members recipes

Summer means being outdoors and that means spending less time in the kitchen. This is one of the shortcuts that I use to keep things easy but still pack a lot of flavor into all the fresh summer produce available now. Use a few teaspoons of this oil, toss with chunks of zucchini, and roast on high heat for 30 minutes ... and you won\'t be complaining about all that zucchini you\'ve got in the fridge. You can rub it onto beef or chicken before grilling, drizzle it over steamed greens or broccoli, toss it into your salad ... wherever you want to add flavor. A little bit goes a long way.

Ingredients
2 small lemons
5 Tbs• extra-virgin olive oil
2 tsp• chopped fresh rosemary
2 tsp• chopped fresh thyme

Method
Using a vegetable peeler, take the peel off of the lemons in long strips. Put the strips and the oil into a saucepan and turn the heat on medium-low. Keep an eye on it. When the lemon peel starts to bubble, let it bubble gently for about 15 - 20 seconds and then remove it from the heat. Let it cool for a few minutes. Add the herbs and marinate the mixture for 30 minutes to an hour. You can also put it into a jar and store it for future use (this is what I do!).