3,095 lemon her recipes

Layered banana, mixed fresh fruit, non-fat vanilla yogurt, and chopped walnuts assembled in 10 minutes. A light, no-cook dessert or breakfast parfait with no added sugar.

Beer marinade for beef with cayenne, horseradish, lemon juice, and olive oil. A Cajun-spiced marinade that doubles as a basting sauce while grilling.

Honey glazed carrots and parsnips with curry powder, lemon juice, and butter, finished in the oven for a caramelized coating. Make-ahead friendly for holiday meals.

Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.

Aubergine or Eggplant dip Serve with warm Pita or Lebanese bread

Honey-yogurt dressing blended with tofu, lemon juice, and ground cumin. A creamy, protein-rich salad dressing ready in 5 minutes with no cooking required.

Petite cheesecakes baked in mini muffin tins with a vanilla wafer base and cherry pie filling on top. Bite-sized, freezer-friendly, and perfect for parties and potlucks.

Quick fish sauce made with mayonnaise, sun-dried tomatoes, dill, lemon juice, and hot sauce. A no-cook dipping sauce for fish fillets or fish sticks.

Wilted spinach with lemon, garlic, and toasted pine nuts. A five-minute Italian-style side built from five ingredients and a hot pan.

A succulent seafood dish made with smoked sausage, potatoes and a bit of cayenne pepper.

Raw grated carrot salad with orange segments, fresh ginger, garlic, honey, mint, and walnuts in a citrus dressing. A no-cook Moroccan-inspired side dish that rests for two hours to develop flavor.

Brown sugar apple pie thickened with tapioca and spiced with cinnamon and nutmeg. Granny Smith apples and lemon juice give it a sharp, bright filling.

Grilled rainbow trout fillets marinated in lemon and olive oil, served with a chunky salsa of fire-kissed eggplant, red and green bell peppers, scallions, and black olives.

Creamy tofu dip blended with ripe avocado, fresh ginger, garlic, tahini, and parsley. No cooking required, just five minutes and a food processor. Vegan and naturally dairy-free.

Baked eggplant blended with tahini, garlic, lemon juice, and olive oil into a smooth vegan pate. Garnished with toasted sesame seeds and cayenne, served cold with pita bread.

Anginares tarama is a Greek island appetizer of tender braised artichokes filled with creamy taramosalata, the classic emulsion of cured cod roe, lemon, olive oil, and grated onion. Old-school meze with elegant presentation.