7,271 lemony recipes

Mesquite-grilled chicken breast marinated in coriander, thyme, and garlic, topped with a fresh citrus sauce of lemon, lime, orange, and Grand Marnier.

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.

Sicilian garbanzo stew with chickpeas, potatoes, carrots, fennel seed, and thyme mashed into a thick, chunky vegetarian broth. A hearty Italian peasant stew ready in 40 minutes with no added fat.

Sauced shrimp with poached shrimp in pickling-spice broth, then simmered in white wine and tomato sauce with grated onion. The Mediterranean-style shrimp dinner served over rice.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

One-pot Italian rice cooked in tomato juice with artichoke hearts, sun-dried tomatoes, and olives finished with Parmesan for a flavorful Mediterranean side dish.

Shrimp pizza wedges on whole wheat tortillas with a spicy cream cheese spread, jalapeño, cumin, and cheddar. Crispy baked appetizer bites.

Homemade salad dressing with garlic, oregano, red bell pepper, dry mustard, and white wine vinegar. A from-scratch vinaigrette loaded with fresh aromatics. 12 ingredients, 5 minutes.

Elegant shrimp-stuffed artichokes made easy in the microwave. Pine nuts, parmesan, and tender shrimp fill steamed artichoke hearts in just 25 minutes.

Rich broccoli crevette soup with shrimp, clams, cream, and fresh herbs. A seafood chowder that brings restaurant-quality flavor to your home kitchen.

Sole fillets stuffed with crab meat, sauteed mushrooms, capers, and dill, poached in white wine and topped with a rich egg-cream sauce. An elegant rolled fish dish with a French-inspired finish.

Monkfish kebobs marinated in white wine, lemon, garlic, and herbs then broiled with onions, peppers, zucchini, cherry tomatoes, and corn on the cob. Firm, meaty fish that holds up on skewers.

Shrimp de Jonghe, a classic Chicago dish of parboiled shrimp baked under a buttery herb and sherry bread crumb crust with tarragon, chervil, and garlic. Bubbly and golden.

A chilled bulgur salad tossed with olive oil, lemon juice, soy sauce, diced tomatoes, cucumber, and fresh cilantro. An East-meets-Middle-East tabbouleh twist served on lettuce with yogurt.

Peruvian potato and chicken platter: poached chicken and potatoes built into a colorful spread with hard-boiled eggs, bell pepper strips, green olives, and chunky salsa.

Pasta with artichoke sauce tosses fettuccine in a quick sauté of artichoke hearts, garlic, oil-cured olives, white wine, and lemon zest topped with Parmesan. Light and Mediterranean.