2,859 lemon pepper recipes

A tasty and unique side dish that will find its way into your dinners and into your personal cookbook.

Individual crustless spinach and feta pies baked in ramekins with mint, nutmeg, and a bright Greek tomato salad on the side. A Mediterranean appetizer or light main.

Broccomole: a fat-free, vegan guacamole swap made from pureed broccoli stems with cumin, green chilies, and fresh tomato. McDougall diet friendly.

No-cook couscous tabbouleh with kidney beans, sweetcorn, beefsteak tomatoes, and red pepper dressed in lemon juice. A quick vegetarian salad ready in 25 minutes, low-fat and packed with fiber.

Sweet and savory sausage bites in a sticky pineapple-brown sugar glaze with green peppers and cherries. A retro party appetizer made for the chafing dish.

Spinach and feta filo pie: wilted spinach and a lemony egg-feta-Cheddar filling baked under crisp, oil-brushed layers of filo with toasted pine nuts and a hint of cayenne. A Jamie Oliver classic.

Lemon pineapple chicken with broiled chicken breasts finished in a bright sweet-sour sauce with pineapple chunks, carrots, and green pepper. Light, easy weeknight dinner.

Oven-bag barbecued chicken with homemade tangy BBQ sauce. Easy hands-off cooking method keeps chicken tender and juicy in 1 hour.

Chicken and potato bake layers sliced potatoes around a creamy mozzarella-bechamel chicken filling brightened with lemon and chopped chestnuts, then bakes it golden and bubbling. A comforting layered casserole.

Grilled marinated tofu with a Mediterranean chopped salad of tomato, cucumber, kalamata olives and parsley. Bright vegetarian main with Greek flavors.

Tandoori murgh marinates chicken in yogurt, ginger, garlic and warm spices like garam masala, cumin and coriander, then grills to a smoky charred finish. Classic North Indian home cooking.

A vibrant marinated shrimp and vegetable linguine with bell peppers, Roma tomatoes, broccoli, peas, fresh dill, and a lemon-herb olive oil dressing. Marinate ahead, toss with hot pasta, and serve.

South Indian split pea and coconut curry sauce built on a rice-split-pea puree, tempered with mustard seeds and curry leaves. A fragrant, mildly spiced vegan sauce for rice or dosa.

Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.

Warm green bean and chickpea salad with tomatoes, shallots, balsamic vinegar, basil, and a lemon-olive oil dressing. A vegan Mediterranean side dish served warm or at room temp.

Twelve cloves of sliced garlic warmed in extra-virgin olive oil with red pepper flakes, a squeeze of lemon, and fresh parsley over spaghetti. Topped with toasted breadcrumbs for crunch. Done in 25 minutes.