Preserved Lemon And Edamame Tapenade Recipes

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SALTED LEMON EDAMAME



Salted Lemon Edamame image

Provided by Sandra Lee

Categories     side-dish

Time 17m

Yield 5 appetizer servings

Number Of Ingredients 3

1 package frozen edamame (soybeans), in shell
2 lemons
1 tablespoon salt and pepper blend

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



Artichokes and Preserved Lemons With Honey and Spices image

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

3 garlic cloves, minced
3 tablespoons extra virgin olive oil
1 cup water
1/2 teaspoon ginger
1 pinch turmeric
3 tablespoons lemon juice
2 tablespoons honey
1 1/2 preserved lemons
1 cup water
1 lb artichoke bottom
1/2 teaspoon salt

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



Citrus Tapenade image

Categories     Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 10

1 cup Kalamata olives, pitted
2 1/2 tablespoons drained capers, rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons fresh orange juice
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 anchovy fillet
1/2 teaspoon finely grated orange peel
1/2 teaspoon (scant) finely grated lemon peel
1/4 teaspoon finely grated lime peel

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



Preserved Lemon and Edamame Tapenade image

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

1 cup edamame
1 teaspoon garlic
1 teaspoon ginger
1/3 cup preserved lemon
1 tablespoon parsley
1 tablespoon soy sauce
1 tablespoon olive oil, extra virgin
kosher salt
ground black pepper

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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