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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: gin, cointreau, lemon juice, campari
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Get Green Beans Tossed in Browned Butter Recipe from Food Network
cooking.nytimes.com
This is a quick preserve, a classic accompaniment to hot biscuits or perfectly browned toast, but it adds a juicy flair to vanilla ice cream It’s also an easy one and doesn’t require you to fool around with the rigors of canning, although your jars should be clean, of course The preserves should last about two weeks, refrigerated
Ingredients: peaches, sugar, lemon juice, ginger
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This delicious apricot jam with lavender makes a great food gift. The trick to infuse the jam with lavender aroma is to process a portion of the sugar with lavender.
www.delish.com
Fried shrimp and cardamom-chile sauce with herbed crema are sensational on flatbread.
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Chilling makes all the difference in this great salad. And the generous splash of olive oil and lemon juice brings out all the great veggie flavors. The chick peas add variety and a nice texture.
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This is a very tasty cilantro-based chutney that can be prepared in minutes. Just add fresh lemon juice, a small green chili, peanuts, salt, garlic, and fresh ginger to the cilantro and process until smooth.
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A graham cracker crust is pressed into a large 9x13-inch pan and a thick lemony filling studded with fruit cocktail is spooned in. Whipped topping is spread over the top and the pie is frozen until ready to serve.
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This recipe levels up by putting lemon bars onto a shortbread base, blending two great ideas into one delightful treat.
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Fresh blueberries are gently folded into a lemony batter and poured into a baked pie shell. A lovely meringue is then spooned over the top, and the pie is slipped into a hot oven until golden. This recipe yields two pies.
www.simplyrecipes.com
Fennel slaw salad with thinly sliced fennel bulb and a fresh mint vinaigrette. Great with seafood!
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A fresh apricot pie is made from a few simple ingredients.