Jump to recipe

#letsbreakbread

So I have a deep and abiding adoration for all things lemon, especially Meyer lemon. And when you add in royal reds (I get these at Joe Patti’s, my seafood heaven!), oh my goodness. Plus there’s vermicelli (substitute angel hair/capellini/tagliolini). And like chili and gumbo, I can’t make just a little.

Which suits us just fine because leftovers are so, so good anyway.

Freezing Citrus
Did you know you can freeze citrus for later use? I’m not talking about eating it as fresh fruit, but using it for the zest and juice. It works like a jewel. There are all kinds of ideas on how to freeze citrus romping around out on the internet. Me? I just toss the whole fruit in a freezer bag and put it in the freezer. When I get ready to use it, I take a piece out of the bag and let it thaw and come to room temperature. Voila! I have fresh zest and juice. When blood oranges, key limes or Meyer lemons are in season, this is my go-to trick for having them when I need them.

You do know to always zest your citrus before juicing it, right? Then either dry or freeze the zest for later use. Citrus zest adds a bright touch to many, many dishes — cakes, cookies, rice, pancakes, waffles, tea — just give it a try and see what you think.

vermicelli shrimp vert 620

This pasta dish is light and full of flavor. If you don’t have or don’t care for shrimp, try it with chicken. It works quite well.