3,095 lemon her recipes

Roasted Cornish hen halves perched on sage-scented wild rice mounds, glazed with apple juice concentrate and served with roasted apple slices. An elegant dinner for four.

Vegetable salad with herbal vinaigrette: blanched asparagus, carrots, and sugar snap peas tossed with plum tomatoes and a mustardy lemon-garlic dressing. A bright, crisp springtime side.

Pineapple sorbet: pure ripe pineapple pureed with simple syrup, brightened by lemon juice, and frozen into a smooth, scoopable tropical ice. No ice cream maker required.

A breakfast staple made with organic spelt flour, coconut oil and natural sweetener. Serve with maple syrup on the side and fresh berries or bananas or organic yoghurt. Another option is to soften some apple slices in a little bit of water, vanilla and dash of maple syrup until the liquid reduces and the apples are soft. Sprinkle liberally with cinnamon – reminiscent of apple pie!

Low-sugar refrigerator strawberry jam sets in minutes with gelatin, not pectin. Just ⅓ cup sugar for 4 cups of berries. Bright, fresh-tasting fruit straight from the saucepan.

Dry cured Barralax or Salmon, served with rainforest herb linguini, red capsicums and English Spinach.

Make this simple and tasty tilapia dish for a quick dinner with some lemony green beans and toasted walnuts aside.

Homemade banana chips fried crisp, then tossed in coconut treacle, sugar, and cinnamon for a sticky-sweet snack. A Sri Lankan twist on crunchy fried banana with warm spice in every bite.

No-cook peach freezer jam with mashed fresh peaches, sugar, liquid pectin, and lemon juice. Stovetop-free preserve that tastes like ripe summer peaches all year round.

Dairy-free strawberry sherbet with bright lemon and orange juice in a smooth cooked sugar syrup base. Italian-style frozen dessert with intense fresh berry flavor and a scoopable texture.

Baked orange roughy with stewed tomatoes, mushrooms, red bell pepper, and Italian herbs. A light, low-fat one-pan fish dinner with a thick vegetable sauce.

Peach apricot preserve combines summer stone fruit with plums and lemon juice into a small-batch jam with no added pectin. Perfect for spreading on toast, swirling into yogurt, or gifting in jars.

A modern Asian twist brings this pasta salad to new heights. Udon noodles with crunchy snow peas glazed with a lemon-pepper coconut dressing and bursting with fresh basil and cilantro.

Spring is coming and one of the first vegetables of spring is asparagus. Wrapped with a crispy phyllo pastry spiked with thyme then topped with cheese really takes this main dish up to the next level.

This bellini, we use blueberry and ginger, adding some lemon juice, you can always change ingredients' amount according to your own taste.

Cabbage simply braised with shallots, lemon and cream. Easy to make and incredibly economical.