I love
the use of fresh lemon and thyme - those flavors are magical together.
Not exact matches
instead
of raisins I
used fresh blueberries as my fiancé doesn't like raisins, I also added a bit
of grated
lemon zest!
Similar to their neighbors to the south in the Golden State, they
use soy,
lemon and lime, ginger, garlic, dried mushrooms and
fresh herbs like basil, cilantro and savory to flavor the tender flesh
of their Copper River, Coho, Sockeye, Pink, Silver and King salmon.
2 kg extra ripe purple plums (I
used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice
of 1
lemon 100 g muscovado sugar 300 g rice malt syrup 1 teaspoon vanilla powder 2 - 3 cm long
fresh ginger root, peeled and grated
Use onions, carrots, celery, turnips, oranges or
lemons and lots
of fresh herbs to add flavor and moisture to the bird.
Occasionally I'll
use fresh dill instead
of oregano and serve these with greek yoghurt flavoured with dill and
lemon juice.
1 onion, peeled and halved (if
using slow cooker) or chopped (if
using stove top) 3 cups dry pinto beans, rinsed 1/2
fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons
fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon
of paprika 1 tbsp olive oil freshly squeezed
lemon, to taste
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large garlic cloves, peeled and minced (
use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2
lemon * pinch or two
of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving *
fresh parmesan cheese for serving - optional
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.
I left the
fresh rosemary out
of the jam, and rather than
using lemon zest and juice, I
used a splash
of OJ.
vanilla extract 1 cup buttermilk 1 to 1 1/2 cup frozen blackberries (even when my berries are
fresh I freeze them to work better in my dough) 1/2 cup white chocolate chips Glaze: 1/2 to 3/4 cup powdered sugar 2 T. blackberry puree or can
use lemon juice, milk or water Here is a link to my blueberry scones with photos
of how I knead in the berries
I had plenty
of left overs, so to keep it looking
fresh I squeezed a little
lemon into the tubberware and,
using foil (all I had on hand) sealed it, making sure to push down so that no air could get in.
Instead
of using lemon zest — a classic carrot cake ingredient — to get these muffins»
fresh, citrusy flavor, this recipe
uses flavored Greek yogurt, which also helps add moisture.
I'm going to
use essential oils instead
of the
fresh lemon juice, just because I've got a large stash
of oils and no
fresh lemons.
For this particular dressing I
used garlic, olive oil,
lemon juice,
fresh ginger and a touch
of honey (or maple syrup if you want to keep it vegan) for a little bit
of sweetness.
We had better control over the
lemon flavor with the extract, and because we know that the quality
of the extract is second to none, we were happy to
use it in place
of fresh lemon.
Deconstructed Hummus Salad 1 garlic clove, minced 3 tablespoons extra virgin olive oil 3 tablespoons tahini 1 - 2 tablespoon
lemon juice (start with a tablespoon, add more to taste if needed) 1 tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package
of mixed greens (note: I also had about 2 cups
of leftover red kale and
used that as well) 2 tablespoons
fresh dill, chopped sumac or paprika (optional, for garnishing)
Use in place
of a
fresh - squeezed
lemon to enrich flavor
of salads, sauces, pastries, and beverages.
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
Hi Erin: For about a cup
of yogurt you would want a teaspoon
of crushed garlic (I like to
use garlic paste for this type
of thing), a quarter teaspoon
of white pepper, juice
of half a
lemon, and anywhere from a quarter
of a cup to a half
of a cup
of fresh dill, finely chopped.
Add it
fresh to greens drinks and smoothies,
use it instead
of lettuce in your salad or sauté it with some garlic, onions and a squeeze
of lemon and you'll get a healthy dose
of protein along with the iron and vitamin content that it's better known for.
Fresh lemon juice is often
used to bring out the flavors
of the fruit, but be careful when
using lemon — too much can turn your soup an unappealing brown.
And if you can't get your hands on either
of those: «You could
use fresh thyme (leaves) and add the zest
of one
lemon to replicate the flavor tones.»
I
use buttercream to fill it with
fresh cream on top with a little
lemon juice and rind to cut through the sweetness
of the filling.
Ingredients: 1/2 cup plain Greek or any full fat yogurt / 1/3 cup mayonnaise / 1/3 cup buttermilk / 1 clove garlic, minced (if you happen to have some green garlic,
use it instead) / 1T
fresh lemon juice / huge bunch
of fresh chives / Salt & pepper / 1/4 t sriracha or your favorite hot sauce, to taste, optional.
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
Today I served a warm salad with a thick slice
of grilled pecorino cheese, with an interesting slightly smoked flavour, and
used some
fresh herbs from the garden to season it all, along extra virgin olive oil and
lemon juices... filling and delicious salad!
The delicate wine sauce is fantastic, but if you prefer to not
use wine, you can
use fat free chicken broth, with a squeeze
of fresh lemon juice instead.
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.
SERVINGS Serves 4 - 6 INGREDIENTS 2 cups whole milk ricotta 1/4 cup maple syrup 1/2 teaspoon vanilla extract Zest
of half a
lemon 1/4 teaspoon salt 4 cups mixed berries (I
used blackberries, raspberries, blueberries, gooseberries, and currants) 2 teaspoons chopped
fresh tarragon leaves
Skip the baking powder and
use an extra 1/8 teaspoon
of baking soda plus 3/4 teaspoon
of vinegar or
fresh lemon juice.
I call for ACV here to
use a pantry staple, but a squeeze
of fresh lemon helps brighten everything here.
One
of the instructors brought her own jar
of fresh - squeezed
lemon juice and
used it generously here.
I would try
using the pickled Jalepenos with some
of the vinegary juice, or some
fresh squeezed lime or
lemon - let me know
I tries a couple
of years to make preserved
lemons — that I never
used because I always have
fresh!
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
1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup
fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup
of cooked black soybeans, rinsed (if
using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata olives 1 red bell pepper, roasted, peeled and diced 2 tablespoons minced flat - leaf parsley Salt and freshly ground black pepper to taste 2 tablespoons fat - free feta cheese
can) 1 egg (I
used powdered Ener - G Egg Replacer to respect our temporary veganism) 3
fresh sage leaves, minced 1/2 cup sliced, pitted Kalamata olives (I left them out this time) Squeeze of fresh lemon juice 1/2 cup toasted bread crumbs, or more if needed (I used Panko bread crumbs) Salt Fresh ground p
fresh sage leaves, minced 1/2 cup sliced, pitted Kalamata olives (I left them out this time) Squeeze
of fresh lemon juice 1/2 cup toasted bread crumbs, or more if needed (I used Panko bread crumbs) Salt Fresh ground p
fresh lemon juice 1/2 cup toasted bread crumbs, or more if needed (I
used Panko bread crumbs) Salt
Fresh ground p
Fresh ground pepper
I
used a silky vegan «mayonnaise» made from cashews, pine nuts, a touch
of brown rice syrup, and
fresh lemon juice.
1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves
of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons
fresh squeezed
lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I
used a GF quinoa variety) 2 cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
Serving Divide the artichoke by
using a sharp knife, drizzle with a good olive oil (butter, mayo or other kind
of dip),
lemon, sea salt and
fresh parsley.
* 1 head
of cauliflower, preferably organic, bottom trimmed off and separated / chopped into florets * 6 cloves
of garlic, unpeeled * 4 tablespoons olive oil - I
used blood orange olive oil, but you could
use any fruity olive oil * 2 tablespoons balsamic vinegar - I
used a dark chocolate balsamic vinegar, but you can
use regular or aged balsamic, or your favorite mild / sweet vinegar or Meyer
lemon juice instead * 1 - 2 tablespoons chopped
fresh mint (or
use fresh tarragon, parsley or basil)
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.
This is a simple
lemon torte that
uses lots
of fresh lemon juice in both the cake and the accompanying glaze.
2 cups
fresh blueberries, organic is preferred 2 teaspoons
fresh orange juice 1 teaspoon
fresh lemon juice 1/2 teaspoon
fresh orange zest, plus extra julienned for garnish, if desired (or you could
use a sprig
of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I
used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2 teaspoons water Sprinkle
of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
* 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
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I
used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz
fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice
of 1/2 -1
lemon or lime, adjust to taste coriander leaves for serving
1 pound
of organic lean (95 % lean) ground turkey 4 garlic cloves, minced 1/4
of a yellow onion, finely diced 1 tablespoon
of dried parsley or 10 - 12
fresh leaves, minced 1 teaspoon
of salt 1 teaspoon
of ground pepper 1/2 teaspoon
of dried oregano or I
used a handful
of fresh lemon oregano minced 1 egg 1/2 cup
of Panko bread crumbs
The avocado makes the sauce incredibly creamy and smooth and adding
fresh lemon juice makes all
of the flavors pop and prevents the avocado from browning, so that you can whip this sauce up ahead
of time and keep it in the refrigerator until you are ready to
use it.
Ingredients 200 g pearled or semi-pearled farro, rinsed under running water (plus natural mineral or filtered water, and a pinch
of whole sea salt to cook it -
use 1 part farro, 2 parts water) the juice
of 1
lemon 2 large handfuls
of fresh green beans, ends trimmed, washed and cut into pieces (plus natural mineral or -LSB-...]