I think I set a record for the longest title for a blog post ever, but it’s only because I wanted to be able to include every amazing ingredient in this dinner. Let’s list them again. Sweet caramelized onions. Perfectly roasted garlic. Parsley and thyme. Tart lemon. Rich cream. Over pasta, green beans and chicken.
When Sunkist contacted me to participate in their S’alternative — that is a campaign to encourage home food providers to use lemons instead of salt in dishes for the same type of flavor — I tried to think about ways I might overuse salt in our home.
It’s no secret that consuming excess amounts of salt is not healthy. For the vast majority of Americans, the bulk of daily sodium intake comes from heavily processed foods, not from salt added during cooking or at the table. In addition, the Dietary Guidelines for Healthy Americans note that virtually all Americans consume more sodium than needed, at an estimated average intake of 3,400 milligrams per day, when the recommended amount is between 1,500-2,300 milligrams per day, for the average person.
Sunkist lemons are grown in California and Arizona and available all year round. In addition to helping boost flavor and reducing sodium intake, lemons can be used in a number of ways – from household cleaning to healthy living.
The good news is lemons play on your taste buds the same way as salt, so by using more lemon juice and zest, you can reduce the amount of salt added during the cooking process.
So I use a lot of salt when I’m trying to cut through something dense and heavy, such as potatoes or cream. That’s why I thought making pasta would be a great way to experiment with using more lemon and less salt. And what a grand experiment it was. It couldn’t have turned out more delicious.
To make this dish, I used Sunkist’s cooking recommendation ratio of salt, lemon and zest. (See the infographic below, for more on that.) [Read more...]