Supper Time with Josephine makes light, fresh and flavorful spring dishes

Posted at 8:28 AM, Mar 08, 2017
and last updated 2017-03-09 16:17:36-05

Time with Josephine is a "Catering Only" establishment. For bookings please call (602) 345-0583 or visit,

Supper Time with Josephine recipes for lemon sauce and Pear Vinaigrette Dressing.

Roasted Lemon Puree for Grilled Lamb Chops

4 Scrubbed lemons
1/3 Cup of Kosher salt
2 Tablespoons of fresh Lemon juice or Orange juice
1 tablespoon Dijon mustard
2 crushed and pressed garlic cloves
1 cup extra-virgin olive oil
Pinch superfine sugar
Cracked black pepper

Preheat oven to 325 degrees, place each lemon on a large square of aluminum foil. Roll the lemons in the foil lengthwise, then fold under the sides to meet in the center. Make 4 mounds of salt on a baking sheet, and place a wrapped lemon on top of each mound with the folded sides downward (this keeps the lemon flesh from burning)
Cook for 1 ½ to 2 hours until Lemons are soft. Once Lemons are done scoop out the flesh and strain juice into bowl. Smash down lemons and scrape off zest. Combine all ingredients except oil into blender and blend to bring all ingredients together. Once blended, add 2 squirts of Honey and emulsify oil slowly until blended. Glaze lemon sauce over warm chops.

Pear Vinaigrette Dressing

16oz of Pears
¼ cup of vinegar
1 cup of oil
2 cloves of garlic (Chopped)
1 handful of chopped green onion
2 squirts of honey.

Blend all ingredients in blender except for oil. Once all ingredients have been blended, slowly emulsify oil into blended ingredients. Chill and serve