600 lemon ice recipes

Cold rice salad with tuna, hard-boiled eggs, tomato wedges, and celery tossed in a homemade French dressing. A portable, jar-friendly picnic salad that travels well.

Pasta and white bean salad with roasted red peppers, pesto, and light mayonnaise dressing. A quick, protein-packed cold salad that comes together in under 30 minutes.

Indian spiced potatoes with ginger, cumin, garam masala, and amchoor. Use as samosa filling, wrap in tortillas, or stuff in pita. Vegan and ready in 25 minutes.

Marinated shrimp and sweet peppers come off the grill smoky and charred, then toss with lemon-chive pasta, feta, and briny olives for Mediterranean flair.

Stuffed French toast with crumbled tofu, brandy-soaked raisins, currants, and candied peel. Pan-fried golden in butter. A showstopping weekend brunch that freezes beautifully.

Swedish sotsoppa (fruit soup) with tapioca pearls, prunes, golden raisins, boysenberries, orange, and cinnamon. Served warm or cold as a traditional Scandinavian dessert.

Venison osso buco braised in red wine with Roma tomatoes, kalamata olives, fennel seeds, and fresh herbs, finished with a bright lemon-parsley gremolata.

Sweet pea soup with pear, potato, and watercress, finished with a lemon-pepper sour cream drizzle. Serve hot, chilled, or at room temperature for an elegant starter.