Lemon syrup

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Lemon Syrup

Yield: 1 ½ cups



2 1/2 pounds zested + juiced lemons

1 cup granulated sugar



  1. Add zested and juiced lemons to a large bowl. Pour sugar over lemon rinds and stir.
  2. Cover with plastic wrap and let rest for 3-5 hours.
  3. Pour lemons into a strainer, with a bowl underneath. Strain out lemons, reserving 1 ½ cups lemon syrup.

Quick Pickled Kale Stems

Prep Time: 15 minutes

Yield: 4 servings



1 bunch kale, leafy greens removed and stems cut into 2 inch sticks

1/2 cup apple cider vinegar

1/2 cup water

1 ½ teaspoons salt

2 tablespoons honey

1 garlic clove

1/2 a jalapeño



  1. Place kale stems in mason jars and set aside.
  2. Add vinegar, water, salt and honey in a pot and bring to a boil. Once boiling, pour over kale stems.
  3. Cool completely, then cover and store in fridge for at least 24 hours before eating. As mixture sits, the more “pickle-y” it will taste!  Keep in for up to 1 week in refrigerator.


Variation:  This recipe will also work with watermelon rinds. Use 2 cups cubed watermelon rinds in place of kale.

Carrot Top Hummus

Prep Time: 15 minutes

Yield: 4 servings



1 bunch carrots with green leafy tops

1 tablespoon minced garlic

1-15 ounce can chickpeas, rinsed and drained

2 tablespoons tahini

2 tablespoons lemon juice

1/2 teaspoon sea salt

1 teaspoon ground cumin

¼ cup olive oil



  1. Remove leafy tops from carrots. Peel the whole carrots and cut into 2 inch sticks.  Set aside.
  2. To a food processor- add green leafy tops, garlic, chickpeas, tahini, lemon juice, salt, cumin and olive oil.
  3. Process until smooth. Serve with carrots.


Chef Teresa Hansen 442-A-CHEF-4-U (224-3348) ChefTeresaHansen@gmail.com

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