I’m a little obsessed with my lemons these days…

It’s not what you think.

Meyer lemons, preserved lemons, lemon curd, lemon salt, lemon butter, lemon tart, lemon chips, lemon this, lemon that, lemon everything…and Sicilian Lemon Balsamic Vinegar.

Oh, I just had to…

Sicilian Lemon Basil Soup

1 Tbs. olive oil
1 small shallot, minced
2 large yellow squash, chopped
1 Tbs. fresh basil
1 Tbs. Sicilian Lemon Balsamic Vinegar
sea salt and pepper
Meyer Lemon Chips

In a small skillet, sauté the shallots in oil until golden brown. Add the squash and continue to cook until soft. Transfer to a high speed blender, adding the basil and vinegar, as well as salt and pepper, and puree until smooth.

Serve topped with crispy Meyer Lemon Chips.

Sweet. Salty. Tart. Tangy.

Perfect.