Lemon Juice
481 recipes found
Dandelion-Beet Salad
Wild dandelion greens are abundant in the spring, and you can find the organic cultivated ones from California in most supermarkets. They have a pleasant bitterness and are best tossed with a zesty dressing like the one here. But if you cannot find dandelion greens, you can also substitute sturdy, peppery arugula or watercress.
Classic Apple Pie
In this very classic, cinnamon-scented pie, the apples are sautéed in butter before they’re piled in the crust, ensuring that they’re tender but not mushy. Use firm, crisp apples here, preferably all one kind so the slices cook evenly. Honeycrisp, Golden Delicious, Ginger Gold and Granny Smith apples are good options. (Honeycrisps will give you the sweetest pie, while Granny Smiths the most tart.) If using a glass or ceramic pie pan, consider parbaking the bottom crust. Glass doesn’t conduct heat as well as metal, so the crust may not cook through if you don’t parbake.
Beets With Horseradish and Pumpkin Seeds
Sweet beets meet zingy horseradish and crunchy pumpkin seeds in this dish that will enchant beet lovers and skeptics alike. Roasting the beets concentrates their flavor and makes them easier to peel, while pairing red beets with their yellow counterparts makes for a striking visual contrast. Feel free to use all red beets, or all golden beets, if that’s what’s available to you, and to substitute plain yogurt for the sour cream. If you can’t find fresh, refrigerated prepared horseradish, horseradish cream also works beautifully. Make the most of the beet greens: Sauté them in olive oil and finish with a splash of balsamic vinegar for an excellent accompaniment to this dish.
Tart Lemon Pie
This vibrant pie is especially tart, due in part to the high quantity of lemon juice, but also due to the fact that it has no meringue. Use fresh squeezed lemon juice for the brightest flavor. Serve it with lightly sweetened whipped cream to temper the tartness, if you like; you could also skip the decorative triangles for a more classic look (in which case you only need to prepare dough for a single crust). You can make and chill the pie up to 1 day ahead, but don’t add the triangles until just before serving. Store leftovers in the refrigerator, covered with plastic wrap.
Green Beauty Smoothie
All the ingredients in this green beauty smoothie recipe blend really well into a sweet yet slightly tart, refreshing and super healthy drink.
Cheesy Quinoa Fritters With Arugula Salad
This recipe's crunchy-edged, melty-centered fritters come together with two ingredients: quinoa and goat cheese. Place on a lemony arugula salad for dinner!
Spicy Ginger Lemonade
Unlike more sugar-laden lemonade, this spicy recipe is free from refined white sugar and is just subtly sweet. The ginger adds that nice kick of spiciness.
Homemade Queso Fresco in One Hour
I can’t believe you can make fresh queso fresco so easily. Why did I wait so long to try it? You can make this recipe so easily with just three ingredients.
Frozen Vodka Lemonade with Berries
Nothing is quite as refreshing or easy to make as a frosty lemonade: just homemade lemonade and ice, whizzed in the blender until slushy. But it’s also a template for any kind of fruit or herbal flavors you’d want to dress it up with—or any booze you’d like to spike it with. In this recipe, vodka and summery berries combine with the tartness of the lemonade to make the ultimate warm-weather "adult" beverage.
3-Ingredient Strawberry Preserves
These strawberry preserves are an easy and delicious recipe with no preservatives, colors, or artificial flavors. Also, It’s an Instant Pot-friendly recipe!
Purslane Salad
Although many cultures are unfamiliar with this weed, Purslane is a staple vegetable in Turkish Cuisine. Stews, salads and mezes are very popular dishes made with purslane. It is very rich in omega 3 fatty acids , vitamin E C and many minerals. A quick salad recipe with those fleshy succulent leaves will make this veg one of your favorites...
Spring Salad with Citrus and Roasted Asparagus
As signs of spring approach, the citrus season is almost over, but grilling season steps up the pace. Four ingredients that provide varying textures and flavors combine to offer a refreshing salad that is dressed in lemony goodness. The great thing about this salad is you can use any citrus, and experiment with other roasted vegetables
Roasted Eggplant & Beetroot Salad
This is a quick and easy yet a very delicious dish...
Horseradish sauce
Watermelon lemonade
Since watermelons are grown locally and ubiquitous in Chennai, they are almost always very sweet. Sometimes a little too sweet for my liking so I like to offset that with some salt. And yes, it is true that the salt also accentuates the taste of the fruit, so even if you find yours to be not so sweet, I would recommend adding a pinch. This watermelon lemonade is so gloriously simple, you can have it ready to drink in ten minutes tops.
Creamy, Custardy, Spicy, Healthy(Shh!) Baked Apples
I have an after-dinner routine that I follow like clockwork every evening, and might even get annoyed if I'm not able to enjoy it. It involves a piece of fruit for dessert, followed by a lovely hot cup of coffee, and couch time with the family. In the summer, fruit is generally chilled, but in the fall, I become obsessed with fruit that is broiled, baked, steamy, cooked-in-some-manner, and this recipe hit the spot over and over again. The spice combo is vaguely caramel-like, and the apple itself gets luscious and custardy.
Tom Collins
The Tom Collins is perhaps the ultimate highball and one of history’s most enduring cocktails. It was historically made with Old Tom gin, which is sweeter than London dry gin, but the drink works well with both types of the spirit. (Old Tom only recently became available again, thanks to the clamoring of mixologists.) A peculiar methodology is used in mixing up a Tom Collins. Though it contains fresh juice, which usually dictates that the drink must be shaken, it is nonetheless often built in the glass in which it is served. But shaking the drink and then straining it into an ice-filled highball works as well, and arguably leads to a better integrated cocktail.
Butternut Squash with Ginger, Rosemary and Toasted Mustard Seeds
This squash was made with the last squash from our garden last year. I wanted to treat it simply, compliment it sweetness and give it just enough pop to make sure that it was memorable. I cooked this in coconut oil which also added a nice depth of flavor to this simple recipe.
Sparkling Cherry Bourbon
Seltzer emerges as one of the newest ingredients to make its way into boozy beverages as a healthier sip.
Tomato Lemonade
Sweet, tangy, and refreshing. A good way to use up some of your tomato bounty. Add some vodka and you got yourself a fancy cocktail.
BLUEBERRY COCONUT DREAMSICLES
A dreamsicle is my version of the creamsicle, which, if you grew up in the 1980s like I did, will probably be familiar. They’re usually orange flavored, a pairing of sweet cream and citrus nectar. I thought the idea would translate well to blueberry and coconut cream, and it did. I guarantee everyone will appreciate these pops.
Rhubarb Ginger Lemonade
It may look like your standard pink lemonade, but it's so much more. Rhubarb mixed with ginger and lemon makes for a tart, refreshing summer drink.
Spicy Magic Corn
This quick recipe for spicy, seasoned canned corn is a great snack to make using pantry ingredients at home. You only need four ingredients for this easy dish.
Broccoli Cauliflower Chickpea Bowl
Broccoli Cauliflower Chickpea Bowl with a rich and creamy Tahini Lemon Sauce! This simple roasted vegetable and chickpea bowl is gluten free, Vegan and low calorie. A super EASY and satisfying meal guaranteed to keep you full for hours. Great for lunch, dinner or snacking!