Challenge: Lemon

My childhood babysitter/"California Grandma" was brave enough to accept my invitation to Challenge #2. Lucky for her, the meal turned out just as well (or even better) than Challenge Tomato.

The chef enjoys some down-time with company after a fast-paced afternoon.

Vegetable Trio:

Shelled edamame, chopped tomato, and alfalfa sprouts tossed in lemon juice and served atop toasted pita, brushed with olive oil

Mixed Greens and Carrot Salad:

Tangy sliced carrots sauteed in lemon juice, brown sugar, nutmeg, cloves, and pepper, served with fresh greens, lemon slice, and parsley

Lemony Salmon over Greens:

Pan roasted alongside broccolini in lemon zest and marinade (see salad above), served with melted lemon-butter over baked yukon potatoes and green beans

Citrus Delight:

Homemade lemon syrup lightly drizzled over succulent grapefruit and orange segments, topped with mint and lemon zest

-syrup: lemon juice, baker's sugar, and water, reduced until dense