Thanks, I put it on a grill pan for just a few minutes. It was delicious, next time I’ll try it raw.
Lemons-
I usually get lemons from a few friends who have trees. I found my supply empty so bought a bag at Costco. I see they are labeled as having wax on them. Do you clean the wax off or just use as is?
I’ve never really noticed if lemons have wax…but I do not have the luxury of knowing lemons fresh picked from a tree!
I wash my fruit but that’s the extent of it. I’ve never noticed when zesting a lemon that it seemed to have an extra substance.
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The wax isn’t harmful and is edible but, if you’re planning to zest the lemons, I’d give them a good scrub first (who knows what else is on them). I wash the lemons off our tree just to remove dust and anything else that’s passed over them (birds like the tree).
Isn’t Mayo made with eggs? Do you have a kind that is egg free? I have friends who don’t eat any egg products and this would be helpful.
Thank you for this. I bought a jar of pistachio cream and it’s so good I’ve been eating it straight from the jar. I’m gluten and dairy free, so I’m going to sub crushed Rice Chex for the kataifi and vegan butter is an easy swap.
If you’re in the New England, I got mine at Market Basket. It’s the same brand listed by @DeeCee36 . It’s so good, I’d seek this specific brand out again.
Get the freshest corn you can. When the kids and I pick corn, we always have some raw. Once it sits, it’s not as good raw. You know it’s really fresh if you can pop a kernal with your thumb and it spurts out milky white liquid.
The wax is fine unless you are going to zest them. If so, just soak in water with some vinegar and than use a vegatable brush to scrub the skin.
For some reason mayo doesn’t bother her. I don’t know if it is preservatives in the mayo, but she can eat it.
What says comfort food more than fresh made peach jam (quick version, no pectin) and sourdough bread. I did not churn the butter! 
The jam was super easy and I’ll be indulging all week.
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Had leftover heavy cream from a soup recipe, so I made crème fraîche the long way (with a dollop of sour cream and left to ferment 24 hours). Decadent on fresh berries.
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I’ve never thought of making this! 
So freaking hot 
today… all I could do was grill a couple of steaks to eat with the leftover eggplant I made yesterday.
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My weightlifting, protein-packing, mega-carnivore D24 went back to school this past weekend…dinner time is going to look a lot different in our house after a summer of so.much.meat. I’m excited for some lighter eating for a while (before the cold air gets me craving comfort foods).
Sunday I made this: Easy Chickpea Panzanella Salad | Jessica in the Kitchen
Last night we made Easy Caponata Recipe, Sicilian-Style | The Mediterranean Dish and ate it with grilled garlic bread.
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I am also looking forward to more salads! Your chickpea salad looks nice. I was in Beverly Hills the other week and decided to try the famous La Scala salad. I enjoyed it but now have scoured the internet on how to make it better with more marinated chickpeas.
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My daughter sent me a recipe for Chickpea-Chicken Salad with Green Harissa Dressing, from the NY Times (6/23/2025). I am paywalled on it; but my daughter made it, and raved about it.
looks delicious!
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