3,095 lemon her recipes

Meaty portobello caps marinate in lemon-herb oil with mozzarella slices, then hit the grill for smoky vegetarian burgers piled high with fresh tomatoes and romaine on toasted kaiser rolls.

Microwave cherry preserves cook fresh pitted cherries with sugar, lemon, pectin, and a whisper of almond extract entirely in the microwave. Glossy, ruby-red preserves in 20 minutes of cook time. Small-batch canning made simple.

This version of the garlicky roasted eggplant dip does not have tahini in it as with a traditional version. While I really like an "authentic" baba ghanoush, I also enjoy the commercial Sabra brand, which uses mayo and some spices. It is slightly sweet and has a little kick. This is my rendition.

Homemade strawberry-rhubarb pie pre-cooks a tapioca and cornstarch syrup before tossing with fresh strawberries and rhubarb, then bakes under a flaky crust. The classic spring fruit pairing without a soggy bottom.

Crunchy Waldorf-style salad with crisp apples, sweet grapes, celery, and walnuts in creamy yogurt-sour cream dressing for a lighter take on classic fruit salad.

Classic baba ghanoush with fire-charred eggplant, tahini, lemon juice, and garlic, topped with parsley and olive oil. The traditional Middle Eastern smoky eggplant dip done right.

A no-sugar added cranberry sauce that is suitable for diabetics or anyone looking to cut down on their sugars. Suitable for low-carb diets as well. Tangy, thick and fruity!

Crisp yet tender Brussels sprouts quickly stir-fried with onions and bacon then brightened with a bit of lemon juice.

This recipe tastes exactly like the original Kentucky Fried Chicken coleslaw but without the slightly bitter preservative aftertaste. It's easy to make with a food processor and it's very economical.

Creamy watermelon sherbet churned with evaporated skim milk, lemon juice, and a touch of gelatin for silky smooth scoops. A lighter frozen treat that captures peak summer melon flavor.

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.

If you do not have a clay cooker, you can use a large covered Dutch oven and reduce the oven temperature to about 375 F. Do not fear the large amount of garlic in this recipe. Garlic cloves are nutty and mellow when cooked whole. Once you try it, you may end up adding even more garlic, because they are so good!

These stuffed zucchini rolls were fantastic! Always want to find some good zucchini recipes, this is definitely the one. So easy to make! Love the juicy, creamy and tasty stuffing, which went perfectly well with chilled zucchini slices. Next time when we have company to come over, definitely will make these rolls again.

Delicious homemade tomato soup. Not only will your kids love it, you’ll love that it doesn’t have the added sodium of many canned varieties of tomato soup. Add a fistful of crusty Italian bread to dip and watch it disappear!

Grilled potatoes tossed with freshly-made parsley pesto, an easy recipe that tastes delicious. Clean, fresh and vibrant flavors perk up plain grilled potatoes. A great side dish perfect for a summer BBQ.

Covered strawberry pie bakes fresh berries into a juicy, cinnamon-kissed filling thickened with cornstarch, all tucked between two flaky pie crusts. An old-fashioned double-crust strawberry pie, not the usual no-bake glaze version.