To make the lemon pistachio couscous, combine couscous, lemon zest, lemon juice and 3
roasting pan and rub with kosher salt and oil.
br>Beat the egg whites with an electric mixer on medium
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
mall bowl whisk together the lemon juice, zest, mustard, tarragon, and
inch muffin cups with paper bake cups;
o 300\u00b0F. For the lemon compote, thinly slice the lemons
nd stir in breadcrumbs, parsley, lemon, and egg. Mix well and
nd vanilla.
Beat well with a wooden spoon until thoroughly
Let cool; coarsely chop.
LEMON YOGURT SAUCE: Stir together yogurt
ork steaks then spread each with 1/2 tsp pesto. Top
Place lemon juice in large bowl.
Preheat the oven to 400\u00b0F. Line a baking sheet with parchment paper and arrange the potato slices on two-thirds of it. Season the fish with salt, pepper and paprika and sprinkle with 3 tsp of the lemon juice. Bake the potato slices for about 15 mins, adding the fish after about 5 mins.
Mix the yogurt with the remaining lemon juice, salt and pepper and stir until smooth. Garnish with lemon zest. Place the endive, peppers and sprouts in a salad bowl. Serve with the fish and chips and yogurt sauce.
Preheat oven broiler to very hot. Brush a baking sheet with oil. Brush fish with oil and season. Place on prepared baking sheet and cook 5 mins on top rack, basting with lemon juice, until fish flakes easily.
Meanwhile, for the topping, combine parsley, garlic and lemon zest in bowl. Sprinkle on fish and serve on a bed spinach. Accompany with lemon wedges.
eep warm. Remove rind from lemon using a zester. Squeeze juice
or medium-high heat. Cut lemon in half crosswise and thinly
quare pan and line it with wax paper.
In a
elt 1/2 T. butter with 1/2 T. oil in
Preheat oven to 250\u00b0F (it says 2500!, I think it was a typo).
Spread half of the tomatoes in an oiled roasting pan.
Lightly salt and pepper the tomatoes in the pan; spread the potatoes, zucchini, eggplant, onions and red pepper over them. Add a little more salt and pepper.
Mix the garlic and parsley together and sprinkle over the vegetables.
Top with remaining tomatoes.
Pour oil over the top to coat and sprinkle with lemon juice.
Bake for 1 1/2- 2 hours, adding a little water if necessary.
ans which have been lined with greased aluminum foil.
Bake