It's Cultured Mondays and today I have a recipe for a tasty way to use the Salted, Cultured Lemons I posted a number of weeks back. These lemons are delicious and using the Meyer lemons allows you eat the lemons whole, skins and all.
I roasted an heirloom variety chicken that I bought from my local organic chicken farmer. To use the lemons, I simply diced one and sprinkled it over the roasted chicken. The intense salt, lemon taste really complemented the chicken. My husband loved this and now I have a yummy, easy way to use these delicious lemons!
How are your fermenting and culturing goals going? We are really enjoying our daily use of cultured and fermented foods. This morning I threw some of my cultured ginger and cultured tangerines into our morning smoothie. So good!!
(Featured on Healthy Home Economist)