The tart yet refreshing taste of lemon zest or a splash of lemon juice is such a clean and simple element to flavorful eating. So for dinner last night, I turned to my Giada at Home: Family Recipes from Italy and California cookbook (again) to find recipes with lemon. My menu was inspired by recent spring evenings that have a slight breeze and the family garden, which is in full bloom. On the menu: grilled salmon with citrus salsa verde and for dessert lemon and almond biscotti.
The pared orange slices and garden-picked herbs atop a salmon fillet brushed with blue agave syrup turned out to be a hit. I added a dash of crushed red pepper, which gave it a tangy bite. My family kept saying how it was such a fancy dish – proof that sophisticated entrees can be made of simple ingredients and cooking methods.
For the “verde” part of the salsa I was introduced to a world of herbs in the garden. I had no idea that mint, green onions, rosemary and thyme were in my own backyward! I mentally noted my next project: herb labels for the plants to remind myself that I don’t need to by them at the grocery.
For dessert: almond and lemon biscotti. So easy to make and very yummy!
It was my first time baking biscotti and if i can do it, anyone can! After making the dough I left it in the oven (longer than the suggested time on the recipe) until it was light brown, let it cool for five minutes, then cut it up into 3/4-inch slivers and placed it back on the baking sheet. It went back in the oven for another 30 minutes and came out looking quite lovely. Giada’s recipe suggested dipping the top into white chocolate, but I ran out of time!