Adding lemon zest for vibrant flavor and for the vitamin C.
I didn’t have fresh basil so used the emergency cube. When I have a lot herbs and I know I am not going to used them immediately I freeze them in cubes with olive oil. I have mint, parsley, cilantro, tarragon and basil, just in case…
The salmon was ready to be bake with a crust of whole grains.I found it at the whole food market, a frozen mix with cranberries, almonds, quinoa, barley and wheat berries. In this case I also bought it for an emergency fast meal. I seasoned the wild salmon with teriyaki sauce, added the crust and of course, lemon peel. Fast and ready to bake!
This is an other pasta which I love with olive oil, garlic, baby heirloom tomatoes, parmigiano Reggianno, fresh arugula and lemon zest.
A breakfast cake with olive oil, yogurt, lemon juice and peel. You can really feel the flavor of yogurt and the olive oil. I adore the topping, lemon and lime zest with brown sugar. Total deligh with a cup of tea. Total deligh with a cup of tea.
Back to basic and simplicity. Every thing with lemon, after having all kinds of tea for a chest congestion that lasted several weeks my desire for lemon continues. Pasta with lemon zest, salmon with lemon peel and even a cake with lemon. I have to tell you about this pasta.
Made while we were locked at home with the shutters down due to the not welcome home guest, Isaac. Thankfully, Isaac was just a storm with heavy rain and wind here in Florida.
A basic pasta
750g chopped tomatoes (I used Pomi Italian tomatoes comes in a box packaged BPA free)
1 onion chopped
3 tbs butter
1 lemon zest
fresh basil (I used a cube of frozen olive oil with basil)
In a saucepan medium heat sautéed the chopped onion with butter until onions are tender add the tomatoes and cook slow until the sauce is reduced.(I added to the sauce the basil cube) and continue cook until it melts in the sauce.
Cook the pasta al dente.
Serve, adding as a topping to your taste capers, lemon peel, and parmesan cheese.