Place 1/2 bunch of continental parsley, grated rind
of a small lemon and 1 clove of garlic in a food processor and pulse until finely chopped.
the size
of a small lemon.
I drink 1/4
of a small lemon in warm water 2 - 3 times after my period.
Add a shot of balsamic vinegar, a tsp of mustard, the juice
of a small lemon and a good sprinkle of salt.
I did add the juice
of a small lemon, and I sprinkled a bit of nutritional yeast on the pesto pasta.
Then, stuff the chicken with a 2» chunk of orange, 1/4
of a small lemon, one 2» chunk of onion, a mint sprig, rosemary sprig, and garlic cloves.
Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4
of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black pepper to taste
real maple syrup zest
of a small lemon pinch of salt, pepper and cayenne, to taste
Loved the combination of cumin and cinnamon; didn't have preserved lemons, so just put half
of a small lemon in with the stock / tomatoes.
Not exact matches
Take the list
of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces
of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a
lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth
of a
small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1
small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice
of 1/2
lemon 1 - 2 garlic cloves — roughly chopped about 1/4
small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash
of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish
We served it in
small glasses and had as a starter, but you could just as well put it in bowls and have it as a light dinner, maybe together with a slice
of our
lemon spelt bread?
I took half
of the cauliflower, garlic (now soft and shredded), and all
of the linguine and put it in a bowl with a
small handful
of celery leaves, a squirt
of lemon juice, and a half teaspoon
of this wonderful, bold, fruity olive oil that was half - off at the store (hurray for bargain hunting!).
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1
small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2
lemon — juice handful
of fresh basil — torn, optional
Peach and Fresh Herb Sorbet 6
small or 4 large peaches 2/3 cup water 3 - 4 tablespoons raw agave nectar juice
of half a
lemon 1 - 2 packed tablespoons fresh basil and
lemon thyme leaves
They are healthy and vigorous, and are now hardening off under the semi-shade
of my potted Meyer
lemon plant (which already has
small lemons on it).
Just made one
small modification using 1
lemon instead
of 2.
Pour the
lemon juice over the chopped red onion in a
small bowl and let it sit while preparing the rest
of the ingredients.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion,
small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved
lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
1 can
of Garbanzo Beans, drained, with 2 TBSP liquid reserved 1
small, ripe avocado 2 peeled garlic cloves 2 TBSP
lemon juice 3 TBSP water 1 big bunch
of washed and dried cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)
If you'd like to include these darling
lemon yogurt parfait as part
of a large brunch menu, serve them in
small, clear, plastic dessert cups with mini wooden or plastic tasting spoons.
I also followed the advice in the comments and didn't use the pith
of the preserved
lemon — that
small tanginess made such a difference.
In a
small bowl, combine 1 cup
of tomato sauce, 1/2 teaspoon each
of oregano and basil, a pinch
of salt and pepper, 1/4 teaspoon each
of garlic powder and onion powder, and a teaspoon
of lemon juice.
Not sure if you need less than «one
lemon's juice» or what (that was a lot
of lemon) but I couldn't even handle more than two
small bites.
Instead
of using the zest
of 1
lemon, I used the zest
of 2 Meyer
lemons (they are
smaller).
Whilst the cupcakes are baking, make the curd by mixing the
lemon juice, half
of the almond milk, sugar, and corn starch together in a
small saucepan.
Prep the rice, broth, shallot, a little wine, the
lemon and possibly
small pieces
of seafood in 10 or 15 minutes, and then... thirty minutes
of meditation in the company
of a glass
of wine and some music or conversation or John Stewart while stirring the pot.
Use plain whipped cream or add a little rhubarb sauce to whipped cream instead
of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts
of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or
lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a
small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.
extra virgin olive oil
small squeeze
of lemon 1/4 cup parmesan cheese
• 1 can chick peas (no salt added) • 1/2 cup Yellowbird Serrano Sauce • 1/4 cup tahini • pinch
of salt • juice from one
small lemon • 2 tablespoons olive oil + extra for garnish • chopped cilantro for garnish • chopped green serrano for garnish
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.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4
lemon grass — white part only — bruised 5
small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1
small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes
of frozen coconut milk (about 1/2 cup coconut milk)
As it starts to thicken, add your sugar and most
of the
lemon zest (reserving a
small amount to garnishing the cake).
Pear Ginger Chutney: Put these ingredients in a saucepan: one
small chopped onion / 1/2 — 1 cup brown sugar / 1 cup vinegar / 2 tablespoons
lemon juice / 3 tablespoons finely grated ginger / 1 teaspoon red pepper flakes / 1 cup raisins / 2 teaspoons salt / 6 — 7 cups
of pear, cored and chopped.
In a
small blender, combine goat cheese, honey, olive oil, vinegar,
lemon juice, water and season with salt and plenty
of freshly ground black pepper.
Step 7: To make the glaze: in a
small bowl put 1/2 to 3/4 cup
of powdered sugar, 2 tablespoon
of blackberry puree or
lemon juice.
I cook kale in a very similar way, but before I start I marinade the about two cloves
of garlic, about the same amount
of ginger finely chopped and a large peeled tomato, diced, in the juice
of half a
lemon, before throwing them all in just before the end (actually, I usually throw in some
small prawns with them but I know that won't go down here...!)
1) 3 avocados 2) 1 large tomato 3) 1 medium onion 4) 1/2
lemon (for
lemon juice) 5) 1
small cup
of chopped parsley 6) 8 — 10 pieces
of tortilla bread 7) 1
small cup
of vegetable oil
Cashew Bread Ingredients (makes 1 large loaf, or two
small loaves) • 3 cups
of raw cashews (organic if possible; unsalted) • 3/4 teaspoon
of baking soda • 1/2 teaspoon
of sea salt • 3 eggs, separated • 1/2 tablespoon
of apple cider vinegar (or
lemon juice) • 1 cup
of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup
of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
In a
small saucepan, combine the raspberries, sugar,
lemon juice, and 1 tablespoon
of water.
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
1 clove garlic, peeled 1 medium jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1
small bunch
of scallions, thinly sliced (~ 8 scallions) 1/2 cup finely chopped cilantro 1 14 - ounce can
of coconut milk (full fat) 3 tablespoons freshly squeezed
lemon juice, plus more to taste
In a shaker with ice, combine 1 shot
of gin and the juice
of 1
small lemon.
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1
small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest
of one
lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional
lemon zest
small handful
of parsley 3 cloves garlic, chopped finely, or microplaned 1/3 c reserved cooking, or canning, liquid the zest and juice
of 1
lemon 1 1/2 T smooth peanut butter splash
of hot sauce pinch
of salt and pepper 1/4 -1 / 3 olive oil, I used 1/4 c
In a
small bowl mix the olive oil with the juice
of 2
of the meyer
lemons or 3
of the regular
lemons, reserving one
lemon to juice for the
lemon rice.
Juice: 6 - 7 horse carrots 1
small apple 1 whole meyer
lemon 1 large handful
of cilantro 1/2
of a large jalapeno (hot hot hot!)
Herb & Garlic Cream «Cheese»: 1 1/2 cups cashews, soaked in water for 4 hours then drained 1
small to medium clove
of garlic or 1/4 tsp garlic powder 2 tbsp
lemon juice 1/2 tsp salt 1 tbsp water as needed to blend
Wipe the bowl
of an electric mixer, whisk attachment,
small bowl, and whisk with paper towel and
lemon juice (or vinegar), to remove any trace
of grease.
I started with a
small batch
of lemon filled donuts as a precaution because these things can be dangerous (for the hips!).