Recipe Sifter

Whole salmon baked in foil with a Chablis wine, potato, onion and lemon stuffing. Simple foil-pack method for flaky, moist salmon every time.

Creamy wild rice and brown rice pilaf cooked in blended tofu and water with sauteed celery, onion, rosemary, and lemon juice. A protein-rich side dish with a silky, creamy texture.

Orange pekoe iced tea steeped with orange and lemon rinds, fresh mint, and a generous squeeze of citrus juice. A pitcher-sized summer drink, courtesy of H&R Block founder Henry W. Bloch's personal recipe.

Braided wreath bread made with whole wheat pastry flour, maple syrup, apple juice, butter, and almond extract. A stunning holiday centerpiece baked in a golden ring.

Light lemon blitz cake with a tangy lemon curd filling made from skim milk, and a yogurt whipped topping frosting. A low-point layered dessert that tastes rich without the guilt.

Yam turnout is a Southern ring-molded sweet potato side, baked with orange zest, nutmeg, and raisins, then drizzled with warm maple-lemon Dixie sauce.

Yellow shrimp marinates jumbo shrimp in saffron, shallots, thyme, and lemon, then broils until charred at the edges. Served over rice with the saffron-stained pan drippings spooned on top.

Grilled shrimp skewers marinate in olive oil, lemon, ginger, coriander, and red pepper flakes, then cook in 4 minutes flat over hot coals. Bright, herbaceous summer grilling staple.

Lemon pie filling cooked over a double boiler with egg yolks, lemon juice, and zest into a glossy yellow curd, then poured into a baked pie shell to set.

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.

The citrus zest undertone of these versatile bread sticks marries well with the rosemary and molasses to produce an intriguing addition to a picnic basket or a formal dinner.