Recipes with lemon
1,558 recipes
Polenta Blueberry Cakes
Polenta blueberry cakes are tiny lemon-glazed muffins with cornmeal grit, buttermilk tang, and juicy blueberries folded through. A make-ahead dessert or brunch bite for a crowd.
Shrimp Stuffed Artichokes
Elegant shrimp-stuffed artichokes made easy in the microwave. Pine nuts, parmesan, and tender shrimp fill steamed artichoke hearts in just 25 minutes.
Ziti with Asparagus, Peas & Lemon Cream
Ziti with asparagus, peas, and lemon cream: tender pasta in a tangy reduced cream sauce with spring vegetables, wilted Bibb lettuce, and Parmesan. A bright, elegant springtime pasta in 30 minutes.
Easy Lamb Creole Gumbo From Tony Burke
Lamb Creole gumbo with browned riblets, stewed tomatoes, okra, black-eyed peas, white wine, and lemon. A Cajun-Louisiana stew with a lamb twist that freezes well.
Artichoke with Lemon
Cream of artichoke soup with lemon and garlic, simmered in chicken broth and pureed smooth. A velvety, elegant soup with bright citrus notes and no cream needed.
Luther's Barbecued Ribs-Voltz
Grilled pork ribs basted with a tangy Florida-style barbecue sauce of butter, vinegar, ketchup, horseradish, and fresh lime juice. Bold, buttery, and deeply Southern.
Swordfish, Dilled Peach
Baked swordfish steaks topped with caramelized onions, honey, fresh peaches, and dill. Sweet, savory, and herby on a meaty fish that holds up to bold flavors.
French Lemon Pie
French lemon pie is a simple rustic tart: a whole wheat butter crust filled with a buttery fresh lemon custard and baked golden. Tart, glossy, and finished in an hour with pantry basics.
Fresh Asparagus Salad with Lemon Dijon Vinaigrette
Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.
Vegetarian Paella
Vegetarian paella simmers brown rice with saffron, leeks, peas, and black olives in a single pan. Spanish one-pot meatless main with golden hue from real saffron threads. Serve with toasted nuts.
Lemon Herb Barbecued Shrimp
Lemon herb barbecued shrimp skewered and grilled with a ketchup-based sauce spiced with coriander, cumin, ginger, and cayenne. Includes chopped lemon rind for bold citrus punch.
Grilled Summer Vegetable Soup
Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.
Shrimp Spaghetti
Baked garlic butter shrimp with crispy bread crumbs, oregano, parsley, and lemon served over spaghetti. Jumbo shrimp roasted until golden and saucy in garlicky butter.
Do-It-Yourself Soused Peach Soup
Chilled peach soup with nutmeg and lemon, pureed silky smooth and served with cream and your choice of liqueur. An elegant summer dessert soup.
Parsley Butter
If you're tired of the same old sandwich spreads, then try this variation of butter that's made with parsley leaves.
Ruby Pears
Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.
Polenta blueberry cakes are tiny lemon-glazed muffins with cornmeal grit, buttermilk tang, and juicy blueberries folded through. A make-ahead dessert or brunch bite for a crowd.
Elegant shrimp-stuffed artichokes made easy in the microwave. Pine nuts, parmesan, and tender shrimp fill steamed artichoke hearts in just 25 minutes.
Ziti with asparagus, peas, and lemon cream: tender pasta in a tangy reduced cream sauce with spring vegetables, wilted Bibb lettuce, and Parmesan. A bright, elegant springtime pasta in 30 minutes.
Lamb Creole gumbo with browned riblets, stewed tomatoes, okra, black-eyed peas, white wine, and lemon. A Cajun-Louisiana stew with a lamb twist that freezes well.
Cream of artichoke soup with lemon and garlic, simmered in chicken broth and pureed smooth. A velvety, elegant soup with bright citrus notes and no cream needed.
Grilled pork ribs basted with a tangy Florida-style barbecue sauce of butter, vinegar, ketchup, horseradish, and fresh lime juice. Bold, buttery, and deeply Southern.
Baked swordfish steaks topped with caramelized onions, honey, fresh peaches, and dill. Sweet, savory, and herby on a meaty fish that holds up to bold flavors.
French lemon pie is a simple rustic tart: a whole wheat butter crust filled with a buttery fresh lemon custard and baked golden. Tart, glossy, and finished in an hour with pantry basics.
Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.
Vegetarian paella simmers brown rice with saffron, leeks, peas, and black olives in a single pan. Spanish one-pot meatless main with golden hue from real saffron threads. Serve with toasted nuts.
Lemon herb barbecued shrimp skewered and grilled with a ketchup-based sauce spiced with coriander, cumin, ginger, and cayenne. Includes chopped lemon rind for bold citrus punch.
Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.
Baked garlic butter shrimp with crispy bread crumbs, oregano, parsley, and lemon served over spaghetti. Jumbo shrimp roasted until golden and saucy in garlicky butter.
Chilled peach soup with nutmeg and lemon, pureed silky smooth and served with cream and your choice of liqueur. An elegant summer dessert soup.
If you're tired of the same old sandwich spreads, then try this variation of butter that's made with parsley leaves.
Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.
