Slice
a lemon into wedges and juice over the pancake.
Cut reserved
lemon into wedges and serve alongside toast for squeezing over.
Cut
lemon into wedges, save one for garnish.
Cut the remaining
lemon into wedges and offer them to guests as well for extra citrus punch.
Not exact matches
It is an easy but zesty
lemon - lime wonder that slices
into neat, crumb - free, moist
wedges.
Transfer the seared cod fillets
into seperate plates, top them off with the capers, garnish with some freshly chopped parsley and a
wedge of
lemon
Get your husband to peel the apples (as I do) and then core them and cut them
into 2 cm
wedges and put them in a medium mixing bowl with the rinsed blackberries and sprinkle the
lemon juice over the fruit.
Use a spoon to smash down the contents of the jar, squeezing
lemon juice from the
wedges into the salt.
Ingredients: 2 T olive oil / 1 large onion, thinly sliced / 2 garlic cloves, thinly sliced / 1T fresh ginger, minced / 1 T paprika / 2 t ground cumin / 1 t ground cinnamon / 1 1/2 cups turkey or chicken broth / 10 - 15 pitted green olives, sliced / leftover turkey, slices or chunks / 8
wedges of preserved
lemon, all pulp removed, cut
into thin slices.
Directions: Wash
lemons, then blanch them in boiling water for 5 minutes / Drain / Cut each
lemon into about 8
wedges, removing seeds, ends and extra pith / Toss
lemons with salt in bowl / Pack
lemons tightly in jar and cover with extra
lemon juice / Seal jar and let
lemons stand at room temperature for 5 days / Shake gently once a day / Add oil to the jar and refrigerate (if covered in juice,
lemons should keep for up to one year)
Reusable wax covers wrap tightly around bread, half - eaten apples, and
lemon wedges that didn't make it
into dinner.
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced
into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce
Wedge of
lemon for garnish
PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly sliced 1/2 sm red onion, sliced 1
lemon, cut
into 4
wedges 1.
PREP TIME: 15 minutes TOTAL TIME: 15 minutes SERVINGS: 4 2 1/2 c cooked lobster meat, coarsely chopped, or lump crabmeat 1 Tbsp unsalted butter, melted 1/2 package shredded coleslaw mix (7 — 8 oz total) 1/4 c reduced - fat sour cream 2 Tbsp cider vinegar 1 tsp honey 4 top - split hot dog buns (preferably whole wheat), toasted 1
lemon, cut
into 4
wedges 1.
Grate the zest from the
lemon over the
wedges, then cut it
into quarters and place in the dish before continuing to add the olive oil and all other ingredients.
Cut
into 6 pieces and serve with
lemon wedges.
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut
into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a
lemon, plus
lemon wedges for garnish
Squeezed the juice from 1
lemon wedge into the avocado.
Thoroughly rinse
lemons; quarter lengthwise
into wedges and put in a large bowl.
Ingredients 2
lemons, divided 1/4 olive oil 4 large garlic cloves, minced 2 tsp dried oregano 3/4 tsp salt 1/2 tsp black pepper 2 lbs chicken breast (I used boneless, but it originally called for bone - in split breast) 8 small potatoes cut
into fourths * 1 medium onion, cut
into 1 inch
wedges 1 medium bell pepper, cut
into strips ** 8 ounces whole mushrooms **
- fresh parsley for garnish - 1
lemon cut
into lemon wedges
Evenly distribute the cream cheese and smoked salmon filling
into the 4 lettuce wraps, top each one off with some diced tomatoes, a pinch of sea salt and garnish with a
lemon wedge
1 packet peri peri spice mix (or make your own using paprika, garlic, onion, oregano, ground cumin, chili powder, thyme, chili flakes) 8 chicken thigh fillets (or mix of thighs and drumsticks, breasts, wings, etc) 4 cloves garlic, chopped 1 inch piece of ginger, chopped 1
lemon, zested 5 tablespoons
lemon juice 2 tablespoons olive oil 1 teaspoon salt 1
lemon, cut
into wedges (for serving)
4 metal, bamboo or wooden skewers 1 lb fresh tuna fillet (1 inch thick)-- cut
into 16 even - sized cubes 1 small zucchini — cut
into diagonal slices Onion slices — cut
into 16 even - sized squares 2 bell peppers — cut
into 16 even - sized squares 2 tablespoons extra virgin olive oil 1 tablespoon
lemon juice (plus
lemon wedges for serving) 2 tablespoons finely chopped fresh flat - leaf parsley 1 tablespoon chopped fresh oregano 2 cloves garlic — grated 1/2 teaspoon sea salt 1/2 teaspoon fresh ground black pepper
1 bunch fresh parsley 1 bunch fresh cilantro 2 cloves garlic 1 large red onion, halved and sliced Kosher salt and freshly ground pepper 2 Tbsp red wine vinegar 3 Tbsp
lemon juice 1/2 cup plus 1 Tbsp olive oil 1 pound chuck or top round steak (London broil) 3 red or green bell peppers, seeded and cut
into strips 1/4 cup lager beer 8 8 - inch flour tortillas Lime
wedges, for serving (optional)
Slice the apples
into wedges or large slices, combine the
lemon zest,
lemon juice, salt, cinnamon and apple
wedges into a small bowl and toss together.
When cool enough to handle, cut
lemons into 8
wedges each and discard seeds.
Ingredients • 2 cups plain low - fat Greek yogurt • 4 to 5 cloves garlic, minced • Zest and juice of 1
lemon • 2 tbsp chopped fresh oregano • 1 tbsp chopped fresh chives • 1 tsp salt • 1/2 tsp ground black pepper • 2 lbs lamb loin, cut
into 2 - inch chunks • 2 green bell peppers, cored and cut
into large chunks To serve: • 1/4 cup chopped fresh herbs, such as oregano, parsley, chives and thyme • 1
lemon, cut
into wedges.
1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved
lemons, rinsed in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut
into 8
wedges 1 kg unpadded weight of fresh broad beans or 250g frozen 75g green olives, pitted 500g cod fillet, cut
into bite sized chunks — not too small or the fish will fall apart when cooking Juice of 1/2
lemon Black pepper Fennel fronds to garnish
4 - 5 small fennel bulbs 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon fine grain sea salt 1 1/2 tablespoons honey Half a
lemon, scrubbed and sliced or cut
into wedges 1/4 cup dry white wine 2 cups cooked white beans (corona, cannellini, etc) 1/2 cup water (or reserved liquid from cooking the beans) 1/2 cup roughly chopped dill
I wanted to add an easy inexpensive punch recipe that ALWAYS goes over good at any function - I mix no name brand gingerale with pink lemonade from concentrate until the flavour is just right and to spice things up i slice up
lemon wedges and grapefruit slices, lime
wedges and whatever fruit i have lying around and make them ahead of time
into ice chunks; helps to keep the punch cool and each guest will get a little bit of fruit in their glass as well - my favourite thing about this is that you can make ahead of time and it is relatively inexpensive
Ingredients for 4 servings of pasta sauce: 6 T unsalted butter / 1/2 cup of small fresh sage leaves or large leaves cut
into strips /
lemon wedge (optional)
Ingredients For the filling (quantitites are enough for 3 -8 cm - tartlets) 120 g fresh blueberries, cleaned 60 g fresh raspberries, cleaned and crushed the juice of half a
lemon 4 tablespoons agave syrup 1 tablespoon natural vanilla extract 4 - 5 fresh figs, cleaned and cut
into wedges 1 tablespoon muscovado sugar For the crust See -LSB-...]
Pour the mussels and the sauce
into a large serving bowl, garnish with chopped cilantro, serve with toasted baguette,
lemon wedges and enjoy!
Cut the remaining
lemon half
into wedges.
Add the juice from half the
lemon to the pot and cut the remaining half
into wedges.
Cut torta
into wedges and garnish each slice with toasted pine nuts, candied
lemon zest, and Pine Nut Lace Cookies.
120 g fresh blueberries, cleaned 60 g fresh raspberries, cleaned and crushed the juice of half a
lemon 4 tablespoons agave syrup 1 tablespoon natural vanilla extract 4 - 5 fresh figs, cleaned and cut
into wedges 1 tablespoon muscovado sugar
ingredients ROASTED VEGETABLES: 1 24 - ounce bag baby medley potatoes 1 head fennel (stem removed, cored, cut
into 1 / 2 - inch
wedges) 2 large carrots (peeled, cut
into 1 - inch pieces on a bias) 4 cloves garlic (skin - on) 1
lemon (cut in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to taste)
12 oz salmon, cut
into 2 - 3 strips Salt Black Pepper Pinch of cayenne pepper 2 tablespoons honey 1 tablespoon warm water 1 1/2 teaspoons apple cider vinegar or
lemon juice 1 tablespoon olive oil 3 cloves garlic, minced 1/2
lemon, sliced
into wedges
Slice
into squares, and serve immediately, squeezing over a
wedge or two of
lemon, if desired.
Meanwhile, cut the remaining
lemon and orange
into 1 / 2 - inch - thick
wedges, and then cut each
wedge into thirds.
1 tablespoon extra-virgin olive oil 1 tablespoon finely chopped fresh rosemary 2 teaspoons minced garlic 2 teaspoons finely chopped fresh sage Grated zest of 1
lemon 1 teaspoon coarse salt 1 teaspoon black pepper 2 bone - in, skin - on chicken breasts (8 to 12 ounces each) 1/2 small green cabbage, core intact, cut
into 4
wedges 4 slices Whole30 - compliant bacon 4 teaspoons fresh
lemon juice
Strain
into a chilled cocktail glass, top with bitters and garnish with a
lemon wedge.
1 lb beets, peeled, cut
into 1/2»
wedges 4 tablespoons olive oil, divided Kosher salt, freshly ground black pepper 1 lb carrots, sliced 1/4» thick 1 lb Jerusalem artichokes (also called sunchokes), unpeeled, sliced 1/4» thick 1 teaspoon finely grated
lemon zest 1/4 teaspoon Aleppo pepper or hot paprika, plus more to taste 2 teaspoons fresh
lemon juice, divided, plus more to taste 2 cups watercress, large stems trimmed 1/4 cup The Greenest Tahini Sauce View Step - by - Step Directions INGREDIENT INFO: Jerusalem artichokes are sold at farmers» markets and in the produce section of some supermarkets.
1 tablespoon olive oil 1 red onion, halved and thinly sliced 1 medium head cauliflower 1/4 cup water Cilantro Pepita Pesto, recipe follows Salt and pepper, to taste 1/4 cup pumpkin seeds, toasted for serving 1
lemon, cut
into wedges for serving Cooked brown rice or other grain for serving Preheat grill to medium high.
4 bone - in, skin - on chicken thighs, about 2 pounds Salt and freshly ground black pepper 2 tablespoons olive oil, divided 1 large
lemon, cut
into 8
wedges, seeded 2 large yellow onions, thinly sliced 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon sweet paprika 1/2 teaspoon ground ginger 1/2 teaspoon ground turmeric 1 cup chicken stock 1 (3 - inch) cinnamon stick 20 pitted green olives
Servings 4 servings Ingredients 4 skin - on salmon fillets (approximately 6 oz each) 1 lb baby potatoes, cut in half 1 lb Brussels sprouts, cut in half 1/2 cup chopped hazelnuts 1/4 cup panko breadcrumbs 1 tablespoon chopped fresh parsley 3 tablespoons Dijon mustard 1 tablespoon honey
Lemon zest Salt Black pepper Vegetable oil Olive oil 1
lemon, cut
into wedges
Serve with the
lemon wedges and allow your dining patrons to take fate
into their own hands.
Cut remaining
lemon half
into 2
wedges.