12 Ways to If & When

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