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This buttery pound cake features lemon zest, lemon juice, and yogurt for a lovely dessert.
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A splendid concoction of cubed apples and pears, dried cranberries, a bit of flour, honey, and lemon juice is spooned into a baking pan, and then covered with a crumbly butter and nut mixture. Forty-five minutes later, the crisp is brown and beautiful.
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Butternut squash, apple juice, and butter are combined in a slow cooker to create this delicious dish.
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Cucumber and mint make an amazingly refreshing salad when stirred together with Greek yogurt and lemon juice.
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Ripe cherry tomatoes are stuffed with a creamy smoked salmon filling.
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Avocado, combined with lemon juice and olive oil, is piled on tomato slices and a bed of mesclun greens.
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Shredded carrots are tossed with lemon and lime juice and topped with marshmallows creating a delightful citrus carrot salad perfect for picnics.
cooking.nytimes.com
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
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An Italian-esque cheese spread with clean, simple flavors.
cooking.nytimes.com
One of my favorite Middle Eastern mezze is deep-fried cauliflower served with tahini garlic sauce I decided to try the dish with broccoli, but instead of deep-frying the broccoli I roasted it, a method that requires a lot less oil The buds on the broccoli florets toast to a crispy brown, and the texture of the stalk remains crisp
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Making mulled wine with white wine gives a smoother flavor and tastes great at Christmas. This recipe has a little rum added at the end for a bit of a kick!
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I love ginger, and I had some fresh beets. They just happened. People love them, and they handed out this recipe at a booth at the farmers market this year...