The Life After Lemon Peels: How Cedars Café Turns Scraps into Gold
A Fresh Take on Sustainability in the Kitchen
At Cedars Café, sustainability isn’t a marketing slogan, it’s the heartbeat of how we cook. From the way we source local produce to how we reuse every peel, stem, and scrap, our kitchen philosophy is simple: if it still has flavor, it still has purpose.
This is the story of how one of the humblest kitchen leftovers — a pile of lemon peels, became a symbol of creativity, balance, and second chances.
It All Started with a Pile of Peels
Every chef has that one ingredient they can’t get enough of. For me, it’s lemons, bright, sharp, and unapologetically alive.
We use them in almost everything: marinades, vinaigrettes, cocktails, sauces. But when the zest is gone and the juice is squeezed, you’re left with what most people throw away.
And that’s exactly where the story begins.
Because in our kitchen, sustainability starts not with rules or system, but with curiosity.
“The difference between waste and potential is just a second look.”
Preserved Lemons: Patience in a Jar
Thick lemon rinds, sea salt, and time, that’s it. Over the course of a few weeks, the bitterness mellows, the flavor deepens, and something magic happens.
Those once-forgotten peels turn into preserved lemons — a cornerstone of Mediterranean cooking and a secret weapon in our dishes at Cedars Café.
We chop them into chickpea stews, blend them into tahini, and slip them under the skin of roasted chicken.
Every jar feels like a meditation on transformation: simple, slow, and absolutely worth it.
Pro Tip: Preserved lemons are the ultimate pantry upgrade for home cooks. Try them minced into a dressing or stirred into a grain bowl for a tangy, savory pop.
Lemon Jam: A Sweet Redemption
Not every lemon makes the preservation cut. The softer, bruised ones find a second life as lemon-thyme jam, peels and all.
We simmer them down with sugar, thyme, and sometimes leftover apricots from the dessert station.
The result is bright and fragrant, perfect on labneh, fresh bread, or drizzled over roasted carrots.
This small act of reuse is more than resourceful — it’s deliciously rebellious.
“You’re not saving the planet in one jar of lemons — you’re saving the spirit of cooking itself.”
Lemon Salsa: Where Waste Meets Wonder
And then there’s the lemon salsa, the fun part, the shenanigan.
We dice preserved lemons with shallots, chili, and herbs, then toss in olive oil and whatever’s in season, sometimes tomato, grilled corn, or stone fruit.
The result is tangy, spicy, and alive with texture.
It’s the kind of condiment that wakes up everything it touches: roasted vegetables, lamb, or even your next avocado toast.
Chef’s Tip: Combine diced preserved lemons with a handful of parsley, olive oil, and chili flakes, serve it with grilled meats or seafood.
A Chef’s Reflection
After 21 years at Cedars Café, I’ve learned that sustainability isn’t about perfection, it’s about practice.
It’s about honoring what we have, slowing down enough to see the value in what’s left behind, and giving ingredients the second act they deserve.
Because at the end of the day, sustainability isn’t just about food, it’s about respect.
There’s no such thing as waste. Only unfinished business.
Preserved Lemon Recipe — Using Scraps, the Cedars Way
Turning citrus peels and pulp into gold
In Lebanese kitchens, preserved lemons aren’t just a condiment, they’re an inheritance.
Every family has a jar somewhere, glowing like sunshine on a shelf, transforming with time.
At Cedars Café, we take that same ancient idea and give it a modern zero-waste twist, using the scraps: peels, pulp, and leftover bits that never make it into a perfect wedge.
Because flavor doesn’t live in the “pretty parts.”
It lives in the rinds, the oils, and the places most people throw away.
Ingredients
(Makes 1 quart jar)
5–6 lemons — washed (you’ll use every part!)
½ cup sea salt (more as needed)
½ teaspoon sugar (optional — balances bitterness)
1–2 bay leaves
A few peppercorns or chili flakes (optional)
Enough lemon juice or water to cover
How to Make Preserved Lemons (Using Scraps)
1. Collect the Scraps
Save all your lemon peels, ends, and pulp whenever you juice or zest.
If you’re using whole lemons, cut them into quarters, leaving the base attached, then salt the insides.
If you’re using scraps only — gather them in a bowl and toss with coarse salt to start drawing out their juices.
2. Salt & Pack
Layer your salted lemon scraps, pulp, and any whole pieces into a clean glass jar.
Press down firmly after each layer — the goal is to extract enough juice to cover everything.
Add your bay leaf and peppercorns for depth.
3. Cover & Cure
If your lemons don’t release enough juice, top off with fresh lemon juice or a mix of juice and water.
Seal tightly. Let the jar sit at room temperature for 5–7 days, shaking once daily to redistribute salt.
4. Ferment & Store
After the first week, move it to the fridge and let it continue fermenting for at least 3–4 weeks.
The rinds will soften, the salt will mellow, and that bright acidity will deepen into something magical.
How to Use Them
Chop finely and stir into dressings or marinades.
Blend into tahini, aioli, or yogurt.
Toss with roasted vegetables or grain bowls for brightness.
Or mince a little into vinaigrettes, soups, or roasted chicken — it’s your new secret ingredient.
Sustainable Shenanigans Tip
When your jar’s almost empty, don’t toss the brine!
Use it to:
Whisk into salad dressings
Deglaze pans for lemony sauces
Start your next batch of preserved lemons (it’s a natural fermentation starter!)
Nothing wasted. Everything transformed.
That’s how our ancestors did it — and it’s how we do it at Cedars Café.
Taste the Philosophy at Cedars Café
Come experience our seasonal menus inspired by sustainability, zero-waste creativity, and the flavors of Lebanon.
Every dish at Cedars Café carries a story, from the local farms we partner with to the lemon peels we never let go to waste.
📍 Cedars Café – Melbourne, Florida
Where modern Mediterranean cuisine meets sustainable soul.
Join the Journey
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👉 Sustainable Shenanigans by Chef Toni Elkhouri
A journal that’s one part sustainable manifesto, one part fun & R&D.
