7,813 lemon recipes

A great winter addition, this leek potato soup combines the elements of immune supporting spices such as garlic, thyme, dillweed, and basil with a creamy delicious taste. Because this recipe is vegan, its great for asthmatics or those whose condition may be worsened by mucous producing dairy products.

A nice dessert, there are three great toppings on the top, mixing very well!

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

Omaha-style flank steak marinated overnight in soy sauce, red wine vinegar, Worcestershire, dry mustard, and garlic, then grilled hot and sliced on the diagonal.

Broiled chicken over fettuccine in a brandy cream sauce with fresh and sundried tomatoes, jalapenos, and basil. A spicy, restaurant-style dinner for two.

Colorful rotini pasta salad tossed with tri-color bell peppers, scallions, black olives, and a bright lemon-olive oil dressing. Ready in 20 minutes, no cooking beyond boiling pasta.

June soup is a chunky split pea and summer vegetable soup brightened with lemony sorrel and built on a lemon-scented homemade chicken stock. Rustic, fresh, and left deliberately unblended so every vegetable keeps its bite.

Blueberry quickbread with cornmeal grit, oats, walnuts, and a buttermilk tang. A heartier loaf with bright berry pockets and a sturdy, breakfast-ready crumb.

Classic tabbouleh salad with bulgur wheat, fresh parsley, mint, tomatoes, scallions, and a lemon-oil dressing. A refreshing Lebanese grain salad served cold on lettuce.

Fish house barbecue with whole grilled trout basted in a tomato sauce, white wine, butter, and lemon juice. A classic lakeside cookout recipe ready in 35 minutes.

Shell-on shrimp marinated in lemon juice and peanut oil, grilled over hot coals, and served with a sweet soy-brown sugar dipping sauce. A hands-on, peel-and-eat barbecue shrimp that's all about summer.

Pasta in almond garlic sauce blends blanched almonds, raw garlic, and parmigiano-reggiano into a silky, dairy-light coat for cavatappi. Fresh basil, mint, and a squeeze of lemon keep it bright.

From-scratch asparagus soup built on a stock made from the tough ends. Blended asparagus stems and leeks, optional cream, finished with whole tender tips and lemon zest.

Tender black beans tossed with fire-roasted red and yellow peppers, sweet corn, and jalapeño in a cumin-lemon dressing bright with fresh basil.

A bold, slow-simmered tomato sauce spiked with beer, molasses, Dijon mustard, and a powerhouse blend of nine spices including cayenne and cumin. Two hours on the stove builds serious depth.

Khichhari (khichdi) with yellow split peas, brown rice, turmeric, cumin, and tomatoes cooked in ghee. A one-pot Indian comfort dish that's vegetarian, warming, and deeply spiced.