Preserved lemon crush.

Sunshine in a bottle. This radiant concentrate adds brightness to any dish. We preserve lemons, chili and spices in kosher salt until the rind becomes tender and the sour flesh has mellowed into pure gold.

How we use it: Add a spoonful to salad dressings or marinades. Serve with carrots, a side of creamy yogurt, and a dusting of cumin. Use as a finish to pan seared fish. Combine with olive oil and drizzle over grilled chicken kabobs. Sprinkle on top fresh shaved fennel and smashed castelvetrano olives. Add to anything that needs a light touch.