They are healthy and vigorous, and are now hardening off under the semi-shade of my potted Meyer lemon plant (which already has
small lemons on it).
Not exact matches
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)
Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan
on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or
lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a
small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.
Ingredients: 6
lemons / 2/3 cup kosher salt (my
lemons were
on the
small side so I only used about 1/3 cup) / Juice from 4 - 5 additional
lemons / 2 T olive oil
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.
In a
small saucepan, heat the blueberries,
lemon juice and sugar
on low heat for about 3 - 5 minutes.
Mix grated ginger with sesame oil in a
small bowl Rinse bok choy and cut in half lengthwise With the cut side facing up place bok choy in steamer bowl Sprinkle with
lemon zest and oil and ginger mixture Steam for 6 mins Sprinkle
on lemon zest Enjoy
Smashed Avo
on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced 1 tbs olive oil 1 avocado 1 tbs
lemon juice Pinch of cumin 2 tsp olive oil 1/2 cup feta (cubed) Extra olive oil for drizzling Coriander or flat leaf parsley to serve In a
small frying pan place olive oil and fry garlic til golden.
I also like the way the crust browned from the bottom up
on the free - standing tart (golden) The next time a make these I will be sure to have
lemon juice, as the apples I worked with were extremely
small due to lack of rain in my region.
Ingredients: - Pomegranates (roughly six, depending
on their size)- peel of 1
lemon (I prefer meyers)- cinnamon stick - 3 cups vodka - 1 1/2 cups white sugar - 3/4 cup water Utensils: - A large glass jar (I used a 3 litre jar)- large plastic bowl - paring knife - vegetable peeler (or knife)- measuring cups (liquid and dry)- metal strainer - cheescloth - saucepan -
small funnel - glass bottles or storage containers for the final product
1 big broccoli stock, or 2
smaller 1/2 zucchini 1/2 cucumber 4 - 6 apples, depends
on size and need for sweetness 1/4 -1 / 2
lemon 1 avocado 15 almonds Ice cubes
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending
on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1
small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a
lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
We went with the light mayo route, with just a squeeze of
lemon juice, a pinch of salt and pepper, and a
small dose of green onion tops sprinkled
on top.
Cheesy Nut Dust and Vegan Pesto 1/2 cup / 70 g almonds 1 tbsp nutritional yeast 1 large handful basil 1 large handful spinach 1/3 cup / 80 ml olive oil 2 tbsp
lemon juice a few pinches salt 1
small avocado (use half if you have a large and serve the rest
on the side)
2 - 3
small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2
small to medium red onions — peeled and quartered or cut into eighths, depending
on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili powder or a dash of cayenne 1/2
lemon — juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish
Ingredients Oil 8 skin -
on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3
small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost
on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a
lemon, plus
lemon wedges for garnish
From the «
small plates» chapter: hearts of palm «calamari» with
lemon - caper aioli; sweet potato latkes with spiked applesauce (find the recipe
on Connoisseurus Veg); roasted fennel with clementine beurre blanc and toasted buckwheat; and the kale spanakopita of course!
The
small salad that I always have ingredients
on hand for has a base of sweet greens, topped with quinoa, beets (steamed and chilled), diced avocado,
lemon juice, and black pepper.
The six
lemons fit in that with some room to spare, although the
lemons were a bit
on the
smaller side.
* 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) Wash and remove leaves from strawberries 2) Slice strawberries into
small pieces and put in a large mixing bowl 3) Pour sugar
on top of cut strawberries and mix together, then leave in fridge for at least 2 - 3 hours 4) Pour strawberry - sugar mixture in a pot and cook under low heat 5) Add in freshly - squeezed
lemon juice 6) Stir strawberries continuously (or at least every few minutes) for one hour or until jam reaches the right consistency 7) Once jam is cooked, pour directly into glass jars and cap them
Using a mold ring, form the ceviche
on a plate then drizzle lightly with olive oil, a
small pinch of Fleur de sel and one thin strip of the candied
lemon rind.
Transfer the
lemon whip fruit dip to a
small serving bowl that will easily fit
on a serving platter with fruit.
Ingredients 2 - 3 Idaho baking potatoes (depending
on their size, mine were HUGE so I just made 2) Olive oil and kosher salt for coating 1 Tbsp Olive oil 1/2
small onion, diced 2 garlic cloves, minced 1/2 cup half and half 1/2 cup vegetable or chicken broth
small handful fresh basil 1/2 cup Parmesan cheese, divided Juice of half a
lemon salt and pepper to taste 1 chicken breast, cooked and shredded
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved
lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails
on 2 tablespoons fresh
lemon juice (about 1/2
lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or
small hard - shelled clams, scrubbed *
* 1 bunch Romaine lettuce * 1 handful of dark greens (I used frissee because it's what I had
on hand; you could also use kale, collards, etc.) * 1 1/2 whole Meyer
lemons * 1 - 2 green apples * 1
small hunk of peeled fresh ginger - optional
1 star anis 1 teaspoon peppercorns 4 large fennel bulbs, trimmed 4 sprigs fennel fronds, picked and roughly chopped 1 1/2 teaspoons sea salt 2 teaspoons fennel seeds zest of 1
lemon 1 sachet vegetable starter culture (this will weigh 2 -5 g, depending
on the brand) 1
small cabbage leaf, washed
Make the filling while the dough is chilling: In a
small pot
on the stove, add your mixed berries, sugar, and
lemon juice.
I did add the juice of a
small lemon, and I sprinkled a bit of nutritional yeast
on the pesto pasta.
If you don't want to read the whole recipe here is the short version: Take dough, cut apples, wrap apples in dough, bake until cooked, don't fuc * it up, the end Image source Here is what you need: 1 Pkg puff pastry which has been thawed in the refrigerator, 8
small tart apples, 1 fresh
lemon, 8 TBS sugar, 2 TBS cinnamon, 1 egg for egg wash, extra sugar and preheat your oven to 400 degrees Image source Put a pot with water
on heat and let it boil, meanwhile cut the apples into thin slices and add them to the pot with the
lemon juice then turn the heat off, put a lid
on the pot and let the apples steam for a minute.
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
The Roasted Beets with Whipped Goat Cheese Salad is served as a
small plate and includes a selection of colorful, seasonal beets
on a bed of red watercress, tossed with house - made
lemon vinaigrette and adorned with California pistachios.
4 large ears corn
on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced
small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons
lemon juice
In
small skillet add white wine, Bigfat's 3o8 garlic ginger hot sauce, and
lemon and reduce
on medium / high heat approx 5 - 8 minutes.
Small twist
on this - was very nice 750g carrots, peeled and grated 410g can chickpeas, drained and rinsed 1 medium onion, chopped 4 cloves of garlic Garam Masala Tumeric 1 egg olive oil (in fried carrots) 100g breadcrumbs from pain au lait juice from 1 slice of
lemon 0.75 tbsp sesame seeds (in mix) Corriander Chilli Pepper Salt
Beet & Raspberry Purée 1 cup / 125 g raspberries (fresh or thawed frozen) 1
small raw beetroot (approx 65 g / 2 oz), peeled and coarsely chopped or grated (depending
on the strength of your blender) 1/2
lemon, juice 2 tbsp water 2 soft dates, pitted
In a
small sauce pot add orange juice, orange liqueur, juice from
lemon and sugar and begin heating
on low.
9 slices of bread 1
small carrot 4 baby radishes 1/2 an English cucumber 1
small tomato 1 1/2 tbsp olive oil 1 1/2 tbsp
lemon juice about 5 tbsp store bought Hummus or enough to spread
on the bread slices about 4 tbsp store bought Pesto or enough to spread
on the bread slices Salt and Pepper Slice the carrot, radishes, and cucumber into thin slices.
Riad Dior is a
small boutique hotel riad in the medina of Marrakech city, focus
on the creation of conservation management plans that guide long term maintenance and conservation policies of this traditional riad, the restaurant, serve the typical Moroccan dishes, such as Lamb tagine with prunes and apples, or Tagine of chicken with preserved
lemon and olives.
3 tablespoons vegetable oil 1 large garlic clove, minced 1 ounce ginger, finely grated Juice and grated zest of 2
lemons Kosher salt and freshly ground black pepper 10 ounces dried somen 24
small headless tiger shrimp, peeled, halved lengthwise, and deveined 1 cup fresh shelled or frozen green peas, or 1 1/2 cups edamame (thawed if frozen) 1 scallion, trimmed and thinly sliced
on the diagonal
In fact, a scratch and sniff of a Meyer
lemon rind rekindled memories of
small stink bugs that gathered in mini-swarms during the warm summer months
on ranch where I first teethed.
Generously season chicken breasts
on both sides with salt,
lemon pepper seasoning and a
small amount of paprika.
Materials • One half of a
lemon (use caution when cutting) • One half teaspoon of water •
Small bowl • Spoon • White paper • Q - tips • A lamp with a lightbulb that puts off a lot of heat, such as a 100 - watt incandescent bulb or another heat source, such as a radiator • Optional: Pencil (to write a decoy message
on your paper) Preparation • Squeeze the juice of your
lemon half into the bowl.
1 pound organic chicken breast, cut into
small chunks 1
small onion, chopped 3 large carrots, chopped 2 cups shredded chard or other greens 1 bunch green onions, chopped 1
lemon or lime, juiced 1/2 cup cilantro, chopped 1 tablespoon chopped garlic 1 tablespoon chopped ginger 1/2 tablespoon of red pepper flakes (more or less depending
on your heat tolerance) 1 can organic coconut milk 1 quart organic chicken broth sea salt to taste
It is far better to shrink them until they are so
small they pass
on their own rather than drinking the salt,
lemon juice and olive oil combo to pass stones.
While your tarts are baking, take the leftover spices (I think I used about half
on the tarts and half in the topper), and add to a
small saucepan with a couple Tablespoons apricot preserves, about a teaspoon of honey, and a large squirt of
lemon juice.
Using your hands rub a
small amount of olive oil,
lemon and sea salt
on each
lemon slice.
On medium heat in a
small saucepan, melt the butter with the sweetener
lemon juice, and salt.
Scatter
lemon zest over scallions then cut the butter into
small squares and place
on top.
2 red bell peppers, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 orange bell pepper, cored, ribbed, seeded, and cut into 1/2 - inch dice 1 medium red onion, peeled, and chopped 4 ribs celery, with leaves, ends trimmed and sliced
on the diagonal 12 Calamata olives, pitted and halved 2 serrano chiles, stemmed, seeded, ribbed, and minced (use disposable gloves) grated zest of 1 large
lemon small handful flat leaf parsley, leaves only, chopped
small handful fresh mint leaves, chopped