Veg Lite

Zest for Life

To brighten up winter dishes, grab a zester and a fresh piece of citrus fruit
Zest for Life
BY Jennifer Trinkle

One of the greatest challenges with low-calorie cooking is flavor. Without the fat, recipes can taste as if they’re missing something. That’s when chefs turn to zests: finely grated rinds of lemons, limes, oranges, and tangerines. Citrus zests have the bright flavor of the fruits, without the acidity. They contribute subtle undertones to dishes both savory and sweet, plus an additional benefit: many of the antioxidants found in citrus are concentrated in the fragrant oils in the rind. (Since pesticides tend to concentrate in the rind, choose organic fruits for zesting.) The recipes featured here show what a little zest can do to boost the flavor of light dishes. But don’t limit yourself to these. Stir a teaspoon or two of zest into your own dips, soups, stews, and baking batters.

November/December 2008 p.48

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Spaghetti Squash with Orange Gremolata

Spaghetti Squash with Orange Gremolata

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Gremolata, an Italian condiment made from lemon zest, parsley, and garlic, gets a sweet-and-sour makeover here with orange zest and balsamic vinegar.

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Zesty Creamed Spinach

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Classic creamed spinach is laced with butter and heavy cream, but we’ve revised the concept to create this easy version that gets its taste and tang from low-fat yogurt and lemon zest.

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Refried Beans

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When meatless Mexican dishes need a little lift, turn to lime zest and juice. Serve these refried beans with chips, or slather on tortillas and top with vegan cheese for quesadillas.

more Tangerine-Ginger Custards

Tangerine-Ginger Custards

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Citrus zests are an ideal addition to custard-style recipes such as this one because they infuse the desserts with flavor but don’t curdle the creamy mixture the way a citrus juice would.

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