Lemon is a frequent ingredient in the cuisine at both the Stein and Leson households. Nancy says "It's a rare day when I don't use one or three of them when I'm cooking." I like lemons, too but my wife (The Lovely and Talented) Cheryl DeGroot believes there's nothing they can't improve.
In fact when I told her that if I marinated a hockey puck in lemon juice DeGroot would eat it, Nancy thought I was joking.
Recently Nance attended a cooking class at the Tom Douglas Hot Stove Society. The topic of the class: Cooking with lemons.
"We had roasted lemon chicken with a lemon salsa verde, lemon green beans, fresh pasta with a lemon cream sauce, there was a lemon vinaigrette-dressed salad," and "We had an incredibly buttery lemon-polenta cake."
Nancy says the lemon green beans "....Would be perfect for Easter Sunday.
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Blanch some green beans in boiling salted water... take 'em out while they're still crisp..put 'em on a platter, let cool and then drizzle with some good olive oil, sprinkle with kosher or sea salt and the zest of a lemon." Topped with shaved Parmesan or minced parsley, Nancy says it's "Easy-Peasy."
Once DeGroot gets wind of this Food for Thought episode I know she'll demand I make that lemon-centric dinner, too. And I will.
"This hockey puck could use more lemon."
– The L & T