195 lemon ade recipes

Creamy no-cook crab dip with cream cheese, sour cream, horseradish, and red pepper flakes. Whip it up in 10 minutes, chill, and serve with crackers or veggies at your next party.

Microwave red snapper Florentine on a bed of seasoned spinach with Dijon mustard, lemon juice, and paprika. A light, quick weeknight fish dinner ready in 30 minutes.

Very simple cookies made with an almond-meal base. Almonds are high in monounsaturated fats, which have been associated with a reduced risk of heart disease. They are also very high in vitamin E (a powerful anti-oxidant), magnesium and potassium (important for maintaining healthy blood pressure).

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.

Provençal barbecued whole fish stuffed with fresh fennel, grilled over a bed of fennel stalks with butter and lemon. Classic Mediterranean outdoor cooking for a crowd.

Escargot baked in mushroom caps with garlic butter, sauteed onion, and a squeeze of lemon. An elegant French appetizer using canned snails.

Seared scallop salad on a bed of lettuce with julienned red pepper, enoki mushrooms, and fresh cilantro, dressed in a sesame-ginger lemon vinaigrette.

Open-faced crab muffins with Maryland crab, asparagus, and melted cheese on toasted English muffins. Seasoned with lemon pepper and seafood seasoning, baked until bubbly and golden.

Roasted whole chicken stuffed under the skin with a pecan-goat cheese spread, baked on a bed of onion and lemon slices with white wine and broth for rich pan gravy.

Pan-fried trout on a bed of buttery sauteed mushrooms, dressed with a quick lemon-cream pan sauce. A bistro-style fish supper ready in 30 minutes.

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.

Whole oven-baked sea bass on a bed of bacon, apple, onion, lemon, and green pepper, basted with a buttery Worcestershire and soy sauce. Rustic, smoky, and savory.

Retro jello salad made with lemon gelatin, hot tomato juice, and hard-boiled eggs set in a mold. A savory vintage side dish served on a bed of lettuce.

A delicious dessert pudding made with rainforest limes, lemon myrtle and macadamia nuts.

Caprese-style spinach salad: ripe tomato wedges and fresh mozzarella cubes tossed with a basil, lemon, and olive oil dressing, then arranged over a bed of baby spinach. Light, summery, and fast.

Beef filet mignon crusted with chopped peanuts, chestnuts, and parsley, served with a ginger-orange August Moon sauce. An Asian-inspired steakhouse-worthy dinner.