2,153 lemony recipes

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

Baked eggplant rounds topped with homemade sun-dried tomato tapenade and parmesan cheese. A Mediterranean appetizer with olives, capers, lemon, and basil.

Broiled grouper fillets seasoned with lemon juice and cracked black pepper, ready in under 10 minutes. The simplest low-fat preparation for one of the Gulf's best fish.

Homemade fresh tomato juice from ripe tomatoes with oregano, thyme, and a squeeze of lemon. No-cook, low calorie, and ready in 15 minutes.

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

Saganaki, the classic Greek fried cheese appetizer made with kefalotiri or kasseri, pan-fried in butter until golden and finished with fresh lemon juice.

Hot and sour shrimp soup built on a quick homemade broth simmered from the shrimp shells, with tender chayote, mushrooms, fresh lemon juice for the sour bite, and chili paste for the heat. A bright, light take on the takeout classic.

Chicken and broccoli skillet, a light one-pan dinner of crisp-tender broccoli, juicy chicken breast and burst cherry tomatoes seasoned with lemon pepper and thyme. Diabetic-friendly and made with barely any oil.

Broiled salmon fillets crusted with a tangy mix of sour cream, stone ground mustard, and fresh lemon juice. A 15-minute weeknight dinner where the broiler does all the work.

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.

Espresso Romano brewed in a stovetop moka pot and served with a twist of lemon peel. A classic Italian coffee ritual with bright citrus aroma and zero calories.

Lemon macerated okra with Kalamata olives, garlic, bay, and thyme. Raw okra pods marinate in lemon juice and olive oil for 2 to 3 days, turning into a tangy Mediterranean antipasto snack.

Whole rainbow trout baked with fennel fronds, lemon slices, and white wine, then drizzled with a nutty brown butter sauce. A French-inspired fish dinner ready in 30 minutes.

Spinach salad with a creamy blended lemon dressing made from sour cream, lemon juice, garlic, and paprika. A tangy, no-cook side salad ready in 10 minutes.

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Lemon feather cakes - airy lemon pancakes made with sour cream, beaten egg whites, and fresh lemon zest. Served with warm blueberry sauce and whipped cream for a weekend brunch worth waking up for.