Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Sharon Lovejoy is a gardener and author of books such as Trowel & Error: Over 700 Shortcuts, Tips & Remedies for the Gardener and Roots, Shoots, Buckets & Boots: Gardening Together With Children, published by Workman. She first shared this recipe for Highland Park Lemon Salt on January 15, 2005.
Keep reading for the full recipe…
Highland Park Lemon Salt
- 1 Tablespoon dried zest of Meyer lemon
- 1 Tablespoon dried lemon verbena leaves (chopped fine)
- 2 Tablespoons Malden’s sea salt
Blend all ingredients together and store in an airtight container. Use sparingly on salads, potatoes, rice, and dips.