TIP OF THE DAY: More Uses For Lemon Juice | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food AdventuresTIP OF THE DAY: More Uses For Lemon Juice | The Nibble Webzine Of Food Adventures
Last summer, for National Lemon Juice Day, we listed some of our favorite kitchen uses for lemon juice: anti-browning agent, grater cleaner, lemon water, marmalade, marinade, pancake fluffer, soft drink enhancer and veggie saver. Here’s the full article.
Dijon mustard. Squeeze lemon juice into Dijon mustard to add an extra kick of flavor.
Lemon cream dressing. For salads, baked potatoes and other vegetables, or a general dip, whisk lemon juice into fat-free Greek yogurt and season to taste.
Lemon ice cubes. Slice a lemon into pieces that fit into an ice cube tray, and place a piece in each compartment. Add water and freeze. Use in iced tea or soft drinks.
When life gives you lemons, squeeze that juice! Photo by J. Eltovski | Morguefile.
Lemon tea. It may seem like a no-brainer, but when’s the last time you enjoyed a cup? Steep for three minutes in boiled water: 1 slice of lemon, 1 teaspoon black tea leaves and a cinnamon stick. Sweeten with honey if desired. It’s delicious hot or chilled.
Linguine dressed with lemon juice and olive oil. Photo courtesy Shrimp Council.
Lemon rice. Squeeze lemon juice onto boiled rice for fluffier, more fragrant rice. Try it with other cooked grains too (barley, bulgur, farro, freekah, kamut, quinoa, etc.).
Lentil soup. Squeeze lemon juice into hot soup. If it needs more seasoning, add a pinch of turmeric.
Pasta & pizza. Toss pasta with garlic, lemon, fruity olive oil and fresh basil: delicious! You can also drizzle this dressing on pizza.
Vinaigrette. Add lemon juice instead of vinegar to extra virgin olive oil. Season with some crushed garlic, fresh-ground black pepper, salt and finely chopped fresh herbs.