Pasta and Fried Zucchini

This comes from Ottolenghi’s Plenty. It is fairly quick and so yummy! A mandolin makes quick work of the slicing.

  • 1/3 c sunflower or avocado oil
  • 2 medium zucchini, cut 1/4 inch thick
  • 1 1/2 tbsp red wine vinefar
  • 2 c basil
  • 1/4 c parley
  • 1/3 c olive oil
  • Salt and pepper
  • 8 oz pasta
  • Zest of 1 lemon
  • 1 1/2 tbsp capers, deaines
  • 4 oz buffalo mozzarella

Heat oil in a large skillet over medium high heat. Fry zuks over medium heat, don’t crown them, about 3 minutes per side or until lightly browned. Transfer to a bowl and drizzle with the vinegar. Set aside.

Combine 1 c basil, parsley and olive oil in a food processor or blender, blitz until smooth.

Cook pasta al dente; drain and toss with the zuks. Stir in the capers, zest, basil and torn mozzarella. Taste and season with salt and pepper. Chiffonade the 1 c basil and sprinkle on top.

Serves 4.

Combine

Potato Salad with Capers. Spring Onions and Mint

Patricia Wells is my go to all summer! This is a warm potato salad that can be served at room temp. It is perfect for picnics too!

  • 1 lb firm Tiny potatoes
  • 1/4 c olive oil
  • 2 tbsp fresh lemon juice & the zest
  • 1 tbsp dijon mustard
  • 6 green onions, sliced thib
  • 1/4 c capers, drained
  • Salt
  • 1/4 c mint, cut into chiffonade

Bring a large pot of water to a simmer with a steam rack inside. Place the potato on the rack and cover, boil over medium heat for about 25 minutes, until they can be easily pierced with a knife.

In a large bowl, big enough to hold the potatoes, whisk together the olive oil, mustard, zest and lemon juice. Stir in the onions and capers.

Add the potatoes directly to the dressing while hot and toss to combine. If your potatoes are large, cut then into cubes.

When ready to serve toss with mint.

Serves 4 – 6.

Low Fat Lemon Lime Bars

These are so good and low fat! I used coconut palm sugar so they a little brown.

  • 1 c flour
  • 1/4 c sugar
  • 1/4 c chopped pecans
  • 1/4 c butter
  • 2/3 c sugar
  • 2 egg whites
  • 2 tbsp fliur
  • Zest of one lemon
  • Zest of one lime
  • 3 tbsp lime juice
  • 3 tbsp lemon juice
  • 1/2 tsp baking powdee

Preheat oven to 350. Spray an 8 inch square pan.

In a medium bowl, mix flour, 1/4 c sugar, pecans, and butter and beat with an electric mixer until crumbly. Press into pan and backs 15 minutes.

In the same bowl, beat remaining ingredients for 2 minutes. Mixture will be thin. Pour over hot crust.

Bake for 20 minutes until topping is set. Let cool for 30 minutes and cut into squares.

16 servings.

3 ww PO

N

Lemon Sheetcake

This cake come from the NYT! It’s supper moist and easy! Next time I would use 2 c butter for the butter cream.

  • 1 c unsalted butter softened, plus more for preparing the pan
  • 3 c all-purpose flour
  • 1 ⅓ c whole milk
  • ¼ c fresh lemon juice
  • 1 ¼ tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp salt
  • 2 c sugar
  • 4 tsp packed finely grated lemon zest
  • 4 large eggs, at room temperature

FOR THE BUTTERCREAM:

  • ¾ c unsalted butter (1 1/2 sticks), softened
  • 1 1/4 confectioners’ sugar
  • 1 tsp finely grated lemon zest
  • Pinch salt
  • 4 to 5 tbsp fresh lemon juice

PREPARATION

  1. Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
  2. In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
  4. With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
  5. Meanwhile, prepare the frosting: Combine the butter, confectioners’ sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
  6. Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.

Lemony Green Beans

These are so good! The vegan parm is so wonderful!

  • 2 lbs green beans
  • 2 tsp olive oil
  • 1 shallot, minced
  • Zest and juice of one lemon
  • Salt and pepper
  • 1/4 c parm cheese

Parm Cheese:

  • 2/3 c raw cashews
  • 1/4 c nutritional yeast
  • 1 tsp salt

Combine in a food processor and processes until a fine crumb.

Preheat oven to 425.

Toss beans with oil and spread on a baking sheet. Cook for 20 – 30 minutes until cooked through abs starting to brown.

Toss with lemon zest and juice and top with the parm.

Serves 6.

Butternut Squash Pizza

So good! I know it sounds weird – it’s so yummy you will thank me! The perfect fall pizza pie.

  • 1 pizza crust (several recipes to choose from on the blog)
  • 8 oz Gruyere, grated
  • 8 oz butternut squash, peeled and sliced thin
  • 1 Meyer lemon, sliced thin
  • Sage leaves
  • Truffle or olive oil

Preheat oven to 500 with pizza steak or stone inside.

Bring a small pot of water to a boil, add lemon slices and blanch for 2 minutes. Remove from water and set aside.

Roll out dough, drizzle with olive or truffle oil. Top with 3/4 cheese, butternut squash, lemons, sage and the remaining cheese.

Bake for 8 minutes or until crust in brown and cheese is melted.

Serves 4.

Pasta with Scallops and Lemon Butter

7 oz fresh pasta

2 oz butter

1 tbsp oil

2 tsp lemon zest

2 tbsp lemon preserved lemon, minced

1 lb scallops

1/2 c parsley, minced

Bring a pot of salted water to a boil. Cook pasta al dente.

Melt butter and oil in a 12 inch skillet over medium heat. Add zest, preserved lemons and cook until soft. Add scallops and cook 1 min per side. Toss with Pasta. Stir in parsley.

Serves 4.

Lemon Vodka Past

pThis pasta sauce is so light and the lemon is so refreshing! Best of all it is ready in less than 20 min.

Ingredients:
8 oz pasta
1 c creme fraiche or heavy cream
1/4 c lemon vodka
Zest of 2 lemons
1/4 c lemon juice
1/2 c parmesan, grated
Pepper

Cook pasta according to package.

2 min before pasta is read stir together creme fraiche, vodka, zest, juice and Parmesan in a 12 inch skillet and heat on low. Add Pasta and stir until well coated, add pasta water to thin if needed.

Serve topped with parm and pepper.

Serves 2 – 4.

Grilled Asparagus and Spring Onions

  
This dish takes minutes to prepare and grilled veggies taste oh so good! Happy Spring y’all!

Ingredients:
Zest from 1 meyer lemon
Juice from 1 meyer lemon
1 tbsp dijon mustard
¼ c olive oil
Salt and pepper

2 large bunches thick asparagus, trimmed
2 bunches spring onions, rinsed and trimmed

Heat grill to medium high.

Whisk together first 5 ingredients and set as aide.

Toss asparagus and onions with a little olive oil.

Grill for 4 – 6 minutes, turning them half way.

Toss with dressing and enjoy!

Serves 6 – 8.

Roasted Artichokes & Asparagus

  
This recipe brings all the goodness of spring into a simple and easy to prepare dish. Thanks Cooking Light for the inspiration. If you have the time and the inclination you can use fresh artichokes, I’m too lazy so I defrosted a couple bags of frozen.

Ingredients:
1 lb frozen or canned baby artichokes
10 thin lemon slices
1 1/2 TBSP olive oil
1 lb asparagus, trimmed and cut into 2-inch pieces
2 TBSP butter, melted
4 TBSP chopped fresh flat-leaf
1 TBSP fresh lemon juice
1/2 tsp eash salt and pepper
1/4 c pine nuts, toasted

Preheat oven to 450.

In a rinmed baking sheet toss together artichokes, 1 TBSP olive oil and lemon slices. Arrange in a single layer. Roast for 20 minutes until the artichokes begin to brown. 

Toss asparagus and remaining olive oil with the artichokes and roast 15 – 20 more minutes, stirring 2 or 3 times until asparagus is tender.
Add butter, parsley, lemon juice, salt, pepper and pine nuts, stir to combine.

Serves 8. 3 WW PP