Thursday, October 9, 2008

Lemon Oil

I forgot to include this with the chicken with lemon, cumin and mint recipe, and I can't figure out how to edit a past post. So, here's the recipe:

1 cup extra-virgin olive oil, grapeseed oil, or vegetable oil
3 tbl grated lemon zest

Combine the oil and lemon zest, pour into a glass jar, cover tightly, and refrigerate for at least 3 weeks, shaking occasionally.

Pour the oil through a strainer into another jar and discard the zest. Cover tightly and refrigerate.

A little of this is awesome on salad, cooked veggies, cooked potatoes, grains, or beans.

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