Nut-Free & Dairy-Free (but not Taste-Free) Pesto

Nut-Free & Dairy-Free (but not Taste-Free) Pesto
Recipe type: Sauces
Cuisine: Italian
Prep time: 
Total time: 
  • 4 c. basil, stems removed
  • ¼ c. sunflower seeds
  • 1 tbsp pumpkin butter (heaping)
  • 4 cloves garlic
  • ¼ c. extra virgin olive oil
  • 1 tsp garlic salt
  • ½ tps lemon pepper
  • Juice of ½ lemon
  1. Combine ingredients in a blender or food processor & blend well.
  2. If you need to thin out the sauce, add more extra virgin olive oil.
  3. To really make this an allergen-free dish, serve over cooked rice pasta.

Photo Courtesy of Yannic Meyer

Preserved Lemons

Homemade preserved lemons make wonderful gifts, so we suggest that you check out the wide variety of useful & decorative glass storage jars available from Wares of Knutford.

Preserved Lemons
Recipe type: Condiments
  • Lemons
  • Lemon Juicce
  • Kosher Salt
  • Colander
  • Deep pot with lids
  • Canning mat
  • Quart preserving jars
  • Dishtowels
  • Canning towels
  • Lids
  • Canning tongs
  • Rings
  • Platter
  1. Wash your lemons thoroughly & set them in a colander in the sink to drain. You will need 8-10 lemons for each 1 quart canning jar that you use.
  2. Place your canning mat in the bottom of a deep pot. If you don’t have a canning mat, line the bottom of the pot with a clean cloth dishtowel. This will keep the jars from bumping against each other when you sterilize them.
  3. Stand the quart jars in the pot with their open ends facing up.
  4. Fill the pot with water so that the jars are completely covered. Bring the water to a boil. Lower it to a rolling simmer & cover the pot. Let the jars sterilize for 10 minutes without disturbing them.
  5. Lay a folded dishtowel on the counter. Remove the jars from the water with your canning tongs & place them on the towel, open side up. Never put hot jars directly onto a cool surface like a bare counter because they may shatter.
  6. Drop the lids and rings into the boiling water & turn off the heat.
  7. Slice both ends off of each lemon & cut the lemons into 4-6 wedges each.
  8. Lay the wedges out on a platter or a length of waxed paper & lightly salt them with the Kosher salt.
  9. Fill the bottom of the jars, once they have cooled enough to touch, with ½ c. Kosher salt.
  10. Fish the lids & rings out of the hot water with the canning tongs & set them on the dishtowel with the jars to cool.
  11. Squeeze each lemon wedge gently as you pack them snugly into the jars.
  12. Fill the jars with lemon juice so that the lemons are just covered. Sprinkle another layer of salt on top.
  13. Wipe any excess salt or lemon juice off of the mouths of the jars with a clean dishtowel. Seal the jars with the sterilized lids & rings.
  14. Let the jars sit at room temperature for 24 hours & then turn them upside down. Let them sit for another 24 hours, then turn them right-side up & place them in the refrigerator.
  15. Leave the jars in the refrigerator for three weeks, occasionally turning them upside down for a day or two.
  16. To use the lemons, pick one out & wash off all of the salt. Discard the seeds & pulp & grate or finely chop the lemon rind.
  17. Add visual interest as well as flavor by adding mint sprigs, rosemary, sage, thyme, peppercorns, whole cloves, whole coriander seeds, or cinnamon sticks to your preserved lemons when you pack them into the jars. Experiment by adding different combinations of herbs & spices.

Photo Courtesy of Daniella Segura

Gary’s Pioneer Pancakes

Gary Says: You can substitute buttermilk for the evaporated milk & lemon juice & zest.

Gary's Pioneer Pancakes
Recipe type: Breakfast
  • 1½ c. cake flour
  • 1 tbsp cake flour, reserved
  • 1½ c. evaporated milk
  • 1 lemon
  • 1 large egg
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1½ tsp vanilla extract
  • ¼ tsp salt
  • butter
  • maple syrup
  1. Heat griddle or skillet over medium to low heat. In a large bowl combine flour, salt, baking powder, & sugar.
  2. In another bowl, combine evaporated milk, lemon juice, & lemon zest. Let rest for 4-5 minutes. Add egg, vanilla, & melted butter. Lightly stir to blend.
  3. Gently combine wet & dry ingredients (wet into dry). Stir to blend ingredients. Add more milk if batter seems too thick. Do not make too thin of a batter.
  4. Melt a dab of butter on heated skillet/griddle. Drop batter by ¼ cups & cook until golden (approximately 1-2 minutes per side). Serve with softened butter & syrup of choice.


Photo Courtesy of Dvortygirl on Flickr

Roasted Bone Marrow

Submitted by RandallPMcMurphy
Serves 2


a few veal or beef marrow bones parsley
shallots lemon
extra virgin olive oil coarse sea salt
pepper bread


  1. Soak bones overnight in salt water (1 tbsp salt to 1 qt water) in the fridge to get out the impurities & blood & such. 
  2. Preheat the oven to 450°F.
  3. Put the marrow standing up in a roasting pan or other oven-safe vessel.
  4. Roast for about 15 minutes.
  5. In the meantime, make a nice salad with sliced shallots, some parsley, lemon juice, and oil to taste.  Toast some bread.
  6. Serve with a spoonful of sea salt that the diner can sprinkle on themselves.

Crab Cocktail

Submitted by The Crab Place
Serves 4


1 lb. lump crab meat 2 large cucumbers, diced
1 tbsp lemon juice ¼ tsp salt
¼ tsp paprika ¼ tsp tarragon
2 tsp parsley flakes 1 c. sour cream


  1. Lump Crab MeatCombine cucumbers, lemon juice, salt, paprika, tarragon, & parsley in blender for 3 minutes.
  2. Add sour cream to the mixture.
  3. Mix well; refrigerate for 20 minutes or until chilled.
  4. Place lump crab meat in cocktail dishes & chill until ready to serve, then pour dressing over crab dishes.

Chef’s Note: This recipe was the First Place winner in the 1971 National Hard Crab Derby in Crisfield, MD.