I could lunch on fried calamari and raw oysters with nothing more than just tabasco sauce and
a slice of fresh lemon.
Transfer the garlic yogurt sauce to a bowl and place on a dish, add the smoked salmon wrapped asparagus and garnish the dish with a couple
slices of fresh lemon
Because the greens are already coated with olive oil, they need no additional dressing, but if you like, serve them with
slices of fresh lemon and freshly ground black pepper.
This fabulous lemon pound cake is iced to perfection then garnished with
slices of fresh lemon.
Simply boil the kettle and pour a cup of water, but let it cool a little before adding
slices of fresh lemon then enjoy.
Not exact matches
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and
sliced into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice 1/2 cup
fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest
of 1
lemon 1/2 tablespoon chopped
fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds
of 1 cardamom pod 1/4 teaspoon hot pepper flakes
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and
sliced; reserve head Juice
of 2
fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup
sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
ground cloves 4 cups
fresh spinach 1 leek, thinly
sliced (including green leaves) 12 — 15 crimini (baby bella) mushrooms,
sliced Juice
of 1/2
lemon
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)
can] California cling stone peach halves, cut into thick
slices 4 — 5 sprigs
fresh thyme (or 1/2 teaspoon dried) 1 tablespoon
lemon juice 2 — 3 tablespoons maple syrup (or sweetener
of choice to taste)
All you need is some thick gorgeous
slices,
fresh (or dried) thyme, a hint
of lemon juice and a good drizzle
of maple syrup.
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.
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.
Ingredients: 10
slices of soft, white bread / 3/4 C chopped
fresh flat - leaf parsley / 1 large egg yolk / 2 t
fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound
fresh cooked Dungeness crabmeat — check for bits
of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8
lemon wedges.
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C
of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half
of the
lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest
of the
lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty
of liquid present / Optional: stir in 2 T
of butter / Garnish with
fresh herbs like cilantro, dill or parsley, a
slice of lemon.
1 scallion, thinly
sliced 1 tablespoon
fresh chives 1/4 cup grated Parmesan Juice
of half a
lemon
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
Stir the noosa yogurt to distribute the
lemon curd, then plate by topping each
of the grilled angel food
slices with an equal amount
of yogurt and
fresh currants.
Start by
slicing up your
fresh ginger root as well as a
slice of lemon.
1 lb penne or your favourite shaped pasta like bowties, long pastas like spaghetti don't work as well 1 cup room temperature cream cheese 1 bunch
of fresh dill, chopped 4 green onions,
sliced 1
lemon, juiced and zested 1 heaping spoonful
of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or more sprinkled sea salt and freshly ground black pepper, to taste
and sautéed some
sliced fresh garlic and shrimp in olive oil, butter, red chile pepper,
fresh parsley and a big splash
of fresh lemon juice.
So I started experimenting... I wasn't feeling good one day, and I knew that ginger was good for you, so I added a few
slices with a
fresh slice of lemon into a tea diffuser.
Layer the
lemon slices evenly over the top, sprinkle with
fresh thyme leaves and smoked salt and then drizzle a good coating
of olive oil over the top.
1/2 cup unsalted butter 1 cup all - purpose flour 2 cups sugar, divided 1 tablespoon baking powder Pinch
of salt 1 cup milk 4 cups
fresh peach
slices 1 tablespoon
lemon juice Ground cinnamon or nutmeg (optional)
I added finely diced onions,
sliced garlic, a bay leaf, and a big dose
of fresh lemon juice to the chicken stock.
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs
fresh thyme, leaves only, chopped 4 sprigs
fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish
lemon slices for serving
Ingredients 3 - 5 cups greens
of choice (arugula, spring mix, spinach, etc.) 1/2 cup cooked grains (farro, quinoa, barley... whatever floats your boat) 1/2 cup red grapes,
sliced in half 2 tablespoons roasted cashews 2 tablespoons crumbled feta cheese Optional protein: I added pre-seasoned tofu, but you can add whatever your heart desires 2 teaspoons olive oil Squeeze
of fresh lemon juice Directions 1.
3 bunches scallions, trimmed and thinly
sliced 1 small serrano chile pepper, deveined, seeded and minced (opt) 1/2 cup / 120 ml extra virgin olive oil fine grain sea salt 3 big handfuls
of big, rustic croutons a squeeze
of fresh lemon juice.
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!
You just combine
sliced mushrooms with
fresh parsley and a combo
of lemon juice and extra virgin olive oil.
Marinade: 1/4 cup chopped shallot 1 clove garlic 1 teaspoon agave syrup A few dashes
fresh black pepper 1 tablespoon soy sauce 1 tablespoon peanut oil (or canola oil) 2 tablespoons
sliced lemon grass Juice
of one lime
-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can
of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch
of parsley, chopped — 1 tablespoon
fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup,
sliced red onion, sprouts, ciabatta or rolls
1 1/2 cups sugar 1/4 cup gluten - free flour blend
of choice 1 teaspoon cinnamon 6 cups chopped
fresh rhubarb (7 to 8 stalks cut into 1/2 - inch pieces) 1 pound
fresh strawberries, stemmed, cored and
sliced in half 1 teaspoon
lemon juice 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked
1/2 Pie Crust recipe (replace millet flour with an equal amount
of teff flour) 3/4 cup sugar 1 1/2 tablespoons gluten - free flour blend
of choice 2 pounds red or Italian plums, skin on, pitted and
sliced 1/4 - inch thick 1/2 tablespoon
fresh - squeezed
lemon juice
Adding a
slice of fresh ginger and
lemon to a large jug
of water in the morning and sipping on it throughout the day is a more flavoursome way to reach your daily hydration quota.
1 cup chopped tomato 1 cup ale or beer 1/2 cup bottled clam juice 1/2 cup chopped
fresh parsley 2 T
fresh lemon juice 1 T bottled minced garlic 2 pounds mussels, scrubbed and debearded (about 40 mussels) 4 1/2 inch thick
slices of diagonally cut French Bread
Serves 6 Total Time: 20 Minutes Ingredients: 1 1/2 cups
of orzo, dry 1 pound
of precooked shrimp, defrosted (wild - caught is best) 3 Tablespoons extra virgin olive oil 3 Teaspoons
of Old Bay, divided 1 Cup
of grape tomatoes,
sliced in half 1 Cup
of golden tomatoes,
sliced in half 5 Scallions, chopped (white and green parts) 1 Cup Parsley, chopped Juice
of 3
lemons 1/2 Teaspoon salt Pepper to taste 1/4 Cup reduced - fat feta cheese Top with
fresh avocado
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.
1 pound
fresh grouper fillet Juice
of 2
fresh limes or
lemons 4
slices bacon, diced 2 small potatoes, peeled and diced 1 stalk
of celery, diced 1 onion, diced 2
fresh cayenne chiles, stems and seeds removed, diced (or substitute serranos or 1/2 habanero) 2 tablespoons pimientos, diced 1 quart water Salt to taste 1 egg, beaten 4 6 - inch circles
of puff pastry
Assembly Arrange the
fresh salad greens on a plate, followed by
slices of ripe
lemon plums and a couple
of scoops
of cashew cheese (optional).
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2
fresh sprigs
of rosemary 1 leek, thinly
sliced (use the green leaves as well) 500 g
fresh baby carrots, divided lengthwise 1 small sweet potato, thinly
sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2
lemon, juice
2 pounds grouper fillets 2 tablespoons butter Juice
of 2
lemons, limes or sour oranges 2 onions
sliced 4 whole
fresh cayenne chiles (or substitute 1 habanero) 4 sprigs
fresh thyme Salt and pepper to taste
can) 1 egg (I used powdered Ener - G Egg Replacer to respect our temporary veganism) 3
fresh sage leaves, minced 1/2 cup sliced, pitted Kalamata olives (I left them out this time) Squeeze of fresh lemon juice 1/2 cup toasted bread crumbs, or more if needed (I used Panko bread crumbs) Salt Fresh ground p
fresh sage leaves, minced 1/2 cup
sliced, pitted Kalamata olives (I left them out this time) Squeeze
of fresh lemon juice 1/2 cup toasted bread crumbs, or more if needed (I used Panko bread crumbs) Salt Fresh ground p
fresh lemon juice 1/2 cup toasted bread crumbs, or more if needed (I used Panko bread crumbs) Salt
Fresh ground p
Fresh ground pepper
1/2 cup trimmed asparagus, chopped into 1 inch pieces 2 to 3 radishes, very thinly
sliced 1 tablespoon quality olive oil salt & pepper 1/2 cup cooked millet few tablespoons
of vegetable broth 1/2 an avocado squeeze
of fresh lemon juice optional: micro greens, to serve
Ingredients 2
slices of thick wheat bread About 4 tablespoons
of sun - dried tomato pesto (recipe follows) 1 avocado Squeeze
of fresh lemon (optional) Flaky salt & freshly ground pepper to taste
Ingredients 1 pound
fresh strawberries, rinsed, hulled, and
sliced 3/4 cup sugar 1 tsp kirsch or grand marnier * 1 tsp
fresh lemon juice pinch
of salt
ingredients MARINATED CHICKEN: 1/2 cup olive oil 6 chicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel
of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly
sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole milk 1 bunch
fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to taste)
2 cups Gewurtraminer (a slightly sweet white wine; a reisling might work nicely too) 4 1/4 -1 / 2 ″ thick
slices of lemon 2 teaspoons
fresh lemon juice 1 teaspoon white or white wine vinegar kosher salt to taste 1 large Asian pear (I used one almost the size
of a small grapefruit.
Sliced green bell peppers and sweet onions are seasoned with garlic powder, cumin, salt, pepper, and a squeeze
of fresh lemon juice then seared until caramelized and lightly charred.
2 Oz
of fresh lemon juice 2 Oz
of pineapple Juice 2 - 3 Tablespoons
of ginger syrup 1 Oz
of vodka Pomegranate Kombucha for ginger syrup 1 Cup
of granulated sugar 1 Cup
of water 1 Small thumb
of ginger,
sliced... Continue Reading →