90 leona recipes

Mediterranean shrimp and bow tie pasta with olives, garlic, oregano, and lemon. A fast 30-minute Italian-inspired one-skillet weeknight dinner.

Baked chicken in plum sauce with ginger, soy sauce, chili sauce, and lemon. A sweet-savory Asian-inspired glaze that caramelizes as it bakes over browned chicken pieces.

Indian-style spinach with popping black mustard seeds, dried chilies, turmeric, fresh mint, yogurt, and lemon. A quick saag-inspired side dish ready in 20 minutes.

Chicken breast in tarragon cream sauce with mushrooms, green onions, white wine, and a touch of lemon. A French-inspired skillet dinner ready in 40 minutes.

Roasted chanterelle and porcini mushroom salad with fresh basil, sun-dried tomatoes, balsamic vinegar, and lemon. A restaurant-quality wild mushroom dish ready in 20 minutes.

Irish pan-fried trout in a buttery almond, honey, and cream sauce brightened with lemon. A rustic Celtic classic with rich nutty depth over flaky river fish.

Smoky roasted eggplant dip with fresh tomatoes, garlic and lemon. A simple Mediterranean appetizer ready in under an hour.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

One-skillet braised chicken breasts with sweet leeks and mushrooms in a white wine pan sauce, finished bright with kalamata olives, capers, and a squeeze of lemon. A simple Mediterranean dinner from a single pan.

Ginger chicken broth soup with vermicelli, cilantro, and scallions finished with fresh lemon. A light, aromatic bowl ready in 20 minutes.

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.

Shrimp and asparagus salad with horseradish-spiked mayo dressing, celery seed, and lemon. A spring lunch over Belgian endive or lettuce in 25 minutes.

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

One-bowl orange marmalade tube cake with warm spices, chopped walnuts, and a hint of lemon. A bittersweet British-style tea cake that dusts clean from a vanilla-wafer-lined pan.

Sautéed Brussels sprouts with caraway and lemon shred sprouts thin, then quick-cook with onion, butter, fragrant caraway seeds, and bright lemon. A 20-minute side dish that converts sprout skeptics.

Tuscan white bean stew with spinach, bitter radicchio, garlic, anchovy, and lemon. A quick Italian-inspired pasta topping that feels both hearty and fresh.