Season the salmon with a generous pinch of sea salt and thinly
sliced lemon wedges.
* what was different: no saffron, no cilantro, added 1 cubed chicken breast and 1 cubed green bell pepper (both enhanced the stew imho), and had thinly
sliced lemon wedges instead of the recommended preserved lemons.
Not exact matches
It is an easy but zesty
lemon - lime wonder that
slices into neat, crumb - free, moist
wedges.
Slice away any pointy ends on the
lemons, then cut in half, and finally, in 1» wide
wedges (see note in post above
slicing them the Moroccan way).
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.
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.
Serve with
slices of
lemon wedges.
Garnish with a
lemon wedge and a strawberry
slice.
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly
sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon
lemon juice, plus more for squeezing 1⁄3 cup chopped flat leaf parsley 2 tablespoons torn basil leaves
Lemon wedges
You can serve with a
lemon wedge and
sliced avocado in addition to the red cabbage and fresh cilantro.
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.
In a large baking sheet or roasting tray, add the chopped peppers, red onion
slices,
lemon wedges and tomatoes.
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
Slice and serve with a roasted
lemon wedge to squeeze over it.
Serve immediately, topped with avocado
slices, freshly ground pepper, and
lemon wedges, if desired.
Cut torta into
wedges and garnish each
slice with toasted pine nuts, candied
lemon zest, and Pine Nut Lace Cookies.
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.
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
Unwrap it in the sink, scrape off the dill and most of the salt mixture,
slice it thinly, and serve with thinly
sliced toast and any combination of the following: creme fraiche, capers, chopped onions,
lemon wedges.
Garnish with
lemon wedges, green onions, cherry tomatoes or quartered tomatoes, pickled hot peppers, cucumber
slices, fresh basil or mint, and sprigs of fresh cilantro or parsley.
Olive oil, parsley leaves, cilantro leaves, thinly
sliced fresh chiles, and
lemon wedges (for serving)
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
To serve, top a
slice of bread (toasted or fresh) with
wedges, a drizzle of vinegar and a squeeze of
lemon
Add wine, rum, blueberries,
lemon wedges and strawberry
slices to mason jar, over ice.
Baked Herb
Lemon Chicken Ingredients 4 split chicken breasts, skin onKosher saltfreshly ground black pepper1
lemon sliced in
wedges, 6 - 8 slices1 / 4 cup extra virgin olive oil9 cloves minced garlic - about 3 Tbs1 / 3 cup dry white wine1 Tbs grated
lemon zest (2
lemons) 2 Tbs freshly squeezed
lemon juice1 1/2 tsp dried oregano1 tsp minced fresh thyme leaves, plus 4 sprigs Instructions Preheat the oven to 425 degrees.
Slice into 3 / 4 - inch thick
slices and serve with ponzu sauce and a
lemon wedge.
Slice a
lemon into
wedges and juice over the pancake.
Ingredients 4 split chicken breasts, skin onKosher saltfreshly ground black pepper1
lemon sliced in
wedges, 6 - 8 slices1 / 4 cup extra virgin olive oil9 cloves minced garlic - about 3 Tbs1 / 3 cup dry white wine1 Tbs grated
lemon zest (2
lemons) 2 Tbs freshly squeezed
lemon juice1 1/2 tsp dried oregano1 tsp minced fresh thyme leaves, plus 4 sprigs Instructions Preheat the oven to 425 degrees.
butter 1 - 2 cups pitted sweet cherries, halved 1/3 - 1/2 cup
sliced almonds, toasted (toast in a dry skillet over medium - low heat, stirring occasionally, until golden and fragrant) powdered sugar,
lemon wedges, honey and / or maple syrup, all for serving
And a
wedge of fruit — think
lemons, limes, or orange
slices — can also perk up any cocktail.
Recipe: Pour 1 cup of boiling water over 2 - 3 thin
slices of ginger, 1 tablespoon of honey and 1
lemon wedge.
It's easy enough to start getting more
lemon into your life, because it's the juice that does the trick, so you don't actually have to eat
lemon slices or
wedges, just add the juice to water or other foods and you'll get the benefits.
Wow your guests with a beautiful platter of delicious Middle Eastern Kefir Cheese Balls — plus olives, cherry tomatoes, cucumber
slices,
lemon wedges — garnished with parsley and a sprinkle of capers.
4 3/4 inch inch thick
slices of seedless watermelon 4 ripe heirloom tomatoes,
sliced into
wedges 4 tablespoons extra virgin olive oil Kosher salt and fresh ground pepper, to taste 1 tablespoon fresh
lemon juice 4 teaspoons aged balsamic vinegar 8 small leaves fresh opal basil 8 small leaves of fresh green basil Maldon sea salt, for garnish