1,213 lemon pepper recipes

Prosciutto-wrapped asparagus bundles topped with Parmesan and broiled until the cheese crisps. An elegant low-carb appetizer with just 6 ingredients.

Vinaigrette marinade with garlic mashed into coarse salt, Dijon mustard, lemon juice, olive oil, and red wine vinegar. Works on beef, chicken, pork, fish, or vegetables.

This is the original Louis dressing with chili sauce - not a plain Thousand Island.

Microwave grouper with bell pepper and onion topped with a tangy horseradish-Catalina sauce with hot sauce and lemon. A fast, flaky fish dinner ready in 15 minutes.

Favourite Moroccan Chicken with Preserved Lemons recipe

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Pear and parsnip salad with blanched parsnips, fanned fresh pear slices, green onions, and a light honey yogurt dressing. A low-fat, elegant side for fall and winter.

Silky anchovy spread mellowed with milk, enriched with Bel Paese cheese, and spiked with lemon and capers for elegant toast points that taste fancy but take minutes.

Quick herbed white bean dip with cannellini beans, garlic, lemon, olive oil, cumin, and oregano. The 10-minute Mediterranean appetizer that's lighter than hummus and just as versatile.

Halibut steaks baked in foil packets with tomatoes, black olives, capers, and garlic. An Italian-style fish dinner with zero cleanup and bright Mediterranean flavors.

Kokoretsi recipe with lamb sweetbreads, heart, and kidneys marinated in lemon-oregano, skewered, wrapped in sausage casing, and grilled over charcoal.

Steamed bok choy is tossed with lemon juice, olive oil, garlic, and sunflower seeds. A refreshing yet tasty side dish.

Lemony veal piccata with capers, white wine, garlic, and butter in a classic Italian pan sauce. Thin veal cutlets sauteed golden and finished with a bright, tangy reduction. Ready in 35 minutes.

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.

White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.