346 lemons garlic recipes

Kakavia is the Greek fisherman's soup built from homemade fish stock, whole fish pieces, lobster tails, and shrimp simmered with tomatoes, leeks, and potatoes. A traditional seafood soup served with crusty bread and lemon wedges.

Classic Coach House black bean soup with ham bone, beef bones, bacon, Madeira wine, and chopped hard-boiled eggs. A legendary New York restaurant recipe slow-simmered for deep, smoky flavor.

Couscous and chickpea salad with julienned ham, raisins, fresh vegetables, and a cumin-turmeric lemon dressing. A colorful 30-minute lunch salad that's equally great for meal prep or potlucks.

Roasted chicken tenders saltimbocca: sage leaves and prosciutto wrapped around chicken tenders, roasted crisp, served over wild mushroom spaghetti risotto with arugula and toasted hazelnuts.

Broiled chicken over fettuccine in a brandy cream sauce with fresh and sundried tomatoes, jalapenos, and basil. A spicy, restaurant-style dinner for two.

Cajun-style barbecue sauce simmered low with onions, sweet red bell peppers, white wine, honey, and a hint of dried mint. A from-scratch sauce with serious depth and Louisiana character.

Massive pot of black bean cassoulet soup with garlic sausage, Italian sausage, bratwurst, and a meaty ham bone. Simmered for 5 hours with sherry, brown sugar, and lemon. Feeds 16.

A quick no-cook lunch: canned tuna, white beans, and peppery arugula tossed in a lemon-garlic dressing, stuffed into whole wheat pitas with red onion. Ready in 15 minutes.

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.

Rotini pasta salad Nicoise-style with chicken, white beans, artichoke hearts, and a Dijon lemon vinaigrette. A hearty, protein-packed cold salad for summer.

Colorful lentil salad with charred red, yellow, and orange bell peppers, dried apricots, and cumin-coriander dressing. Broiled peppers add smoky depth to tender green lentils.

Hearty black bean cassoulet soup loaded with three kinds of sausage, a meaty ham bone, cumin, oregano, and a splash of dry sherry. Feeds a crowd of 16 with a sour cream finish.

Lebanese bulgur wheat salad with marinated chicken, fresh herbs, and crisp vegetables. This protein-packed tabbouleh makes a hearty, healthy main dish bursting with lemon, mint, and garlic.

Tender black beans tossed with fire-roasted red and yellow peppers, sweet corn, and jalapeño in a cumin-lemon dressing bright with fresh basil.

Hearty vegan lentil stew with brown rice, potatoes, and carrots in a tangy molasses-lemon broth. High fiber, plant-based comfort food that feeds a crowd.