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
- 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.
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.
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.
pThis pasta sauce is so light and the lemon is so refreshing! Best of all it is ready in less than 20 min.
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
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.
This dish takes minutes to prepare and grilled veggies taste oh so good! Happy Spring y’all!
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.
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.
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
I found this cocktail recipe on F&W – it called for yellow Chartreuse, which I did not have so I used green Chartreuse instead. The perfect cocktail for the first day of spring.
- 2 1/4 oz London dry gin
- 1/4 oz Chartreuse
- 3/4 oz lemon juice
1/4 oz agave nectar
- 1 brandied cherry, for garnish
Combine in a cocktails shaker. Shake. Pour into a martini glass and garnish with a cherry.