Meyer Lemon Vinaigrette
A few days ago, I was at the supermarket, doing the dreaded bi-weekly shopping. I spotted a display making us shoppers aware that City Market sells Meyer lemons. They were in little bags with handy carrying handles, and were being sold for the bargain price of $1.00 for a bag of 6 lemons (shush, Arizona and California readers – I know lemons don’t REALLY come in bags). I couldn’t resist – I bought it with the intent to give it to my mom, since she uses lemons in her tea and other things. I brought the bag home, and for 3 days, it sat on my place at the dinner table, unused, and unappreciated.
Yesterday, I sat down to eat something or other, and noticed that the Meyer lemon bag had a recipe on the back. It was for Meyer lemon vinaigrette. I read it, and the recipe sounded simple, and REALLY good. However, I didn’t have all of the ingredients, and since I was planning to give the little bag of lemons to my mom, I figured she and I could make the vinaigrette together, and split it.
I took the lemons to her house today, and showed her the recipe on the bag. She said it sounded good, too, so we set up the blender, and made vinaigrette. It turned out excellent, and I am excited to use it on some actual salad, instead of just sticking my finger in it (repeatedly), and licking it off. The only thing we did change on the recipe was that we left out the sugar it called for – the honey in the recipe made it plenty sweet. Here are two pictures of the dressing (two with flash, and two without – couldn’t decide which I liked more), and below, you will find the recipe, if you’d like to try it. It calls for Meyer lemons, but I am sure regular lemons would work perfectly well. Meyer lemons are just slightly sweeter in flavor.
Meyer Lemon Vinaigrette
2 ½ Meyer Lemons (juiced to make ½ cup fresh Meyer Lemon juice)
2 T red wine vinegar
2 large garlic cloves
1 T prepared whole-grain mustard
1 T dried Italian herbs
2 T honey
1 T granulated sugar (we left it out)
Pinch of salt
1 ½ c extra-virgin olive oil
1. Combine all ingredients except olive oil in blender. Pulse a few times to finely chop garlic, and mix ingredients.
2. On low speed, slowly add olive oil in a steady stream.
3. Mix until dressing is emulsified.
4. Serve immediately on salad, or keep in a cool dry place for up to 2 weeks.
Thank you, mom, for always having the foresight to have the correct ingredients in the house. I may be able to cook, but I definitely do NOT know how to have the things that I might need for future bouts of cooking. 
Sabaku Sushi – FINALLY!
I am incredibly happy to announce that one of my favorite things in the world has finally come to Moab. Sushi!
Sabaku Sushi opened at the beginning of November, 2010, and this is the first time I got to try it. There has been something or other in the way every other time I wanted to go. I am so glad that Mary joined me, and that we tried it, because it was GREAT sushi!
Here are the things we tried (not including Mary’s seaweed salad, which was also delicious). Red Rock ‘n’ Roll (California roll topped with spicy tuna and tobiko), Colorado Roll (Spicy albacore, cilantro, mango and Thai chilies), La Sal Roll (Steamed asparagus, cucumber and avocado, topped with salmon and lime), Spicy Tuna Roll (as they usually are, and with some tasty radish sprouts), and Spicy Hamachi Roll (as they usually are, and with the radish sprouts). I can’t even choose which I liked best – they were all excellent!
Red Rock ‘n’ Roll (top) and Spicy Tuna Roll, with close-ups of the flying fish roe (tobiko) because it’s pretty:
Mary, La Sal Roll (top) and Colorado Roll, and Spicy Hamachi Roll:
Here’s the menu, and THANK YOU, SABAKU SUSHI for a great taste treat! I will definitely recommend you to ALL my friends in Moab!