Posts tagged lemon

Angel Hair Nests with Lemon and Smoked Salmon

Angel Hair Nests with Lemon and Smoked Salmon

Recipe: Angel Hair Nests with Lemon and Smoked Salmon

Ingredients

  • 4 Angel Hair Nests (~2 oz each)
  • ¼ cup high-quality extra-virgin olive oil
  • 2-3 lemons
  • 1 8 oz. package smoked salmon
  • kosher salt and freshly ground black pepper

Instructions

  1. Cook Angel Hair Nests according to package directions. Using a slotted spoon, remove nests when cooked as desired and drain on paper towel-lined plate for 30 seconds.
  2. Place three nests on each serving plate. Drizzle each nest with extra-virgin olive oil then top with two small pieces smoked salmon (see photos). Grind some fresh pepper onto each nest, then grate zest from lemons over nests. Serve and enjoy!

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: angel hair nests with lemon and smoked trout

Grilled Salmon and Meyer Lemon Kebabs

Grilled Salmon and Meyer Lemon Kebabs

 

Recipe: Grilled Salmon and Meyer Lemon Kebabs

This goes great with grilled asparagus and wild rice.

 

Ingredients

  • 1 ½ lbs. Skinless Salmon* Fillet, cut into 1” cubes
  • 2 large lemons, preferably Meyer Lemons, sliced thin, but not TOO thin
  • 1 Tbsp. dried oregano
  • 2 tsp. sesame seeds
  • 1 tsp. ground cumin
  • 1 tsp. kosher salt
  • ¼ tsp. crushed red pepper flakes
  • 2 Tbsp. olive oil
  • wooden skewers, soaked in water for 15 minutes prior to using

Instructions

  1. Brush grill (or grill pan, if using) generously with oil.
  2. Mix oregano, cumin, salt, red pepper flakes, sesame seeds and olive oil in small bowl. Set aside.
  3. Starting with salmon, thread onto two side-by-side skewers. Fold lemon slice in half and thread. Alternate with fish and lemon; ending with fish. Brush with oil mixture and place on grill.
  4. Cook, turning once and brushing with spice mixture until fish is opaque, about 5 – 8 minutes. If using grill pan, may take a bit longer.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Grilled Salmon and Meyer Lemon Kebabs

Tandoori Gobhi (Cauliflower)

Tandoori Gobhi (Cauliflower)
 

Recipe: Tandoori Gobhi (Cauliflower)

Ingredients

  • 1 small head cauliflower florets
  • 1 cup Greek yogurt
  • 2 tsp minced fresh ginger
  • 2 tsp minced gresh garlic
  • 2 tsp garam masala
  • 1 tsp chili powder
  • 1/2 tsp turmeric
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • salt

Instructions

  1. Mix all the ingredients except for the cauliflower in a ziplock bag. Add the cauliflower and mix to coat well. Let it marinade from about 2 hours to overnight in the fridge.
  2. Place the cauliflower on a foil lined baking sheet and broil for about 20 mins (turning once in between) until all golden and cooked!
  3. Arrange on a platter on some onions and lemon wedges.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Inspired By: Tandoori Gobhi (Cauliflower)

Chicken and Artichokes in Wine Sauce

Chicken and Artichokes in Wine Sauce

Recipe: Chicken and Artichokes in Wine Sauce

Ingredients

  • 8 oz Meza Rigatoni
  • 2 cans whole artichoke hearts, drained
  • 1 lb boneless skinless chicken breasts (about 2 breasts)
  • 1/2 cups flour
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 2 cups dry yet mellow white wine, such as Chardonnay
  • 1/2 lemon
  • Flat-leaf (Italian) parsley, to garnish (optional)

Instructions

  1. Cook pasta according to package directions.
  2. Cut the artichoke hearts in half lengthwise. Cut the chicken into bite-sized pieces, about 1 inch to a side. In a medium bowl, mix the flour with about 1 teaspoon salt and a generous quantity of black pepper. Toss the chicken pieces in the flour.
  3. Set a large skillet (at least 12 inches wide) over medium-high heat. Heat 1 tablespoon of olive oil. Add the artichokes. Cook for about 5 minutes or until lightly browned on each side. Remove the artichokes from the skillet and transfer to a plate. Set aside.
  4. Add the remaining tablespoon of olive oil. Lift the chicken pieces out of the flour and arrange in the skillet. Sauté the chicken pieces for 5 to 7 minutes or until well-browned on both sides. (For best flavor, look for a golden crust to develop, and make sure both sides are browned.) Add the browned artichokes back to the pan.
  5. Pour in the white wine and and stir and scrape up any bits on the bottom of the pan. Bring to a simmer and let it simmer for 8 to 10 minutes over medium heat. The sauce will thicken. Stir well to coat everything with the wine sauce. Stir in a few squeezes of fresh lemon juice.
  6. Serve with pasta. Garnish, if desired, with finely chopped parsley.

Inspired By: Chicken and Artichokes in Wine Sauce

Asparagus, Goat Cheese and Lemon Pasta

Recipe: Asparagus, Goat Cheese and Lemon Pasta

Ingredients

  • 8 oz spiral-shaped pasta
  • 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1 tablespoon finely grated lemon peel
  • 2 tablespoons chopped fresh tarragon plus more for garnish
  • 4 oz creamy goat cheese (the creamy version typically comes in a tub)
  • 2 tablespoons fresh lemon juice

Instructions

  1. Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests.
  2. Add asparagus and cook until firm-tender, another two to three minutes.
  3. Drain both pasta and asparagus together, reserving one cup of pasta water.
  4. Meanwhile, combine olive oil, lemon peel, lemon juice, tarragon, and cheese in a large bowl, blending in the goat cheese as you put it in. Add hot pasta and asparagus to bowl. Toss until smoothly combined, adding pasta water if needed. Season to taste with salt and pepper.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Asparagus, Goat Cheese and Lemon Pasta

Shrimp with Garlic, Lemon, and Parsley

Recipe: Shrimp with Garlic, Lemon, and Parsley

Ingredients

  • 3 Tbs. olive oil
  • 6 garlic cloves, finely minced
  • 1 tsp. red pepper flakes
  • 1 tsp. sweet paprika
  • 1 lb. medium shrimp, peeled and deveined
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. dry white wine
  • salt and freshly ground black pepper, to taste
  • 2 Tbs. chopped fresh parsley
  • 8 oz (dry weight) pasta (linguine works well)

Instructions

  1. Start cooking your pasta.
  2. In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant.
  3. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes.
  4. Season with salt and black pepper, sprinkle with the parsley and serve over pasta.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Shrimp with Garlic and Parsley

Grilled Lemon Basil Swordfish

Recipe: Grilled Lemon Basil Swordfish

Ingredients

  • 4 Swordfish Steaks, about 6 oz each
  • 4 Tbsp Lemon Juice
  • 4 Tbsp Water
  • Handful of Basil Leaves, finely chopped
  • Sea Salt
  • Fresh Ground Pepper
  • 2 Whole Lemons

Instructions

  1. The swordfish should be placed in the marinade about an hour before grilling. To make the marinade, mix the lemon juice, water, and basil in a shallow container. Season the steaks well with salt and pepper. Place in the marinade and refrigerate. After about 30 minutes, flip the steaks.
  2. Preheat the grill on high to get the grates nice and hot before grilling. While the grill is preheating, slice two slices of lemon out of the center of each lemon. You should have a total of four lemon slices and four lemon ends.
  3. Reduce the grill to medium heat. Oil the grate well so that the swordfish does not stick. Grill the swordfish for 5 minutes on the first side. At the same time the swordfish goes down, place the four lemon slices on the grill. Half way through, rotate the fish 45 degrees to create the diamond shaped grill marks. Also flip the lemon slices.
  4. Flip the swordfish over and cook four another 4-5 minutes, depending on thickness (do not overcook the swordfish). Immediately after flipping, place the grilled lemon slices on top of the fish. Now place the four lemon ends on the grill, flesh side down. Half way through, rotate the swordfish 45 degrees and flip the lemons.
  5. Serve the swordfish steaks immediately, with the lemon slice on top and the grilled lemon ends.

Preparation time: 1 hour(s) 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

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Roasted Asparagus with Lemon Vinaigrette

Recipe: Roasted Asparagus with Lemon Vinaigrette

Ingredients

  • 3/4 pound fresh asparagus, woody stems removed
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the Vinaigrette

  • 1/2 teaspoon Dijon mustard
  • 1/2 lemon, juiced
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl toss the asparagus in the olive oil, and liberally season with salt and pepper. Spread the stalks out on a baking sheet, in a single layer, and roast until tender but still firm and moist, about 10 minutes.
  3. Meanwhile, make the vinaigrette: In a small bowl, vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the juice mixture. Season with salt and pepper, to taste.
  4. Transfer the asparagus to a serving platter, toss with the vinaigrette and serve. The dish may be eaten warm or cold.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Roasted Asparagus with Lemon Vinaigrette

Chicken Français

Recipe: Chicken Français

Ingredients

  • 3/4 cup egg substitute
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon hot pepper sauce
  • 3 garlic cloves, minced
  • 8 (4-ounce) skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour
  • 1 tablespoon olive oil, divided
  • Cooking spray
  • 2 tablespoons butter
  • 1/4 cup dry white wine
  • 3 tablespoons fresh lemon juice

Instructions

  1. Combine first 8 ingredients in a shallow dish.
  2. Place each chicken breast half between 2 sheets of plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Dredge chicken in flour, and dip in the egg substitute mixture.
  3. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add 4 chicken breast halves; cook 4 minutes on each side or until done. Remove chicken from pan; keep warm. Wipe the drippings from pan with a paper towel. Repeat the procedure with 1 1/2 teaspoons oil and the remaining chicken.
  4. Melt butter in pan; add 1/4 cup wine and 3 tablespoons juice. Bring to a boil; cook for 10 seconds. Serve immediately over chicken.

Personal Notes

For a more pronounced lemon flavor, try serving with lemon slices.

Number of servings (yield): 8

Inspired By: Chicken Français
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Strawberry Lemonade

Strawberry Lemonade

Recipe: Strawberry Lemonade

Ingredients

  • 3/4 cup fresh lemon juice (about 4 lemons)
  • 3/4 simple syrup
  • 2 cups frozen strawberries (or fresh)
  • 4 cups cold water

Instructions

  1. Place the strawberries in the blender. If they are frozen, pulse the blender a few times until the are coarsely chopped.
  2. Add the remaining ingredient to the blender. Mix with the blender until the strawberries are pureed (or desired consistency).
  3. Taste and adjust sugar and water to desired taste.

Personal Notes

  • This recipe is sized for my blender which has a 7 cup capacity. If your blender is less than 7 cups, you’ll need to adjust the recipe or do not add the water to the blender pitcher. Blend the rest of the ingredients and mix with the water in another pitcher.
  • Do not buy simple syrup. It’s too easy to make your self. Add 2 cups white granulated sugar to 2 cups of water and heat until the sugar completely dissolves. Let cool and store in clean container (preferably glass). Simple syrup will last almost indefinitely in the refrigerator.

Cooking time (duration): 10 min

Recipe By: Michael Penza

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