Seasonality
Winter/Spring
Quick Tips
How to cook lemons
Lemons are a must-have in my kitchen at all times, regardless of season. Whole lemons, especially meyer lemons, can be roasted and pickled with the rind, while lemon juice and zest is great for dressings, curd, and sauces. Just use caution when cooking, as lemons can react with cast-iron skillets that haven’t been seasoned well enough, causing a color/flavor issue.
How to buy lemons
The flavor of lemons is best when they are allowed to ripen on the tree. Look for lemons with a full, shiny yellow color, void of soft spots or cuts, and give just slightly when pressed.
How to store lemons
Store lemons in the refrigerator crisper for a couple of weeks, or at room temperature for about a week. If storing in the refrigerator, remove the lemon from the refrigerator a couple hours before using. Also, check lemons often. If one starts to mold, pull it quickly, as it can cause quicker decay in the other lemons.
Varieties
Eureka
Lisbon
Ponderosa
Meyer
About
Growing up in Illinois, during the cold, snowy winter months, I would dream of living in a place where February was full of bright pops of citrus color, growing on trees all around you. There is something quite magical about about that process during an otherwise dreary time of year.
When I finally moved to California, one of the first things I did was to plant a patio lemon tree (a lovely grower in California has dwarf trees). I also made a promise to use citrus whenever I could in a meal, which meant quite a few lemon and lime dressings, and dishes that featured citrus. There are a few different varieties of lemons that each work well for different dishes. I prefer Meyer lemons in desserts so I don’t have to add a ton of extra sugar, while I like traditional lemons for their acidic punch in cooking.
Lemons are a workhorse in my kitchen. I’m often using the zest and juice to brighten a recipe or make a homemade dressing. Or, the whole lemon can be used either roasted or preserved. During lemon season, I will zest and juice lemons to freeze in ice cube trays. Lemon juice will last for a few months in the freezer, and can be a lifesaver after the season has ended.
All Vegetarian Lemon Recipes
Acorn Squash Risotto with Farro
Arugula and Radish Salad (a New Year to #eatnaturally)
Arugula Lentil Salad
Asparagus Pasta with White Beans
Asparagus Polenta with Dill-Pistachios and Burrata
Beet Wild Rice Salad with Pistachios
Berbere Black Lentil Stew
Blackberry Goat Cheese Crostini
Blackberry Sorbet
Bourbon, Lemon, and Honey
Braised Potato Salad with White Beans
Broccoli Barley Bowl
Broccoli Salad with Tahini Dressing
Broccoli Soup with Ginger and Lemon
Broccoli-Almond Pesto Pasta
Brussels Sprout Pasta with Lemon Cream Sauce
Buttered Fava Bean Salad with Soft-Boiled Eggs
Buttered Radish and Ricotta Toast
Cauliflower Pasta with Lemon-Almond Sauce
Cherry Salad with Quinoa and Fennel
Chickpea Deli Salad (The Sprouted Kitchen Bowl + Spoon)
Chili Chickpea Smothered Toast
Chili Roasted Sweet Potato Sandwich
Chili Spinach Pesto Noodle Bowl
Collard Quinoa Salad
Coriander Sweet Potato Soup with Buckwheat Granola
Cornbread Pancakes with Maple-Lemon Curd
Cucumber Satay Crunch Salad- A Modern Way to Eat
Curried Acorn Squash with Lemon-Arugula Salad
Curried Carrot Cashew Salad
Curried Cauliflower Wrap
Curried Chickpea Salad Lettuce Wraps
Delicata Squash Tacos with Black Beans
Dutch Baby with Meyer Lemon Maple Syrup
Einkorn Ricotta Gnocchi with Roasted Tomato Sauce
Einkorn Ricotta Pancakes
Endives with Roasted Beet and Avocado
Farro Salad with Peas and Lemon-Yogurt Dressing
Freekeh Salad with Sweet Corn and Arugula
Fried Cauliflower with Romesco Sauce and Quinoa
Garlicky Goat Cheese Toast with Arugula
Garlicky Yogurt Green Beans with Walnuts
Grilled Asparagus Orzo Pasta
Grilled Carrots with Chermoula
Grilled Chipotle Peach Salad
Grilled Endives with Lentils
Grilled Halloumi Skewers with Cilantro-Tahini Sauce
Grilled Peach and Halloumi Skewers with Basil-Jalapeno Sauce
Grilled Snap Peas with Hazelnut-Dill Crumb
Grilled Turnips with Dill Olive Oil
Grilled Zucchini with Lemon Labneh and Za'atar
Harissa Cauliflower Lentil Stew with Lemon
Harissa Roasted Carrot Toast
Harissa Roasted Carrots with White Beans
Harissa Roasted Cauliflower Salad Lemon-Avocado Dressing
Heirloom Tomato, Olive Tapenade, and Goat Cheese Sandwich (+Limantour Beach)
Herby Kale Omelette with Manchego Cheese
Kamut and Plum Salad
Lemon Poppy Seed Scones
Lemon Vinaigrette | Component Cooking
Mediterranean Chickpea Salad
Mediterranean Einkorn Pasta
Mediterranean Flatbread
Mediterranean Kale Salad
Millet Porridge with Lemon Curd and Sunflower Seeds
Miso Butter Brothy Beans with Scallions
Miso Carrot Pasta with Arugula
Moroccan Carrot Salad with Millet
Olive Pesto Pasta with Breadcrumbs
Olive Tapenade | Cooking Component
Olive Tapenade and Hummus Stuffed Pita
Pantry Red Harissa | Component Cooking
Pesto Potato Skillet
Pesto Summer Squash Bruschetta with Poached Eggs
Pickled Carrot and Hummus Sandwich
Pistachio Olive Oil Cake
Polenta with Peas, Fennel, and Almonds
Quinoa White Bean Stew
Radish Salsa with Scallions
Ras El Hanout Farro Skillet
Raspberry French Toast Bake for Two
Roasted Beet Pasta with Dill and Lemon
Roasted Beet Salad with Herbs and Spinach
Roasted Beets and Burrata with Micro Greens
Roasted Carrots and Couscous with Gremolata
Roasted Delicata Squash Salad with Bulgur
Roasted Fennel and Cauliflower with Chickpeas
Roasted Garlic and Dill Dressing (+ Garden Update/Edyn Review)
Roasted Mole Cauliflower with Chickpeas
Roasted Radish Polenta
Roasted Radish Salad with Butter-Thyme Dressing
Roasted Red Kuri Squash with Cannellini Bean and Spinach Salad
Roasted Romanesco with Meyer Lemon Salsa
Roasted Rutabaga Pasta with Cashew Sauce
Roasted Sweet Corn Salad
Roasted Sweet Potato and Cabbage Summer Rolls
Romanesco Black Lentil Pilaf
Saving the season: Lemons
Sesame Kabocha Squash Bowls with Tahini Sauce
Shaved Endive and Brussels Sprout Citrus Salad
Shaved Parsnip Salad with Parsley
Sorghum Salad with Cucumber and Feta
Sorghum Tabouli
Spelt Gnocchi with Fava Beans and Walnut Sauce
Spelt Grape Salad with Chickpeas
Spiced Chickpea Cucumber Salad
Spicy Lentil Tacos with Radish Salsa
Spinach Asparagus Soup with Lemon Sunflower Cream
Spinach Curried Red Potato Salad
Spinach Pesto Polenta with Smoky Chickpeas
Spring Asparagus Flatbread
Spring Panzanella with Peas and Fennel
Spring Pasta with Shaved Asparagus
Spring Sorghum Salad with Radish and Roasted Asparagus
Sprouted Rye Berries and Roasted Cauliflower Bowl
Steel Cut Oats with Citrus Curd
Sumac Cauliflower Salad with Lentils
Sunchoke Soup with Fennel
Sunflower Carrot Risotto with Hazelnut-Pea Shoots
Sweet Corn Couscous Salad with Arugula
Sweet Potato Celeriac Pasta with Tarragon Butter Sauce
Tahini Noodle Bowl with Collards
Tomato Corona Bean Salad
Warm Potato Arugula Salad
White Bean Dip with Roasted Garlic and Herbs
Wild Rice Soup with Carrots and Parsley