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This is the version of the martini that Bond orders in Casino Royale.
Ingredients: gin, vodka, lillet blanc, lemon
cooking.nytimes.com
You can use fresh baby artichokes for this if they’re in season Otherwise, it may be easier to find frozen ones.
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This hot artichoke dip is the life of any party. Serve hot with celery, toasted bread or crackers.
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This elegant roast has a zesty rub that perfectly complements the beef.
cooking.nytimes.com
This moist loaf, made with olive oil and yogurt, is less sweet and more complexly flavored than most zucchini breads Grated lemon zest gives a gentle brightness, while brown sugar adds a caramel sweetness, and cinnamon makes it spicy and rich Serve slices plain or buttered, or spread thickly with cream cheese for a more tangy and luscious variation.
cooking.nytimes.com
This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it’s worth seeking out for its complex, sweet-tart acidity Once opened, it will last for years in your pantry
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This beet soup can be served hot or cold.
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Fresh mint, parsley, green onions, and cucumber are tossed with bulgur to make this great summer salad seasoned with ginger and coriander. The jumbo shrimp make it a meal!
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Parmesan and a lemon anchovy dressing coat shells, shrimp, and curly endive for a pasta salad that's second cousin to a shrimp Caesar. Instead of big croutons, sautéed bread crumbs make a crisp topping.
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Get Zucchini, Ricotta and Lemon Pizza Recipe from Food Network
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Get Honeyed Lemon-Berry Snack Cake Recipe from Food Network