Lemons are great for so many reasons and a staple in my household. Squeeze them over avocados to prevent them from turning brown in the fridge, squeeze them in your water to hydrate, add to a homemade vinaigrette to balance, and even squeeze over vegetables to brighten. Lemons are so versatile and important!
- Lemons are high in vitamin C. One lemon provides 51% of the RDI of Vitamin C. Vitamin C is known to reduce your risk of heart disease and stroke.
- Lemons can also help control weight and promote weight loss. A common theory is that soluble pectin fiber in lemons expands in your stomach to help you feel full longer.
- The citric acid in lemons can help prevent and break down kidney stones. This is important for people who get kidney stones often
- Lemons also help those with an iron deficiency anemia. Lemons prevent anemia by improving your absorption of iron from plant foods.
Recipes:
Lemon Vinaigrette (culinaryhill.com)
- 1/2 cup Olive Oil
- 1/4 cup Fresh Lemon Juice
- 2 cloves Garlic, minced
- 1/2 teaspoon Dijon Mustard
- 1/2 teaspoon Fresh Thyme
- Salt and Fresh Ground Black Pepper
In a small bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, thyme, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Store covered in the refrigerator for up to 4 days.
Lemon Garlic Orzo with Roasted Vegetables (vanillaandbean.com)
- 1/3 cup Pine Nuts
- 1 1/2 cups Crimini Mushrooms
- 1 cup mix of Red, Yellow, or Orange Bell Peppers
- 1 lb Asparagus
- 12 ounces Cherry Tomatoes
- 2 teaspoons Garlic, minced
- 1/2 cup Shallot, chopped
- 3 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1 cup Orzo
- 1 1/2 cup Vegetable Broth
- 1/2 cup Garlic and Herb Feta
- 2-3 tablespoons chopped fresh Basil and Parsley for garnish
For the Dressing:
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Lemon Juice
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
Preheat oven to 350F (177C) and toast pine nuts for 6-7 minutes, or until toasty and fragrant. Set aside to cool.
Turn oven up to 425F (218C). Line two sheet pans with parchment paper. Place the mushrooms, bell peppers, asparagus, tomatoes, garlic and shallot on one pan. Sprinkle with 2 Tbs of olive oil. Using a spatula, mix all the veggies together with the olive oil. Sprinkle with salt and pepper then stir again. Move 1/2 the veggie mixture to the other sheet pan. Spread the veggies in one layer, making sure there's no overlapping on both pans. Roast in a 425F oven for 35-40 minutes (due to oven variations, keep an eye on your veggies and start checking your veggies at 25 minutes; a bit of charring is good!** see notes!). Rotate pans 1/2 way through roasting.
In a large saute pan, heat 1 Tbs of Olive Oil on medium heat until shimmering. Add the orzo and stir, coating the orzo thoroughly. Stir occasionally for about 3 minutes or until the orzo is toasty and golden. Add the vegetable broth. Be careful here because the broth will spit and sputter. Bring to a simmer, turn down the heat to low, cover and cook for about 15 minutes or until all the liquid is absorbed. Stir. Remove from heat, cover and set aside.
In a small bowl add the olive oil, lemon juice, salt, and pepper. Whisk until all the ingredients are emulsified.
In the large saute pan, to the orzo, add the roasted veggies and all their juices, stir in the dressing, feta, and pine nuts. Garnish generously with basil and parsley. Serve immediately.
Lemon Meltaways (savingdessert.com)
- 14 tablespoons Unsalted Butter
- 1/2 cup Powdered Sugar
- 1 tablespoon Lemon Zest
- 2 tablespoons Fresh Lemon Juice
- 1 1/2 cups All Purpose Flour
- 1/4 cup Cornstarch
- 1/4 cup Salt
For the Lemon Glaze:
- 1 cup Powdered Sugar
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Lemon Zest
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add ½ cup of powdered sugar and beat until light and fluffy.
Add 1 tablespoon of lemon zest and 2 tablespoons of fresh lemon juice. Gently blend on low until incorporated, scrapping down sides with a spatula as needed.
In a small mixing bowl combine the flour, cornstarch and salt. Whisk together.
Add the flour in four batches to the creamed butter and lemon mixture. Blend on medium low until each is incorporated.
Place the cookie dough in a small bowl and cover with plastic wrap. Refrigerate for 1 hour.
To bake the cookies, preheat oven to 350°F. Line a baking sheet with parchment paper.
Scoop a level spoonful of dough using a 1-inch cookie scoop. Roll each into a tight ball and place two inches apart on the parchment lined baking sheet.
If you want to make cookie discs, press each dough ball to the desired thickness using the bottom of a flat glass covered with a small piece of wax paper.
Bake for 11-13 minutes or until lightly browned around the edges. Slide the parchment paper and baked cookies onto a wire rack to cool.
Repeat with a new piece of parchment paper placed on a cooled cookie sheet. Cool cookies completely if using a glaze. If covering in confectioners' sugar, allow the hot cookies to cool for a minute then toss in 1 cup of powdered sugar to coat. Cool completely on the wire rack.
To make the glaze, mix together 1 cup of powdered sugar and 2 tablespoons fresh squeezed lemon juice. Add more lemon juice or sugar as needed to reach desired consistency. Spread on each cookie and garnish with lemon zest if desired.
Allow the glaze to fully set then store cookies in a cool place or refrigerator.
