Pan-Roasted Chicken With Lemon-Garlic Green Beans


6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)


1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Creamy Lemon Pasta with Spinach & Tomatoes


1-1/2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 cup heavy cream
2 lemons, zested and juice reserved
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound rotini pasta
3 ounces baby spinach
1/4 cup grated Parmesan
1/2 pint grape or cherry tomatoes, halved




1. Set a large pot of water to boil.

2. Heat the olive oil in a medium saucepan over medium heat; add the garlic and cook for a minute. Add the cream, the lemon zest and juice, salt and pepper. Bring to a boil, then lower the heat and simmer for 10 minutes, until it starts to thicken.

3. Meanwhile, add some salt to the boiling water and add the pasta; cook according to the directions on the package, stirring occasionally.

4. Drain the pasta and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 2-3 minutes, until most of the sauce has been absorbed in the pasta.

5. Take the pot off heat and add the spinach, Parmesan, and tomatoes. Toss well until the spinach has wilted. Season to taste, and serve hot.

6. Enjoy!

Herb Baked Salmon



Crisco Original No-Stick Cooking Spray
4 (6 ounce) salmon fillets
Salt and pepper to taste
1/3 cup Crisco Pure Olive Oil
2 teaspoons dried tarragon
4 teaspoons fennel seeds, crushed
1 tablespoon grated lemon peel
1 tablespoon fresh lemon juice
Lemon wedges









1. Heat oven to 450 degrees F. Spray a shallow baking dish with no-stick cooking spray.


2. Arrange salmon fillets in prepared pan. Season both sides of fish with salt and pepper.
3. Whisk together oil, tarragon, fennel seeds, lemon peel and lemon juice in small bowl.


4. Spoon mixture over salmon. Bake salmon just until cooked through, about 12 minutes. Serve with lemon wedges.





Salmon with Honey-Coriander Glaze


1 tablespoon whole coriander seeds
1/4 cup honey
5 tablespoons soy sauce
2 teaspoons fresh lemon juice
4 salmon fillets (5 ounces each), skinned
2 teaspoons vegetable oil



1. Toast the coriander seeds in a dry, large nonstick skillet over medium-high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground; reserve skillet.

2. Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.

3.Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.

4.Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.

Cherry Limeade



2 (12 fluid ounce) cans frozen limeade concentrate
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1 (10 ounce) jar maraschino cherries, drained and juice reserved
1 lime











1. Pour both cans of concentrated limeade into a large pitcher.


2. Mix in lemon-lime soda. Stir in reserved cherry juice.


3. Squeeze juice from lime into mixture, then slice and set aside. Stir well and serve over ice.


4. Garnish with cherries and lime slices.





Donut with Lemon



250 g of butter
200 g of caster sugar
Finely grated zest of 2 lemons untreated
3 eggs
315 g of white yogurt
50 ml lemon juice
220 g flour 00
80 g of potato starch
10 g of yeast
For the syrup
75 ml of water
75 ml of lemon juice
peel of 1 lemon
100 g of sugar











1. Preheat oven to 180 ° C and a mold fluted butters from ciambellone wide and 24 cm deep at least 10.
2. Fitted with electric whisk the butter with the sugar and the lemon rind until it becomes soft and fluffy.
3. Add the eggs, one at a time, and mounts until they are incorporated.
4. Add half the yogurt and half the lemon juice, then gently incorporates half the flour sifted with the flour and baking powder. Add the rest of the yogurt and lemon juice and finish with the remaining flour.
5. Pour the mixture into the prepared tin and bake in a hot oven for about 50 minutes, until it is golden and a toothpick inserted in the center comes out dry.
6. Leave to cool Ciambellione for 10 minutes in the mold, then capovolgilo on a grid.
7. In the meantime prepare the syrup: boil in a saucepan the water, lemon juice, sugar and lemon zest thinly sliced for about 5 minutes, until it becomes the consistency of a syrup.
8. Pour the syrup over the cake, sprinkle with the lemon zest and let cool before serving.





Crabcakes with Lemon Dill Mayonnaise



2 tbsp Mayonnaise
1.5 tsp finely minced fresh flat-leaf parsley
2 green onions, green tops only, finely minced
1 tsp seafood seasoning (such as Old Bay)
1 large egg white
2 tbsp *Japanese breadcrumbs
400g crab meat (jumbo lump)



Lemon Dill Mayonnaise

1 large pasteurized egg yolk.
1/2 tsp Dijon mustard.
1 tsp finely minced lemon zest
1 tbsp freshly squeezed lemon juice
1/2 cup canola oil
3 tbsp extra-virgin olive oil
3 tbsp chopped fresh dill
1/8 tsp fine salt
1/8 tsp freshly ground white pepper.










1. Preheat oven to 200C. Position rack in the center of the oven.

2. Combine mayoonaise, parsely, green onions, seafood seasoning, egg white and breadcrumbs together ina mixing bowl.

3. Gently fold in crabmeat, coating it thoroughly. Chill in refrigerator for at least 15 mins.


4. Place a medium, non-stick frying pan over medium high heat. Add 2 tbsp canola oil and heat through. Lightly oil the insides of a round food ring/cutter. Place food ring on pan and spoon one fourth of the crabmeat mxiture into the ring. Press gently to pack tightly. Carefully lift the round ring straight up. Repeat with the remaining crab meat.


5. Cook crabcakes until the bottoms are golden brown, about 3 mins. Carefully turn each crabcake over. Cook for 1 min, then transfer pan to oven and cook for additional 5 mins.


6. Transfer crabcakes to warmed plates. Garnish wtih lemon wedges and serve with lemon dill mayonnaise.



Lemon Dill Mayonnaise
1. Briskly whisk together beaten egg yolk, mustard, lemon zest and lemon juice until it is pale yellow in colour, about 1 min.

2. Pour oil (drop by drop at the beginning) very slowly while whisking constantly and vigorously. After the first few drops of oil has been absorbed pour the rest of the oil in a slow steady stream into the mixture while whisking energetically.

3. Keep whisking until mayonnaise becomes smooth.





Click here to buy Japanese breadcrumbs on Amazon.




Lemon-Ricotta Pasta with Peas and Seared Scallops



1 box pappardelle or fettuccine pasta
12 large fresh sea scallops
4 tbsp good-quality olive oil, divided
1 tbsp butter
Zest of 1 lemon
1/4 cup lemon juice
1 1/2 cups fresh green peas, shelled and blanched
4 tbsp fresh thyme, minced (pref lemon thyme, if you have it)
Sea salt and freshly ground black pepper
1 container (475g) ricotta cheese










1. Cook the pasta per package directions until al dente.

2. While pasta is cooking, rinse scallops and pat dry. Heat 1 tbsp olive oil and 1 tbsp butter over high heat in a skillet until foamy. Sprinkle scallops with a little salt and pepper; place in skillet in single layer. Cook, turning once, until brown on outside and just opaque in center, about 2 minutes per side. Remove from pan and set aside.

3. Drain pasta and return to the pot over low heat. Stir in lemon zest, juice, remaining 3 tbsp olive oil, peas, and thyme. Toss to coat, then season with salt and lots of pepper. Add the ricotta and mix gently until pasta is coated evenly.

4. To serve, divide the pasta between four plates, topping each with three scallops and a sprig of fresh thyme.





Lemon Tiramisu



4 tablespoons brandy or 4 tablespoons white rum
juice and zest of 2 lemons
4 T sugar , divided
1 (9 ounce) packet sponge cake fingers (or more)
16 oz mascarpone cheese
1/4 c homemade lemon curd
2 large eggs , separated
150 ml cream









1. Mix together the lemon juice and brandy. Add 2 T sugar and stir until it dissolves. Set aside.



2. Whip the egg whites until they form soft peaks.


3. Whip the cream until it forms soft peaks.


4. Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest.


5. Carefully fold the cream in the mascarpone mixture, followed by the egg whites.


6. Stir the lemon juice mixture. Dip the ladyfingers in the juice mixture (they will soak up the juice very quickly so you only need to leave them in it for a second). Layer them in whatever dish you’re using to serve (springform pan, trifle dish, mini dishes of some sort).


7. Spoon half of the mascarpone mixture over the biscuits, dip remaining ladyfingers and arrange as you go. End with mascarpone mixture on top.


8. Level the top using a knife, cover and leave in the fridge for at least 8 hours for best results.


9. Remove from fridge, garnish and serve.





Tuscan Lemon Chicken

See More Chicken Recipes




1 3 ½-pound chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved









1. Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoon pepper in a small measuring cup.



2. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken two or three times while marinating.



3. When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill.



4. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it. Cook for 12 to 15 minutes, until the underside is golden brown.



5. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minute of cooking.



6. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.





Empire Roast Chicken

See More Chicken Recipes




For the chicken and marinade
• 1.4kg free-range chicken
• 1 heaped tablespoon each
finely grated garlic, fresh
ginger and fresh red chilli
• 1 heaped tablespoon
tomato purée
• 1 heaped teaspoon each of
ground coriander, turmeric,
garam masala and ground cumin
• 2 heaped teaspoons
natural yoghurt
• 2 lemons
• 2 level teaspoons sea salt



For the gravy
• 1 stick of cinnamon
• 3 small red onions, peeled
• 10 cloves
• 3 tablespoons each of
white wine vinegar and
Worcestershire sauce
• 3 level tablespoons plain flour
• 500ml organic chicken









1. Preheat the oven to 200°C/400°F/gas 6 and organize your shelves so the roasting tray can sit right at the bottom, the chicken can sit directly above it, right on the bars of the shelf, and the potatoes can go at the top. Halve any larger potatoes, then parboil them in a large pan of salted boiling water with a whole lemon for about 15 to 20 minutes, or until the potatoes are cooked through. Drain the potatoes then let them steam dry. Stab the lemon a few times with a sharp knife and put it right into the chicken’s cavity. Move the chicken to a plate.



2. Roughly chop the onions and add to the roasting tray along with the cinnamon stick, cloves, vinegar and Worcestershire sauce, then whisk in the flour. Pour in the stock or water, then place this right at the bottom of the oven. Place the chicken straight on to the bars of the middle shelf, above the roasting tray. Cook for 1 hour 20 minutes.



3. Put another sturdy roasting tray over a medium heat and add the olive oil, a knob of butter, the mustard and cumin seeds, garam masala and turmeric – work quickly because if the fat gets too hot the mustard seeds will pop everywhere. Halve a bulb of garlic and add it straight to the pan, with the sliced chilli and chopped tomatoes. Add your drained potatoes to the tray, mix everything together, then season well. Finely slice and scatter in the coriander stalks, and keep the leaves in a bowl of water for later. After the chicken has been in for 40 minutes, put the potatoes in.



4. Once the chicken is cooked, move it to a board and carefully peel off the dark charred bits to reveal perfect chicken underneath. Pass the gravy through a coarse sieve into a pan, whisking any sticky goodness from the pan as you go. Bring to the boil and either cook and thicken or thin down with water to your preference. Put it into a serving bowl and drizzle over a little yoghurt. Get your potatoes out of the oven and put them into a serving bowl, then serve the chicken on a board next to the sizzling roasties and hot gravy. Sprinkle the reserved coriander leaves over everything and serve with any condiments you like. Life doesn’t get much better.





Teriyaki Chicken Salad

See More Salad Recipes



4 skinless, boneless chicken breast halves
1 cup orange juice
1 cup soy sauce
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 lemon, juiced
3/4 cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cloves garlic
2 heads romaine lettuce
2 tomatoes, chopped
1/3 cup mozzarella cheese
1/4 cup grated Parmesan cheese









1. Marinate chicken in the orange juice, soy sauce and lemon-lime carbonated beverage for several hours or overnight.



2. Preheat grill to medium-high heat. Remove chicken from marinade and drain. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear. Remove, cool, and cut into strips.



3. Whisk together the lemon juice, vegetable oil, salt, pepper and garlic cloves. Allow garlic cloves to sit in dressing for a few hours and remove before pouring on the salad.



4. In a salad bowl, combine the lettuce, tomatoes, mozzarella, Parmesan and marinated chicken strips. Pour dressing over salad; toss and serve.





Chicken Gyros

See More Wraps Recipes



Tzatziki sauce:
1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil



For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts



To assemble: Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin









1. Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.



2. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.



3. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.



4. Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.




Chinese Spareribs

See More BBQ Recipes



3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon grated fresh garlic
1/4 teaspoon Chinese five-spice powder
1 pound pork spareribs








1. In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.



2. Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.



3. Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.



Tilapia Piccata

See More Tilapia Recipes





2 tilapia fillets (or other white fish fillets)
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 splash dry white wine
1/4 cup chicken stock
1/2 lemon (juice)
1/2 lemon (sliced)
2 tablespoons capers
2 small peperoncini peppers (sliced, optional)
1 tablespoon butter
1 tablespoon parsley (chopped)









1. Season the fish with salt and pepper.

2. Heat the oil and butter in a pan.

3. Add the fish and fry until golden brown on both sides, about 2-3 minutes per side and set aside.

4. Add the wine and deglaze the pan.

5. Add the chicken stock, lemon juice, lemon slices, capers and peperoncinis and simmer to reduce the liquids by half.

6. Stir in the butter and pour over the fish and garnish with fresh chopped parsley.




Meyer Lemon Blueberry Baked Oatmeal

See More Soup Recipes


Yield: 4 large servings.






1 Meyer lemon, zested and juiced
2 cups nonfat milk
2 1/2 cups old-fashioned rolled oats
1 tsp baking powder
1/2 tsp kosher salt
1/2 tsp nutmeg
1/2 tsp cinnamon
2 Tbsp butter, melted and cooled
1 egg
1/3 cup sugar
2 cups blueberries, fresh or frozen








1. Preheat the oven to 375 degrees. Spray an 8-inch square baking dish with nonstick spray.



2. Zest lemon; set zest aside. In a bowl, combine milk and juice from the zested lemon to make “buttermilk”.



3. In a medium bowl, combine the oats, baking powder, salt, spices, and lemon zest. In a small bowl, whisk together the “buttermilk”, butter, egg, and sugar.



4. Spoon half of the oat mixture into the baking dish, and then half of the blueberries. Add the remaining oat mixture and scatter the remaining blueberries on to the top, pressing them in slightly. Pour in the milk mixture and place in oven.



5. Bake for 35 to 45 minutes, or until the mixture is a light golden brown along the edges, and the center has set up.



Delicious Lemon Chicken

Chicken meal recipes are always be the most popular dishes on the table. From the well-known Italian chicken parm to Chinese General Tso chicken recipe, chicken meal has been used in many different ways. Unlike other chicken lemon recipes are using chicken breast to complete the dish, this delicious lemon chicken recipe is using chicken thighs as the base. In this way, the texture of the meat will be tender. Try this lemon chicken recipe tonight, and you’ll be amazed by the first bite!

See More Chicken Recipes

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


1. 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.

2. 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.

3. 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.

Roasted Cabbage

See More Cabbage Recipes




1 tsp olive oil (5g)
2 tbsp real bacon bits (14g)
2 tbsp lemon juice
1 tbsp worcestershire sauce
1/4 tsp kosher salt
1/4 tsp ground black pepper (more or less to taste)
1 Medium Head of Cabbage
Preheat the oven (or the grill, you lucky son of a b 😉 to 425 degrees.







1. Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade.



2. Prepare the cabbage. Rinse it under water and remove any yucky loose leaves.



3. Cut the head in half on the core..Then cut the halves in half again to make quarters.



4. Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.



5. Wrap each wedge and bake for 20-30 minutes.



6. I say 20-30 becuase they will continue to cook once you pull them out and I like mine still crunchy. So I let them sit for a little while pull them out around the 20 minute mark.



7. However, some in the comments have cooked them up to an hour for softer cabbage.



8. The wedges reheat wonderfull in the oven or the microwave!



Grilled Lemon Yogurt Chicken

See More Chicken Recipes




1/2 cup plain low-fat Greek yogurt
1/2 lemon, juiced
1 tablespoon lemon zest
1 tablespoon olive oil
4 cloves garlic, crushed
1 tablespoon paprika
1 teaspoon herbes de Provence
1 teaspoon salt
1 teaspoon ground black pepper
1 (5 pound) whole chicken, cut into 8 pieces
1/2 cup plain low-fat Greek yogurt
1 tablespoon lemon juice
1 teaspoon harissa
1 pinch salt







1. Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.

2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

3. Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside.

4. Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt.

5. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.

6. Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).

7. Serve chicken with the yogurt harissa mixture on the side.



Italian Cream Cheese and Ricotta Cheesecake

See More Cheesecake Recipes



2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 1/2 cups white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
1/2 cup butter, melted and cooled
1 pint sour cream







1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a springform pan.

2. Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.


3. Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.



Raw Blackberry Lemon Lavender Cheesecake

Makes one 6 inch cake


3/4 cup hazelnuts
1/8 teaspoon sea salt
3 soft medjool dates, pitted and chopped

2 1/2 cups raw cashews (preferably soaked overnight)
1/2 cup plus 1 Tbsp lemon juice
2 Tbsp lemon zest
1/3 cup plus 3 Tbsp agave nectar
1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
2 Tbsp organic dried lavender flowers
1 cup fresh organic blackberries

Blackberry puree:
1/4 cup blackberries
1 Tbsp agave nectar

Cream Topping:
1/2 cup raw cashew pieces (preferably soaked overnight)
1/2 cup coconut water
3/4 cup fresh young coconut meat* (or additional soaked cashews if not available)
2 tablespoons agave syrup
1 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
1/4 cup coconut oil (warmed to liquid)

Lemon Bars

See More Lemon Dessert Recipes



1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners’ sugar, for dusting







1. Preheat the oven to 350 degrees F.

2. For the crust: cream the butter and sugar. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Gather the dough into a ball then flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.

3. Bake the crust until very lightly browned, about 15 minutes.

4. Leave the oven on. While the crust is cooling start making the filling.

5. Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set.

6. Let cool to room temperature then cut into triangles and dust with confectioners’ sugar.

Green Bean and Shallot Ravioli Salad

See More Ravioli Recipes


Coarse salt and freshly ground pepper
8 ounces green beans, trimmed
12 ounces fresh or frozen cheese ravioli
2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
2 tablespoons sliced almonds, toasted
Juice of 1/2 lemon

Buttermilk-Blueberry Breakfast Cake

See More Cake Recipes




Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

Pink Lemonade Cake

See More Mexican Recipes




1 box (18.25 ounce) lemon cake mix
1 3 ounce package instant lemon pudding mix
4 eggs
1/3 cup vegetable oil
1/2 cup milk
1/2 cup pink lemonade concentrate
4 drops pink or red food coloring (optional
1 cup frozen pink lemonade concentrate, thawed
1/2 cup white sugar






Preheat oven to 350. Grease and flour a 10 inch tube pan or bundt pan.


2Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate, and milk. Mix until smooth. Poor batter into prepared pan.


3Bake at 350 for 50 minutes to 1 hour.


4Remove from oven and poke all over with a fork. Immediately pour lemonade glaze over top of cake.


5For the lemonade glaze: combine the remainingthawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.

Quinoa with Corn and Scallions

See More Quinoa Recipes

4 ears corn, shucked
1 Tablespoon grated fresh lemon zest
2 Tablespoons fresh lemon juice
½ stick (¼ cup) unsalted butter, melted
1 Tablespoon honey
½ teaspoon salt
¼ teaspoon black pepper
2 cups uncooked quinoa
4 scallions, chopped




Place the corn in a large pot and fill it with enough water to cover the corn. Cover the pot and bring it to a boil. As soon as the water comes to a boil, turn off the heat and let the pot stand, covered, for 5 minutes.


Remove the corn from the pot and let it cool on a cutting board until it’s easy to handle. Then, using a sharp knife, cut the kernels off the cob.


Prepare the dressing by whisking together the lemon zest, lemon juice, melted butter, honey, salt and pepper in a large bowl.


Rinse the uncooked quinoa in a sieve under cold water until the water runs clear.


Cook the quinoa in a pot of of boiling salted water per the package directions.


Add the quinoa, corn kernels and chopped scallions to the bowl with the dressing and toss until it’s evenly coated. Season with salt and pepper and serve.

Amy’s Sensational Summer Salad

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3 (6 ounce) skinless, boneless chicken breast halves
1 cup Italian-style salad dressing
1 Granny Smith apple, cored and diced
2 tablespoons lemon juice
1 head romaine lettuce, chopped
1 avocado, diced
4 ounces feta cheese, crumbled
1 1/2 cups diced fresh strawberries
1 cup dried cranberries
3/4 cup balsamic vinaigrette, or to taste






Place the chicken breasts and Italian dressing into a resealable plastic bag. Mix together to coat the chicken with the dressing, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.

Preheat an outdoor grill for medium-high heat, and lightly oil grate.

Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken breasts until no longer pink in the center, or to an internal temperature of 165 degrees F (74 degrees C), about 3 minutes per side. Set aside to cool while preparing the Ingredients for salad, then dice.

Toss the diced apple with the lemon juice in a large mixing bowl until well coated; drain and discard any excess lemon juice. Place the lettuce into the mixing bowl, then sprinkle with the diced chicken, avocado, feta cheese, strawberries, and cranberries. Gently toss the salad with the balsamic vinaigrette, and serve immediately.

Strawberry Lemonade

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1 ¼ lb strawberries, washed & cut in halves, about 4 cups
2 lemons, washed and quartered (use limes to make strawberry limeade)
~ ½- ¾ cup honey or sugar to taste, adjust based on your preference and sweetness of strawberries
6 cups of water
Garnishes: Strawberry slices, lemon slices and/or fresh herbs






Blend the strawberries, lemons and honey with 2 cups of water


Strain the strawberry lemon mix, add the additional 4 cups of water through the strainer


Taste and add additional honey/sugar if needed


Serve cold over ice and garnished with strawberry slices, lemon slices and herbs

Chicken Salad with Bacon, Lettuce and Tomato

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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






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.