Archive | Lemon

Moroccan Squash Salad

Moroccan Squash Salad 6072517 Ingredients 3 lb (1.5kg) buttercup or butternut squash, peeled seeded and cut into 1/2 inch/1.3 cm cubes. (I’ve used a variety of the summer squashes) 1 cup raisins 1/4 cup fresh lemon juice 1/4 cup extra virgin olive oil 2 cloves garlic, minced 2 tsp light brown sugar 1 tsp salt 1 tsp ground cumin 3/4 tsp ground cinnamon 1/8 tsp cayenne pepper 1/4 cup chopped fresh cilantro or parsley 1/2 cup toasted almonds slivers Instructions Cook squash in large pot of boiling salted water for 5 minutes or until just knife-tender; add raisins during the last minute of cooking. Drain and rinse under cold water until cool. Whisk together lemon juice, olive oil, garlic, brown sugar, salt, cumin cinnamon and cayenne in large serving bowl. Add squash, raisins, cilantro and almonds. Toss lightly to coat. Serve at room temperature. Powered by Recipage

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Orzo with Mustard Greens

Orzo with Mustard Greens by Fresh Food Fast” by Peter Berley 6072222 Ingredients 1 ½ cups orzo 2 tablespoons unsalted butter 1 lb. mustard greens, chopped grated zest of 1 lemon 1 cup freshly grated asiago or parmesan cheese Instructions Cook orzo in salted water until al dente and drain. Return to pot over high heat and stir in butter. Add mustard greens and lemon zest. Cook until greens wilt, about 3-5 minutes. Season with salt and pepper and serve with freshly grated cheese to top. Powered by Recipage

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Escarole with Lemon Breadcrumbs

Escarole with Lemon Breadcrumbs by Tecolote Farm 6072217 Ingredients 3 tablespoons extra-virgin olive oil 3 tablespoons butter 1 cup bread crumbs 2 finely chopped green onions 2 lemons, zested, plus 1/2 lemon 1 Tecolote escarole, thinly sliced Salt and freshly ground black pepper A few grates nutmeg 1/2 cup chicken stock A drizzle honey Instructions Heat 1 tablespoon olive oil and the butter in a skillet over medium heat. When butter melts add bread crumbs, onions and lemon zest. Toast the bread crumbs until golden Transfer to a bowl and return pan to heat. Add remaining 2 tablespoons olive oil to the pan and then add the escarole. Turn escarole in oil to wilt, then season with salt, pepper and nutmeg. Add the stock and honey and simmer over low heat 2 to 3 minutes to mellow greens a bit. Squeeze the juice of 1/2 lemon over greens, top with the bread crumb mixture and serve. Powered by Recipage

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Many thanks to Keeshi + Photo and Twisted String for their photography contributions