Preserved Lemon And Edamame Tapenade Recipes
SALTED LEMON EDAMAME
Provided by Sandra Lee
Categories side-dish
Time 17m
Yield 5 appetizer servings
Number Of Ingredients 3
Steps:
- Boil the edamame according to package directions. Strain and place in a serving bowl. Juice 1 lemon and pour over the top of the beans. Sprinkle with salt and pepper blend. Serve garnished with lemon slices.
ARTICHOKES AND PRESERVED LEMONS WITH HONEY AND SPICES
This is a Moroccan dish, good served hot or cold, from Claudia Roden's New Book of Middle Eastern Food. She recommends frozen artichoke bottoms. This tastes quite strongly of preserved lemons, so consider yourself warned if you're not a lemon fan.
Provided by Sass Smith
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove the peel from the preserved lemons and cut into strips (I ran it through the garlic press to distribute the flavor more evenly).
- Heat the garlic in the oil on medium heat for a few seconds, stirring.
- Add the rest of the ingredients and stir to combine.
- Cover and simmer for 15 minutes, or until artichokes are tender, turning occasionally for even cooking.
- Add a little water if necessary, or remove the lid to reduce the sauce.
Nutrition Facts : Calories 181.9, Fat 10.3, SaturatedFat 1.4, Sodium 400.9, Carbohydrate 22.5, Fiber 6.3, Sugar 8.9, Protein 4
CITRUS TAPENADE
Steps:
- Blend olives, capers, oil, all citrus juices, anchovy, and citrus peels in processor to coarse puree. Season tapenade with salt and pepper.
PRESERVED LEMON AND EDAMAME TAPENADE
I love the ingredients and it makes a great tapenade. Surprisingly, when done it is reminiscent of olives!!! Very good.
Provided by Ambervim
Categories < 15 Mins
Time 5m
Yield 1 Cups
Number Of Ingredients 9
Steps:
- Combine all in your food processor and pulse.
- Check flavor and adjust seasoning, if desired.
- Serve with pita chips, potato chips or whatever you like.
Nutrition Facts : Calories 518, Fat 31.1, SaturatedFat 3.9, Sodium 1047.2, Carbohydrate 31.8, Fiber 11.3, Sugar 0.4, Protein 35.5
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