968 zest recipes

Pan-seared chicken in an orange, white wine, and raspberry vinegar sauce topped with fresh orange sections and creamy avocado slices. Elegant enough for date night.

A nutty, chewy side dish of wheat berries, pearl barley, and wild rice simmered in chicken bouillon with lemon zest, garlic, and green onions. Wholesome comfort in one pot.

Classic Italian fruit tart with a lemon-scented shortcrust, silky crema pasticcera, seasonal fresh fruit, and an apricot glaze. A pasticceria showpiece you can make at home.

Homemade cannoli from scratch with Marsala wine shells and sweet ricotta filling studded with chocolate chips and candied citron. Crispy, creamy, and worth every minute of effort.

Light ricotta cheesecake swaps cream cheese for ricotta and buttermilk, finished with fresh orange zest. The crust is graham crackers spiced with ground ginger. Italian-leaning, lighter version.

Fruit bar dough: a chill-and-rest whole wheat cookie dough that pairs with any fruit filling. The hearty, wheat-germ-boosted base for homemade fruit-filled bar cookies.

Wholesome chocolate zucchini bread made with whole wheat flour, oats, and yogurt for a moist, lighter loaf. Shredded zucchini keeps it tender while bittersweet chocolate and walnuts make it taste like a treat.

Sweet and sour chicken saute with orange juice, white wine, raspberry vinegar, and rosemary, finished with fresh orange segments and avocado. Bistro-style chicken with bright pan sauce.

Mascarpone is light and creamy, try to find fresh, local and seasonal blueberries, which make the cupcakes absolutely flavorful. The frosting is made with mascarpone and heavy cream to give the fluffy cupcakes extra creaminess and layers of flavors. These cupcakes won't last long, everybody will love them.

Italian rum cake with three sponge layers soaked in cherry-rum syrup, filled with pastillera cream, and frosted with whipped cream and roasted almonds. A showstopper.

Lemon juice and freshly grated zest add the citrus and refreshing taste to the fresh and peppery arugula.

Creamy, refreshing, nutty and tangy! This is a absolutely beautiful and delicious dessert that will impress everyone.

Fluffy quinoa tossed with black beans, ripe tomatoes, scallions, and cilantro in a zesty lime-butter dressing. High-fiber, vegetarian, and packed with protein. Great as a side or a light main.

Persimmon orange cookies made with persimmon pulp, orange juice, orange zest, warm spices, nuts, and raisins. Bake as drop cookies or cut into brownie-style bar squares.

Light lemon mousse with fresh lemon juice and zest, set with gelatin and folded with whipped egg whites. Topped with sweetened cream and a raspberry puree.

No-cook black bean salad with diced cucumber, plum tomato, celery, slivered basil, orange zest, and lemon juice. A bright vegan side that gets better as it sits and doubles as a protein-packed lunch.