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Our little meyer lemon tree on the deck was a wedding gift a little over a year ago.  It’s second season has produced a whopping 5 lemons that are just ripening now! I squeezed one on some lightly sauteed carrot ribbons, and with a touch of olive oil, basil and Maldon sea salt, it was delish! This dish is great warm or at room temperature.


By Erin Gleeson for The Forest Feast