half a very small head celeriac, peeled and shaved thin 1 red apple (I used Red Delicious), cleaned, quartered and cut into very thin slices 1 very small lemon, cleaned and cut into thin
slices lemon juice, to taste extra virgin olive oil, to taste whole sea salt, just enough to taste rice malt syrup, to taste whole grain, old style mustard, to taste apple vinegar, to taste
Ingredients half a very small head celeriac, peeled and shaved thin 1 red apple (I used Red Delicious), cleaned, quartered and cut into very thin slices 1 very small lemon, cleaned and cut into thin
slices lemon juice, to taste extra virgin olive oil, to taste whole sea salt, just enough to taste rice malt -LSB-...]
Not exact matches
Vanilla Honey Soaked Lady Apples
Slice lady apples thinly and place in a dish, drizzle with freshly squeezed
lemon juice.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight
juice of 2
lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only —
sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
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
It couldn't be easer to make too, all you have to do is
slice up the veggies, cook them with coconut oil for ten minutes and then mix them in with some buckwheat noodles, dried herbs, tahini,
lemon juice and tamari.
2 tsp cumin seeds (optional) 1 bunch (20 g / 1 cup) fresh parsley 1 bunch (20 g / 1 cup) fresh coriander / cilantro 1/3 cup / 80 ml olive oil 1/2
lemon,
juice 1 tiny clove garlic 2 tsp maple syrup 6 - 8
slices pickled jalapeño (or other green chili) sea salt
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
I love toasting a couple
slices and then having mashed avocado on top, there's a delicious recipe in my second book with
lemon juice and chilli.
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)
Rubbing peeled pears with a little
lemon juice will halt the process and allow you to
slice and layer them at your own pace.
Lemon juice has an alkalizing effect on your body, and the oils in the skin have antimicrobial qualities... squeeze
lemon in your water, then throw in the
slice for a healthy, refreshing drink!
Pour cold aquafaba and
lemon juice to the bottom of the blender (or a food processor, but blender will give you a smoother hummus) with all the tahini, roughly
sliced beetroots and chickpeas.
5 - 7
slices whole grain bread, very thinly
sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit of
lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons
lemon juice, freshly squeezed a bit of freshly ground black pepper
Then
slice the
lemon in half and squeeze out the
juice into a bowl.
Toss tomatoes, roasted red bell pepper
slices, capers and parsley leaves in a large bowl with the olive oil,
lemon juice and
lemon zest.
All you need is some thick gorgeous
slices, fresh (or dried) thyme, a hint of
lemon juice and a good drizzle of maple syrup.
I used a coarse brown mustard and grated horseradish; eastern potatoes
sliced with my mandoline and reconstituted
lemon juice.
2 Meyer
lemons,
sliced very thin 2 1/2 tablespoons sea salt 3 cinnamon sticks 4 star anise 5 whole cardamom pods
juice of 1 Meyer
lemon 1/4 cup organic sugar 1/4 cup vodka
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.
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon
lemon juice 1 tablespoon apple cider vinegar 2 cups cooked pasta 2 zucchini,
sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes
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 pounds small new potatoes, diced 2/3 cup olive oil 1/2 cup fresh
lemon juice 1 teaspoon Dijon mustard 1 teaspoon kosher or sea salt 3/4 teaspoon pepper 1/4 cup green onions, thinly
sliced 4 ounces crumbled feta cheese 1/4 cup chopped fresh parsley
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.
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
FOR THE ZUCCHINI 3 tablespoons fresh
lemon juice 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup olive oil 2 medium zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thick
slices
Ingredients
Lemon garlic aioli -1 / 2 cup of mayo -
Juice of 1/2
lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes,
sliced - Red onion, thinly
sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup of brown sugar in the large bowl.
Slice the mushrooms, add to the pan and cook until most of the water has evaporated, then squeeze in the
lemon juice, add the kale and allow to wilt.
Ingredients 2 large potatoes, peeled, cut into
slices then into quarters a handful of kalamata olives, stones removed a handful of sango radish sprouts, cleaned whole sea salt, just enough to taste extra virgin olive oil, to taste a little
lemon juice a little rice or apple vinegar a few pinches of nori flakes freshly -LSB-...]
In another bowl, toss together the
sliced strawberries, 1 tbsp honey, 1/2 tbsp
lemon zest, cinnamon, vanilla, arrowroot,
lemon juice.
for the filling: 8 - 10 apricots,
sliced 2 - 4 peaches,
sliced (you should have approximately 3 - 3.5 pounds of fruit) 1 cup sugar (if fruit is very sweet, reduce to 3/4 cup)
juice from 1/2
lemon 5 tablespoons flour 1 tablespoon cornstarch
6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure vanilla extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup coconut milk (can use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted,
sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh
lemon juice 2 tablespoons sugar
1 scallion, thinly
sliced 1 tablespoon fresh chives 1/4 cup grated Parmesan
Juice of half a
lemon
2 tablespoons extra virgin olive oil 1 medium onion, thinly
sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh
lemon juice, or to taste
Place the apple
slices in a large bowl and add the demerara sugar, cinnamon, nutmeg, and
lemon juice.
Slice them up, neat eighths halved again, tossed in sugar and tapioca for body, a touch of nutmeg and
lemon juice to coax out profundity — and salt, just a pinch or two to temper the sweetness.
You and I are making our own, sans sugar, salt, oil, fryer, dehydrator, etc... A few bananas, thinly
sliced, and a squeeze of
lemon juice is all we are going to use.
i wiped
sliced pears with
lemon juice to stall browning, substituted pecans for walnuts, put 1/2 pat of butter in each core hole, sprinkled some brown sugar, drizzled with honey and added pecans.
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz)
sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh
lemon juice
Prepare the filling:
slice fruits into 1/2 inch thick
slices, then place into large bowl with
juice of 1/2
lemon.
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and
sliced (we had a mega - «cado and only used 1/4 of it)
Juice of half a
lemon
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
3 cups kale, stems removed, shredded 3 carrots, peeled, shaved into ribbons 1/2 red onion, thinly
sliced 2 tbsp olive oil 1 tbsp
lemon juice salt
Then 3 hours before cooking the chicken add the
juice and the
slices of
lemon.)
I fill up a large pitcher in my fridge with
lemon slices,
juice of a few
lemons, and water.
Preheat the oven to 325 degrees F. Fill a large bowl with water and squeeze
juice from one half of a
lemon in the bowl and cut the other half into
slices.
Cover the apple
slices with
lemon juice.
Add wine, clementine sections, zest from 1
lemon (about 1 tablespoon),
juice from 1
lemon, and
lemon slices.