I picked up a bunch of them on a whim, and now am stumped as to what to make with them. I will probably make a lemon cream pasta with … peas? Crispy prosciutto? tonight, but that won’t use them all up.
Looking predominantly for savory ideas.
Muchas, HOs!
Freeze the juice for use with spring asparagus?
Or maybe zest and juice for a sheet pan dinner with potatoes and chicken (rosemary and garlic being the usual additions).
A light lemony pizza sauce with arugula and prpscuitto toppings.
I’ve made this, my comments.
And wash everything down with a Meyer lemon marg. I don’t have a real recipe just sub Meyer lemon juice for the lime to taste. I usually cut back on the orange liquor as well
