Get the latest Acidic flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/acidic I found this recipe in a cookbook for college students. I've since lost the book, so I'm reconstructing this recipe from memory. http://www.grouprecipes.com/29846/pork-chops-in-orange-juice.html Preserved lemons are a north african food that I discovered thru Ming Tsai. They are simple to make, keep very well, and pack a powerful lemon flavor. In addition, the pickling process produces the most interesting texture. The seems to keep forever in the refrigerator - mine first batch are nearly 2yrs old now and are as delicious as ever. This recipe should work with any kind of citrus really. I also like using limes in place of the lemons. http://www.grouprecipes.com/20958/preserved-lemons.html This was one of my mad scientist experiments that just worked. You get all of the five major flavor profiles in this dish: salty, sweet, acidic, savory, and spicy. Again, get the best quality ingredients possible. The more ripe your tomatoes are, the better. Slightly roasting them helps to bring out that vibrant, bright color that you wouldn't get pureeing them raw. http://www.grouprecipes.com/11144/chilled-spicy-vine-ripened-tomato-soup-with-a-panzanella-salad-and-cucumber-parmesan-foam.html This recipe is full of flavor with a good crispy bite from the addition of fried wontons. We loved the grapefruit dressing. http://www.grouprecipes.com/1704/shrimp-and-avocado-salad.html