Instructions

1. Make a lemon vinaigrette by mixing the preserving liquid, as well as finely minced preserved lemon meat, with an oil and vinegar base. Add seasonings to flavor quick vinaigrettes for salads or cool pastas.

2. Add preserved lemons to soups or stews; many Moroccan dishes pair preserved lemons with vegetable, chicken and lamb stews. Add chopped vegetables and stocks to your preference.

3. Flavor sauces and beurre-blancs that can be paired with game and fish dinners. Mince the preserved lemon and cook with butter and white wine to simmer into a nice sauce, season as appropriate.

4. Baste preserved lemon and herbs over roasts with poultry and fowl. Use both the preserving liquid and chopped preserved lemons, minced shallot, olive oil and herbs to rub down the bird and also as the cooking liquid for the roast.

5. Cook vegetables with preserved lemons for a light side dish. Saute or roast green beans (carrots, brussel sprouts or broccoli) with some of the preserving liquid, chopped preserved lemons, olive oil and seasonings until vegetables are tender.

6. Make lemon-herb butters by mixing minced preserved lemons, herbs and softened butter until smooth. Roll the butter into tube form and refrigerate, cut off tabs and use to flavor steaks and other meats.