Welcome to another week of the Gluten Free Menu Swap. This week our hostess is Cheryl at Gluten Free Goodness and she chose citrus as the theme. I know at our house we have been enjoying the fresh clementines that are in season right now. We each are eating at least two a day. And the Texas Red grapefruit are starting to roll in too (sorry, Florida). Other than fresh fruit, I don’t cook or bake with a whole lot of citrus, unless I am making one of my many quinoa salads or this Lemon Pound Cake.
Although, today I just happened to start making limoncello – a lemon-flavored liqueur. But I am not sure that counts for the menu swap…not really a meal, I suppose. Though now that I peeled and juiced a bunch of lemons, I have a big mason jar of lemon juice in the frig, ready to be used. So I will be very interested in the other lemon/citrus recipes that others may post.
In the meantime, while I am looking for ways to use up all that lemon juice, here’s our plan:
Chickpea Stew with Sweet Onions and Salad – chickpea stew recipe from Lorna Sass’s Great Vegetarian Cooking Under Pressure – we didn’t get to it last week.
Vegetarian Slow Pho with Roasted Tofu – vegetarian pho soup in the slow cooker from Fresh from the Vegetarian Slow Cooker.
Kitchari with Cauliflower and Peas – a new-to-us recipe.
Spaghetti and Salad – if needed…
How are you eating your citrus these days? As whole fruit or in your favorite dishes?