Good day, raw little lemon tart with lemon almond poppyseed ice cream from Fragrant Vanilla Cake. Are you an angel descended from heaven to share with us the gospel of lemon dessert? Because I will be your No. 1 evangelizer.
This giant bowl of Mediterranean salad by Lizanna comprises mixed greens, cucumber, parsley with garlic, lemon, pepper, salt, and of course olive oil. Heaven knows I hate a salad, but this looks really tasty.
Lord knows I hate a pear. Not as much as I hate grapes in their un-juiced forms, but I really, really hate pears. They’re so mealy and cloyingly sweet, and if they’re not crunching raw, they’re bruised to mush. Ugh.
But it’s pear season, and they’re all over the place, so what do you do when they appear (zing), as they inevitably do, in your kitchen? You can make pear preserves, like the adorable and earnest Patti Moreno the Garden Girl teaches you how to make here in this video. To veganize the recipe, replace the honey with agave or simple syrup, and voilà. It seems an easy way to make something tasty out of all those icky fruits weighing down your CSA boxes and grocery bags.
Really, jars are the solution to any item of produce you otherwise hate: pickle the vegetables, preserve the fruits. Then if nothing else you can make sandwiches and bloody marys.