From Carolyn's Lemon book

Hot Chili-Spiced Jicama and Carrots

1 bunch small carrots, washed and peeled
1/2 cup fresh lemon juice or more
3 jicama, peeled and chopped
1 dried ancho chili
1 dried pequin or pasilla chili

Cut the carrots into julienne sticks and 3 inches long.  Place the carrots in a bowl and toss with half of the lemon juice and refrigerate.
Slice the peeled icama into julienne sticks 3 inches long and place in a bowl.  Cover with the remaining lemon juice, toss and refrigerate.
If the chilies are not completely crish and dry, quickly toast them in a frying pan over medium heat, making sure they do not burn.
Cool and grind to a powder in a spice grinder.
Place the carrots and jicama on a serving plate, sprinkle with a little more lemon juice, and dust with the chili powder.



Meyer Lemon Marmalade

1 pound Meyer lemons, 1 pound sugar, 1 oz. Scotch whiskey (optional)

Wash and scrub the lemons...

Bulghur Wheat and Parsley Salad
1/2 cup bulghur wheat (cracked wheat)
4 cups fresh parsely
1 large red onion
3 large tomatoes
1/2 cup chopped fresh mint
1 Tbsp. grated lemon zest
juice of 2 lemons
1/2 cup olive oil
salt and pepper to taste

Place the bulghur wheat in a large bowl and add enough boiling water to cover the bulghur by about 1 inch.  Set aside for 30 minutes.
In a large bowl, combine the parsley, onion, tomatoes, and mint.  Set aside.
Drain the bulghur in a fine sieve, presing it down to extract the water.  Turn the wheat onto a dry towel and squeeze dry.   Fluff with a fork to separate the grains.   Combine with the herb and vegetable mixutre.  Mix in the zest and lemon juice.   Drizzle the oil over the salad and toss.  Season with salt and toss again.  Cover and refrigerate until chilled.


Lemon Cilantro Pesto

3 cups fresh cilantro
1/2 cup fresh mint
1 cup toasted almonds
1/2 cup grated pecorino cheese,
lemon zest and juice of 4 lemons
3/4 olive oil, salt and pepper to taste

In a food processor with a steel blade, blend all the ingredients except the oil, salt and pepper, until fine.  Drizzle in the olive oil and season with salt and pepper.

Zucchini Marinated with Lemon and Mint

2 lbs. of small zucchini
1/4 cup plus 2 Tablespoons olive oil
2 Tb. lemon juice
sea salt and freshly ground black pepper to taste
2 Tb. chopped fresh mint

cut the washed zucchini into 1/8 inch rounds.  In a large skillet, heat 1/4 cup of the oil over medium heat.  Add half the zucchini and saute until golden on both sides.
Remove with a slotted spoon and drain on paper towels.  Repeat with the remaining zucchini slices, adding more oil if necessary.  Places the zucchini on a platter and drizzle the remaining 2 Tb. olive oil and lemon juice over the top.  Season with salt and pepper and sprinkle with the mint.  Serve at room temperature.  Serves 6.