408 lemon pepper recipes

Pasta with red peppers, escarole, white beans, garlic, and lemon zest. A bright, vegan Tuscan-inspired pasta bowl that's low-fat without feeling like a compromise.

This recipe comes from our friend Leila Best in Facebook, it is one of her favorite recipes; we really appreciate that she shares the recipe with us here, thanks Leilas! And hope everyone will enjoy this delicious recipe!

Light hummus made creamy with non-fat yogurt instead of tahini and oil. Just chickpeas, garlic, lemon and cumin blended smooth in minutes for a tangy, low-fat dip to scoop with pita.

An extra creamy rendition of guacamole with a touch of yoghurt for a bit of extra tang.

Tired of eating your baby carrots raw? Try this roasted Moroccan spiced carrots. Serve it as a side dish, or a healthy yet tasty snack.

Pasta coated with a savory Indian spiced pea sauce.

Vegan hummus made with chickpeas, fresh cilantro, lemon, and a kick of hot sauce. A 4-ingredient, no-tahini blender hummus ready in 10 minutes for crackers, sandwiches, and veggie dippers.

Spanish-style garlic gazpacho blends fresh tomatoes, cucumber, bell pepper, and raw garlic into a chilled, no-cook summer soup. Vegan, gluten-free, and lemon-bright.

Homemade chickpea hummus made with whole sesame seeds (in place of tahini) blended with lemon juice, garlic, cumin, cayenne and olive oil. A pantry-friendly Middle Eastern dip ready in 15 minutes.

This delicious and nutritious salad is so easy to make, and loaded with refreshing and cheesy flavor. It can be a side dish or you can have it as a light main dish.

Toasting adds strong nutty flavor into quinoa, roasted walnuts add another layer of nutty flavor and texture. It is a very flavorful and light side dish that goes well with any main course.

Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.

Easy guacamole with ripe avocados, green chilies, tomato, onion and a splash of Worcestershire. Smooth, tangy, ready in 15 minutes for tortilla chips and tacos.

Moosewood-style vegetarian chili with kidney beans, bulgur wheat, fresh tomatoes, peppers, and a warm chili-cumin spice mix. A hearty, protein-rich plant-based main from the iconic Ithaca cookbook tradition.

Cute mini potatoes coated with a spicy mix of almonds, jalapeno, ginger and cilantro; brightened with a bit of lemon juice.

Avocado crab salad served in avocado halfs. Makes an awesome presentation.