1,213 lemon pepper recipes

Quick lemon orzo pasta tossed with olive oil, sauteed bell peppers, green onions, and fresh parsley. A bright, zesty side dish ready in 20 minutes with an optional Parmesan finish.

Gazpacho de Los Angeles blends tomato juice, cucumber, peppers, green chiles, and Worcestershire into a chilled, no-cook soup. The California take on the Spanish summer classic.

Roasting develops lot of delicious flavor, the roasted garlic makes this roasted and garlicky paste that adds tons of flavor into the pasta.

Quick, easy and tasty braised cauliflower with Indian spices!

Rhubarb jam with Chinese five-spice, crystallized ginger, and a whisper of hot sauce. Tart-sweet preserve with warm spice and gentle heat, perfect on toast or alongside roast pork.

An authentic American creamy coleslaw that doesn't turn watery the next day, with a refreshing hint of lemon.

Kettle River gazpacho with fresh tomatoes, cucumber, green pepper, garlic, and chili sauce. A hot-and-spicy chunky version of the Spanish classic that works chilled, room temperature, or gently warmed.

A very clean and fresh traditional middle-eastern salad.

Make-ahead gazpacho with a Mexican twist: chilled tomato soup brightened with green taco sauce, cucumber, bell pepper, and scallions. A quick simmer melds the flavors before chilling for a sharper, deeper bowl.

This vibrant Creole-style rémoulade sauce, a zesty twist on tartar sauce, boasts bold flavors from whole-grain mustard, tangy pickles, and a kick of cayenne. Perfect for crab cakes, shrimp, or any fish dish, it’s a versatile condiment that elevates seafood with its creamy, spicy profile.

A delicious variation of coleslaw made with sweet bell peppers and tabasco sauce.

This is one of our favorites. I add more lemon (yes, with the rind!). It's sooo good! Not bitter. I looked online to find it because I misplaced my "Award winning recipes" cookbook in the move. I use vinegar instead of wine (about half the amount) because we don't stock wine.

A fuss-free and delicious one-pan meal is packed with goodness and yumminess, use whole wheat pasta to make it even healthier.

To make the kebabs, you’ll need eight 10-inch wooden or bamboo skewers, soaked in water for 20 minutes. Metal skewers may overcook the lamb, so use only metal if you like your meat well done.

Velvety broccoli soup made from scratch with fresh broccoli florets and stems, potatoes for body, and evaporated milk for richness without heavy cream.

Authentic Lebanese tabouli with bulgur, mountains of fresh parsley and mint, tomato, scallions, lemon, and olive oil. A bright, parsley-forward Middle Eastern salad.