2,809 lemon pepper recipes

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.

Crab stuffed chicken breast that is out of this world with a French style white wine cream sauce. This single skillet chicken breast dinner with sauce makes for easy cleanup and is guaranteed to wow your family.

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.

Fillet of sole sautéd in herbed butter. Very quick and easy. Serve with carrots and snow peas to make it a meal.

This scrumptious shrimp dish tastes so good, it will make you completely forget about the overcooked breaded bits of what purports to be shrimp at Red Lobster.

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.

Delicious and loaded with flavor. Quinoa is so versatile to cook. Smoked tofu you can find in Asian grocery store, which does add some smoky flavour and meaty texture. Definitely a keeper!

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.

Grilled chicken breast marinated in garlic-yogurt with lemon and mint, then grilled and served with the boiled marinade thickened into a warm sauce. A Mediterranean-style dinner ready in about 2 hours.

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.

Succulent grilled chicken breasts are served with a creamy-herb sauce. YUM!

A delicious savory tart, chunks of feta, black olives and herbal crust are delicious together. It can be served as an appetizer or a main dish!

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