521 lemon pepper recipes

Pan-fried fish with pecan topping: golden flour-dredged fillets finished under the broiler with a buttery pecan-garlic crust. A Southern classic with rich nutty flavor.

Persian lentil and greens khoreshe with spinach, parsley, cilantro, scallions, and turmeric simmered until tender. A fragrant Iranian stew served over basmati rice.

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.

A traditional Middle Eastern dish containing bulgur wheat and fresh herbs. Serve with Toasted Pita Chips (see separate recipe) and raw vegetables.

Liz and Tom's crab boil: hard-shell crabs steamed over a citrus-and-spice broth with potatoes, corn on the cob, bay, and galangal. A summer seafood feast built for a crowd.

Salmon scallops pounded paper-thin, flash-cooked in seconds, and served over wilted garlicky spinach with a bright lemon-parsley pan sauce. French bistro technique for sky-high quality dinner.

Loaded avocado dip with bacon, sour cream, cucumber, and a kick of hot sauce. A no-cook party dip that's like guacamole's smokier, tangier cousin.

Authentic Middle Eastern falafel made from dried chickpeas soaked overnight and deep-fried golden. Crispy exterior with fluffy interior, perfect in pita with tahini sauce.

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Stir-fried okra with cumin, fennel, and cayenne pepper. Indian-spiced, low-slime technique that makes okra converts out of skeptics in under 30 minutes.

Tuna tapenade with oil-packed tuna, black olives, capers, garlic, lemon juice, and a splash of dark rum blended smooth with olive oil. A Mediterranean spread for crudites or crackers.

A delicious salad that's made with roasted chestnuts and plain yogurt.

Moroccan-style sauteed eggplant, zucchini, peppers, and tomatoes served room temperature on lettuce with olive oil and lemon. A vibrant, crisp-tender vegetable appetizer with a spicy kick.

Rose hip chutney blends foraged rose hips with apples, raisins, apple cider vinegar, ginger, and cayenne for a tangy-sweet preserve that pairs with holiday ham, turkey, or game.

Penne pasta with a blended tuna-walnut pesto sauce, lemon zest, fresh basil, and parsley. A quick no-cook sauce made in the food processor and tossed with hot pasta in 30 minutes.

Marinated vegetable skewers with eggplant, zucchini, and mushrooms get grilled and served with spicy peanut sauce for plant-based cookouts or weeknight dinners.