Sentences with phrase «tablespoons fresh lemon»

Makes enough to frost 24 cupcakes Ingredients 1 1/2 cups unsweetened soy milk 1/2 cup dry soy milk powder 1/4 cup unsweetened cocoa powder 1 tablespoon coconut flour 1/4 cup agave nectar 1 tablespoon pure vanilla extract 1 cup coconut oil 2 tablespoons fresh lemon juice Preparation In a blender or a food processor, combine the soy milk, soy powder, cocoa powder, coconut flour, agave nectar, and vanilla.

4 tablespoons extra-virgin olive oil, divided 2 tablespoons fresh lemon juice 2 large garlic cloves, minced, divided 1/2 teaspoon finely grated lemon peel 1 1/3 cups Israeli couscous 1 3/4 cups (or more) vegetable broth 14 ounces slender asparagus spears, trimmed, cut diagonally into 3 / 4 - inch pieces (about 2 1/2 cups) 8 ounces sugar snap peas, trimmed, cut diagonally into 1 / 2 - inch pieces (about 2 1/2 cups) 1 cup shelled fresh green peas or frozen, thawed 1/3 cup chopped fresh chives 1/2 cup finely grated Parmesan cheese

3 cups shelled fresh fava beans or frozen lima beans, thawed 2 cups coarsely chopped fresh basil 2 large garlic cloves, chopped 1/4 cup olive oil (preferably extra-virgin) 2 tablespoons fresh lemon juice 12 ounces tagliatelle or fettuccine 1/3 cup freshly grated pecorino Romano cheese

1 medium spaghetti squash (mine weighed 1.25 kg) 1 tablespoon olive oil, divided sea salt & ground black pepper, to taste 2 tablespoons pine nuts 1/3 cup raw cashew butter 1/2 cup filtered water 2 cloves of garlic, peeled 1/2 teaspoon lemon zest 2 tablespoons fresh lemon juice, divided 1/2 teaspoon gluten - free tamari OR coconut aminos 1 cup packed arugula, plus extra for serving 1 medium shallot, small dice (about 1/2 cup diced shallot) 1 1/2 cups cooked chickpeas

Whisk 3 tablespoons fresh lemon juice, 2 teaspoons honey, 1/2 teaspoon Dijon mustard, and 1 tablespoon extra-virgin olive oil for the dressing.

1 tablespoon onion powder 1 1/2 teaspoons garlic powder 1 1/2 teaspoons sweet paprika 1 teaspoon ground turmeric 1 teaspoon ground coriander 1/4 teaspoon cayenne pepper Sea salt 1 1/2 pounds russet potatoes (3 or 4 medium - small), scrubbed and cut into 1 - inch - thick wedges 2 tablespoons fresh lemon juice (from 1 lemon) Ketchup and Dijon mustard, for serving (optional)

Ingredients: 2 packed cups pitted Medjool dates 1 cup old fashioned rolled oats 1/2 cup unsweetened finely shredded coconut (plus extra for coating the bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons fresh lemon juice 3/4 teaspoon pure vanilla extract 1/4 teaspoon ground ginger (optional) Pinch of sea salt

Lemon Vinaigrette 3 tablespoons fresh lemon juice 1 teaspoon white wine vinegar 1/2 cup cold pressed, extra-virgin olive oil 2 cloves garlic, peeled, and minced or pressed fine sea salt, to taste freshly ground black pepper, to taste

Tangy Shredded Cabbage SaladAdapted from Ruta Kahate via SFGate.com, 6/8/07 Serves 4 2 cups tightly packed, shredded green cabbage (use the large holes of the grater) 1 small serrano chile, seeded and minced2 tablespoons fresh lemon juice, or more as needed1 teaspoon salt1 / 2 teaspoon sugar1 tablespoon canola oil1 / 2 teaspoon mustard seeds Instructions: In a medium bowl,...

1 medium organic white onion, chopped 2 tablespoons fresh lemon juice 2 teaspoons minced fresh gingerroot 1/2 teaspoon each ground cinnamon & nutmeg 2 organic garlic cloves, minced 1/2 teaspoon sea salt (optional)

For the Loaf: 1 1/2 cups + 1 tablespoon all - purpose flour, divided 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole - milk yogurt 1 cup sugar 3 large eggs 2 teaspoons grated lemon zest (approximately 2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed For the Lemon Syrup: 1/3 cup freshly squeezed lemon juice 1/3 cup sugar For the Lemon Glaze: 1 cups confectioners» sugar, sifted 2 to 3 tablespoons fresh lemon juice

1/2 cup diced bell pepper 1/4 cup diced cucumber 4 green onions, sliced 1/2 cup fresh lime juice 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh cilantro 3/4 to 1 lb.

For the Yogurt Blue - Cheese Sauce: Ingredients: 1/2 cup non-fat Greek Yogurt 1/4 cup crumbled blue cheese (very fine crumbles so the flavor is dispersed) 2 tablespoons fresh lemon juice 1 tablespoon olive oil (to thin it slightly) Garlic powder, salt, and pepper to taste Directions: Combine all ingredients.

2 cups chopped curly kale 1/2 tablespoon olive oil 1 14 - ounce can whole artichoke hearts, drained 2 small avocados 2 tablespoons fresh lemon juice 2 tablespoons hemp seeds 1 garlic clove, minced 1/4 teaspoon sea salt black pepper, to taste

Tomato Cucumber and Farro Salad Recipe Courtesy of Cooking Light 6 servings, about 3/4 cup each Active Time: 40 minutes Total Time: 40 minutes Ingredients 1 (8.5 - ounce) package precooked farro (such as Archer Farms) 1 1/2 tablespoons fresh lemon juice 1 tablespoon olive oil 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 garlic clove, minced 1/2 cup diced fresh tomato -LSB-...]

3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water

2 cups lightly packed baby spinach leaves (about 2 ounces) 1/4 cup pine nuts, toasted 2 tablespoons fresh lemon juice 1 to 2 teaspoons grated lemon peel 1/3 cup olive oil Salt and freshly ground black pepper to taste 1/3 cup freshly grated Parmesan

1 lemon 1 orange 1 1/2 cups sugar 1/4 cup honey 3 tablespoons fresh lemon juice 1 whole thyme sprigs 2 pounds ripe fresh figs, stemmed and quartered

5 inches fresh ginger, roughly chopped zest of one lemon 1/4 cup chopped fresh mint leaves (or 4 teaspoons dried peppermint) 3 tablespoons fresh lemon juice 2 tablespoons raw honey (preferably local), to taste

In separate mixing bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon apple cider vinegar, 1/4 teaspoon fine sea salt and fresh cracked pepper to taste.

Ingredients: 2 cups frozen shelled edamame 2 tablespoons fresh lemon juice 1 tablespoon low - sodium soy sauce 1 tablespoon hoisin sauce 1 1/2 teaspoons freshly grated ginger 1 clove garlic, chopped 1/4 teaspoon kosher salt 1/4 cup extra virgin olive oil For serving: Raw vegetables (I recommend cucumbers, carrots, sweet peppers, radishes, and snap peas.)

Add 1/2 cup plain fat - free Greek - style yogurt, 1/4 cup chopped scallions, 1/2 teaspoon lemon zest, plus 2 tablespoons fresh lemon juice.

Ingredients: 1 1⁄2 pounds sugar snap peas, trimmed 4 (4 - ounce) skinless, boneless, free - range, organic chicken breast halves 1⁄2 teaspoon salt, divided 1⁄4 teaspoon freshly ground black pepper 1 tablespoon olive oil 1⁄2 cup thinly sliced shallots 1 tablespoon extra-virgin olive oil 1 teaspoon Dijon mustard 1⁄2 teaspoon grated lemon zest 3 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh tarragon 1⁄2 teaspoon chopped fresh thyme

Combine 2 tablespoons fresh lemon juice and 1 1/2 cups powdered sugar, stirring well with a whisk.

Ingredients: 2 cups uncooked bow tie pasta (210 grams) 2 tablespoons unsalted butter, divided 1/2 medium onion, chopped 1 clove garlic, minced 2 cups fresh asparagus pieces (270 grams, with ends chopped and discarded) 1 cup frozen green peas (145 grams) 1/4 cup crumbled feta cheese (40 grams) 2 tablespoons chopped fresh dill 2 tablespoons fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper

For the relish 1/4 cup fresh parsley, finely chopped 2 tablespoons fresh lemon juice 1 teaspoon ground cumin 2 red bell peppers, roasted, stemmed, seeded, peeled and finely chopped 1/2 small onion, minced 8 small hamburger buns or dinner rolls, split

1 teaspoon olive oil 1 scant cup thinly sliced shallots 6 cloves garlic, thinly sliced 2 tablespoons breadcrumbs 2 cups vegetable broth 1/3 cup dry white wine A few dashes fresh black pepper Generous pinch of dried thyme 1 16 oz can chickpeas, drained and rinsed 1/4 cup capers with a little brine 3 tablespoons fresh lemon juice 4 cups arugula

FOR THE LEMON CURD 2 large eggs 1/2 cup sugar 3 tablespoons fresh lemon juice 1/4 cup (1/2 stick) unsalted butter 1 1/2 teaspoons grated lemon peel

1/4 cup olive oil 2 Tablespoons fresh lemon juice 1 Tablespoon Dijon Mustard 3 cloves garlic, minced 1 Tablespoon chopped fresh thyme 1 teaspoon salt 1/2 teaspoon black pepper 1 1/2 to 2 pounds Pork Tenderloin

For the salsa · 1 cup fresh or frozen corn kernels (from about 1 ear of corn) · tablespoons fresh lemon juice (from about 1 lemon) 2 tablespoons olive oil 1 (15 - ounce) can black beans, drained and rinsed · 1 cup peeled and chopped jicama (about 8 ounces) · 2 plum tomatoes, cored, seeded and chopped 2 scallion, light green and white parts only, finely chopped cup finely chopped fresh parsley leaves · Salt and freshly ground pepper

Vinegar Soy Sauce: In a bowl combine 2 tablespoons soy sauce, 2 tablespoons rice wine (or vermouth), 2 tablespoons rice vinegar (or apple cider vinegar), 1 tablespoon sesame oil, 2 tablespoons fresh lemon juice, and a pinch of salt.

1 pound peeled and deveined large (21 — 25) shrimp 2 tablespoons unsalted butter 1/2 cup dry white wine (Sauvignon Blanc or Pinot Gris) 2 tablespoons fresh lemon juice Zest from one lemon 2 tablespoons minced fresh flat leaf parsley 1 1/2 tablespoons lemon zest Lemon wedges

3 cups cooked quinoa - see method below 5 cups raw broccoli, cut into small florets and stems 3 medium garlic cloves 2/3 cup raw nuts — cashews, almonds or pine nuts 1/3 cup rice Parmesan (tricky to find but you'll see it in the chillers in a small blue foiled shaker) sea salt to taste 2 tablespoons fresh lemon juice (usually 1 med.

3 Tablespoons fresh lemon juice 1 Tablespoon apple cider vinegar 1 teaspoon Dijon mustard

3 cups chickpeas, rinsed & drained 1 cup raw pecan halves 2 cloves garlic 3 tablespoons fresh lemon juice 1 heaping teaspoon smoked hot paprika 1/8 teaspoon cayenne pepper sea salt, to taste 1/4 to 1/2 cup filtered water

dressing 2 tablespoons cold pressed flax oil 2 tablespoons fresh lemon juice 1 shallot minced 1 garlic clove minced 1 teaspoon salt I use pink Himalayan 1 teaspoon pure maple syrup 3 tablespoons fresh dill chopped

3 tablespoons olive oil 2 large carrots, small dice 1 medium yellow onion, small dice 2 stalks celery, small dice 3 cloves of garlic, minced 1 tablespoon balsamic vinegar 2 tablespoons smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 1/4 cups red lentils, rinsed 4 cups vegetable stock sea salt & ground black pepper, to taste 2 tablespoons fresh lemon juice (from 1/2 a large lemon) chopped fresh herbs for serving (see headnotes) In a large pot or deep braiser, heat the olive oil over medium heat.

FOR THE CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper to taste

1 1/2 cups almonds (substitute walnuts or pecans) 1/2 cup pumpkin seeds Pinch sea salt 1 cup pitted Medjool dates 2 - 3 Tablespoons fresh lemon juice 1 teaspoon vanilla powder (or vanilla extract) Zest of 1 lemon 1 cup coconut butter, softened Shredded, unsweetened coconut for garnish

7 dried red New Mexican chiles, stems and seeds removed, or substitute 5 small hot chiles like piquin 1 tablespoon ground paprika 2 tablespoons olive oil 5 cloves garlic 1 teaspoon cumin seeds (or 1/2 teaspoon ground cumin) 1 teaspoon ground coriander 1/2 teaspoon caraway seeds 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh mint, optional 1 teaspoon salt 1 teaspoon freshly ground black pepper

Layered Mediterranean White Bean Dip White Bean Dip: 1 can (15 ounces) cannellini beans (white beans) or chickpeas (garbanzo beans), rinsed and drained 2 tablespoons fresh lemon juice 1 small clove fresh garlic, finely chopped 1/2 teaspoon coarse salt Dash cayenne pepper 2 tablespoons extra virgin olive oil 1 to 2 tablespoons water, optional 6 medium fresh basil leaves Tomato and Olive Topping: 1 cup cherry or grape tomatoes, quartered 1/2 cup pitted kalamata olives, coarsely chopped 2 tablespoons chopped fresh basil 1 tablespoon extra virgin olive oil 1/2 teaspoon finely shredded lemon peel Flatbread crackers or whole wheat pita chips

6 tablespoons olive oil 1 small yellow onion peeled and quartered 10 cloves garlic, peeled 3 tablespoons fresh lemon juice 2 teaspoons grated lemon peel 2 tablespoons smoked paprika 2 teaspoons coarse kosher salt 2 teaspoons ground pepper 1 teaspoon rosemary

To the chopped zucchini, add 2 1/2 tablespoons fresh lemon juice, 2 1/2 tablespoons raw honey, 2 dates, 1/2 teaspoon vanilla extract and 1/4 teaspoon of sea salt, and blend until smooth.

Combine 1 finely chopped shallot, 2 tablespoons fresh lemon juice, and 1 tablespoon unseasoned rice vinegar in a jar; season with kosher salt and freshly ground black pepper.

Gochujang Sauce 1/2 cup gochujang (Korean hot pepper paste) 3 tablespoons fresh lemon juice 1 tablespoon mirin 1 tablespoon mixed toasted black and white sesame seeds 2 teaspoons sugar 1 teaspoon toasted sesame oil 1 teaspoon unseasoned rice vinegar 1 teaspoon white soy sauce Kosher salt (optional)

1 pound tart or sour plums (such as Santa Rosa) 2 large garlic cloves, quartered 1/2 teaspoon salt 1/4 to 1/2 teaspoon ground cayenne pepper 1 to 2 tablespoons fresh lemon juice 3 tablespoons finely chopped cilantro 1 tablespoon finely chopped fresh basil or mint

2 large onions, sliced into thick rounds 2 red bell peppers 4 medium tomatoes 1 small hot pepper, such as serrano 1 (7 - ounce) can tuna, packed in water 2 ounces crumbled feta cheese 2 hard boiled eggs, chopped Salt and freshly ground black pepper, to taste 3 tablespoons fresh lemon juice 3 tablespoons olive oil 1 teaspoon fresh oregano

1 cup raw sesame tahini 1 cup water 1 tablespoon olive oil 1 1/2 tablespoons fresh lemon juice 1 teaspoon sea salt

2 cinnamon sticks, broken into pieces 1 teaspoon whole cloves 1 teaspoon allspice berries 4 cups cranberry juice cocktail 2 cups apple juice 1/2 cup firmly packed light brown sugar 2 tablespoons fresh lemon juice 1 medium - sized orange, sliced Vodka (optional)

3 large eggs, separated, room temperature 3/4 cup superfine sugar 1/4 cup vegetable oil 1 teaspoon grated orange zest 1 teaspoon grated lemon zest 4 tablespoons fresh orange juice 2 tablespoons fresh lemon juice Pinch of cream of tartar Lemon Curd Filling Swiss Meringue