Recipes with lemon juice
5,002 recipes
Mock Peach Daiquiri
Non-alcoholic peach daiquiri blended with canned peaches, peach juice, milk, lemon juice, ice, and rum flavoring. A kid-friendly frozen mocktail ready in 10 minutes.
Vegetable Miso Soup
Vegetable miso soup brightened with sweet green peas, scallion, jalapeño, garlic, and dulse seaweed. A fresh, 30-minute twist on the classic Japanese starter.
Favourite Salmon Burgers
Salmon burgers bind canned salmon with eggs, breadcrumbs, scallions, and lemon juice into pan-fried patties, served with a quick yogurt-cucumber-dill sauce. Pantry-friendly omega-rich dinner.
Tom Yum Goong
Tom Yum Goong is the classic Thai hot and sour shrimp soup: bright lemon, fish sauce, chilies, and Chinese mushrooms in a fragrant broth. Ready for a weeknight, authentic enough to crave.
Grilled Marinated Beef
Grilled sirloin steak marinated in condensed tomato soup, Worcestershire sauce, and lemon juice, then served thinly sliced with the reserved marinade heated into a warm sauce.
All Time Favourite Spiced Chick Peas
A scrumptious side dish where chickpeas are given a spicy taste.
Marinated Shrimp on Rosemary Skewers
Grilled shrimp skewered on fresh rosemary branches, marinated in lemon, garlic, and chili, then served over a bright cherry tomato and black olive salsa. A showstopping Mediterranean appetizer or light main.
Pork Chop with Mustard
Broiled pork chops with Dijon mustard, lemon juice, and a golden bread crumb crust. Five ingredients and done in under 15 minutes.
Shrimp & Tomatoes with Savory Rice
Shrimp and tomatoes with savory rice, a one-casserole dinner of garlic-butter shrimp, mushrooms, artichoke hearts, and fresh tomato wedges over tarragon-scented rice with bay leaf and paprika.
Mediterranean Salad
Mediterranean salad with toasted bread cubes, parsley, cucumber, and tomatoes in a lemon-cinnamon-allspice dressing. A fattoush-inspired bowl packed with fresh herbs.
Tabbouli Salad
Classic tabbouleh salad with bulgur wheat, fresh parsley, mint, tomatoes, scallions, and a lemon-oil dressing. A refreshing Lebanese grain salad served cold on lettuce.
Green Bean Nest with Scallop Eggs
Chilled green bean salad shaped into a nest, filled with butter-sauteed bay scallops in a creamy lemon-sour cream dressing. A stunning platter for dinner parties and brunches.
Georgia Waldorf Salad
Georgia Waldorf salad with a Southern twist: crisp apples, celery, and chopped peanuts in a creamy peanut butter mayonnaise dressing. Served on a bed of mixed greens.
Lemony Shrimp Scampi
Broiled shrimp scampi marinated in lemon juice, garlic, dry mustard and parsley. Brighter and leaner than the classic butter-pan version, served over hot rice.
Mendocino Sole
Mendocino sole baked in white wine and finished with a cream sauce of cognac-soaked grapes. An elegant Northern California-inspired fish dish with French Veronique influence.
Beef Steak Tomatoes with Garden Herbs
Sliced beefsteak tomatoes topped with a creamy herb dressing made from yogurt, olive oil, lemon juice, and fresh garden herbs. A no-cook summer side that chills before serving.
Non-alcoholic peach daiquiri blended with canned peaches, peach juice, milk, lemon juice, ice, and rum flavoring. A kid-friendly frozen mocktail ready in 10 minutes.
Vegetable miso soup brightened with sweet green peas, scallion, jalapeño, garlic, and dulse seaweed. A fresh, 30-minute twist on the classic Japanese starter.
Salmon burgers bind canned salmon with eggs, breadcrumbs, scallions, and lemon juice into pan-fried patties, served with a quick yogurt-cucumber-dill sauce. Pantry-friendly omega-rich dinner.
Tom Yum Goong is the classic Thai hot and sour shrimp soup: bright lemon, fish sauce, chilies, and Chinese mushrooms in a fragrant broth. Ready for a weeknight, authentic enough to crave.
Grilled sirloin steak marinated in condensed tomato soup, Worcestershire sauce, and lemon juice, then served thinly sliced with the reserved marinade heated into a warm sauce.
A scrumptious side dish where chickpeas are given a spicy taste.
Grilled shrimp skewered on fresh rosemary branches, marinated in lemon, garlic, and chili, then served over a bright cherry tomato and black olive salsa. A showstopping Mediterranean appetizer or light main.
Broiled pork chops with Dijon mustard, lemon juice, and a golden bread crumb crust. Five ingredients and done in under 15 minutes.
Shrimp and tomatoes with savory rice, a one-casserole dinner of garlic-butter shrimp, mushrooms, artichoke hearts, and fresh tomato wedges over tarragon-scented rice with bay leaf and paprika.
Mediterranean salad with toasted bread cubes, parsley, cucumber, and tomatoes in a lemon-cinnamon-allspice dressing. A fattoush-inspired bowl packed with fresh herbs.
Classic tabbouleh salad with bulgur wheat, fresh parsley, mint, tomatoes, scallions, and a lemon-oil dressing. A refreshing Lebanese grain salad served cold on lettuce.
Chilled green bean salad shaped into a nest, filled with butter-sauteed bay scallops in a creamy lemon-sour cream dressing. A stunning platter for dinner parties and brunches.
Georgia Waldorf salad with a Southern twist: crisp apples, celery, and chopped peanuts in a creamy peanut butter mayonnaise dressing. Served on a bed of mixed greens.
Broiled shrimp scampi marinated in lemon juice, garlic, dry mustard and parsley. Brighter and leaner than the classic butter-pan version, served over hot rice.
Mendocino sole baked in white wine and finished with a cream sauce of cognac-soaked grapes. An elegant Northern California-inspired fish dish with French Veronique influence.
Sliced beefsteak tomatoes topped with a creamy herb dressing made from yogurt, olive oil, lemon juice, and fresh garden herbs. A no-cook summer side that chills before serving.
