My favorite pairing is to
roast this lemon pepper asparagus with lemon thyme chicken — together they make the perfect fast, easy, homemade dinner.
However, just because they'll eat
their roasted lemon pepper Brussels sprouts when I put them on the table, doesn't mean they are actually asking for another serving of veggies.
However, just because they'll eat
their roasted lemon pepper Brussels sprouts when I put them on the table, doesn't mean they are actually asking for another serving of -LSB-...]
Roasted lemon pepper shrimp tossed with whole wheat pasta, plenty of creamy avocado, arugula, lemon and Parmesan — a heart - healthy dinner option perfect for any night of the week.
Not exact matches
I love them slightly
roasted with some oil, salt,
pepper, and
lemon juice!
INGREDIENTS 3 egg yolks 1/2 clove garlic 1/2 tsp chipotle powder 1 / 2T maple (optional) 1 / 2T dijon Juice half
lemon 3 tablespoons
roasted red
peppers S and P 2/3 cup avocado...
Toss tomatoes,
roasted red bell
pepper slices, capers and parsley leaves in a large bowl with the olive oil,
lemon juice and
lemon zest.
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)
artichoke hearts, chicken, fresh oregano, fresh rosemary,
lemon, olives, orzo,
roasted red
peppers, spinach
I tend to make mine with cherry tomatoes, basil,
roasted red
peppers, walnuts, a bit of
lemon juice and zest, olive oil.
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon
lemon juice 1/2 teaspoon freshly ground black
pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup
roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
The marinated Chicken is
roasted with baby
peppers and a fresh
lemon.
While the eggplant is
roasting combine the
lemon juice, salt,
pepper, olive oil, basil and garlic in a blender and process until totally smooth.
For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1 head
roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water Several dashes fresh black
pepper 1/2 teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4 cup fresh
lemon juice
1 large yellow onion 2 celery stalks 1 large carrot 2 tablespoons olive oil 1 heaping cup red lentils, well rinsed and drained 1 can (850 ml) whole
roasted tomatoes 3 cups low sodium vegetable stock Fresh
lemon juice and cracked black
pepper to serve
Monday — Lebanese Beef Kafta Dog by Foxes Love
Lemons Tuesday — Skirt Steak Tacos with
Roasted Peppers by The Girl In The Little Red Kitchen Wednesday — Impossible Lasagna Pie by Shockingly Delicious Thursday - Steak and Asparagus Stir - Fry by Magnolia Days Friday — Spicy Steak & Cheese Panini by Momma's Meals
While the squash is
roasting, prepare the pesto by combining the spinach, garlic, pecans, olive oil,
lemon zest / juice, and salt &
pepper in a blender or a food processor.
A classic Greek dip recipe, Htipiti, made with feta cheese,
roasted red
peppers, olive oil, garlic,
lemon juice and seasonings.
2 whole
roasted red
peppers, seeds removed 6 dried guaijillo chiles 1/2 cup boiling water 1 garlic clove 1/2 teaspoon cayenne powder 1 teaspoon cumin 1/2 teaspoon coriander Juice of half a
lemon Salt, to taste 4 to 5 tablespoons canola oil
Mix the oregano, breadcrumbs,
lemon zest in a small bowl, season with salt and
pepper, then sprinkle over the potatoes and
roast them for another 10 minutes or until topping is golden and potatoes are tender.
Love
roasted broccoli too, especially with it's tossed with a little
lemon juice, garlic and red
pepper flakes.
Roasted Garlic & Carrot Hummus, makes about 4 cups -1 bunch carrots -1 head garlic - about 1/2 cup olive oil -1 can chickpeas -2 T tahini -1 T cumin -1 T corriander - juice of one
lemon - salt &
pepper
1 15 - ounce can of white cannelini or navy beans, drained and rinsed 1 small jar
roasted red
peppers, or about 1 cup, drained 3 ounces cream cheese, softened 1 clove garlic, minced Juice from half a
lemon Salt and
pepper to taste
herbs
lemons salsa pesto jar of
roasted peppers Parmesan cheese inexpensive cooking wine garlic, onions
You can easily add
roasted garlic, chopped onions, bell
peppers, a sprinkle of
lemon juice, and fresh cilantro.
: baked cashew cheese with
lemon and
roasted red
pepper.
I also used Penzey's Sunny Spain seasoning — cracked
pepper and
lemon — and some
roasted garlic along with the
peppers and scallions.
I used cashews as they work perfectly in this recipe to give the right creaminess, and they're quite mild in taste letting the other ingredients —
lemon and
roasted red
pepper — to shine through.
What I had intended to do was toss the carrots with olive oil and cumin, salt and
pepper,
roast them until they were soft, but not overly brown (I might put them in a covered dish next time), put some avocado slices on top and then squeeze fresh
lemon juice over it.
I blend drained and rinsed canned chick peas with a dash of tahini, lots of fresh
lemon,
roasted garlic,
roasted red
peppers and a little salt.
When the brown rice was cooked, I gently added the
roasted veggies and finished it with
pepper and
lemon juice.
But if you massage the kale with
lemon juice, salt, and
pepper and then
roast it, it's delicious!
Pulse together the toasted nuts,
roasted red
pepper, garlic, olive oil,
lemon and salt and
pepper in a food processor, until you have a coarse purée.
The dressing is a creamy, but not heavy,
lemon - tahini sauce with a touch of mustard which I tossed with salt - and -
pepper roasted potatoes and fresh dill.
Recipe serves 6 Ingredients: 1 cup split emmer farro 1 cup water 1/2 teaspoon Kosher salt 1 medium cucumber — seeds removed, cut into small dice 4
roasted red
peppers — cut into small dice 1 bunch Parsley — finely minced 3 tablespoons Mint — finely minced 1/4 cup Kalamata olives - minced 1
lemon — ... Continued
Enjoy our delicious balsamic and
roasted vegetable salad with fire -
roasted corn,
roasted sweet
peppers, onions, zucchini, squash, and Hass avocado slices on fresh mixed greens, drizzled with
lemon agave balsamic vinaigrette.
3 bulbs of
roasted garlic * 3/4 cup plant - based mayonnaise 2 1/2 tablespoons
lemon juice Salt and
pepper, to taste
1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh
lemon juice 1/4 cup extra-virgin olive oil 1 cup of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata olives 1 red bell
pepper,
roasted, peeled and diced 2 tablespoons minced flat - leaf parsley Salt and freshly ground black
pepper to taste 2 tablespoons fat - free feta cheese
Into your food processor, add the chickpeas, garlic, two
roasted red
peppers, cumin, chili, salt,
pepper and
lemon juice.
Tofu ricotta (see recipe below) Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and
pepper to taste Cheese sauce 1 cup of water 1/4 cup
roasted red
peppers 1/4 cup raw almonds 1/4 cup
lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste
Divide the pasta among four plates, top with the remaining
roasted tomatoes, and add salt,
pepper, and
lemon juice to taste.
brussels sprouts, shaved 1/2 cup red grapes, halved 1/3 cup parmesan cheese, grated 1/4 cup
roasted almonds 2 tablespoons olive oil 2 tablespoons
lemon juice 1 teaspoon honey 1/2 teaspoon dijon mustard salt +
pepper to taste
Steak with
roasted broccolli (10 minutes in the oven with olive oil, salt and
pepper with a squeeze of
lemon juice and parmesan before serving).
Roasted red
peppers are like a big hug from 20 fluffy kittens and to finish it off, some cilantro and
lemon to brighten up the flavors.
OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [
lemon grass], soy sauce,
lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)-
roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for
pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic,
lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)-
roast chicken on friday -
roasted sweet potatoes - omlets - challa french toast
Roasted Cauliflower 1 medium head fresh cauliflower (about 1 3/4 to 2 pounds) 2 tablespoons olive oil 1/4 teaspoon fine sea salt Freshly ground black
pepper Fresh
lemon wedges such as Meyer
lemon
Make the bowls by dividing the barley - lentil mix between two bowls and topping with the
roasted vegetables, sliced radishes,
lemon slices and a few grinds of
pepper.
While the bell
pepper is
roasting, begin by adding the chickpeas, tahini, garlic
lemon juice, olive oil and salt into a high speed blender.
Parmesan
Roasted Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans of chickpeas (garbanzo beans), drained and rinsed 2 tablespoons olive oil juice from 1/2 a
lemon (~ 1 1/2 tablespoons) 1 tablespoon dried oregano 1 teaspoon dried rosemary, crushed 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black
pepper 1/2 cup grated parmesan After you have rinsed and drained your chickpeas, spread them out on a paper towel to dry.
I made the filling with a combination of
roasted orange bell
pepper, kumquat jelly (I'll post the recipe soon), sweet marjoram,
lemon thyme, onion chives, non-pareil capers, cream cheese, blue cheese,
lemon and pistachio oil.