Our friend Dave Ehreth, CEO of Sonoma Brinery, made a multi-course feast using our Preserved Meyer Lemon Paste in 11 dishes. That's not a typo.
"This was a fairly simple dinner with a 'meat-on-a-stick' Mediterranean street market theme." Dave is the founder and owner of Sonoma Brinery, a California pickle and sauerkraut company. The man knows his way around "The Lemons." Our lemons.
Wondering how to make the paste your own? Grab a plate and take a cue from Dave's kitchen:
Baba Ganoush with Zhug and If & When
Soft Boiled Eggs with smoked paprika, EVO and If & When
The Best Calamari Salad made with garlic, parsley, celery, EVO, thyme and If & When
Marinated Fresh Fennel Toasts with white anchovies and aioli made with If & When
Medley of spiced olives, peppers and marinated mushrooms all seasoned with If & When
Lamb marinated in Middle Eastern spices and If & When
Chicken Souvlaki marinated in Greek style with If & When
Grilled Prawns prepared with EVO, fresh marjoram and If & When
Tzatziki with If & When
Greek Salad with Bulgarian Feta seasoned with If & When
Sauteed Spinach with EVO, garlic and If & When
Baklava
Image: Dave Ehreth
