128 lemon mine recipes

This recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.

Lemon chocolate bars with a cocoa shortbread base, silky lemon curd middle, and bittersweet orange ganache on top. Three layers of contrasting flavor in every rich bite.

Quinoa tabbouleh swaps bulgur for pressure-cooked quinoa, packed with finely minced parsley, celery, carrots, and scallions in a lemon-mustard-mint vinaigrette. Gluten-free, protein-rich, and make-ahead friendly.

Creamy lima bean spread with cumin, garlic, lemon, mint, cilantro and dill. Middle Eastern-inspired dip that's a lighter alternative to hummus.

These deliciously moist and lemony ricotta muffins are made with most whole wheat flour and olive oil, which adds health benefits to your diet without losing any great flavor and texture.

Pasta in a light lemon wine sauce with thyme, dill, and Dijon mustard. A roux-based sauce using chicken broth and dry white wine instead of cream.

A tangy, extra-creamy coleslaw dressing made with mayo, half-and-half, white wine vinegar, and lemon juice tossed with finely shredded cabbage. Ten minutes, no cooking, feeds a crowd.

Aromatic Moroccan chicken tagine with toasted spices, tomatoes, and fresh cilantro, served over lemon-mint couscous for authentic North African dinners.

A composed salad of flaked smoked mackerel, halved grapes, and toasted hazelnuts with a lemon-mint brown rice ring and chilled yoghurt. An elegant, refreshing centrepiece.

Shell-on shrimp simmered in a herby Worcestershire and white wine sauce over garlicky angel hair pasta. Paprika, rosemary, and thyme infuse every strand in this soul-warming shrimp pasta dinner for four.

Melon, cucumber, and tomato salad tossed in a lemon-mint dressing with fresh parsley. A refreshing vegan summer salad that balances sweet, tangy, and herbal flavors.

Middle Eastern-style beef kabobs with rice, mint, allspice, and cinnamon on skewers with zucchini and red pepper. Broiled with a lemon-mint oil baste.

Classic Southern lemon chess pie with a buttery cornmeal-thickened custard, fresh lemon juice, and zest of three lemons in a single-crust pastry shell.

Greek lamb souvlaki with leg of lamb, sweetbreads, and kidneys marinated in olive oil, lemon, wine, and herbs, then grilled on skewers with bay leaves and vegetables. An authentic taverna-style feast.

Chilled shrimp and artichoke hearts tossed with lemon, extra-virgin olive oil, fresh mint, and parsley in the style of San Benedetto. A bright, elegant Italian appetizer served at room temperature.

Homemade lemon shred marmalade with fine lemon peel and grapefruit, cooked low and slow with no added pectin. Just four ingredients for a classic citrus preserve.