3,277 lemon recipes

This North Indian curry is scrumptious, full of protein, fibre and Irion, packed with flavor. Enjoy this delicious and nutritious dish with some naan or crusty bread.

A veggie hating friend was over dinner and declared "wow, if my mom made vegetables like this!" as he went for seconds. The maple coated cashews are excellent in this recipe and the gentle touch of sweetness balanced with the curry is great.

Vegetarian falafel with a clever bake-then-fry hybrid technique: oven-baked first to set, pan-crisped in olive oil to finish. Tucked into pita with cucumber, tomato, and yogurt sauce.

Vegan pineapple bundt cake made with silken tofu, applesauce, whole wheat flour, wheat germ, ground almonds, and crushed pineapple. Egg-free and dairy-free.

Tasty and nutritious. This big pot of stew will warm up your whole family and provides both delicious flavor and health benefits.

Traditional Indian dish of roasted chunks of chicken in a spicy sauce. The chicken is a very good source of lean protein, while the sauce provides important nutrients such as vitamins A and C as well as calcium.

This salad's presentation is quite lovely. The citrus vinaigrette is top notch and we use the leftovers for other vegetables. The combination of orange, lemon, lime and grapefruit really kick it up a notch. If you really want to impress your guests and blow them away with sophistication this is sure to wow them. Or just make the dressing and use it for other dishes and turn any ordinary vegetable into something special.

These green beans, roasted sweet bell pepper, juicy cherry tomatoes, and topped with goat cheese, drizzling with some fresh lemon juice, olive oil, mustard and chopped parsley, it can be a side dish or a light and tasty snack.

This colorful low fat salad can be enjoyed warm or cold.

Serving Size: 1 (very large!) crab cake Calories: 117 Fat: 2g Sodium: 799mg Carbs: 11.5g Fiber: 2.25g Sugars: 2.5g Protein: 14g

Fresh fall vegetables: broccoli, fennel and leeks. Or you can use cauliflower, cheesy flavor in the delicate crust with a nice tang from the olive tapenade.

Vegetarian chili loaded with kidney beans, three kinds of peppers, jalapenos, and TVP for hearty texture. A cookoff-tested vegan chili that tastes even better the next day.

Vibrant salad combining peppery arugula, chickpeas, roasted red peppers, and artichoke hearts with citrus vinaigrette and shaved Parmesan. Fresh, colorful, and packed with Mediterranean flavor.

Chilled strawberry and white wine soup blended from fresh berries, lemon zest, and dry white wine. Elegant five-minute summer starter served cold in chilled bowls.

Pickled beets and Granny Smith apple salad with lemon juice and ground cloves. A tangy no-cook side dish that pairs crisp tart apple slices with tender pickled beets.

Rainbow trout teriyaki broiled in 5 minutes after a quick soy-ginger-garlic marinade. Topped with toasted sesame seeds for fast Asian-inspired weeknight fish.