Recipe from Martha Stewart Living. This tart can be refrigerated up to 3 days. For the crust: 1 cup all-purpose flour 2 tablespoons sugar Salt 1/4 teaspoon finely grated Meyer lemon zest 1 stick cold unsalted butter, cut into pieces 1/2 teaspoon pure vanilla extract For the lemon curd: 2 large eggs plus 3 large … Continue Reading →
2 tablespoons extra-virgin olive oil, plus more for garnish 2 large yellow onions, chopped 1 1/4 teaspoons salt, divided 2 tablespoons plus 4 cups water, divided 1 cup French green (Le Puy) or brown lentils 8 large green chard leaves 1 medium Yukon Gold potato, scrubbed 12 cups gently packed spinach (about 10 ounces), any … Continue Reading →
90 minutes to cook For a pretty presentation, serve these shrimp in deep china soup spoons, on small picks or on crackers or corn cakes. This dish can be served hot or at room temperature. 20 large shrimp, peeled and deveined 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon lemon juice 1/4 … Continue Reading →
Recipe from myrecipes.com You can substitute a pure cranberry juice found in the grocery store for the homemade cranberry juice, just make sure to sweeten it. 1 1/2 cups water 1 cup granulated sugar Pinch of salt 2 cinnamon sticks 4 cups fresh cranberries 1 1/3 cups bourbon 3 tablespoons fresh lemon juice Mint leaves … Continue Reading →
These gorgeous cupcakes have a sweet surprise inside: They’re filled with a dollop of raspberry jam. Half of the cupcakes have a pale yellow lemon glaze; the rest are topped with a pink raspberry-lemon glaze. Recipe from Bon Appetit. 3/4 cup (12 tablespoons) unsalted butter, room temperature 3 cups powdered sugar, divided 4 1/2 teaspoons … Continue Reading →
You can serve this quick saute over rice, or toss it with your favorite pasta. From Everyday Food magazine. 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 cup cherry or grape tomatoes 1 garlic clove, minced 1 pound large shrimp, peeled and deveined 4 ounces wild or baby arugula (4 cups) Coarse salt … Continue Reading →
From Everyday Food magazine. 1/3 cup toasted natural almonds 3 table-spoons extra-virgin olive oil 2 teaspoons fresh lemon juice 2 teaspoons balsamic vinegar Coarse salt and ground pepper 1 bunch arugula (1/2 pound), trimmed 1/3 cup shaved Parmesan (1 ounce), plus more for serving In a large bowl, combine almonds, oil, lemon juice … Continue Reading →
Recipe adapted from Gourmet. 6 bacon slices (about 1/4 pound) 1/4 loaf Italian bread 1/4 teaspoon minced garlic 1 tablespoon fresh lemon juice 1/4 cup mayonnaise 1 tablespoon water Salt and pepper to taste 1 small red onion or a few green onions 1/2 pound cherry tomatoes (about 3/4 pint) or 3-4 smaller … Continue Reading →
From epicurious.com. For lemon ice cream: 1 pint super premium vanilla ice cream 1 tablespoon finely grated fresh lemon zest 11/2 tablespoons fresh lemon juice For galette: 1 cup fresh blueberries 1 cup fresh raspberries 1 cup fresh currants (can substitute blackberries) 2 tablespoons cornstarch 1 tablespoon finely grated fresh lemon zest 1 tablespoon … Continue Reading →
Adapted from “Farmers’ Markets of the Heartland” by Janine MacLachlan. 3-4 large radishes, julienned 1 stick good quality butter, softened 1 tablespoon fresh lemon juice 2 tablespoons fresh mint leaves, chopped 1 tablespoon minced fresh chives 1 tablespoon chopped fresh flat-leaf parsley Salt and pepper to taste Beat the butter until smooth in a food … Continue Reading →