If you read these posts day-by-day, it probably seems as if there are stretches where the recipes are quite similar. It’s true. It’s the way we eat. We pick up our produce from the CSA (Community Supported Agriculture), generally 7-8 items, all fresh, and we have to use it before next week’s pickup. That means, if we get a lot of dill (this week), we have a lot of recipes based on dill (such as today’s).
We have a bunch of dill to use. Literally, a bunch from our last CSA share, and, for us, it’s difficult to use it all before it goes bad. The last time we picked up a bunch in our shares, we had to dry about half of it before it went bad. We don’t mind drying the dill; it’s a good way to have some later in the year, but we also like to eat our fresh food while it’s fresh. This week we came up with a couple of ways to use the fresh dill; a simple vinaigrette is the first.
This came about in a somewhat convoluted way. We were trying to think of a way to cook the radish pods we picked up last week. It’s not been easy, but we did decide on something. But, at the same time, we came up with the idea of a lemon orzo to compliment (hopefully) the radish pods. This soon evolved into a creamy lemon orzo, perhaps with a tiny amount of greens tossed in for color. It didn’t sound half bad. Now all we had to do was scratch it up.
We love the name. Doesn’t it sound delicious? Cookies that melt away in your mouth as you eat them, who could resist? Between the name, and a recent request for lemon cookies, we had to try making up a batch of Lemon Meltaway Cookies. Now, for this recipe, a batch makes only a dozen cookies (you can scale it up, of course), but that’s because it comes from a great little book: Dessert For Two, by Christina Lane (her blog is also called Dessert for Two).
Some things were just meant to be. Meyer Lemon Ice Cream is one of them. We’d decided on Monday to make a batch of Biscotti, so we searched high and low in the library stacks here in the Scratchin’ It reference department, and found one. On the very next page was a recipe for Meyer Lemon Ice Cream, and we thought, “that sounds nice and refreshing; we’ll have to keep it in mind for the next time we have Meyer lemons.” Well, the next day, there was a box of Meyer lemons as surplus at the CSA. We grabbed a half dozen with Meyer Lemon Ice Cream in mind. The next day was our usual shopping day, so we added half-and-half and heavy cream to the grocery list, and had everything needed.
We had about half a cup of lemon juice left from the Meyer lemons we’d found in the surplus basket at the CSA the other week. We thought about making a Lemon Sabayon Tart, but decided, instead, to make Individual Lemon Meringue Tarts. It isn’t much more difficult, and it uses those pesky egg whites left over from making the Lemon Sabayon.
Just in time for summer: our Perfect Lemonade recipe. It’s a bit more trouble to make than just stirring together lemon juice, sugar, and water, but, trust us, it’s worth the extra effort to make perfect lemonade. Oh, and just so you know, this recipe might be based on reading a lemon juice bottle years ago; the only thing we remembered was that lemonade has equal parts lemon juice and sugar.