Callentani with Spinach and Preserved Lemon

Asparagus and lemon is a classic combination. But preserved lemons elevate this simple dish.

This recipe is not mine, its found on www.moroccanfood.about.com.

A tasty delicious meal. If you like cuisine from India and added fusion of the Southeast United States then this just might be for you. You can add or even substitute the sausage for shrimp. If you don't have preserved lemon brine you can use red wine vinegar to taste.

I use salted lemons I keep on hand for flavoring. The taste of the dish varies depending on how long the lemons have been preserved, so adjust the seasoning before serving. The lemons become soft as they age and tend to fall apart if you stir them too hard. Remove the lemons before serving.I used chicken thighs this time, but this dish also has a nice, light taste when made with chicken breast. Coating the meat with flour and frying it results in a thick sauce that tends to burn easily. Be sure to keep an eye on it and adjust the heat as necessary! Be careful not to add too much salted lemon or the dish will be too salty. Recipe by Heartful Kitchen Rei

This recipe is a heavily Moroccan influenced dish. I added the juices of the preserved lemon instead of water. I also added honey and Cucumber. The rest is Moroccan.

Low carb

A unique taste with cloves to use up preserved lemons.The story behind this recipe:I recently restarted making smoothies for health reasons, enhancing them with spices and preserved lemon for an extra boost.

My daughter loves lemon dressing! This time I made it with the juice from preserved lemons. The lemon zest is just slightly fragrant and delicious.Since the garlic slices are used to add aroma to the dressing, it's okay if you remove it after it has soaked for awhile. You could also use a pinch of grated garlic! Recipe by Heartful Kitchen Rei

I got tired to chopping preserved lemon slices, so I just decided to blend everything into a paste.It's so delicious and versatile that sometimes I can't help using it the next day! Recipe by YUKI

Such a delicious recipe that is used in so many recipes.

Because it's all the rage I added bay leaves since they go well with lemons.Although it may be common knowledge, since these can be preserved for a long time, be sure to thoroughly sterilize your jar.I recommend sterilizing the jar with a high-proof alcohol, such as gin or vodka. Recipe by coo&324

Today I want to introduce you to preserved lemons in salt, a recipe typically from North Africa and the Middle East that I saw on Rainers Soulkitchen's Instagram profile. They pair excellently with Moroccan tagines, meat, fish, fruits, vegetables, and desserts—the possibilities are truly endless. I prepared them with coarse sea salt and organic Sicilian lemons, and in my version, I added bay leaves, Sichuan pepper, coriander seeds, cloves, and in one jar, hot chili pepper, thanks to a friend's advice. To prepare them, you need to sterilize the glass jars, wash the lemons well, and make a cross incision while keeping the wedges attached. You can do this if you use rather large jars; otherwise, divide the wedges. Place a tablespoon of coarse salt in the cuts. Insert them into the jar, pressing them to help release the juice that should cover the lemons. At this point, they are ready, or you can add the spices you prefer as I did. Close with the lid and let them rest for at least a month in a cool, dark place, making sure to turn them occasionally and check that they are covered by the liquid. Once the jar is opened, store it in the refrigerator. To use them, rinse the wedges under running water to remove excess salt. Just imagine the aroma and the more intense and concentrated flavor!!! Did you know about them???

I always preserve both sliced lemons and lemons cut into wedges, so that I have the type I need for different dishes. I add the preserved lemons to marinades for chicken that's to be simmered and so on. The syrup can be used for dressings and quick pickles! Both the lemons and syrup can be used as very refreshing, delicious seasoning ingredients in all sorts of ways - these salted lemon slices are useful.You can preserve the lemons in salt only, but if you add just a little sugar, the salty taste will become milder. The lemons are kept at room temperature as they mature (about 2 weeks to a month), but when the weather is hot it's best to keep them in the refrigerator afterwards. During the winter you can keep them in a cool dark place. Recipe by Heartful Kitchen Rei

Yummy 😋!

Quick, easy and yummy!

This is a super easy, light & fresh recipe! I created this recipe one afternoon with a tube of polenta that I wasn’t sure what to do with. The creamy polenta is well complimented by the sweet tomatoes & spinach in this recipe.

A twist on the classic Roman cacio e pepe, an easy and quick main dish.

Lemon, spinach & some goat cheese make a nice combo for a vegetarian pasta sauce :-)

Once I saw on Instagram someone making spaghetti with lemon pesto. I had never seen the peel of the lemon being used in the cooking water and the sauce. I found the idea intriguing. I tinkered with it and I am pleased to say that I am loving the result.#pasta #Italian

Perfect for those who don't eat vegetables!!! It's simply delicious. Created this recipe to eat with a Chicken Pot Pie.

I randomly threw this together one night and it became an instant family fav! Enjoy! ~ Jamie ~

I'm hooked on Parmesan cheese these days. Because I love the combination of parmesan and spinach, I tossed them into pasta. I made this with regular spinach, but try using "chijimi" spinach that's harvested during the cold seasons. Make this dish with delicious spinach!To make sure the spinach doesn't overcook, work quickly from Step 3 onwards. I recommend you add lots of parmesan cheese and black pepper. This is a simple recipe to encourage you to make lots of different variations. How about adding mushrooms, bacon, anchovy, soft poached eggs, or nuts? For 1 serving. Recipe by Chefminii

I once thought risotto was only for special occasions and a difficult dish to cook. I no longer believe it. 20 minutes and you have a delicious meal on your table. Any occasion!

Quick and easy! 😋

I wanted to make some spaghetti with leftovers and I found some spinach in the fridge from the other day .

I modified this recipe from one I found a while back so that I could use up ingredients in the refrigerator before my food shopping trip for the week

I had the ingredients and I got lucky with this. Enjoy!

one of my Asian friends used to tell me how people use nutmeg in Asia to calm their upset stomach , or headache , even adding to their milk, before they go to sleep. I also love the smell of nutmeg! Hope you like the recipe !

A delicious and innovative recipe with a different taste 🤗

Fast, easy, and delicious! Pairs well with Farfale pasta and jarred pesto sauce!