Type what you have

Ingredients

• ✓ lemon
• avocado
• onion
• olive oil
• salt

Instructions

1. 1 Cut avocados into halves. Remove seeds and scoop out the pulp into a small bowl. Use a fork to mash the avocado.
2. 2 Stir in lemon juice, onion, olive oil, and salt. Cover the bowl and refrigerate for 1 hour before serving.

By PHLOX

Ingredients

• ✓ lemon
• avocado
• tomato
• scallion
• jalapeno pepper
• garlic
• cilantro
• salt
• red pepper flakes
• black pepper
• cayenne pepper

Instructions

1. 1 Add avocados and lemon juice to a medium mixing bowl; mash until desired consistency is almost reached. Stir in tomatoes, scallions, jalapeno peppers, garlic, cilantro, salt, red pepper flakes, pepper, and cayenne. Taste guacamole and adjust for seasoning.

By Goodfella

Ingredients

• ✓ lemon
• shrimp
• onion
• tomato
• cucumber
• radish
• garlic
• jalapeno pepper
• cilantro
• tomato
• clam juice cocktail
• tortilla chip

Instructions

1. 1 Gather all ingredients.
2. 2 Place shrimp in a bowl. You may either coarsely chop the shrimp, or leave them whole, depending on your preference. Add lemon juice, covering shrimp completely. Cover and refrigerate for 30 minutes, or until opaque and slightly firm.
3. 3 Add onions, tomato, cucumber, radishes, and garlic; toss to combine. Gradually add jalapeño and cilantro to desired taste (jalapeño will grow stronger while marinating).
4. 4 Stir in tomato and clam juice cocktail to desired consistency.
5. 5 Cover and refrigerate for 1 hour. Serve chilled with tortilla chips.

By PHXGURL

Ingredients

• ✓ lemon
• peach
• jalapeno pepper
• red onion
• red bell pepper
• cilantro
• garlic
• lime
• salt
• black pepper
• avocado

Instructions

1. 1 Gently mix peaches, jalapeño, onion, bell pepper, cilantro, garlic, lime juice, and lemon juice in a bowl; season with salt and pepper.
2. 2 Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Fold avocado into salsa to serve.

By Sherri

Ingredients

• ✓ lemon
• sour cream
• avocado
• shrimp
• vegetable oil
• chipotle pepper
• salt
• black pepper
• cayenne pepper
• tortilla chip
• jalapeno pepper
• pepperjack cheese
• cherry tomato
• cilantro

Instructions

1. 1 Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.
2. 2 Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
3. 3 Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
4. 4 Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
5. 5 Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
6. 6 Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
7. 7 Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.

By John Mitzewich

Ingredients

• ✓ lemon
• sour cream
• garlic
• jalapeno pepper
• cilantro
• taco seasoning
• hot pepper sauce
• avocado
• lettuce
• black bean
• corn
• salsa
• mexican cheese blend
• black olive
• green onion
• tomato

Instructions

1. 1 Mix together the sour cream, garlic, jalapeno pepper, cilantro, taco seasoning, hot pepper sauce, and 1/2 of the lemon juice in a bowl until well blended.
2. 2 In another bowl, mash the avocado with the remaining lemon juice; set aside.
3. 3 Spread the shredded lettuce over a 12-inch serving platter.
4. 4 Layer the black beans evenly on top, followed by the Mexican-style corn.
5. 5 Spread the prepared sour cream mixture over the corn.
6. 6 Gently spread the avocado mixture on top of the sour cream.
7. 7 Pour the salsa evenly over the avocado mixture.
8. 8 Sprinkle the Mexican cheese blend, olives, green onions, and tomato on top.

By LED87

Ingredients

• ✓ lemon
• avocado
• hot sauce
• kosher salt

Instructions

1. 1 Slice the meat of each avocado half 3 or 4 times in one direction, turn avocado and slice 3 or 4 more slices perpendicular to the first slices creating 8 to 12 small cubes still attached to the peel.
2. 2 Drizzle lemon juice over each avocado and top with kosher salt. Drizzle hot sauce over each. Eat with a fork or spoon.

By OxPatchReb

Ingredients

• ✓ lemon
• yellow peach
• cilantro
• cayenne pepper
• white sugar

Instructions

1. 1 Toss cubed peaches and lemon juice in a bowl. Sprinkle with cilantro, cayenne, and sugar. Mix to combine.

By mimichette

Ingredients

• ✓ lemon
• shishito pepper
• avocado oil
• sea salt

Instructions

1. 1 Rinse shishito peppers, then dry thoroughly so no moisture remains. Use a sharp knife to randomly poke peppers to prevent steam from building up when charring. Toss peppers with oil in a large bowl.
2. 2 Preheat a cast iron skillet over medium-high heat. Place peppers in the skillet in a single layer, working in batches if necessary to prevent overcrowding.
3. 3 Cook for 2 minutes without moving the peppers. Peppers may sizzle and pop. Turn peppers over and cook for 2 minutes more. Turn heat off and squeeze lemon over the peppers, then sprinkle with coarse sea salt.

By France Cevallos

Ingredients

• ✓ lemon
• sour cream
• lemonade concentrate
• poppy seed
• salt

Instructions

1. 1 Combine sour cream, lemonade concentrate, poppy seeds, and salt in a bowl; mix to combine. Garnish with lemon slice.

By Bibi

Ingredients

• ✓ lemon
• bacon
• sea scallop
• cajun seasoning
• olive oil

Instructions

1. 1 Arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain the bacon slices on paper towels.
2. 2 Wrap each slice of bacon around one sea scallop and secure with a toothpick. Season with Cajun seasoning.
3. 3 Heat olive oil in a clean skillet over medium-high heat; sear scallops until golden and bacon is crisp, 3 to 4 minutes on each side. Squeeze lemon over scallops. Serve immediately.

By Ashley Robinson

Ingredients

• ✓ lemon
• cream cheese
• crab meat
• cocktail sauce

Instructions

1. 1 Place the block of cream cheese on a serving plate or shallow dish. Top evenly with crabmeat, then squeeze the juice of one lemon over the crab.
2. 2 Pour cocktail sauce over the top, covering the crab and cream cheese completely.
3. 3 Serve immediately with crackers for dipping.

By L Gerken

Ingredients

• ✓ lemon
• garlic
• salt
• vegetable oil

Instructions

1. 1 Crush garlic in a mortar and pestle with a generous pinch of salt until smooth. Mix in oil as needed, a teaspoon at a time, until mixture is emulsified. Stir in the lemon juice.

By Sahaj108

Ingredients

• ✓ lemon
• butternut squash
• olive oil
• garlic
• goat cheese
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Brush the cut side of the squash halves with some of the olive oil, and place them oiled side down on a baking sheet. Cut the top off of the head of garlic, and drizzle the remaining olive oil over it. Wrap in aluminum foil, and place on the baking sheet with the squash.
2. 2 Bake for about 40 minutes, or until the squash can easily be pierced with a fork. Scoop the squash out of its skin, and place in a serving bowl. Squeeze the cloves of garlic out of their skins, and into the bowl with the squash. Mash until smooth. Stir in the goat cheese and lemon juice until well blended. Sprinkle walnuts over the top. Serve warm or at room temperature.

By favabeens

Ingredients

• ✓ lemon
• bacon
• sour cream
• mayonnaise
• horseradish
• parsley

Instructions

1. 1 Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. 2 In a large bowl, combine sour cream, mayonnaise, horseradish, and lemon juice. Stir well. Stir in bacon; cover and refrigerate for 1 hour. Stir and top with parsley before serving.

By Anonymous

Ingredients

• ✓ lemon
• cream cheese
• whipped topping
• sour cream
• lemon juice
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Bring all ingredients to room temperature.
2. 2 Combine cream cheese, whipped topping, and sour cream in a bowl; beat with an electric mixer until well combined and creamy. Mix in lemon zest, lemon juice, and vanilla extract until combined. Add confectioners' sugar and mix thoroughly until smooth.
3. 3 Cover and chill for 3 to 4 hours, or overnight.

By ELSERRANO

Ingredients

• ✓ lemon
• meatball
• cranberry sauce
• tomato chili sauce
• hot sauce

Instructions

1. 1 Place meatballs, cranberry sauce, chili sauce, lemon juice, and hot sauce in a slow cooker; stir to evenly distribute sauce.
2. 2 Cook on High until meatballs completely thawed and hot, about 3 hours.

By fabeveryday

Ingredients

• ✓ lemon
• garlic
• butter
• salt
• parsley
• prawn

Instructions

1. 1 Mix one tablespoon of lemon zest with the crushed garlic.
2. 2 In a skillet, melt your butter over medium heat. Once melted, add salt, parsley and the garlic and lemon zest mixture to make a 'butter brew.' Mix with a spatula.
3. 3 Pour the lemon juice over the shrimp and sprinkle with two tablespoons of lemon zest . Add the prawns to the skillet. Cook them for about one minute, flip and then cook for another minute, until the flesh is firm and no longer translucent.

By SlySparkane

Ingredients

• ✓ lemon
• clam
• soda cracker
• garlic powder
• parsley
• butter
• hot pepper sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a saucepan of water to a boil. Cook clams in the boiling water until all shells are open, about 5 minutes.
3. 3 While the clams are cooking, combine crushed crackers, garlic powder, and parsley in a large resealable bag. Seal the bag and crush the mixture until finely ground and well combined.
4. 4 Melt butter in a skillet over medium heat. Add cracker crumb mixture and cook, stirring constantly, until golden brown.
5. 5 Drain clams. Remove and discard the empty half shell from each clam. Transfer full halves to a baking sheet; spoon crumb mixtureinto each shell.
6. 6 Bake in the preheated oven until topping is browned and crispy, 10 to 15 minutes.
7. 7 Serve clams with lemon juice and hot pepper sauce.

By McGee4782

Ingredients

• ✓ lemon
• green olive
• kalamata olive
• caper
• coriander seed
• black pepper
• red pepper flakes
• olive oil

Instructions

1. 1 Fill a layer of 1/3 of the olives into a 16-ounce jar. Top with 3 slices of lemon and sprinkle with 1/3 of the capers, coriander seeds, peppercorns, and red pepper flakes. Repeat the layers 2 more times.
2. 2 Pour oil into the jar and chill olives for a couple weeks before serving. Bring olives to room temperature before serving.

By lutzflcat

Ingredients

• ✓ lemon
• rhubarb
• white sugar
• honey
• water
• strawberry
• peanut butter
• crescent roll dough
• vegetable oil

Instructions

1. 1 Combine rhubarb, sugar, lemon juice, honey, and water together in a saucepan over high heat; cook and stir until rhubarb softens to a pulp, 5 to 10 minutes. Add strawberries and cook until strawberries fall apart and most of the liquid is dissolved, about 5 minutes. Remove saucepan from heat and cool jam for 10 minutes.
2. 2 Line a baking sheet with parchment paper. Measuring out in 1/2 tablespoons, spoon 14 portions of jam and 14 portions of peanut butter onto the prepared baking sheet. Cover baking sheet with plastic wrap and freeze until fillings are solid, 3 hours to overnight.
3. 3 Roll dough onto a lightly floured piece of parchment paper, pressing dough together at the seams. Seal the seams together and slightly flatten dough by rolling a lightly floured rolling pin over it. Cut 28 circles out of dough using a 2-inch cookie cutter. Arrange the circles on the parchment paper.
4. 4 Place 1 jam and 1 peanut butter filling onto the center of 14 dough circles. Place a second circle of dough over the filling, rolling up the edges of the bottom circle and crimping together to seal. Arrange crescent pockets on a baking sheet and freeze.
5. 5 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
6. 6 Fry crescent pockets, 3 at a time, in the hot oil using a small wooden spoon to flip them continuously until golden, about 1 minute per side. Transfer pockets to a paper towel-lined plate.

By Matt Wencl

Ingredients

• ✓ lemon
• spinach
• cucumber
• tomato
• red onion
• garlic
• olive oil
• salt
• black pepper

Instructions

1. 1 Mix spinach, cucumber, tomato, red onion, garlic, lemon juice, olive oil, salt, and black pepper in a large bowl. Cover with plastic wrap and refrigerate, 1 hour to overnight.

By Walter Masten

Ingredients

• ✓ lemon
• bread
• water
• olive oil
• onion
• tarama

Instructions

1. 1 Place bread in a bowl, cover with water and let sit until the bread is well soaked, 5 to 10 minutes. Drain water from the bowl and squeeze all of the excess water from the bread.
2. 2 Combine bread, olive oil, onion, and lemon juice in a food processor; process until smooth. Add tarama and process until well combined.

By Diana Moutsopoulos

Ingredients

• ✓ lemon
• cream cheese
• sweet onion
• caper
• seafood seasoning
• parsley
• worcestershire sauce
• hot pepper sauce
• tuna

Instructions

1. 1 Whip cream cheese in a bowl with an electric hand mixer. Add onion, capers, lemon zest and juice, seafood seasoning, parsley, Worcestershire, and hot sauce. Mix well. Add tuna and mix until well blended.
2. 2 Refrigerate for 2 hours, or up to overnight.

By Veronica Standeven

Ingredients

• ✓ lemon
• olive oil
• garlic
• italian seasoning
• salt
• black pepper
• artichoke heart

Instructions

1. 1 Combine lemon juice, oil, garlic, Italian seasoning, salt, and pepper in a jar. Seal the jar and shake until oil and lemon juice emulsify.
2. 2 Remove the lid and add artichoke hearts. Seal again and shake until artichoke hearts are completely coated.
3. 3 Serve immediately, or if you like them cold, chill in the refrigerator for at least 1 hour before serving.

By KnifeForkandaSpoon

Ingredients

• ✓ lemon
• mustard powder
• seafood seasoning
• onion powder
• cayenne pepper
• black-eyed pea
• egg
• mayonnaise
• crab meat
• parmesan cheese
• panko bread crumb
• olive oil

Instructions

1. 1 Whisk lemon zest, mustard powder, seafood seasoning, onion powder, and cayenne pepper together in a bowl. Add black-eyed peas to lemon zest mixture and smash with a fork until mixture is crumbly. Stir egg and mayonnaise into pea mixture; gently fold in crab meat and Parmesan cheese until combined.
2. 2 Form pea mixture into 5-ounce patties. Pour bread crumbs into a shallow bowl and press patties into bread crumbs, coating both sides. Place patties on a plate and refrigerate until chilled, at least 30 minutes.
3. 3 Heat olive oil in a skillet over medium heat; fry patties until golden brown, about 4 minutes per side.

By Fabienne Riesen

Ingredients

• ✓ lemon
• garlic
• tahini
• yogurt
• cumin
• salt

Instructions

1. 1 Place garlic cloves in a blender or the bowl of a food processor; process until minced. Add tahini; process about 3 seconds. Add yogurt, lemon zest, lemon juice, and cumin; process until smooth. Season with salt. Transfer to a serving dish.

By Syd

Ingredients

• ✓ lemon
• chickpea
• garlic
• lemon juice
• vegetable bouillon
• water
• tamari

Instructions

1. 1 Combine chickpeas, garlic, lemon zest, lemon juice, and bouillon in a food processor. Process until smooth. Add water as needed if hummus is too thick. Add tamari to taste.

By Mary Maynard

Ingredients

• ✓ lemon
• chickpea
• olive oil
• garlic
• tahini
• salt
• ground cumin

Instructions

1. 1 Pour 1 can of chickpeas with its liquid into a Vitamix or other blender. Drain second can of chickpeas, reserving liquid. Set liquid aside and add chickpeas to the blender.
2. 2 Heat 1 tablespoon oil in a 6- to 8-inch saucepan over medium-high heat. Add garlic and sauté until just turning golden in color, about 1 minute. Immediately remove from heat and add sautéed garlic with pan oil to the blender.
3. 3 Use a citrus press to squeeze juice from lemon directly into the blender, avoiding getting seeds into mixture. Add remaining oil, tahini, salt, and cumin.
4. 4 Blend thoroughly on high speed for 1 to 2 minutes. Add in desired amount of reserved chickpea liquid slowly and continue blending until desired consistency is reached, 2 to 3 minutes. To serve, scoop hummus into a flat serving bowl and spread evenly around in a circular fashion.

By TroyC

Ingredients

• ✓ lemon
• goat cheese
• cream cheese
• garlic scape
• garlic
• salt
• pecan

Instructions

1. 1 Combine goat cheese, cream cheese, 5 garlic scapes, lemon zest, lemon juice, garlic, and salt in a bowl with a fork until blended. Transfer to a bowl; garnish with remaining 1 garlic scape and pecans.

By Matt Wencl