foodandspice.blogspot.com

1 lb beets, roasted
1/4 cup honey
1 1/2 cups orange juice
juice of 1 lemon
1/2 cup fruity olive oil

3 cups cooked quinoa, or another grain such as brown rice or couscous
1 cup crumbled feta cheese

1 cup toasted walnuts or almonds, roughly chopped
1/2 cup chopped basil OR cilantro
1/2 cup chopped parsley
6 minced green onions or 3 minced shallots
lettuce greens, ready for eating as salad

Dice roasted beets and marinate in orange and lemon juice and honey at least one hour. Combine with other ingredients except salad greens. Chill at least one hour to allow flavors to blend. Serve on bed of salad greens.

nami-nami.blogspot.com

1 pound sunchokes, scrubbed
1 tablespoon olive oil
1 lemon, scrubbed and cut into sixths
1 clove garlic, roughly chopped
Salt and pepper to taste
Fresh thyme or rosemary for optional garnish

Preheat oven to 350°F. Toss sunchokes with oil, garlic, salt & pepper. Squeeze lemon wedges onto sunchokes and toss the wedges into the mix and stir. Put on a baking sheet or shallow roasting pan. Cook until golden and starting to brown, about 30-45 minutes. Place in a serving dish and scatter a handful of herbs on top, if using. From www.care2.com.

1 whole salmon fillet, about 1 1/2 pounds

2 medium leeks

1 tablespoons olive oil

1 tablespoons butter

Salt & pepper

1 lemon, zested & juiced

1 Tablespoon soy sauce

1 Tablespoon olive oil

1 clove garlic

Garnish:

Bunch of fresh dill

1 lemon, sliced

Pine nuts, toasted (optional)

Roughly chop leeks in ¼ inch rounds. Wash according to cleaning instructions above and drain well.

In a large, heavy bottomed pot, melt butter and oil together. Add leeks and sauté gently until very soft, about 20 minutes. Stir often, being careful not to let them brown. Season with salt. When they are cooked, remove from heat and let cool to lukewarm. In the meantime, prepare the salmon. Place whole fillet, skin-side down on a large cutting board. With a sharp knife, cut a generous slit on the side of the fillet, deep into the center, but not all the way through—much like you would a sub sandwich.

Prepare a baking sheet with parchment paper. Place salmon on the parchment and fold back the top layer of fish. Preheat over to 350°F.In a small bowl, combine lemon juice, lemon zest, soy sauce, and olive oil. With a microplane, grate the clove of garlic into the bowl and mix well. Spoon marinade all over the fillet of salmon, reserving a bit for the top. Spread leek mixture evenly over the bottom layer of salmon and fold the top layer back down. Spread the remaining marinade on the top of the salmon.

Bake for about 15-18 minutes until salmon is firm, but still moist. Using two sturdy spatulas, transfer stuffed salmon to a serving platter and garnish with chopped dill, toasted pine nuts and lemon slices if desired. We usually enjoy this with a side of couscous and steamed sugar snap peas.

From www.simplebites.net.

nycsliceofrice.blogspot.com

1 bunch kale

1 thin slice country bread

1/2 garlic clove, finely chopped

1/4 cup finely grated pecorino cheese, more

for garnish

3 tablespoons olive oil, more for garnish

Freshly squeezed juice of 1 lemon

1/4 teaspoon kosher salt

1/8 teaspoon red pepper flakes

Freshly ground black pepper, to taste

Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl. Toast the bread until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs. Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves). Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

From nytimes.com.

carolinaliving.com

For the vinaigrette:

3 T olive oil
3 T white balsamic vinegar
Juice and grated peel of 1 medium lemon

1 t honey
1/4 t sea salt (taste and add more, if preferred)

A few fresh grinds of black pepper

Combine all ingredients in a small jar and shake. Makes enough for two recipes.

For the salad:

1/2 cup uncooked quinoa (wash first, then cook like rice – in 1 cup of salted, boiling water)

1 cup cooked garbanzo beans

4 cups loosely packed mustard greens, torn into bite-sized pieces

5-10 kalamata olives
3 pepperoncini, cut into slices

1 scallion, chopped
Chunks of feta cheese

In a large salad bowl, combine cooked quinoa, garbanzo beans and half of lemon vinaigrette. Add remaining ingredients and toss.

From www.carolinaliving.com.

1/4 cup extra-virgin olive oil

1 tablespoon unsalted butter

4 garlic cloves, sliced

1/2 teaspoon red pepper flakes

2 bay leaves

1/2 lemon, cut in thin slices

2 cups water or chicken broth

Pinch sugar

Kosher salt and freshly ground black pepper

Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the base of the stems. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide. Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine. Nestle the escarole into the pan and sauté until it begins to wilt and shrink down, about 2 minutes. Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the escarole is tender. From www.foodnetwork.com.

bigoven.com

1 head cauliflower, cut into small florets
2 tablespoons of olive oil
a couple pinches of sea salt
1 clove garlic, minced
1 small bunch of chives, chopped zest of one lemon
freshly grated Parmesan
a bit of flaky sea salt

Heat the olive oil and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to sauté until the pieces are deeply golden – all told about six minutes. In the last 30 seconds stir in the garlic. Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of flaky sea salt (if you have it on hand). Serve immediately.

Summarized from www.101cookbooks.com.

tasteofhome.com

2 medium artichokes

1 tablespoon lemon juice

1 medium lemon, sliced

10 tablespoons butter, melted

2 cloves garlic, minced

Rinse artichokes well; trim stems. With scissors, snip 1 in. off the tops. Snip the tip end from each leaf. Brush cut edges with the lemon juice. Spread artichokes leave open. Using a small knife, carefully cut around each center choke. Scoop out and discard the fuzzy centers.

Cut each of the lemon slices into six wedges; place between artichoke leaves. Place artichokes in an 8-in. microwave-safe dish. Combine butter and garlic; pour over artichokes. Cover and microwave on high for 10-12 minutes or until artichokes are tender. Let stand for 5 minutes. Serve with garlic butter from the dish.

From allrecipes.com.

recipebridge.com

1 small clove garlic, minced

2 tablespoons capers

2 tablespoons extra-virgin olive oil

2 tablespoons white-wine vinegar

1/4 teaspoon crushed red pepper

1 lemon, zested (2 tsp.) and juiced (2 tablesp)

8 cups bite-size cauliflower florets,

(about 1 head), cooked until tender-crisp

Whisk garlic, capers, oil, vinegar, crushed red pepper, lemon zest and juice in a large bowl. Add cauliflower to the bowl and toss to coat. Chill the salad for 30 minutes, or overnight. Serve cold. From Eating Well, Feb/March 2005.

metronews.ca

1 pound potatoes

3/4  pound of beets

1/2 pound of parsnips

about 1 tsp sea salt

lemon zest of one lemon

1 tbsp green or pink peppercorns

small handful fresh basil, chopped (or about 2 tbsp dried basil)

cold-pressed olive oil (or nut oil like walnut)

Pour a healthy dollop of oil over the veggies and toss. Then sprinkle a good fat pinch of salt over the roots, half the lemon zest, the peppercorns half smashed, the basil, and give another few tosses to make sure the vegetables are coated. Pop in the oven and roast about 30-45 minutes. Stir the vegetables every once in a while, maybe every fifteen minutes or so to make sure they all get roasted. When the potatoes look golden, the roots are done. When you pull them out sprinkle the remaining lemon zest over the vegetables. Adapted from www.suite101.com.