Recipe Sifter

It's a simple dish but has lots of delicious flavors. Garlic and lemon zests are cooked in butter-olive oil mixture with additional fresh lemon juice really make this dish heavenly tasty and refreshing. You can sprinkle whatever nuts you have on hand or you prefer on top.

A Moroccan-style carrot salad of tender cooked carrots tossed warm in a zesty dressing of lemon, garlic, cumin, and cayenne. Vegan, make-ahead, and even better after a few hours in the fridge.

Super quick and easy way to dress up healthy omega 3 filled salmon. Dill, lemon and capers work perfectly with quick broiled salmon.

This scrumptious rice salad is perfect for a picnic with the family or a dinner party with friends.

An easy to make and impressive appetizer or snack. Smokey, creamy and packed with flavor.

Next time when you have some fresh beet greens, or kale or any similar greens, make this easy yet tasty salad with marinated artichoke hearts, pomegranate seeds and creamy fresh mozzarella.

Prize-winning lemon blueberry muffins with yogurt cheese, fresh lemon zest, and a double hit of citrus from extract. Tender, tangy, blueberry-packed bakery-style muffins from scratch.

Apple and cream cheese pancakes. A great way to change-up Sunday breakfast.

Fruit yogurt scones use plain yogurt and lemon zest to create tender, lightly tangy mini scones studded with plumped raisins or dried cranberries. Smaller than a tea-room scone, perfect for buttering warm. Ready in about 22 minutes.

Try this potato and mushroom savoury pie for a side dish with style.

Shrimp baked in butter, garlic, lemon, parsley with dijon mustard. Classic.

Tomatoey tabouli: a hearty Middle Eastern grain salad with bulgur and pearl barley soaked in tomato juice, finished with lemon, olive oil, parsley, and scallions.

Christmas Linzer cookies, tender ground-hazelnut shortbread sandwiched with raspberry jam and dusted with powdered sugar, jam peeking through a cut-out window. A nutty, festive take on the Austrian classic.

Homemade cherry and raspberry jam with citrus zest and a hint of almond extract. A no-pectin small-batch preserve that captures peak summer fruit in glossy, ruby-red jars.

These scrumptious crab cakes are made with a variety of tasty spices and served with delicious tartar sauce.

Roast onion, garlic, ginger, and whole spices until fragrant, blend with olive oil and lemon juice for a potent Ethiopian marinade that transforms tuna, pork, or beef.