Recipes with lemon juice
5,002 recipes
Cranberry Ring Mold with Apple-Pecan Salad Filling
Cranberry ring mold with apple pecan salad filling: a retro Thanksgiving centerpiece with tangy cranberry gelatin surrounding a creamy apple-pecan salad.
Pasta with Spicy Broccoli Rabe & Raisins
Penne tossed with blanched broccoli rabe, toasted raisins, garlic, and red pepper flakes, finished with lemon juice. A classic Southern Italian pasta that's naturally vegan.
Lemony Chicken Salad
Lemony chicken salad with a vintage twist: cubed chicken, crushed pineapple, and tarragon set in lemon gelatin and chilled until firm. A retro molded salad that's bright, light, and refreshingly cool.
Syllabub
Traditional English syllabub with Madeira wine, whipped cream, lemon, and almond extract spooned over crumbled macaroons. A no-bake dessert that chills in parfait glasses.
Seafood Kebabs in Pita Rounds
Grilled shrimp and scallop kebabs marinated in lemon-garlic olive oil, threaded with mushrooms and scallions, then stuffed into warm whole wheat pita with yogurt and salsa.
Frozen Fruit Fantasy (Ovo Lacto)
A light frozen fruit yogurt dessert lightened with whipped egg whites into an airy, mousse-like treat. Raspberry puree, tangy yogurt, and a touch of juice concentrate, no ice cream machine needed.
Yellow & Red Bell Peppers Filled with Tuna & Capers
Roasted bell pepper rolls stuffed with tuna, capers, and parsley in a lemon-garlic olive oil marinade. An elegant Italian appetizer that can be assembled a day ahead.
Tofu Spread
Vegan tofu spread blended with cashews, lemon juice, dill, and pimentos, thickened with tapioca. A dairy-free dip or sandwich spread with a creamy, cheese-like texture.
Lemony Split Pea Soup
Split pea soup brightened with lemon zest and juice, loaded with carrots, potatoes, bacon, and Canadian bacon. A hearty, make-ahead soup with an unexpected citrus lift.
Hot Shrimp Salad on Crostini
Hot shrimp salad on garlic-rubbed crostini with seared shrimp, Roma tomatoes, capers, lemon juice, and peppery watercress. A quick single-serving meal ready in 20 minutes.
GIN-FIZZ
Hello Friends, again with you I want to share this week a delicious recipe, easy to do in home and you can become a great host in any party or meeting with this delicious beverage. This recipes is called GIN-FIZZ
Scallops & Mussels with Vinaigrette
Scallops and mussels with Dijon mustard vinaigrette, served over al dente asparagus on a bed of Boston lettuce. Lemon-marinated bay scallops and steamed mussels in a herb-rich dressing.
Carrot Bundle Fish
Sole fillets wrapped around crisp-tender carrot strips and topped with Italian bread crumbs, melted butter, and lemon juice. A light, elegant baked fish dinner that comes together in under an hour.
Caramel Apple Pie
Caramel apple pie with cinnamon-kissed apples stacked over a pecan-studded crust, baked until bubbling, then drizzled with warm caramel and more pecans. Fall dessert at full volume.
Fried Chick Peas
Fried chickpeas sauté cooked garbanzos with browned onions, lemon juice, parsley, mint, cinnamon, garlic, turmeric, and cumin for a fragrant Middle Eastern side. Equally delicious hot from the pan or cold for picnics.
Beard Kabobs
Grilled salmon kabobs marinated in olive oil, lemon juice, and dill, threaded with mushroom caps. Serve with boiled potatoes and fresh dill for a simple, elegant meal.
Cranberry ring mold with apple pecan salad filling: a retro Thanksgiving centerpiece with tangy cranberry gelatin surrounding a creamy apple-pecan salad.
Penne tossed with blanched broccoli rabe, toasted raisins, garlic, and red pepper flakes, finished with lemon juice. A classic Southern Italian pasta that's naturally vegan.
Lemony chicken salad with a vintage twist: cubed chicken, crushed pineapple, and tarragon set in lemon gelatin and chilled until firm. A retro molded salad that's bright, light, and refreshingly cool.
Traditional English syllabub with Madeira wine, whipped cream, lemon, and almond extract spooned over crumbled macaroons. A no-bake dessert that chills in parfait glasses.
Grilled shrimp and scallop kebabs marinated in lemon-garlic olive oil, threaded with mushrooms and scallions, then stuffed into warm whole wheat pita with yogurt and salsa.
A light frozen fruit yogurt dessert lightened with whipped egg whites into an airy, mousse-like treat. Raspberry puree, tangy yogurt, and a touch of juice concentrate, no ice cream machine needed.
Roasted bell pepper rolls stuffed with tuna, capers, and parsley in a lemon-garlic olive oil marinade. An elegant Italian appetizer that can be assembled a day ahead.
Vegan tofu spread blended with cashews, lemon juice, dill, and pimentos, thickened with tapioca. A dairy-free dip or sandwich spread with a creamy, cheese-like texture.
Split pea soup brightened with lemon zest and juice, loaded with carrots, potatoes, bacon, and Canadian bacon. A hearty, make-ahead soup with an unexpected citrus lift.
Hot shrimp salad on garlic-rubbed crostini with seared shrimp, Roma tomatoes, capers, lemon juice, and peppery watercress. A quick single-serving meal ready in 20 minutes.
Hello Friends, again with you I want to share this week a delicious recipe, easy to do in home and you can become a great host in any party or meeting with this delicious beverage. This recipes is called GIN-FIZZ
Scallops and mussels with Dijon mustard vinaigrette, served over al dente asparagus on a bed of Boston lettuce. Lemon-marinated bay scallops and steamed mussels in a herb-rich dressing.
Sole fillets wrapped around crisp-tender carrot strips and topped with Italian bread crumbs, melted butter, and lemon juice. A light, elegant baked fish dinner that comes together in under an hour.
Caramel apple pie with cinnamon-kissed apples stacked over a pecan-studded crust, baked until bubbling, then drizzled with warm caramel and more pecans. Fall dessert at full volume.
Fried chickpeas sauté cooked garbanzos with browned onions, lemon juice, parsley, mint, cinnamon, garlic, turmeric, and cumin for a fragrant Middle Eastern side. Equally delicious hot from the pan or cold for picnics.
Grilled salmon kabobs marinated in olive oil, lemon juice, and dill, threaded with mushroom caps. Serve with boiled potatoes and fresh dill for a simple, elegant meal.
