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I started going through all of my bookmarks of the recipes I wanted to feature in this week’s Weekly Recipe Wrap Up and I started laughing when I saw just how many recipes I have collected for preserved lemons. So, I figured I would focus this week’s edition on this tasty, fermented food. Preserved (fermented) lemons are a great source of vitamin C and probiotics. These lemons are used a lot in Moroccan and North African cooking.
Nouished Kitchen’s “Moroccan Preserved Lemons”
Carolyn Jung’s “Meyer Lemons — The Salty”
David Lebovitz’s “Moroccan Preserved Lemons”
The Mommypotamus’ “Preserved Lemon Recipe”
Granola Mom 4 God’s “Fermented Lemons”
Simply Recipes’ “How to Make Preserved Lemons”
The Kitchn’s “How to Make Preserved Lemons”
Pickl-It’s “Italian or Moroccan-Spiced Lacto-Fermented Lemon Recipe”
Seasonal Cehf’s “A North African Way With Lemons”
Hunter Nagler Gardener Cook’s “How to Preserve Lemons”
Green Organic Mama’s “Probiotic Foods: Salted Lemons, & Miso”
And for something a little different:
Kelly the Kitchen Kop’s “Fermented Lemonade Punch from Nourishing Traditions”
The Healthy Home Economist’s “Fermented (Hindu) Lemonade”
Nature Mom’s Blog’s “Friday Favorite: Limoncello”
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