2,158 lemons garlic recipes

Fish stuffed peppers with orzo tuck marinated rockfish inside warm roasted peppers over garlic-tomato orzo with basil. Mediterranean fish dinner with a bright coriander-lemon marinade.

Lemony veal piccata with capers, white wine, garlic, and butter in a classic Italian pan sauce. Thin veal cutlets sauteed golden and finished with a bright, tangy reduction. Ready in 35 minutes.

Hot potato and broccoli salad with a tangy lemon-basil oil dressing, garlic, scallions, and a kick of hot sauce. Mayo-free, picnic-friendly side that holds up at room temperature.

Lemon tuna pasta with garlic, capers, black olives, and butter in a bright lemon sauce. A pantry-friendly Mediterranean weeknight dinner ready in 25 minutes.

A fresh basil-garlic burger sauce: mayo whisked with Dijon, lemon, olive oil and plenty of garlic and basil. A herby, creamy upgrade from ketchup that's great on burgers and beyond.

Leg of lamb studded with garlic and rubbed with lemon juice roasts with potatoes until tender, creating bright Greek Sunday dinner.

Skordalia, a classic Greek garlic sauce made with mashed potatoes, olive oil, lemon juice, and bread. Pungent, creamy, and served with seafood or vegetables.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Marinated fresh mushrooms in olive oil, lemon juice, garlic, Dijon mustard, and tarragon. A make-ahead appetizer that improves over 1-2 days in the fridge.

Roast cod with a crispy French persillade crust of garlic and parsley, served on wilted spinach with black olives and lemon. An elegant 30-minute dinner.

Vegan stuffed mushrooms filled with a fresh tomato, garlic, scallion, and chive salsa dressed with olive oil and lemon juice. Light, bright, and no cheese needed.

Fish fillets pan-cooked in garlic butter with scallions and a squeeze of lemon. Five ingredients, six minutes of cooking, and dinner is on the table.

Marinated mushrooms from Mollie Katzen: briefly simmered button mushrooms soaked in olive oil, lemon juice, garlic, and thyme. A make-ahead vegetarian antipasto or salad topper.

Cumin-spiced black beans simmered with sauteed onion, garlic, and lemon juice, served over brown rice or whole wheat couscous. A budget-friendly, protein-packed vegan meal.

Classic hummus made the simple Levantine way: chickpeas, tahini, lemon juice, and garlic blended smooth, finished with a drizzle of olive oil and a sprig of parsley.

Chickpea dip with 6 cloves of garlic, olive oil, and lemon juice pureed smooth. A tahini-free hummus-style appetizer served with pita bread, scallions, crackers, or red cabbage.