August 10, 2020

the perks of summer citrus

Happy Monday! I hope your weekend was fabulous. The garden was my main destination this weekend, and I also had time for a little dip in the pool after grilling up some of our favorite summer burgers and side of citrus-infused salad.  

I have to tell you, I don’t miss dining out all that much, as we’ve been pretty creative in the kitchen whipping up some amazing salads and trying some new fun recipes.

Well today it’s all about citrus! Our biggest lemon tree is still going strong, and producing lots of big juicy fruit. I love adding lemon juice and zest to just about everything, and this summer is no exception. 

Lemon water is always a staple at home, but here are a few of my other very simple add-ons for citrus... 

Lemony Herb Dressing 

1  teaspoon lemon zest 
Juice of one medium lemon 
1  clove of garlic, peeled and minced 
1  tablespoon finely chopped fresh parsley 
1  tablespoon finely chopped fresh basil 
4  tablspoons e.v. olive oil 
Salt and pepper to taste 

Simply whisk together all ingredients in a small bowl and use to top your salad greens. 

Easy Avocado Toast 

Simply toast your favorite bread, top with loads of slice avocado and squeeze lime juice over the top. Season with plenty of black pepper and a small pinch of salt.

Broiled Grapefruit with Honey 

Take one grapefruit, cut it in half and remove seeds. Drizzle each half with about 1 tablespoon of honey and sprinkle a teeny bit of cinnamon on top. Broil in oven for about 5 minutes, but watch closely so they don’t overcook.

Orange Olive Cake

One of my family’s all-time favorite desserts is this Orange Olive Cake. It’s really simple to make and most of the time I mix it all by hand, which only takes a few minutes. You can find the recipe here.   

Here’s a very simple and yummy lemonade mix which also tastes lovely when paired with iced tea for a classic Arnold Palmer. 

Martha Stewart's Extra-Lemony Lemonade 

8 lemons, halved, plus 1, thinly sliced, for serving 
1½ cups sugar 
16 sprigs mint 

Juice halved lemons (you should have about 1½ cups). In a small saucepan, bring sugar and 1½ cups water to a simmer, stirring until sugar is dissolved. Add lemon rinds; cook over medium until mixture is syrupy, about 12 minutes. Strain; let cool completely. 

Muddle mint with syrup in a pitcher. Stir in juice and 4 cups cold water. Top with ice and lemon slices; serve. 

Of course, any lemonade or citrus drink looks much more appealing with the addition of a sprig of mint or slice of fruit. Use vintage glass carafes to serve these drinks chilled with a side of ice! 

How about combining lemon, lime and grapefruit in one amazing salad? You can find the recipe for a Citrus Beet Salad with Pistachios here 

In addition to tasting great and giving us a healthy boost of vitamin C, citrus, especially bright yellow lemons, make the most beautiful d├ęcor on a table or just about anywhere, don't you think? 

are both from Serena & Lily  

ciao! fabiana 

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Photos 2, 4 and 5 by Bret Gum

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