Preserved Lemon Vinaigrette and other ideas

Sorry for the blurry photo but I was rushing to get dinner on the table while the pasta finished cooking. I made Marisa's viniagrette below and put it over this wonderful soft salad made of red leaf lettuce, cut orange tomatoes, avocado, and yummy Love beets.

I am posting some recipes here to save them in advance of tonight's homemade pasta party. Tonight we will be celebrating the completion of the lemons as well as my salt preserved eggs!

I will add some pictures after the party.
From Epicurious:
Ingredients

• 1 tablespoon minced preserved lemon
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon red pepper flakes
• 1 sprig fresh thyme, leaves finely chopped
• 1 pinch salt

 Or this Vinaigrette from Food 52: (from a sweet recipe for watermelon and feta salad- https://food52.com/recipes/37110-watermelon-with-preserved-lemon-vinaigrette)

• Rind of half of a preserved lemon, rinsed and finely diced (about 2 tablespoons in total)
• 2 teaspoons fresh lemon juice, or to taste
• 5 tablespoons of your favorite extra-virgin olive oil

Or this Preserved Lemon Aioli from Food 52

But I think the direction I will take is from Marisa's post on Food in Jars : http://foodinjars.com/2013/01/preserves-in-action-pureed-preserved-lemons/

To quote Marisa: "
The best thing about blending the lemons is that once you’ve scraped what you can out of the blender pitcher, you’re already halfway to a great salad dressing. Because it’s inevitable that you won’t be able to get every last bit out of the blender. Instead of surrendering and cleaning it out in the sink, add a little water, honey, and freshly ground pepper. Put the pitcher back on the blender base, run the motor on low and drizzle in a little olive oil. As soon as it develops a thick consistency, you’re done.
The finished dressing is creamy and tart, but without the throat-catching acidity that a vinegar-based dressing can have. I made a not-so-seasonal salad of halved grape tomatoes and avocado, covered it with my blender dressing and heaped it on a pile of torn lettuce. It made for a really great weekday lunch."

St. Patty's Potato Cabbage Bundles

3 out of 5 people in my family have birthdays on a holiday. My Irish SP was born on St. Patrick's day so you can imagine the celebration. In March of 2004, we found this recipe in Gourmet, and it has been a St. Patrick's Day tradition for our family tradition ever since. While making the actual bundles is a high maintenance presentation, the leaves do end up to be quite scrumptious. But hands down, these are the best mashed potatoes ever, so feel free to omit the special equipment and head right for the good stuff!

Potato Cabbage Bundles

Ingredients

• 1 medium onion, halved lengthwise, then sliced crosswise (1 cup)
• 1 tablespoon vegetable oil
• 1 large head leafy green cabbage (3 pounds)
• 1 teaspoon minced garlic
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2/3 cup water
• 2 lb large boiling potatoes
• 1 cup well-shaken buttermilk
• 3 oz extra-sharp white Cheddar, coarsely grated (1 cup)
• 2 tablespoons drained bottled horseradish
• 3/4 stick (6 tablespoons) unsalted butter
• 3/4 cup coarse fresh bread crumbs from a country-style loaf

• Special equipment: a nonstick muffin tin with 6 (1-cup) muffin cups; 12 (10- by 2-inch) strips of parchment paper
• Accompaniment: Irish bacon

Preparation

Cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.

Bring a 6- to 8-quart pot of salted water to a boil. Discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon.

Boil cabbage, pulling off 6 large leaves (to be used as decorative wrappers and eaten if desired) with tongs as they soften and leaving them with remaining cabbage, 5 minutes. Transfer large leaves to a bowl of ice water to stop cooking. Transfer remaining cabbage to a colander to drain. Transfer large leaves to paper towels to drain, then pat dry.

Lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (You will have a 2-inch overhang.) Line each cup with a large cabbage leaf. Coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.

Put oven rack in middle position and preheat oven to 350°F.

Peel potatoes and cut into 1-inch cubes, then cover with cold salted water by 1 inch in a 2- to 3-quart saucepan and bring to a boil. Cook potatoes until tender, about 15 minutes. Drain in a colander, then set potatoes in colander over saucepan to steam-dry, uncovered, 5 minutes. Mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well.

Melt remaining 2 tablespoons butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.

Fill each cabbage leaf with about 1/2 cup potato mixture, then divide cabbage mixture among leaves. Top with remaining potato mixture, then sprinkle evenly with bread crumbs. Fold edges of cabbage in toward filling (do not completely cover).

Bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.

Transfer stuffed leaves to plates using parchment overhangs.

Cooks' note: Stuffed cabbage leaves can be assembled, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.