Lemon Zest

Tiny bits of lemon peel.

Recipes

  1. Warm Broccoli Salad with Lemon Dressing

    A hint of fresh lemon juice and lemon zest add a subtle yet elegant tang to this springtime full-meal salad fine for lunch or dinner. To make this meal fully health-oriented, serve the salad with bran muffins scented with lemon extract or grated lemon zest , and follow up with a lemon -based dessert ...

  2. Lemony Waldorf Salad

    For this refreshingly crunchy salad, Mark Peel adds mineral-rich romaine lettuce, frisee and sliced radishes to the classic Waldorf salad mix of apples, celery and walnuts. In place of the traditional mayonnaise-based dressing, he makes a lemon -walnut oil vinaigrette flavored with cumin.

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Articles

  1. Easy Puffed Pancake and a Review of “Nourished Kitchen”

    Fri, 2 May 2014

    finely ground unrefined sea salt 1 teaspoon finely grated lemon zest 1 lemon, cut into 6 or 8 wedges, to serve Preheat ..... uniformly combined. Beat in the flour, salt, and lemon zest . Pour the batter into the buttered skillet. Transfer

  2. Baked Salmon with Creamy Lemon Dill Sauce

    Mon, 24 Mar 2014

    teaspoon dried dill weed 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 1 ..... red onion, garlic, dill weed, lemon zest and lemon juice: Add the salt and ..... the creamy lemon dill sauce and a lemon slice, if desired: Serves 4

  3. Bay Scallop Chowder – Looks Good?

    Fri, 17 Oct 2014

    Every once in a while I make a dish that no matter how great it tastes, I just can’t get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder.  The main culprit was the caramelization from the bacon and onions, which provided great flavor, but the hue they imparted, along with the pale green celery, and yellow potatoes, made things kind of dingy. I could have browned the scallops first, and gone even further to the dark side, but scallops this small and sweet need to be eaten as soon as they’re cooked, and by the time we reheated them in the soup, they’d be hard, dry, and disappointing. Maybe it’s just me. I hope that’s the case here, otherwise we’re going to need to brainstorm some kind of make-over, because this bowl of chowder is too good not to make. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture. A roux can also be used to tighten things up, but since scallops are so rich, I prefer the lighter texture seen herein. So whether you figure out a way to pretty this up or not, I hope you give it a try soon. Enjoy! Ingredients for 4 portions of Bay Scallop Chowder: 2 tsp olive oil 2 slices bacon 1/2 yellow onion, diced 1 rib celery, diced 2 cloves garlic, minced 1 (8-oz) bottle clam juice 1 cup low sodium chicken broth 1 red Frenso chili, fine dice 1/2 cup cream 1 cup cubed Yukon gold potatoes freshly ground black pepper pinch of cayenne salt to taste 1 tsp fresh lemon zest 1 pound bay scallops 1 tbsp fresh tarragon

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Videos

  1. How to Make Blueberry Pie

    Thu, 16 Feb 2012

    cornstarch; 2 teaspoons of finely grated lemon zest ; 2 tablespoons of fresh lemon ..... some fresh lemon juice and also lemon zest . This is gonna impart tons and ..... sure we get all this sugar and lemon zest and juice just like that fantastic

    Grated Lemon Zest Zest found at 0:49

    cup of granulated sugar; 2 tablespoons of cornstarch; 2 teaspoons of finely grated lemon zest ; 2 tablespoons of fresh lemon juice; a pinch of table salt and 4 cups of fresh blueberries that are steamed, rinsed, and
  2. How to Make Broiled Crab Legs

    Wed, 8 Jun 2011

    I'm Miranda with recipe.com and today I'm gonna show you how to make broiled crab legs. Now, this recipe uses lemon zest and fresh basil to make some absolutely delicious, no-fuss crab legs. So we have all of our ingredients laid out

    Lemon Zest Zest found at 0:14

    show you how to make broiled crab legs. Now, this recipe uses lemon zest and fresh basil to make some absolutely delicious, no-fuss crab legs. So we have all of our ingredients laid out here. We
  3. How to Make Basic Roasted Butternut Squash

    Thu, 9 Jun 2011

    Once you know how to make basic roasted butternut squash, you can spice it up almost any way you want—sprinkle it with rosemary and lemon zest , toss in some caramelized shallots, or sprinkle with toasted pine nuts.

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Food Blogs We Love

  1. Chicken Salad with Couscous

    Tue, 20 Dec 2011

    Chicken salad is great. Israeli couscous is great. Add the 2 together and you get a perfect portable lunch. 4 servings 345 calories per serving 1 c uncooked Israeli couscous 1/4 c chopped kalamata olives 2 T chopped parsley 2 T oil 1 T lemon juice 1 t grated lemon zest Salt and pepper to [...]

  2. Veggie Pitas

    Thu, 29 Sep 2011

    It’s a salad in a pita ! And a mighty good one at that ! 4 servings 260 calories per serving 2 T oil 1 T vinegar 1 t grated lemon zest 1 t oregano flakes ¼ t garlic powder ¼ t onion powder Salt to taste 1/8 t cayenne pepper ¾ c chopped romaine [...]

  3. Greek Chickpea and Potato Salad

    Sat, 24 Mar 2012

    servings 2 T cold vegetable broth 2 T lemon juice 1 t grated lemon zest 1 T Dijon mustard 1 lb, red new potatoes, quartered ..... To make the dressing whisk the broth, lemon juice, lemon zest , salt, pepper and mustard. Set aside. Steam potatoes

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