Recipes with lemon
1,558 recipes
Pecan Cheese Salad *
Pecan cheese gelatin salad with pineapple, cottage cheese, whipped cream, marshmallows, and sour cream set in a fruity mold. A classic Southern potluck side.
Amazingly Creamy Guacamole
Food processor guacamole with mayonnaise for extra creaminess, onion, lemon, and crushed chilies. Pulsed to a chunky cottage-cheese texture in under 5 minutes.
Ponzu Beef Tataki
Tataki is a typical Japanese preparation in which beef (or fish) is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. This recipe delivers the citrus flavour from ponzu with a hint of heat from chilli and wasabi.
Cinnamon Stars
A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.
Spring Mix Salad with Shrimp & Fennel
Spring mix salad with sauteed shrimp and sliced fennel in a sherry vinegar and shallot vinaigrette. A light, elegant main course salad ready in 20 minutes with bright citrus and anise notes throughout.
Puffed Pancake with Black Cherries & Almonds
Giant oven-puffed pancake (Dutch baby) with lemon, vanilla, and butter, topped with black cherries, sliced almonds, and powdered sugar. A dramatic 30-minute brunch.
Mango Salsa
Fresh mango salsa with jalapeno, cilantro, lime juice, and olive oil. A bright, fruity no-cook salsa ready in 10 minutes. Serve over soup with sour cream, or with chips and grilled fish.
Fiery Salsa
Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.
Sundae Apples
Baked whole apples glazed in cinnamon-citrus syrup, opened like flower petals, and topped with vanilla ice cream and homemade chocolate liqueur sauce.
Nanaimo Salmon & Mushroom Kebabs
Nanaimo salmon and mushroom kebabs roasted hot and fast for crisp edges and tender, buttery fish. Lemon-parsley marinade plus breadcrumb crust on Pacific Northwest classic skewers.
Party Crab Special
Molded crab dip with cream cheese, cream of mushroom soup, mayonnaise, and Worcestershire sauce. A retro gelatin-set appetizer served cold with crackers.
Pear & Ginger Pudding
Pear and ginger pudding layered with butter-sauteed pears, broken gingersnap cookies, and heavy cream, then baked until bubbling. A warm, spiced fruit dessert.
Garlic Olives
Garlic marinated olives with lemon, bay leaves, thyme, peppercorns, and sherry. A make-ahead antipasto jar that gets better every day in the fridge.
Molasses Barbecued Ribs
Molasses barbecued ribs get a salt-vinegar brine soak, then a grill basting of dark molasses sauce loaded with onion, pepper, celery, tomato, cloves and allspice. Smoky, tangy, sticky, and built for summer.
Cheesy Crusted & Spiced Squash
Cheesy crusted spiced acorn squash roasts wedges of sweet squash under a crunchy Parmesan, sage, garlic, lemon-zest breadcrumb crust with a pinch of cayenne. A fast vegetarian side for weeknight dinners.
Passover Citrus Sponge Roll
Passover-friendly sponge cake roll made with potato starch instead of flour, filled with a bright orange curd. A light, flourless citrus dessert perfect for the Seder table.
Pecan cheese gelatin salad with pineapple, cottage cheese, whipped cream, marshmallows, and sour cream set in a fruity mold. A classic Southern potluck side.
Food processor guacamole with mayonnaise for extra creaminess, onion, lemon, and crushed chilies. Pulsed to a chunky cottage-cheese texture in under 5 minutes.
Tataki is a typical Japanese preparation in which beef (or fish) is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. This recipe delivers the citrus flavour from ponzu with a hint of heat from chilli and wasabi.
A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.
Spring mix salad with sauteed shrimp and sliced fennel in a sherry vinegar and shallot vinaigrette. A light, elegant main course salad ready in 20 minutes with bright citrus and anise notes throughout.
Giant oven-puffed pancake (Dutch baby) with lemon, vanilla, and butter, topped with black cherries, sliced almonds, and powdered sugar. A dramatic 30-minute brunch.
Fresh mango salsa with jalapeno, cilantro, lime juice, and olive oil. A bright, fruity no-cook salsa ready in 10 minutes. Serve over soup with sour cream, or with chips and grilled fish.
Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.
Baked whole apples glazed in cinnamon-citrus syrup, opened like flower petals, and topped with vanilla ice cream and homemade chocolate liqueur sauce.
Nanaimo salmon and mushroom kebabs roasted hot and fast for crisp edges and tender, buttery fish. Lemon-parsley marinade plus breadcrumb crust on Pacific Northwest classic skewers.
Molded crab dip with cream cheese, cream of mushroom soup, mayonnaise, and Worcestershire sauce. A retro gelatin-set appetizer served cold with crackers.
Pear and ginger pudding layered with butter-sauteed pears, broken gingersnap cookies, and heavy cream, then baked until bubbling. A warm, spiced fruit dessert.
Garlic marinated olives with lemon, bay leaves, thyme, peppercorns, and sherry. A make-ahead antipasto jar that gets better every day in the fridge.
Molasses barbecued ribs get a salt-vinegar brine soak, then a grill basting of dark molasses sauce loaded with onion, pepper, celery, tomato, cloves and allspice. Smoky, tangy, sticky, and built for summer.
Cheesy crusted spiced acorn squash roasts wedges of sweet squash under a crunchy Parmesan, sage, garlic, lemon-zest breadcrumb crust with a pinch of cayenne. A fast vegetarian side for weeknight dinners.
Passover-friendly sponge cake roll made with potato starch instead of flour, filled with a bright orange curd. A light, flourless citrus dessert perfect for the Seder table.
