2,151 lemon her recipes

Warm fennel vinaigrette infuses olive oil with fresh fennel fronds, lemon juice, and garlic. Drizzle over sweet onion and cucumber for a bright Mediterranean salad.

Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.

Steamed asparagus with bacon, fresh parsley, and lemon juice. A quick 20-minute diabetic-friendly side dish that works on the stovetop or in the microwave.

Roasted eggplant tahini pate with garam masala, shallots, garlic, and lemon. A creamy, smoky spread served with pita bread. Vegan and naturally gluten-free.

Broiled salmon steaks basted with a garlic, lemon, and tarragon butter marinade with a touch of red pepper flakes. Fast, fresh, and ready in under 15 minutes.

Broiled flounder or sole marinated in balsamic vinegar, lemon juice, and dry mustard. A light, lean fish dinner that's low in fat and ready to eat in under 10 minutes of cook time.

Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.

Mud-baked fish encases a fresh-caught whole fish in river clay and cooks it directly on hot coals for three hours. Traditional Australian bushcraft cooking method.

Microwave crab-stuffed jumbo shrimp butterflied and topped with a buttery crab meat, breadcrumb, and lemon filling with cayenne. An easy appetizer ready in 20 minutes.

Hot and sour shrimp soup built on a quick homemade broth simmered from the shrimp shells, with tender chayote, mushrooms, fresh lemon juice for the sour bite, and chili paste for the heat. A bright, light take on the takeout classic.

Pesce spada in salmoriglio: Sicilian grilled swordfish bathed in a bright olive oil, lemon, oregano, and garlic sauce. Five-ingredient authentic, table-ready fast, straight from the Mediterranean.

Saganaki, the classic Greek fried cheese appetizer made with kefalotiri or kasseri, pan-fried in butter until golden and finished with fresh lemon juice.

Portuguese piri-piri sauce: hot chili peppers, bay leaf, and lemon zest infused in olive oil. A 24-hour shake-and-wait condiment that keeps indefinitely. Drizzle on grilled chicken, fish, or pasta.

Lemon butter glazed chicken breasts lightly floured, sauteed in butter, then simmered in lemon juice and chicken broth. The pan sauce reduces into a syrupy glaze.

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.

Jumbo pasta shells stuffed with ricotta, lemon zest, chives, and chopped almonds, then drizzled with a bright lemon-Dijon vinaigrette. Served cold or at room temperature.