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cooking.nytimes.com
I’m convinced that parsley, used so abundantly in the cuisines of Greece, Turkey, the Middle East and North Africa, is one reason those diets are so healthy In addition to being an excellent source of vitamins A, C and K and a good source of iron and folate, it is rich in volatile oils (which give it its astringent flavor) and flavonoids The volatile oils contain components that have been shown to inhibit the activity of harmful elements in the body, and studies have attributed antioxidant properties to the flavonoids, particularly luteolin
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This is a garlic powered lemony dressing. Serve with meats, as a seasoning in salad dressings or on pocket bread sandwiches or tear off pieces of pita bread and dip in it.
Ingredients: garlic, lemon juice, salt, olive oil
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Sliced zucchini coated in butter and lemon pepper and baked.
Ingredients: zucchini, butter, lemon pepper
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Light and crunchy, pan-fried green beans with lemon, garlic salt and pepper. Fresh and fast!
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Get Blackberry Jam Recipe from Food Network
Ingredients: lemon juice, sugar
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Brown and white sugars, raisins and lemon juice add a wonderful taste and texture to this quintessential apple pie. Be sure to cube or slice the apples uniformly, and, if you like, dot the apples with pats of butter.
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This sidecar recipe adds elderflower liqueur to the classic cocktail, giving it a nice floral note.
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A variation on the Sidecar.
Ingredients: brandy, rum, triple sec, lemon juice
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Peru and Chile’s equivalent to the Bloody Mary.
Ingredients: pisco, lemon juice, syrup, egg white
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If you love lemon and garlic, you'll love this chicken thigh recipe with lemon-garlic cream sauce whether you're on a keto diet or not. It's delicious with roasted asparagus on the side.
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Swordfish is marinated in white wine and soy sauce flavored with ginger, then stuffed with arugula and tomato and grilled for a fresh, hot, summer meal.
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Get Salmon-Fennel Salad Recipe from Food Network