Today, I preserved some lemons to use in recipes for a family gathering in two weekends. I actually left it too late and the lemons won’t quite peak at the right consistency. Looking back, I should have started my next jar of preserved lemons right after I used the last of my previous jar. So today, I set up two jars. One to use in 10 days and one that will keep working towards perfection after I open its twin. Preserved lemons appear in several new-to-me recipes: Lemony Pasta and Spinach  and the Lemon Pesto Chickpea and Quinoa Salad. Oddly, both of these recipes are more similar to Italian dishes but preserved lemons have pride of place in Moroccan and North African dishes; try using them in a tagine (a stew with lemons and olives).