We have received a bag
of fresh lemons from a friend.
Not exact matches
Yerba Mate Infused Sunchoke Soup (adapted
from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (white part only, if you want to keep the soup white in colour)-- chopped 3 cloves garlic — chopped olive oil juice
of 1
lemon 2 sprigs
fresh rosemary salt and pepper — to taste 6 cups steeped Yerba mate tea
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice
from 1/2
lemon * pinch or two
of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving *
fresh parmesan cheese for serving - optional
Blanquette de Porc Adapted
from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice
of 1
lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful
of chopped
fresh parsley (Mimi used veal instead
of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
there is a beautiful tang
from the
lemon juice with the zip
from the garlic and the flavor
of the
fresh herbs.
I love that it contains only apples, plus a little bit
of fresh lemon juice to prevent the apples
from browning.
My fondest memories are eating her famous
fresh peach ice cream, nibbling on sweet corn
from my dad and grandfather's farm, and getting sick off
of her oyster crackers and
lemon bars while trying to acquire the perfect summer tan.
Hi Erin: For about a cup
of yogurt you would want a teaspoon
of crushed garlic (I like to use garlic paste for this type
of thing), a quarter teaspoon
of white pepper, juice
of half a
lemon, and anywhere
from a quarter
of a cup to a half
of a cup
of fresh dill, finely chopped.
This cake is made in the same way but instead
of a
lemon sugar icing it just has a
lemon glaze soaked into the cake whilst it's still warm and
fresh from the oven.
1 cup unrefined sea salt (like Real Salt or Celtic Sea Salt) Zest
of 3 - 4 Meyer
lemons 4 - 5 sprigs
of fresh rosemary, leaves removed
from stem, very finely chopped
Ingredients 1 - lb skinless salmon fillet dash
of salt freshly ground pepper to taste 1 teaspoon extra virgin olive oil 1/2 cup plain fat free yogurt 1 tablespoon Dijon mustard 1 tablespoon honey 3 - 4 tablespoons chopped
fresh dill 1 clove
of garlic, finely minced Juice
from 1/2
lemon
This means the next morning it will still be
fresh and delicious for the day and then all it needs is a protein source like a can
of tuna in olive oil which I put in my bag and I'll take a
lemon with me to work (I work
from the local library) and then at lunchtime, I'll dress the salad
from there.
I made this for dinner tonight and served it with
lemon juice and
fresh cracked pepper on the side (the extra zip
from a dash
of lemon makes it even more perfect and adds to the Eastern European flavour).
Spectacular — sweet and nutty with a depth
of flavors and
fresh zing
from the
lemon zest.
I may be dreaming I realize since right now that category for me basically involves sweet pickled beets with onions, (with a fair bit
of sugar which acts as a preservative) cabbage slaws, Yemenite chile paste (tons
of garlic and jalapeño party) a garlic based
fresh lemon salad dressing
from Marci Goldman and a sauce for ice cream that merges espresso, Scotch and
fresh orange juice.
And
of course I put parsley and
lemon into damn near everything, so this potato salad has that awesome zesty flavor
from fresh lemons and herbs.
Today I served a warm salad with a thick slice
of grilled pecorino cheese, with an interesting slightly smoked flavour, and used some
fresh herbs
from the garden to season it all, along extra virgin olive oil and
lemon juices... filling and delicious salad!
These are the ingredients you'll need to make this spinach artichoke dip recipe
from scratch:
fresh garlic, olive oil, a one - pound package
of fresh spinach leaves, 1/2 teaspoon
of red pepper flakes, salt and pepper to taste, marinated artichoke hearts, one 8 - ounce block
of cream cheese, mozzarella cheese, sour cream, Parmesan cheese, and
lemon juice.
This egg white frittata is bursting with flavor
from lemon zest, rainbow chard, and lots
of fresh herbs.
This is my best creation yet, with tons
of fresh flavor
from the spring onions, chard, parsley, and
lemon.
I don't consider myself a fish connoisseur by any stretch
of the imagination but I'm pretty sure that any fish benefits
from a healthy dose
of fresh lemon juice.
Plus — you only need 5 ingredients to go
from cookie craving to warm,
fresh out
of the oven,
lemon cookie goodness.
Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry ingredients,
fresh ground pepper to taste / Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove
from oven / Add more salt if you like / Eat as is, or make a quick dip
of equal parts mayo and sour cream, chipotle, cumin or curry powder to taste, a squeeze
of lemon juice.
Remove
from heat, drain water
from pan or transfer squash to a separate dish, squeeze lots
of fresh lemon juice on the slices, generously salt, and immediately serve.
As the
lemons roast away, they become slightly sweet and the tilapia absorbs all
of the
fresh flavor
from the zest and thyme.
When bubbling on the stove, hints
of flavors
from celeriac root, parsnip, sunchoke,
lemon,
fresh oregano and white wine fills the kitchen.
I used a silky vegan «mayonnaise» made
from cashews, pine nuts, a touch
of brown rice syrup, and
fresh lemon juice.
Ingredients 1/3 cup citrus juice (juice
from one lime, 1
lemon, and about 2 Tbsp orange juice) Zest
from one lime 1/2 cup reduced sodium soy sauce 2 tsp rice vinegar 1/4 cup plus 1 Tbsp brown sugar 2 cloves garlic, finely minced or pressed 1 - 2 tsp freshly grated ginger *
fresh cracked pepper pinch
of red pepper flakes
Dressing: 1 finely chopped clove
of garlic, 2 T
fresh squeezed
lemon juice, 4 T olive oil, 1 t cumin, 1 t
lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing
from oven / Add 1 tablespoon
of dressing to yogurt / sour cream mixture / Drizzle remaining dressing over beans and plolenta when serving.
The recipe I have for you guys today has lots
of lemon,
fresh ginger root and dijon mustard — as well as cinnamon, cardamom, cayenne and black pepper (all
of which are
from Mountain Rose Herbs — Organic, sustainable and my top pick regarding quality).
:D Mini blueberry pies with a lattice top slightly adapted
from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated
lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons
fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl
of a food processor and pulse a few times.
1 1/2 cups
fresh - squeezed ruby red grapefruit juice,
from about 2 large grapefruits 2 tablespoons grapefruit zest,
from about 2 large grapefruits 1/2 cup granulated sugar pinch
of salt 1 tablespoon
fresh - squeezed
lemon juice,
from about 1/2 medium
lemon 1 large egg + 3 large egg yolks, room temperature 6 tablespoons unsalted butter, room temperature, cut into 24 small cubes
Now that its warmer, our go - to summer dinner is a salad
of mixed greens, scallions,
fresh sweet corn off the cob, any other veggies
from the farmers market that needs to be eatten up, and
fresh dressing
of garlic, half a
lemon and olive oil with salt and pepper (more
lemon than oil).
2 cloves garlic, peeled 1 cup
of fresh spinach leaves 1/2 cup of fresh basil leaves Zest from one lemon Juice from one lemon 3 tablespoons of olive oil (you may need more) 1/3 cup of walnuts or pine nuts 1 teaspoon salt Fresh ground p
fresh spinach leaves 1/2 cup
of fresh basil leaves Zest from one lemon Juice from one lemon 3 tablespoons of olive oil (you may need more) 1/3 cup of walnuts or pine nuts 1 teaspoon salt Fresh ground p
fresh basil leaves Zest
from one
lemon Juice
from one
lemon 3 tablespoons
of olive oil (you may need more) 1/3 cup
of walnuts or pine nuts 1 teaspoon salt
Fresh ground p
Fresh ground pepper
The avocado makes the sauce incredibly creamy and smooth and adding
fresh lemon juice makes all
of the flavors pop and prevents the avocado
from browning, so that you can whip this sauce up ahead
of time and keep it in the refrigerator until you are ready to use it.
In a small bowl mix the olive oil, garlic,
lemon and leaves
from the a couple
of sprigs
of fresh thyme.
Ingredients 1/3 cup
fresh cilantro 1/2 teaspoon salt 2 scallions, white and green parts, coarsely chopped 1 small clove garlic, minced juice
from 1/2 a
lemon dash cayenne pepper 3 tablespoons plain yogurt 1 tablespoon agave nectar
of 1 tablespoon sugar dissolved in 1 tablespoon water 1/2 cup canned tomatoes, preferably fire roasted 1 tablespoon olive oil
1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun - dried tomatoes olive oil, drained, patted dry, and thinly sliced For the pesto: 3 packed cups baby arugula 1/3 cup
fresh basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice
of 1/2
lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive oil (You can also use the oil
from the sun - dried tomato jar if you're feeling fancy.)
Ingredients: 2 packed cups pitted Medjool dates 1 cup old fashioned rolled oats 1/2 cup unsweetened finely shredded coconut (plus extra for coating the bites) 2 tablespoons chia seeds Zest
from 1
lemon 2 tablespoons
fresh lemon juice 3/4 teaspoon pure vanilla extract 1/4 teaspoon ground ginger (optional) Pinch
of sea salt
Remove
from heat, then add about 1 tablespoon
of your favorite chopped
fresh herbs (
lemon basil, basil, lavender, mint, etc).
Ingredients for Banana Nut Bread: 1-1/2 cups mashed bananas
from dark - skinned ripe bananas (about 4 to 5 large) 1/3 cup unsalted butter, room temperature 2 cups all - purpose flour 1 cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dried cultured buttermilk (optional) 1/2 cup fine - chopped walnuts (substitute pecans or favorite nuts) 2 eggs, fork beaten 1 Tablespoon
fresh lemon juice (
from 1 large
lemon) 1/3 cup milk (2 % is fine) 1 to 2 Tablespoons room temperature butter for basting the top
of the bread
Fresh yet enhanced with a subtle depth
of flavour
from the grill, the sweetness
of the ripe peaches playing off the rich, sour balsamic vinegar, with the divinely decadent cashew cream and a note
of sophistication
from the bright
lemon thyme.
My favorite springtime beverage is homemade
lemon - limeade made
from fresh squeezed
lemons and limes with a splash
of OJ.
I would take it one step further and turn this into A Greek Dish by Frothing egg whites slowly adding
fresh lemon juice and adding a bit
of the cooked juices
from the pan make sure it's warm not hot so as not to curdle, then incorporate with the dish by folding froth into the beans.
can white beans (I used Great Northern beans) Olive oil 4 cloves roasted garlic,
from above Juice
from 1/2
of a
lemon Fresh ground black pepper Red pepper flakes (I used about 1 tsp.
You get the pillowy softness
of the bread, the
fresh crunch
from the cucumber, and the bright zing
of the
lemon aioli.
Ingredients For the almond - thyme «cheese» (quantities for 1 cup) 1 cup peeled almonds, soaked in cold water for at least 2 hours (in the fridge) juice
of 1/2 a
lemon a pinch
of whole sea salt 1 teaspoon almond butter (
from untoasted almonds)
fresh chopped thyme, to taste For the pizza base 1 cup wholemeal wheat -LSB-...]
Cut off between 1 - 2 inches
from the stalk
of 8
fresh asparagus, rinse them under cold water and pat them dry with paper towels, then brush them with some extra virgin Spanish olive oil, a kiss
of fresh lemon juice, lightly season with sea salt and freshly cracked black pepper
Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove
from the heat / At this point, some people give it a few squirts
of cold
lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender
fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.
Adapted
from Marie Simmons» cookbook, «The Amazing World
of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup)
Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons
fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated
fresh ginger 1/2 teaspoon grated
lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.