1 pound fava beans (about 1 cup shelled beans) 3/4 cup whole - wheat orzo 1/2 bunch asparagus (about 12 spears), sliced into 1/2 - inch pieces 1 teaspoon lemon zest Juice of 1
small lemon Fresh ground pepper 2 tablespoons chopped parsley Shaved Parmesan cheese for serving
Not exact matches
5
small organic apples 1/2
lemon, peeled 1 inch
fresh ginger, peeled 2 cups
fresh kale, thick stems removed ice
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
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 l
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 l
fresh basil and
lemon thyme leaves
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)
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: 4 - 6
small to medium size
fresh, raw artichokes 1 organic
lemon, zested and halved 1/2 - 3/4 cup chopped
fresh organic mint leaves About 4 cloves organic garlic, pressed or minced 2 tsp.
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
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
fresh ground pepper 1
lemon 1 bunch baby beets 1 bunch baby carrots or about 4 larger ones 2
small parsnips, cut into quarters 2 baby potatoes mint leaves, to serve
Ingredients: 1 cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind of one
lemon 2 tablespoons
fresh lemon juice 1
small - medium bunch parsley, very finely chopped 3 - 4 green onions (both the green and white part) ~ finely chopped or 1/4 cup finely chopped
fresh chives 1 large clove garlic, minced 1 teaspoon ground black pepper
Make the dressing: In a
small bowl mix the avocado oil,
lemon juice, champagne vinegar, poppy seeds, 1/4 teaspoon of Himalayan salt and ⅛ teaspoon of
fresh ground pepper.
3/4 cup French green lentils 1/2 of a
small yellow onion, chopped 1 celery stalk, chopped 1 - 2 cloves garlic, chopped 2 tablespoons Champagne vinegar 1 tablespoon
fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon finely chopped shallot 1/4 cup olive oil 2 tablespoons walnut oil (optional) 1/4 cup chopped
fresh parsley 4 -4-oz salmon fillets Salt and freshly ground pepper Frisée lettuce for serving
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
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.
2 chicken breasts, rinsed, trimmed and patted dry 1/4 cup all - purpose flour Salt and pepper, to taste 2 tablespoons olive oil 1/2 large onion, finely diced (or one
small onion) 1/4 cup kalamata olives, roughly chopped 1 clove garlic, minced 1/4 cup sundried tomatoes, chopped 1/4 cup chicken broth 1
lemon wedge 1 tablespoon (total)
fresh basil and / or oregano, minced (or substitute 1 teaspoon dried) 2 ounces feta, crumbled
3 medium overripe bananas, peeled and cut into large pieces 1/3 packed brown sugar 1 tbsp butter, cut into
small pieces 1 1/2 cups whole milk (plus extra for thinning if needed) 2 tbsp sugar 1 tsp vanilla extract 1 1/2 tsp
fresh squeezed
lemon juice 1/4 tsp salt
dried oregano in place of the
fresh parsley / cilantro, added a
small squeeze of
lemon juice, and used 1 cup white whole wheat flour and 1 cup AP flour.
i decided to use the
lemon curd to top a
small plain cheesecake I had bought at a store and then top that with
fresh raspberries.
-- 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 cup minced parsley (1 bunch or 2 bunches if the bunches of parsley are
small) 2 large diced tomatoes (seeds and skin are fine) 4 chopped green onions, including tops 1/4 cup
fresh, chopped spearmint leaves 1/3 cup
fresh squeezed,
lemon juice 1/4 cup olive oil Salt & freshly ground pepper to taste
Start by whisking together the red wine vinegar, extra virgin olive oil, chopped
fresh mint, maple syrup, and
lemon zest into a
small bowl.
Throw some
fresh raspberries, a couple of tablespoons of
lemon zest, sugar, and water into a
small saucepan, and cook it just until the berries start to fall apart.
4 cloves of garlic, peeled 4
small shallots, peeled 1
small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper
fresh lemon juice - optional 12 oz / 340 g dried penne pasta
fresh thyme - and thyme flowers
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
1/4 cup hot chile oil 10 cherry tomatoes 1
small onion, cut in half and sectioned 6 large jalapeño chiles, seeds and stems removed, cut into large chunks 2 pounds lamb, cut in 1 / 2 - inch cubes 1/2 cup
fresh lemon juice 3 cloves garlic, minced 1/4 teaspoon salt Pinch sugar
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
2 cups Wild Blueberries
fresh or frozen (thawed) 1/2 medium onion (red or white), diced
small 1 jalapeño pepper, seeded and minced (add more to taste) 1 medium red bell pepper, diced
small 3 tablespoons chopped parsley or cilantro 1/4 cup lime or
lemon juice 1 teaspoon salt pinch of cinnamon
And for those guests who still had room for more, the waiters served cups of strong black tea, flavored with
fresh lemon and fruit preserves, along with sticky - sweet Central Asian honey - almond confections and
small glasses of Georgian brandy.
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons
lemon juice,
fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons
fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1
small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
When the Belly - part of the Hog is enough and turned upwards, and well fix'd to be steady upon the Grid - Iron, or Barbacue, pour into the Belly of the Hog, three or four Quarts of Water, and half as much White - Wine, and as much Salt as you will, with some Sage cut
small, adding the Peels of six or eight
Lemons, and an Ounce of
fresh Cloves whole.
Falafels 1 cup / 150 g green peas,
fresh or frozen (thawed) 1 cup / 150 g cooked chickpeas 2
small shallots, peeled and coarsely chopped 1 - 2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp pumpkin seeds 1/2 tsp baking powder 3 stalks
fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp
lemon juice 1 tsp ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil
Lemon - ricotta 500 g ricotta cheese 1 organic mediun size
lemon (juice & zest) 1
small handful of
fresh basil (chopped) a pinch of sea salt a pinch of
lemon pepper
5
small green chillis, stems removed 5
small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup
fresh mint leaves 4 pieces
lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)
1 ripe mango, peeled and seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2 tablespoons brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2 tablespoons
fresh lemon juice 2 tablespoons
fresh lime juice 1/4 cup dry white wine 1/4 cup passion fruit juice (available in most Latin American and Caribbean markets) 3 tablespoons vegetable oil 3 pounds sirloin steak, fat removed, and cut into 1 inch cubes 1 large pineapple, peeled, cored, and cut into 1 1/2 inch cubes 3
small partially ripe papayas, peeled, seeded, and cut into large cubes of 1 1/2 inches 3 sweet white onions, peeled and cut into quarters and separated
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
Serves: makes 8 to 10 turnovers Ingredients For the
Lemon Curd 6 lightly beaten egg yolks 1 cup sugar 1/2 cup
fresh lemon juice zest of two
lemons, finely minced 1/2 cup butter cut into
small pieces For the Sour Cream Pastry 3 cups all purpose flour 2 cups very cold butter 1 tsp salt 1 cup sour cream Instructions To prepare the
Lemon Curd In a mall saucepan combine the egg yolks, sugar,
lemon juice and
lemon zest.
1/2 cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1
small garlic clove, chopped 1/2 teaspoon finely grated
fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3 cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken into
smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy crumb - or two mini loaves of crusty bread 3/4 cup
fresh flat - leaf parsley leaves
1 medium sweet potato, peeled 1 medium beet, peeled 1
small granny smith apple 2 tablespoons extra virgin olive oil 1/2 teaspoon ground turmeric 3 ounces
fresh spinach 1 cup quinoa, cooked 1 ripe avocado, halved and pit removed 1/2 cup chickpeas 2 teaspoons chia seeds 1/4 cup sesame tahini 1 tablespoon apple cider vinegar 1 tablespoon water Juice from one
lemon
Ingredients 120 g
fresh fava beans, shelled 150 g zucchini, cleaned 2 tablespoons extra virgin olive oil 2 teaspoons raw almond butter 2 tablespoons
lemon juice a
small handful of
fresh dill, cleaned whole sea salt, just enough to taste freshly ground white pepper, to taste 50 g sun - dried tomatoes, soaked in filtered water for -LSB-...]
Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely dry with paper towel (de-veined will save some time) 1 Tablespoon vegetable oil 1/4 cup white wine juice of 1/2
small lemon 1 - 2 teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce
fresh parmesan, asiago, or romano to dust over baguette baguette Prep Time: 20 mins (if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with butter and sprinkle of shredded cheese.
12 to 16 ounces penne pasta 1 1/2 cups
small broccoli florets 1
small carrot, thinly sliced 1
small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons
lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped
fresh basil leaves or parsley Whole
fresh basil leaves (for garnish)
Cashew - basil cheese sauce 1 cup raw cashews 1/3 -1 / 2 teaspoon Himalayan sea salt, to taste 1/2 teaspoon cold - pressed sunflower oil 1
fresh basil leaf, diced fine 1
small clove garlic 1 1/2 tablespoon nutritional yeast 1 tablespoon
fresh lemon juice
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.
1 1/2 cups
fresh - squeezed ruby red grapefruit juice, from about 2 large grapefruits 2 tablespoons grapefruit zest, from about 2 large grapefruits 1/2 cup granulated sugar pinch of salt 1 tablespoon
fresh - squeezed
lemon juice, from about 1/2 medium
lemon 1 large egg + 3 large egg yolks, room temperature 6 tablespoons unsalted butter, room temperature, cut into 24
small cubes
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 →
* 2 slices thick cut bacon - optional (I used my preservative free home - cured bacon) * 1
small red onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of
fresh lemon or drizzle of balsamic vinegar - optional
1 lb sushi - grade ahi tuna, well chilled 1 large or 2
small bulbs of fennel 1 bunch (about eight) radishes 1/4 cup
fresh lemon juice 1/2 cup peppery extra-virgin olive oil sea salt and freshly ground pepper
Armenian Stew with Pilaf Stew: 2 tsp canola oil 1 cup chopped onion 3 garlic cloves, minced 1 tsp dried mint 1 tsp dried basil 1 bay leaf 1/2 tsp salt 2 medium carrots, peeled and cut into 1 ″ chunks 1
small zucchini, cut into 1 ″ pieces 1 cup chopped
fresh tomatoes 1/2 cup tomato juice 1 15 - oz can drained fava beans 1 large bunch swiss chard, torn into bite - sized pieces 1 tbsp
fresh lemon juice