90 leona recipes

Sweet dill pickles made by transforming store-bought dills with sugar, vinegar, garlic, onion, celery seed, and mustard seed. No canning needed, ready in 5 days.

Light Spanish-style cold tomato soup pureed with green pepper, onion, garlic, white wine, and lemon. A refreshing, vegan summer gazpacho served chilled with scallions on top.

Cranberry meatballs glazed in a sweet-tangy sauce of melted cranberry, chile sauce, brown sugar, and lemon. A three-ingredient glaze, dumped in the slow cooker, and they're party-ready.

Octopus and celery salad, a light Venetian classic of tender boiled octopus tossed with crisp raw celery, fruity olive oil, and bright lemon. A clean, low-fat seafood salad to serve with fresh bread.

Sautéed chicken breast sliced thin over crisp romaine with homemade garlic croutons, Parmesan, and a from-scratch Caesar dressing made with anchovy paste and fresh lemon. A low-calorie salad that eats like a meal.

Fresh nectarine chutney with coconut, ginger, curry powder, raisins, and lemon. A quick-cooked, refrigerator chutney that mellows overnight into a sweet, tangy, tropical condiment.

Moroccan chickpea soup (Hasa Al-Hummus) with cilantro, garlic, hot chili, and lemon. A North African vegetarian classic with simple, bright flavors.

Hot spiced pineapple tea simmered with cinnamon sticks, whole cloves, and fresh lemon. A caffeine-free holiday warm-up with tropical sweetness.

French market soup simmers a medley of dried beans with a smoky ham hock until tender, then brightens the pot with tomatoes and a finishing splash of lemon. A hearty, economical bean soup made from a colorful bean mix.

Hot wassail made with apple juice, pineapple juice, and cranberry juice simmered with cinnamon, cloves, nutmeg, and lemon. A non-alcoholic holiday punch ready in 15 minutes.

Italian shrimp and fennel salad sears sweet shrimp with charred fennel, red bell pepper, capers, and lemon. A bright Mediterranean salad served warm or chilled.

Traditional turtle and ham soup simmered with cloves, bay leaf, thyme, garlic, and chopped lemon. A hearty Cajun-style wild game soup with deep, savory flavor.

Greek roasted eggplant and feta dip blends smoky broiled eggplant with briny feta, sweet red pepper, fresh basil, and lemon. A vegetarian Mediterranean dip for pita, crackers, or crudités.

Roasted eggplant tahini pate with garam masala, shallots, garlic, and lemon. A creamy, smoky spread served with pita bread. Vegan and naturally gluten-free.

Festive lebkuchen cookies made with honey, brown sugar, allspice, and lemon. A traditional German Christmas cookie decorated with white icing.

Swordfish marinade with soy sauce, orange juice, tomato paste, garlic, and lemon. A savory-citrus blend that caramelizes beautifully on the grill.