Recipe of the Season

Originally prepared in a demonstration by Chef Scott Pajak for our Nevada Partnership for Homeless Youth garden students, this citrus oil is simple to make, and makes a great marinade or zesty dressing to liven up any dish! Chef Scott used this as a marinade for grilled fennel bulbs, and it was amazing!

Citrus Oil 
Yield = 1 Cup)

1 Orange, Juice & Zest

1 Lemon, Juice & Zest

1 Lime, Juice & Zest

1 Thyme Sprig

1 Cup Vegetable Oil

Salt & Pepper to taste

Click here to learn more about Chef Scott Pajak

Photo by Anda Ambrosini on Unsplash