Don’t Take Lemons For Granted

Seems that all g.’s traveling to Boston lately has resulted in a diet of sandwiches: sandwiches on the plane, sandwiches in the airport, sandwiches at lunch meetings. when I asked g. what kinds of things he wanted for dinner this week, he said “anything but a sandwich.” We both craved something “fresh” for dinner, and I’ve realized over the last few years that fresh usually equals something with lemons.

Lemons and Knife

Plus, they are just so darn pretty.


Especially when it’s still technically winter and fresh veggies are still of the sweet potato and turnip variety, lemons always step up to the plate and lift you out of a cream-based-soup winter rut, which seemed wonderful around November, but is now getting tired.

Here is the first recipe I made this week. It’s from Ina Garten’s Barefoot Contessa at Home. I changed the recipe just a bit by adding about two tablespoons of pesto. I had a ton of basil last summer and made pesto, then froze it in an ice cube tray. I’m trying to use it up, and this was the perfect dish. Basil is another one of those foods that automatically freshens up supper.

I also may have added some white wine as well. It was available and, well, right there in my cup, so I thought it would add a little more flavor.

Shrimp with Pesto Ice Cube


The lump of green in the middle is a frozen ice cube of pesto.


Lemon Shrimp Scampi

This rather large portion is g.’s.