403 lemon pepper recipes

Moosewood-style vegetarian chili with kidney beans, bulgur wheat, fresh tomatoes, peppers, and a warm chili-cumin spice mix. A hearty, protein-rich plant-based main from the iconic Ithaca cookbook tradition.

Pumpkin soup with coconut cream and fresh ginger, brightened with lemon juice and a pinch of chili. Pureed silky-smooth and finished with chopped coriander. Thai-leaning fall comfort that works hot or chilled.

Delicious! I wasn't sure about the flavor before I made this dish, I was so glad that I made it, and it came out so flavorful and tasty.

Roasted zucchini and almond with whole wheat pasta, topped with creamy basil sauce.

A scrumptious salad made with millet, black beans, cucumbers and juicy tomatoes.

Hot Vidalia onion chutney is a fiery, lemon-bright condiment with cumin, mustard seed, and chili heat. A small-batch canning recipe that yields four half-pint jars for cheese boards and curries.

Cold gazpacho with fresh tomatoes, green pepper, onion, garlic, white wine and lemon. Vegan, no-cook Spanish summer soup, blended smooth and chilled overnight.

Creamy sauce is made with both cream cheese and goat cheese, which makes the dish creamy and tasty. Sauteed mushrooms and asparagus are simmered in chicken broth and white wine to enhance the flavor. Toss them all together and serve it as a delicious main dish.

Tabouli salad with bulgur wheat, juicy tomatoes, fresh parsley, lemon, and olive oil. The classic Middle Eastern parsley salad served at room temperature with optional black olives and mint.

Tex-Mex guacamole made with ripe avocados, a can of Rotel tomatoes and chiles, Worcestershire, and a chill in the fridge to let the flavors meld. Crowd-feeding party dip for chips or tacos.

These lentil burgers are packed with flavor and goodness.They can be served on top of hamburger bun, with some chutney or whatever your favorite toppings; or just have these tasty burgers with some fresh vegetable salad to complete a meal.

Chickpeas toss with crisp bell peppers, scallions, and cilantro in a cumin-spiked dressing brightened by ginger, garlic, and fresh lemon juice. Chill overnight for a make-ahead potluck winner.

This easy and simple recipe also came out delicious. Lemon juice added a touch of refreshing taste, and the overall flavour was well balanced. Giving this dish a five star.

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.

Authentic Lebanese tabbouleh with mountains of parsley, just a touch of bulgur, fresh mint, tomatoes, and lemon. Levantine herb salad in 20 minutes.