Think citrus is only good for peeling, zesting and juicing? Think again. We're here to tell you that you can stretch lemons, limes and oranges even further—and it couldn't be simpler. (Just don't forget to wash them first!)
Find our citrus-saving tips below, and watch Director of Culinary Production Wes Martin demonstrate on Instagram.
1. Citrus Butter
A quick blitz of 1/4 cup orange peels, a few tablespoons of softened butter and some sugar to taste in the food processor results in a fresh jar of marmalade in a flash. We love using it as a smooth, fruity topper to a piece of toasted Japanese Milk Bread.
2. Citrus-Infused Oil
For times when your dishes just need a little extra oomph, turn to this dead-simple infused oil trick. Heat any neutral oil—vegetable, canola or sunflower— just until it starts to ripple. Add your citrus peels to the pot, then shut off the heat. The residual heat will help work to extract the natural oils from the orange peels, resulting in a bright and citrus-punched-up finishing oil perfect for drizzling over pasta and grilled fish. You could also add it to your favorite dressings and marinades. Once the oil has come to room temperature, strain it into an airtight jar, and refrigerate for up to two weeks.
3. Grilled Citrus Peels
Barbecue season is upon us, and what goes better with meat like chicken and seafood than a little bit of citrus? Simply toss the peels in with the thawed protein of your choice, add your other marinade ingredients, and let the flavors meld together as you normally would. When you're ready to grill, toss the peels on the grates along with the meat and cook together. As a finishing touch, using tongs, squeeze the charred peels over the meat for one final boost of flavor.
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