Chicken Salad with Bacon, Lettuce and Tomato

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Ingredients:
3 cups chopped cooked chicken breast
5 slices bacon
2 stalks celery, chopped
1 cup chopped fresh tomato
3/4 cup mayonnaise
1 tablespoon chopped fresh parsley
2 tablespoons chopped green onion
1 teaspoon lemon juice
1 dash Worcestershire sauce
salt and pepper to taste
12 leaves romaine lettuce
1 avocado – peeled, seeded and sliced

 

 

 

Directions

 

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool.

 
Prepare the dressing by mixing together the mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt and pepper.

 
In a medium bowl, stir together the chicken breast, tomatoes and bacon. Pour dressing over chicken mixture and toss well to coat. Refrigerate until chilled; serve over lettuce leaves and garnish with avocado slices.

Heirloom Tomato Salad with Anchovy Vinaigrette

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Ingredients:

 

1/4 cup extra-virgin olive oil
4 anchovies, minced
1 garlic clove, minced
1 teaspoon finely grated lemon zest
1 medium shallot, thinly sliced
2 tablespoons red wine vinegar
2 large eggs
1 1/2 pounds assorted heirloom tomatoes—large ones sliced, small ones halved
Fleur de sel
Freshly ground pepper
Flat-leaf parsley, for serving
Marjoram leaves, for serving

 

 

 

Directions

 

In a small skillet, combine the olive oil, anchovies, garlic and lemon zest.

In a small bowl, toss the shallot with the vinegar and let stand for 10 minutes.

Bring a small saucepan of water to a boil. Turn the heat to low and, when the water is simmering, gently place the eggs in the water. Cook for 6 minutes, until lightly boiled. Have an ice bath ready near the stove. With a slotted spoon, plunge the eggs in the ice bath and let cool for 2 minutes. Peel the eggs.

Arrange the tomatoes on 4 plates and season with fleur de sel and pepper. Scatter the shallot and vinegar over the tomatoes.

Warm the anchovy dressing over moderate heat to a gentle simmer; pour over the tomatoes. Cut the eggs in half crosswise and place a half on each plate. Scatter the parsley and marjoram over the salad and serve.

Blueberry Oat Biscuit Cobbler

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Ingredients:

 

1 cup plus 3 Tbsp. white whole wheat flour (I imagine spelt or quinoa flour would work)

1/2 cup rolled oats

3 Tbsp. plus 2/3 cup natural cane sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

5 Tbsp. chilled, unsalted butter, cut into 1/2” pieces

1/2 cup plain greek yogurt

6 cups blueberries (about 2 lbs.)

2 Tbsp. fresh lemon juice

1 Tbsp. fresh lemon zest

vanilla ice cream or frozen yogurt for serving

 

 

 

Directions

 

Preheat oven to 375′. Whisk 1 cup flour, 1/2 cup oats, 3 Tbsp. sugar, baking powder and salt in a large bowl. Add butter, using your fingers and smush it in to make pea-size clumps. Gently mix in yogurt. Knead until biscuit-like dough forms, being careful not to overmix.

Combine remaining 2/3 cup sugar, remaining 3 Tbsp. flour, berries, juice and zest in a large bowl. Toss to coat. Pour into 8×8 baking dish (or ramekins). Tear biscuit topping into quarter sized pieces and scatter over berries.

Bake cobbler until juices and thick and bubbling and topping is cooked through and golden brown. 20-25 minutes for ramekins and 40-45 minutes for baking dish. Let is rest at least 45 minutes.

Lemon-Zucchini Loaf with Lemon Glaze

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Ingredients:

 

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon

 

 

Direction

 

1 cup grated zucchini (you don’t need to peel the zucchini before grating it)
Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

 

 

LEMON GLAZE

 

1 cup powdered sugar
Juice of 1 lemon (or 2 Tablespoons lemon juice)
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

Lemon Chicken

Ingredients:
2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished

Directions:
Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.

Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with melted butter.

Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter, garnish with lemon slices and serve.

Perfect Summer Fruit Salad

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Ingredients
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup packed brown sugar
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries

Directions
Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Crunchy Garlic Chicken

Ingredients
• 1 clove of garlic
• 1 lemon
• 6 saltine crackers
• 2 tablespoons butter
• 4 sprigs of fresh Italian parsley
• sea salt and freshly ground black pepper
• 2 heaped tablespoons all-purpose flour
• 1 large egg, preferably free-range or organic
• 2 skinless chicken breast fillets, preferably free-range or organic
• olive oil

Directions
This crumbing technique is so versatile – you can cook pork or even cod in exactly the same way. As there is butter in the crumb mixture, you can grill, fry, roast or bake the meat dry in the oven and it will go lovely and golden.

To prepare your chicken:
Peel the garlic and zest the lemon • Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper • Whiz until the mixture is very fine, then pour these crumbs on to a plate • Sprinkle the flour on to a second plate • Crack the egg into a small bowl and beat with a fork • Lightly score the underside of the chicken breasts • Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit • Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs • Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated

To cook your chicken:
You can either bake or fry the chicken • If baking, preheat your oven to its highest temperature (475˚), place your chicken on a sheet pan and cook for 15 minutes • If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp

To serve your chicken:
Either serve the chicken breasts whole, or cut them into strips and pile them on a plate • Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt • Great with a lovely fresh salad or simply dressed veggies.

Baked Hummus & Spinach Dip

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Bittman’s Hummus Recipe:

3 cups cooked or canned chickpeas, drained, liquid reserved

1 or 2 garlic cloves

¼ cup olive oil, or to taste

¼ cup tahini, or to taste

Salt and black pepper

3 tablespoons lemon juice, or to taste

Chopped fresh parsley, for garnish

1. Put the chickpeas with ½ cup of their cooking liquid (or water) in a blender, add the garlic, oil, and tahini, and sprinkle with salt and pepper. Purée for a minute or 2 until the mixture is very smooth. Add more cooking liquid, oil, or tahini as you like until the consistency is like a smooth dip or thick soup. (Refrigerate for up to a couple days or freeze for months.)

2. Transfer the purée to a medium saucepan over medium heat (or use the microwave); heat through while stirring constantly. Add the lemon juice, then taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed. Serve warm, garnished with parsley.

(Additions: Roasted Red Peppers, Roasted Garlic, Pesto, Chopped nuts, Olives, Cumin, Curry Powder, Chile Paste)

15-Minute Marinated Chicken

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Ingredients
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves

Directions
Combine the first five Ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.

Japanese Steakhouse Ginger Salad Dressing

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Ingredients:
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Directions:
1. Combine all ingredients in a blender.
2. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
3. This recipe yields 1 3/4 cups.

Lemon Blueberry Bread

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Ingredients

For the bread
1-1/2 cups + 1 tbsp all purpose flour, divided
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 tsp lemon zest (from 2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1-1/2 cups blueberries, fresh or frozen

For the lemon syrup
1/3 cup fresh lemon juice
1/3 cup sugar

For the lemon glaze
1 cup powdered sugar
3-4 tbsp fresh lemon juice

Directions

1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9×5″ loaf pan, dust with flour, and tap out excess.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.

4. Slowly add the dry ingredients to the wet. In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.

5. Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.

6. Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.

7. While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat. Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes. Remove from heat and set aside.

8. Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.

9. To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.
 

Fries with Lemon Salt and Rosemary

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for the lemon salt:
zest of one lemon
4 tablespoons sea salt (I used 3)
sunflower oil (I used a mix of canola and vegetable oil)
1 3/4 lb. potatoes, peeled and julienned* (I used Yukon Gold, and I didn’t peel)
a few sprigs of rosemary

Directions
* The potatoes can be julienned in advance — about an hour or so — before they start turning slightly brown. A little brown is OK, but too much brown is probably not a good idea. Storing the potatoes in water will prevent browning, but you also must dry the potatoes very well before you start frying, which is kind of a pain.
1. Make the lemon salt: In a mortar and pestle, bash together the lemon zest and salt until salt is flavored, colored, and fine. Place in a dish. Use whatever you need right away or allow it to dry out for a couple of hours before storing it. (I made my lemon salt a day in advance and stored it in the mortar wrapped in plastic wrap.)
2. Heat 2 to 3 inches of oil in a sturdy, high-sided pan; bring to deep-frying temperature (350°F; to avoid oil catching fire, be sure to maintain its temperature at 350°F). Jamie’s tip: place a potato in the cold oil before you turn the burner on. When the potato rises to the top of the oil and begins to turn golden brown, the oil is ready. Remove the potato piece and start frying in small batches.
3. Pat the julienne strips dry with some paper towels to remove any excess starch. Making sure you’ve got a slotted spoon or spider (which is like a flat colander with a handle) and a big pile of paper towels to one side (I did not use paper towels, but instead transfered the finished fries to a large aluminum bowl, which allows for easy tossing), carefully place some of your potatoes into the pan of oil (don’t overcrowd it) for a couple of minutes (1 to 2) until golden brown and crisp. Cook potatoes in batches until they are all used up. Add the rosemary for the last 30 seconds. (Note: It’s hard to judge when the last 30 seconds will be, but the rosemary can be in the oil for as few as 10 seconds. I basically added the rosemary in at the last few seconds of each batch). Remove the potatoes and rosemary to the paper towels (or a large bowl) to soak up any excess oil; dust with your lemon salt. Serve immediately, perhaps alongside a blue cheese burger as they are at the Spotted Pig.

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Lemon Blueberry Zucchini Bread with Lemon Glaze

2 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup vegetable oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon or 2 tbsp lemon juice
Zest of 1 lemon
1 cup grated zucchini
1/2 to 1 cup of blueberries
LEMON GLAZE
1 cup powdered sugar
Juice of 1 lemon or 2 tbsp lemon juice

Cucumber Feta Rolls

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Ingredients:

2 cucumbers
6 ounces crumbled feta
3 tablespoons Greek yogurt
2 1/2 – 3 1/2 tablespoons finely diced sundried tomatoes or red bell pepper
8 – 12 pitted kalamata olives, roughly chopped
1 tablespoon roughly chopped dill or oregano
2 teaspoons lemon juice
pinch of pepper, or to taste

Directions:

Thinly slice the cucumbers longways on a mandoline at a 2mm thick setting. Alternatively, you can use a vegetable peeler if you do not have a mandoline. Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling.
Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the bell pepper or sun dried tomatoes, olives, dill, lemon, and pepper to the bowl. Stir well to combine. In a bowl, mash the feta using a fork.
Place 1 – 2 teaspoons of mixture at one end of a cucumber strip and roll up. Secure with a toothpick. Repeat with remaining strips. If not serving immediately, chill until ready to serve.

American Apple Pie

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Ingredients:

1/3 cup packed light brown sugar
1/3 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1/3 teaspoon ground cinnamon
7 1/2 cups peeled, cored and sliced apples
1 cup raisins
1 recipe pastry for a 9 inch double crust pie
1 egg

Directions:

Preheat oven 425 degrees F (220 degrees C). Spray deep dish pie plate with cooking spray
Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well. Add apples and raisins to sugar mixture; stir until fruit is well coated.
Spoon apple mixture into pie crust. Place second piecrust on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar.
Bake till golden brown, about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes.

Lemon Yogurt Bundt Cake with Limoncello Glaze

2 and 2/3 cups All-Purpose flour (I used unbleached)
1/2 tsp. baking soda
1/4 tsp. salt
1 cup unsalted butter (2 sticks), softened
1 and 3/4 cups granulated sugar
1 Tbsp. grated lemon zest
4 eggs, large
1 cup and 1 Tbsp. plain Greek style yogurt
3 Tbsp. milk (I used 2 percent)
5 Tbsp. freshly squeezed lemon juice
3/4 to 1 cup confectioners’ sugar
4 Tbsp. limoncello (lemon flavored liqueur)

Lemon Lime Bars

2 cups all-purpose flour
1/2 cup powdered sugar
2 Tbsp. cornstarch
1/4 tsp. salt
3/4 cup butter, cut up
4 eggs, lightly beaten
1 1/2 cup granulated sugar
1/3 cup Half and Half
3 Tbsp. all-purpose flour
1 tsp. finely shredded lemon peel
1/3 cup lemon juice
1 tsp. finely shredded lime peel
1/3 cup lime juice
1 drop green food coloring

Seafood Paella

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1 1/4 cups of Spanish Bomba rice
4 cups of chicken stock (or fish stock)
1 glass of white wine (for the paella)
1/2 glass of white wine (for the mussels and clams)
1 pinch of saffron
30 mussels
20 clams
15 large prawns
1/2 onion
1 stalk of celery
1 fennel bulb
2 garlic cloves
8” chorizo sausage – sliced across ways
small handful (total) of chopped fresh basil and parsley
olive oil
lemon wedges

Lemon-Blueberry Yogurt Loaf

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Ingredients:

For the Loaf:

1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

Directions:

For the Lemon Syrup:

1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

Directions:

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
Yields: 1-9×5 loaf

Honey Lemon Salmon With Roast Vegetables Over Baby Spinach

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Yield: 2 Servings

Ingredients:

2 salmon fillets
1 tablespoon lemon zest
2 tablespoons honey
1 tablespoon champagne vinegar
Juice of 1 lemon, divided
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 red pepper, chopped into one inch pieces
1 yellow pepper, chopped into one inch pieces
1 small zucchini, chopped into medium size chunks
1 teaspoon thyme leaves
1 tablespoon of olive oil
3 cups baby spinach
Salt and pepper to taste

Directions:

1. Preheat the oven to 400 F. Line a baking sheet with some foil.

2. Season the salmon with salt and pepper on both sides.

3. Combine lemon zest, honey, vinegar, 1/2 lemon juice, garlic, salt and pepper. Reserve 2 tablespoons for the spinach and use the rest to marinate the salmon for 10 minutes

4. Combine the red pepper, yellow pepper, zucchini, olive oil, thyme leaves and remaining lemon juice. Season the vegetables with some salt and pepper. Place salmon on the baking sheet and surround it with vegetables. Drizzle a little of the marinade over the salmon. Place the baking sheet in the oven and roast for 12 minutes.

5. Toss the baby spinach with the reserved dressing and divide it equally between two plates. Place the roast salmon on top of the spinach and spoon vegetables on top.

Lemon-Blackberry Cheesecake

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Yield: 8 Servings

Ingredients:
3 tablespoons butter, softened
1 cup sour cream
1 cup graham cracker crumbs
1/4 cup all-purpose flour
2 pounds cream cheese
1 tablespoon vanilla extract
1 1/2 cups sugar
1 1/2 pints blackberries
3/4 cup milk
Zest and juice of 1 lemon
4 eggs

Directions:

1. Preheat the oven to 350. Grease a 9-inch springform pan with 1 tablespoon of the butter. Mix the graham cracker crumbs with the remaining 2 tablespoons butter in a medium bowl. Press onto the bottom and halfway up the sides of the pan.

2. In a large bowl, use a handheld mixer to combine the cream cheese with the sugar until smooth. Blend in the milk, then beat in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, flour, and vanilla until smooth. Divide the mixture between two bowls.

3. In a food processor or blender, purée 1 pint of the blackberries with the lemon zest and juice. Pour the purée into one bowl of the cheese mixture along with the remaining 1⁄2 pint of whole blackberries and mix well.

4. Pour the blackberry filling on top of the prepared crust. Bake for 10 minutes. Remove the pan from the oven and pour the remaining filling over the top. Return to the oven to bake for 1 hour, until the topping is set. Chill in the refrigerator until ready to serve.

No-Bake Lemon Drops

2 cups finely crushed shortbread cookies (about 7 ounces)
1 cup powdered sugar
1/2 cup almonds, toasted and finely chopped
1/2 cup finely crushed lemon drop candies*
2 tablespoons light-colored corn syrup
2 tablespoons milk
2 tablespoons butter, melted
1/3 cup powdered sugar
1 tablespoon finely crushed lemon drop candies