416 lemons garlic recipes

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.

This barbecue sauce is quick to make from scratch and wonderfully packed full of flavor.

A vegetarian black-eyed pea salad tossed in a bold dressing of sambuca, fresh basil, lemon juice, and balsamic vinegar. The anise-kissed liqueur gives this bean salad an unexpected, aromatic twist you won't find anywhere else.

Another succulent chicken dish made with lemon pepper seasoning, balsamic vinegar and juicy cherry tomatoes.

I have maken this recipe for several years, everytime it goes well, it has become my keeper and I have introduced this recipe to a lot of my friends, they all love it!

Colorful wagon wheel pasta salad tossed with sautéed red and green peppers, fresh dill, and a zesty Dijon red wine vinaigrette. A crowd-pleasing potluck side that serves 8.

With a variety of spices, the aroma from this dish is sure to make the kids set the table for dinner.

Hot baba ghanoush turned into a creamy vegetarian pasta sauce with roasted eggplant, tahini, yogurt, lemon, and dry sherry. A Middle Eastern twist on a weeknight pasta dinner.

Italian spaghetti sauce with three meats: beef, pork, and chicken simmered in tomato paste and Italian tomatoes with meatballs. A slow-cooked Sunday gravy that freezes well.

Shrimp curry simmered in a butter-based sauce with chopped apple, tomatoes, ginger, and curry powder. A mild, fruity curry served over rice or stuffed into warm rotis.

A vibrant pasta salad loaded with steamed broccoli, cherry tomatoes, mushrooms, artichoke hearts, and feta in a creamy herb dressing made with cottage cheese and fresh herbs.

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.

Provencal fish stew with haddock, fennel, thyme, and bay leaf in a tomato-white wine broth. Served over garlic croutons, 40 minutes from the first sear to the ladle.

Chickpea and green bean salad with two separate garam masala dressings, garlic, cayenne, and fresh ginger. A spiced bean salad served cold or at room temperature.

Homemade hummus from dried chickpeas with tomato puree, garlic, lemon, cumin, and paprika. A tahini-free, tomato-tinged version with deeper bean-forward flavor.

Moroccan-style sauteed eggplant, zucchini, peppers, and tomatoes served room temperature on lettuce with olive oil and lemon. A vibrant, crisp-tender vegetable appetizer with a spicy kick.