984 lemon recipes

One-pot vegan cabbage stew with potato, carrot, onion, garlic, white wine, thyme, and sage. A hearty peasant-style stew that simmers in 30 minutes and makes a frugal, filling weeknight dinner.

Marinated black beans and red lentils on a composed salad platter with red potatoes, carrots, and bell peppers. A tangy mustard-garlic vinaigrette with red pepper flakes ties this high-protein salad together.

Traditional Canadian sweet pickled beaver brined overnight, simmered with pickling spices, then roasted under a sticky glaze of brown sugar, dry mustard, cinnamon, white wine, and pineapple juice. Wild game cooking at its finest.

Traditional wedding fruitcake with candied cherries, pineapple, dates, raisins, currants, citron, and nuts in a spiced batter. Slow-baked at low heat for a dense, rich loaf.

Classic French tarte Tatin with 5 pounds of Golden Delicious apples baked in caramel and topped with flaky puff pastry. A showstopping upside-down dessert worth the effort.

Mexican chicken soup with fresh lime juice, cilantro, red bell pepper, and rice in a bright broth. Tomatoes stirred in off the heat to keep them fresh. Quick and light.

German chocolate cake from scratch with a cooked coconut-pecan frosting. Three layers of buttermilk chocolate cake topped with a rich, chewy caramel-style filling.

This savory and succulent chili is made with beef, white kidney beans and chickpeas.

Moroccan chicken with couscous simmers chicken legs in paprika, ginger, turmeric, and cinnamon with lemon and carrots, served over currant-studded allspice couscous. North African flavors at home.

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.

Falafel golden domes fry chickpea-herb patties to crispy perfection, stuffed into pita with tomato, lemon, and drizzles of tahini sauce. The Middle Eastern street-food classic done right at home.

A light main or hearty side dish, pearls of couscous with grilled veggies and a Lemon-Balsamic dressing.

A dairy-free Greek spinach pie with homemade olive oil pastry, fresh spinach, curly endive, dill, scallions, and lemon zest. Traditional Lenten spanakopita, completely vegan.

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

Hearty lentil vegetable stew with turnips, leeks, and fresh rosemary. One-pot comfort food simmered until tender, finished with bright lemon juice and parsley.

Steamed salmon over a warm chickpea salad with tarragon, scallions, lemon, and a plum tomato vinaigrette. A protein-rich, restaurant-style dish in 30 minutes.