5,305 lemon juice recipes

Antipasto pasta salad with salami, provolone, garbanzo beans, olives, and mushrooms in a lemon-garlic-basil dressing. A make-ahead party dish that gets better as it chills.

Lemony vegetable soup with chickpeas, vermicelli, and warm spices like turmeric, coriander, cinnamon, and cayenne. Bright lemon juice and fresh mint finish this hearty vegan bowl.

A delightful company dessert that can be made in advance. This banana cream cheesecake recipe hits all the right decadent notes.

Broiled salmon glazed with balsamic vinegar, Dijon, and brown sugar, served with a homemade curried eggplant chutney simmered with mustard seeds and red bell pepper. Dinner-party elegant, weeknight doable.

Spinach Mushroom Lasagna with Miso and Tahini recipe

Buttermilk-marinated chicken strips get coated in sesame-studded breadcrumbs and baked until golden, served with tangy plum preserves sauce spiked with horseradish and mustard.

If you love that sweet and sour taste, you will adore this succulent stew made with garbanzo beans and sweet potatoes.

Loaded Vegetable, Lima Bean and Fennel Stew recipe

Introduce your family a new type of dessert with this scrumptious cake made with prunes and armagnac.

Very light and tasty noodle salad, I added more garlic, and some cucumber, good combination and flavor.

Colorful chickpea and basmati rice salad with three bell peppers and scallions, tossed in a sesame-cumin-lemon vinaigrette. A fresh, no-cook vegetarian side ready in 15 minutes.

Spicy bulgur salad with fresh tomatoes, fennel, radishes, herbs, and romaine in a cumin-cinnamon-cayenne lemon dressing. A tabbouleh-style dish with warm Middle Eastern spice.

Mediterranean salad with toasted bread cubes, parsley, cucumber, and tomatoes in a lemon-cinnamon-allspice dressing. A fattoush-inspired bowl packed with fresh herbs.

Javanese pork satay skewers marinated in a peanut butter, soy sauce, and brown sugar blend, grilled and served with cucumber-yogurt raita over rice.

Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.

Fat-free carrot cake made with yogurt, egg substitute, and wheat germ instead of oil and eggs. Topped with a light cream cheese frosting spiked with almond extract and lemon.