lemon juice

Lemon Cherry Tea Cakes

This time of year always finds me wishing I was still living in Japan. If we were still in Japan, I’d be out everyday enjoying the new blooms on the trees. First the plum blossoms, and then the much anticipated cherry blossoms. During our last spring in Tokyo, Squirrel and I went out almost every [...]

Edamame with Miso Dressing on Endive Leaves Makes 5 to 6 servings 16 ounces frozen, shelled edamame 1 1/2 tablespoons white miso paste 1/2 teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice 2 tablespoons freshly squeeze orange juice 1 tablespoon olive oil 1/2 teaspoon peeled, grated fresh ginger 2 small Fuji apples, peeled, [...]

Turkey Meatball and Endive Coconut Curry Makes 4 servings For the Turkey Meatballs: 2 cans (14-ounces each) light coconut milk, divided 1 1/4 pounds lean ground turkey 1/2 cup panko 2 eggs 4 garlic cloves, finely minced 2 tablespoons grated fresh ginger 2 tablespoon cilantro, finely minced 1/4 teaspoon salt 2 tablespoons olive oil For [...]

Tonkatsu (Breaded Pork Cutlet) with a Pomegranate Molasses Tonkatsu Sauce Makes 4 servings Recipe Notes: The tonkatsu sauce should be prepared ahead of time. If you’re worried about the cutlets getting cold after frying them, keep them in an oven preheated to 180 degrees Fahrenheit until you are ready to serve them. If cooked at [...]

Baklava Crescent Rolls Makes 8 crescent rolls For the nut filling: 1/2 cup finely chopped pistachios 5 teaspoons granulated sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 3 tablespoons butter, melted 1 can (8 ounces) refrigerated crescent roll dough For the syrup: 1/4 cup water 1/4 cup granulated sugar 2 tablespoons honey 1 1/2 [...]

Fig, Ginger, Star Anise Preserves Makes 2 3/4 cups preserves 1 1/2 cups water 1 1/2 cups granulated sugar 1 1/2 pounds fresh ripe figs, peeled and chopped 1 tablespoon fresh squeezed lemon juice 1 1/2 teaspoon fresh ginger, finely chopped 3 star anise 1. In a medium-size pot, combine the water and sugar and [...]

Add this recipe to ZipList! Roasted Olives Adapted from Lindsay Roasted Olives Recipe 6 ounces black pitted olives, drained 6 ounces Greek Kalamata pitted olives, drained 4.5 ounces garlic stuffed Spanish olives, drained 6 large garlic cloves, minced 5 or 6 fresh thyme sprigs zest of 1/2 lemon, finely shredded 1/4 cup olive oil juice [...]

Revolution Tofu Curry Adapted from Very Simple Curry, p. 271, Jamie’s Food Revolution Serves 4 6 scallions large bunch of fresh cilantro 2 tablespoons olive oil 5 heaped teaspoons curry powder 1 tablespoon butter 2 cans (14-ounces each) coconut milk sea salt juice of 1 lemon 1 1/2 teaspoons sesame oil 15 ounces extra firm [...]

Warm Roasted Vegetable Mediterranean Salad Inspired by One Tribe Gourmet’s Roasted Vegetable Greek Salad Makes 4 to 6 servings 1 small eggplant, cut into bit size pieces 1 pint grape tomatoes, cut in half 4 – 5 cloves of garlic, minced 3 – 4 tablespoons extra virgin olive oil juice of one fresh lemon 1 [...]

Add this recipe to ZipList! Quick & Easy Edamame Dip Adapted from Food Woolf’s recipe for Forever Green Edamame Dip Makes approximately 3 1/4 cups dip 16 ounces frozen, shelled edamame 1/2 cup cilantro, chopped 3/4 cup red onion, chopped 4 cloves garlic 3 tablespoons olive oil 3 tablespoons toasted sesame oil 1 tablespoon Sriracha [...]

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