of preserved lemons. Everything from Morrocan tagines to semifreddo! We hope the recipes provide you with the inspiration (and guidance) to start on a new culinary adventure -- into the world of preserved lemons!
This is a simple but delicious spread for crackers, bread, or veggies.
In a food processor finely chop two cups of pitted mild green olives (Henry's Garlic-Oregano or Lemon-Garlic olives) with one clove of garlic, 1/2 a cup of lightly toasted walnuts, and 1/2 tsp. finely chopped rosemary. While the motor is running poor enough extra virgin olive oil into the mixture to form a smooth paste (about 1/2 cup).
Henry's Olivada made with Greek Style Olives, topped with Feta Cheese
This is a version of the olive salad used on the famous New Orleans sandwich by the same name.
In a food processor pulse one cup sun-dried tomatoes, 1 1/2 cups of pitted green olives, one roasted red pepper, two tablespoons capers, one clove of garlic, one tablespoon red wine vinegar, and enough extra virgin olive oil to make a spreadable paste (about one cup).
Traditionally, this spread is served on a crusty roll with salami, mortadella, provolone, and havarti cheese. It is also a great spread for bread, crackers, or on bruschetta.
Henry's Muffaletta with Provolone Triangle and Roasted Red Pepper
Grilled Albacore Salad
Marinate overnight a 1-2 pound fresh albacore loin. Grill until just done and allow to cool. Mix together one cup of pitted and halved green olives, one jar of marinated artichoke hearts, 1/2 a red onion, thinly sliced, one cut up head of romaine, about 15 cut up arugala leaves, and the cooled albacore flaked into bite size pieces. Sprinkle with extra virgin olive oil and a squeeze of fresh lemon. Salt and pepper to taste.
Oven Roasted Potatoes with Fresh Fennel and Olives
This is a rustic dish that is great with chicken or lamb. These amounts serve 4-6 people.
Cut four large russet potatoes into 3/4 inch cubes and place in a large bowl. Add to this 4-6 cloves of minced garlic, one fennel bulb cut in half and sliced thinly, one cup pitted green olives or oil-cured black rip olives, and about 1/3 cup extra virgin olive oil. Toss to coat all ingredients. Add salt and pepper and roast in a 350°F oven until the potatoes are done (about 35-40 minutes). Turn once during roasting.