Recipes with lemon juice

Confetti crab salad with lump crab meat, chopped radishes, capers, and fresh parsley in a lemon-mayo dressing. A bright, no-cook seafood salad ready in 10 minutes.

Classic Caesar dressing made from scratch with a coddled egg, anchovy fillets, garlic, Parmesan, olive oil, and fresh lemon juice. Thick, creamy, and intensely savory.

Indian keema with ground lamb, fresh ginger, green chilies, and garam masala. A dry-style spiced mince finished with lemon juice and fresh coriander.

Tender shrimp tossed with pasta in a bright lemon-herb dressing spiked with tarragon and rosemary makes an elegant cold salad perfect for warm-weather gatherings.

Revithia soupa, a traditional Greek chickpea soup with just olive oil, onion, and lemon. Six simple ingredients simmered low and slow for a velvety, comforting bowl.

Pork scallops in a quick white wine and lemon pan sauce scented with parsley, basil, thyme, and oregano. Thin cutlets that cook in minutes for an Italian-style weeknight dinner in 30 minutes.

Grilled salmon steaks with lemon slices tucked into the centers and a warm lemon-dill butter sauce. Hickory chip optional, fresh dill garnish, 40 minutes total.

Barbecue sauce made with dehydrated vegetables, white wine, honey, Worcestershire, and liquid smoke. A Cajun-style pantry BBQ sauce that simmers for hours using shelf-stable dried ingredients.

Scalloped corn deluxe casserole with fresh corn kernels, sharp cheddar, rose wine bechamel, and a buttery cracker-crumb topping. A retro side dish with serious holiday-table presence.

Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.

Red snapper ceviche skewers marinate in citrus juice, then thread with red onion, mango, and citrus sections for a quick grill-mark finish. Caribbean-inspired tropical seafood.

Pompano baked in parchment with annatto, citrus, olives, and pimento. Fish en papillote the Mexican way, steamed in its own fragrant sauce for moist, tender fillets.

Microwave fish fillets layered with a homemade stuffing of mushrooms, carrots, onion, breadcrumbs, and lemon juice. A quick weeknight fish dinner in under 45 minutes.

Guacamole-stuffed tomato cups with avocado, green chiles, onion, and lemon juice, topped with crumbled bacon on a bed of lettuce. A fresh Mexican-inspired appetizer salad.

Barbecued steaks tenderized with a lemon-mustard rub that melts into pure beefy flavor on the grill. Just 3 ingredients and a 4-hour room temp rest.

Greek chickpea soup (revithia) simmers dried garbanzo beans with onion, tomato, garlic, and bay until creamy, then finishes with a generous squeeze of fresh lemon juice. Rustic vegan Mediterranean comfort.