503 nest recipes

Olive Profumate: oil-cured black olives marinated with fennel seeds, orange zest, and sliced garlic. A no-cook Italian appetizer that keeps for two weeks in the fridge.

Lime chicken strips marinated overnight in limeade concentrate, tequila, lime zest, and cloves, then baked until golden. A tangy, sweet-citrus party appetizer with a margarita-inspired kick.

A cloud-light shrimp souffle with dry mustard, tarragon, lemon zest, and Parmesan rising tall and golden from its dish. Impressive to serve and easier to make than you'd think.

Rosemary's root beer tonic: a traditional herbal decoction made with sassafras, dandelion, burdock, ginger, cinnamon, and orange peel. Old-fashioned homemade root beer.

Lemon baked fish fillets with butter, fresh lemon juice, lemon zest, and rosemary. A light, simple weeknight dinner using flounder or haddock, ready in 35 minutes.

Microwave broccoli spears topped with a creamy lemon-ginger butter sauce made from scratch. A fast vegetable side dish with bright citrus flavor.

Marinated olives with garlic, orange zest, and fennel seeds warmed in olive oil. An Italian-style appetizer that improves with time. Ready in hours, not days.

Vanilla wafer pie crust with melted butter, lemon zest, and sugar pressed into an 8-inch pan. A quick no-bake crust with a subtle citrus twist that pairs beautifully with cream pies and cheesecakes.

Hot couscous breakfast with orange zest, toasted almonds, and a splash of half-and-half. A single-serving vegetarian breakfast ready in 15 minutes flat.

Fennel and carrots cooked slowly in an seasoned olive oil.

Homemade orange cinnamon coffee blend with ground coffee, fresh orange zest, vanilla extract, and cinnamon sticks. A fragrant flavored coffee mix you store and brew anytime.

Open-faced strawberry cream cheese sandwiches with lemon zest and chopped nuts. A fresh, no-cook spread for tea sandwiches, crackers, or light snacking.

Grilled butterflied leg of lamb rubbed with olive oil, dried rosemary, and lemon zest. Four ingredients, grilled to pink, and finished with butter for a showpiece roast.

Versoffene Jungfern: a German dessert sauce of spiced red wine reduced with cinnamon, clove, and lemon zest, poured hot over fresh dumplings. Simple, warming, and ready in 40 minutes.

Portuguese piri-piri sauce: hot chili peppers, bay leaf, and lemon zest infused in olive oil. A 24-hour shake-and-wait condiment that keeps indefinitely. Drizzle on grilled chicken, fish, or pasta.

To Do Tarts: small pecan cookies bound with ground stale bread, orange zest, and stiffly beaten egg white. Five-ingredient nut cookies with no flour and no butter, ready in 30 minutes.