In honor of getting our Farm Friendly Dining Certification I’m sharing a few of my favorite things to do with our local citrus. Blood Oranges are Santa Barbara’s sweetheart at the market, you really can’t buy too many! I juice and freeze them, I candy them and I serve them like crazy in a frantic race before the end of their season. Blood Orange Margaritas, cupcakes, tarts, belinis, salad dressings, chicken glazes and spicy martinis.
Diced preserved Lemons are the perfect twist to a gremolata with minced fresh parsley and garlic - awesome on grilled local seafood & poultry. Such a simple fun task for an afternoon with friends, preserved lemons can then be a part of many dinner parties to come, I encourage you to try it & I've put the recipe below in the photo captions.
Lynette La Mere, Pure Joy Catering, Executive Chef