963 zest recipes

Meatless apple and green tomato mincemeat with golden raisins, currants, citrus zest, and warm holiday spices. A vegetarian alternative to traditional mincemeat, perfect for pies, tarts, and gift jars.

Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.

Creamy buttermilk mustard dressing with grated cucumber, citrus zest, and Dijon. Light, tangy, and diabetic-friendly. No cooking required, just blend and chill.

Gooseberry pie with a tapioca-thickened filling and a hint of orange zest. Baked in a double crust that starts hot for a flaky bottom and finishes at a moderate temperature.

Kiwi lime marmalade made in the microwave in just 10 minutes. Fresh kiwi, lime zest, lime juice, and sugar cook down into a bright, tangy spread. No canning required.

Roasted tomato and mint salsa with fire-blackened Roma tomatoes, serrano chiles, cilantro, fresh spearmint, lime, and orange zest. A smoky, herbaceous Southwestern salsa for grilled meats or chips.

Refreshing Italian ice with fresh lemon juice and zest frozen to icy perfection. Light, palate-cleansing dessert ready in 2 hours with an ice cream maker.

Homemade apricot butter with fresh apricots, orange juice, and orange zest cooked down to a thick, spreadable preserve. Properly water-bath canned for year-round pantry storage.

This dessert souffle is loaded with refreshing strawberry flavor, and it is so light, you don't have to worry about calories or fat. And it is so tasty.

Fennel and carrots cooked slowly in an seasoned olive oil.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

It's hard to resist these addictively delicious cookies. Oats, shredded wheat, and dates add extra goodness. Feel free to use half whole wheat flour and half all-purpose flour. The result is as yummy.

Geneva pear flan, a Swiss shortcrust tart piled with fresh pears, candied citrus peel, raisins and walnut oil, moistened with white wine and finished with a blanket of baked cream. An old-world tart from the French-Swiss border.

Old-fashioned orange marmalade made from scratch with just oranges, sugar, lemon juice, and water. No pectin needed, slow-simmered for 3 hours until naturally set.

.

Light poppy seed sauce made with low-fat yogurt, citrus zest, and raspberry vinegar. A no-cook, diabetic-friendly dressing for fresh fruit salads and vegetable platters.