2,505 lemon mer recipes

Mediterranean-style minted potato salad with olive oil, lemon juice, scallions, and parsley. No mayo, served chilled with warm pita bread on the side.

Why buy salad dressing when it's easy to make your own, here's a Raspberry Walnut dressing that can be made ahead and is ready when you are. Makes about two cups of dressing.

Mushrooms Montreal is a no-cook appetizer of raw sliced mushrooms in a lemon cream dressing with scallions and parsley. Served immediately or marinated for deeper flavor.

Crisp cucumber, slivered fennel, and tart Granny Smith apple tossed in an orange-mint walnut oil vinaigrette. A refreshing no-cook salad ready in 15 minutes.

Quick and easy grouper (fish) with a horseradish sauce.

Virginia Lane of Cudahy secured this recipe, with its nice complexity of flavors, in the late '50s or '60s when she lived in Iran.

Baked pears in a buttery pineapple cream sauce with crystallized ginger and toasted almonds. An elegant warm fruit dessert with tropical, caramel-rich flavor.

Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.

Fillets of bluefish Gen Patton: bluefish fillets poached in white wine with shallots, then cloaked in a cream and egg yolk reduction sauce finished with lemon. An old-guard American classic.

Traditional yeast-raised kolachy with a homemade apricot or prune puree filling. The lemon-scented dough rises light and pillowy around a sweet cinnamon-spiced center.

Apple-cranberry pie with Golden Delicious apples, fresh cranberries, cinnamon, and nutmeg under a crunchy brown sugar crumble topping. A fall and holiday favorite.

Kataifi pastries: shredded phyllo rolls stuffed with walnut, almond, and spice filling, baked golden, and drenched in lemon-cinnamon honey syrup. A Greek-Middle Eastern classic.

Cod baked in a foil packet over sautéed red peppers, black olives, and garlic with a hint of allspice. Open at the table for a burst of Mediterranean aroma. Single-serving and ready in 45 minutes.

No-bake fresh peach pie with ripe peach wedges arranged in a swirl pattern, glazed with melted apricot preserves on a graham cracker crust. A summer dessert that lets perfectly ripe peaches do all the work.

Olive-tahini sauce with chopped black olives, sesame paste, lemon, and thyme in a warm, flour-thickened base. A savory, vegan Mediterranean sauce for grains, vegetables, or flatbread.

From the Recipe Talk Forums. I like to prepare this coffee cake on weekends...especially during blueberry season. Served with fresh fruit, it's a nice switch from eggs, cereal and pancakes.