I don’t always buy organic, but when it comes to lemons, I make no exceptions. Why? Because there’s a lot more to lemons than their tart, juicy flesh; their aromatic skin is also edible, and an amazing flavor booster in both sweet and savory recipes. Because pesticide residue settles in the skin of fruits and vegetables, it’s a healthy investment to pay a bit more for organic lemons so you can reap all the tasty benefits.
Hot out of our test kitchen, we have a winner for the I Can’t Believe It’s Dairy Free Recipe Contest, presented by So Delicious Dairy Free. We tested an impressive roster of recipes, from Guilt-Free Spinach Artichoke Dip to Peanut Butter and Jelly Icebox Pie, and Creamy Cauliflower Cashew Soup to Cardamom-Scented Rice Pudding, we had more than a few favorites. But in the end, one recipe tantalized our taste buds more than any other: Jamie Brown-Miller's So Delicious Greek Wraps with Lemon-Kissed Tofu. Big congrats to Jaimie, who will win a year's supply of So Delicious Dairy Free and a $200 Visa gift card. Get the winning recipe below.
Its rounded shape and heady perfume distinguish the Meyer lemon from your typical supermarket variety. A hybrid of an orange and a conventional lemon, the Meyer lemon is prized among cooks for its low acidity and sweet-tart flavor. Here's how to use it while it's in season (right now!).
Sure, I swoon over summer basil just like everyone else, but the herb that has my heart and soul is lemon verbena. Each year, I buy more lemon verbena plants than the last, squeezing them into window boxes between the geraniums and tucking them next to tomato plants in my small container garden. And each year, I pick, pluck, and trim the stems several times throughout the summer to dry for herbal tea through the winter because I simply can’t get enough of the soothing, floral, lemony flavor.