Type what you have

Ingredients

• ✓ lemon juice
• yukon gold potato
• kosher salt
• mint
• olive oil
• red onion
• red bell pepper
• garlic
• green onion
• mint
• parsley
• black pepper
• aleppo chili flake
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
3. 3 Transfer cooked potatoes to a large mixing bowl and let cool slightly.
4. 4 While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
5. 5 Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
6. 6 Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
7. 7 Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

By John Mitzewich

Ingredients

• ✓ lemon juice
• strawberry
• white sugar

Instructions

1. 1 Combine strawberries, sugar, and lemon juice in a blender (such as Vitamix®); blend until smooth. Store in the refrigerator in a sealed container or freeze.

By Yoly

Ingredients

• ✓ lemon juice
• artichoke
• garlic
• bay leaf

Instructions

1. 1 Cut and discard stems from artichokes, making sure bottoms of each artichoke are flat. Cut and discard top 1 inch (or so) of each artichoke. Snip thorny ends from each artichoke leaf with a pair of kitchen scissors.
2. 2 Fill bottom of a pot with about 2 inches of water; add lemon, garlic, and bay leaf. Place a steamer basket in the pot, making sure the water does not flow over the bottom of the steamer basket.
3. 3 Place artichokes in the basket, resting on flattened bottoms.
4. 4 Bring water to a boil, cover the pot, and cook until leaves can be easily pulled from artichokes, 20 to 30 minutes.

By Kelly

Ingredients

• ✓ lemon juice
• mayonnaise
• onion
• dill pickle

Instructions

1. 1 In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill pickle. Mix thoroughly. Transfer to a glass or plastic container with a tight lid and refrigerate.

By Marlene

Ingredients

• ✓ lemon juice
• pear
• water
• ground cinnamon

Instructions

1. 1 Combine pears and water in a pot; bring to a boil. Reduce heat and simmer until pears begin to break down, about 25 minutes. Stir lemon juice and cinnamon into pears.
2. 2 Use an immersion blender to blend pears until smooth or to desired consistency.

By Steve Zazulyk

Ingredients

• ✓ lemon juice
• olive oil
• salt
• black pepper
• asparagus
• tomato

Instructions

1. 1 Whisk olive oil, lemon juice, salt, and pepper together in a large bowl. Add asparagus and grape tomatoes. Stir to combine and let sit for 5 minutes while you preheat the air fryer.
2. 2 Preheat the air fryer to 370 degrees F (180 degrees C) for 5 minutes.
3. 3 Add asparagus and tomato mixture to the air fryer basket.
4. 4 Cook in the air fryer until vegetables are tender, about 4 minutes.

By Soup Loving Nicole

Ingredients

• ✓ lemon juice
• butter
• green bean
• lime juice
• bacon bit

Instructions

1. 1 Melt butter in a skillet over medium heat. Stir green beans into melted butter. Add lemon juice and lime juice; simmer for 3 minutes.
2. 2 Stir bacon bits into green beans and simmer until beans are heated through and flavors blend, about 5 minutes.

By cncaswell

Ingredients

• ✓ lemon juice
• broccoli
• carrot
• seasoned salt

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli and carrots, cover, and steam until tender, about 5 minutes.
2. 2 Transfer vegetables to a bowl; add lemon juice and seasoned salt and toss to coat.

By Andrea Fahlor

Ingredients

• ✓ lemon juice
• apple
• brown sugar
• cinnamon
• apple cider
• salt

Instructions

1. 1 Mix apples, brown sugar, cinnamon, lemon juice, apple cider, and salt together in a large pot over medium-high heat. Bring to a boil, then reduce heat to low and simmer for until apples are soft, about 20 minutes. Use a potato masher while cooking to help break down the apples. Serve warm or cool.

By Doug Matthews

Ingredients

• ✓ lemon juice
• cucumber
• honeydew melon
• vegetable oil
• white sugar

Instructions

1. 1 Place cucumber and honeydew in a large bowl.
2. 2 Whisk oil, lemon juice, and sugar together in a small bowl until well blended; pour over cucumber and melon and toss until evenly coated.
3. 3 Cover the bowl; refrigerate before serving, 1 hour.

By EDYTHE

Ingredients

• ✓ lemon juice
• canola oil
• butter
• garlic
• dill weed
• salt
• black pepper
• potato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, stir together canola oil, melted butter, lemon juice, garlic, dill, salt, and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
3. 3 Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.

By Laura

Ingredients

• ✓ lemon juice
• olive oil
• balsamic vinegar
• lemon pepper
• brown sugar

Instructions

1. 1 Whisk together oil, vinegar, lemon pepper, sugar and lemon juice. Use a funnel to pour into a clean bottle with a tight fitting lid. Shake bottle before using and pour over favorite green salad.

By Laura

Ingredients

• ✓ lemon juice
• buttermilk
• mayonnaise
• white sugar
• white vinegar
• salt
• black pepper
• cabbage
• carrot

Instructions

1. 1 Whisk buttermilk, mayonnaise, sugar, lemon juice, vinegar, salt, and pepper together in a bowl.
2. 2 Toss cabbage and carrot together in a large bowl. Drizzle dressing over the cabbage mixture; toss to coat.
3. 3 Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

By Patricia Albert Ramirez

Ingredients

• ✓ lemon juice
• macintosh apple
• sugar
• water
• cinnamon
• nutmeg

Instructions

1. 1 Place apples, sugar, water, and lemon juice in a large pot; bring to a boil, then reduce heat to medium-low, and simmer, uncovered, stirring occasionally, until apples are very soft and lose their shape, about 25 minutes.
2. 2 Remove the pot from the heat; cool apples slightly. Transfer apples to the bowl of a food processor or a food mill; purée. If using a food processor, strain apples through a sieve to remove skins. Transfer applesauce to a large bowl.
3. 3 Stir cinnamon and nutmeg into applesauce. Serve at room temperature or refrigerate and serve cold.

By FutureChefShay

Ingredients

• ✓ lemon juice
• greek yogurt
• cucumber
• mint
• white sugar
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Stir yogurt, cucumber, lemon juice, mint, sugar, and salt together in a bowl. For best results cover and refrigerate the raita for a few hours, or preferably overnight.

By BenevolentEmpress

Ingredients

• ✓ lemon juice
• water
• sugar
• cranberry
• jalapeno pepper
• sherry

Instructions

1. 1 Gather the ingredients.
2. 2 Mix water and sugar together in a saucepan over medium heat until sugar is dissolved and mixture is boiling, about 5 minutes.
3. 3 Add cranberries, jalapeño peppers, and lemon juice; return to boil.
4. 4 Reduce heat to a gentle simmer and cook, stirring occasionally, until cranberries have broken down and sauce has thickened, 10 to 25 minutes. Stir in sherry.
5. 5 Remove from the heat and let cool to room temperature. Serve or transfer to a glass container, cover, and refrigerate until ready to serve.

By William Uncle Bill Anatooskin

Ingredients

• ✓ lemon juice
• apple
• apple
• mayonnaise
• white sugar
• orange juice
• whipped cream
• celery
• raisin

Instructions

1. 1 Dice apples with skin still on. Place in a bowl of water with a little lemon juice to keep them from turning brown.
2. 2 In a large bowl, whisk together the mayonnaise, sugar, lemon juice and orange juice. Fold in the whipped cream.
3. 3 Drain the apples and add to the mayonnaise mixture, along with the celery and raisins. Stir until ingredients are evenly coated.

By COBRA

Ingredients

• ✓ lemon juice
• olive oil
• salt
• garlic powder
• yellow squash
• onion
• parmesan cheese

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Whisk lemon, oil, salt, and garlic powder together in a large bowl for the marinade.
3. 3 Cut squash into 1x3-inch strips; add to marinade. Add onion and toss to coat, separating layers. Sprinkle evenly with Parmesan cheese.
4. 4 Air-fry in batches, if needed, to avoid overcrowding the fryer, about 5 minutes. Shake air fryer basket. Continue cooking until vegetables are slightly soft, and edges are begin to char, 5 to 7 minutes minutes more.

By France Cevallos

Ingredients

• ✓ lemon juice
• red cabbage
• onion
• fuji apple
• mayonnaise
• salt
• pepper
• sugar
• milk

Instructions

1. 1 In a large serving bowl, toss together the cabbage, onion, and apples. In a small bowl, whisk together the mayonnaise, salt, pepper, sugar, lemon juice, and milk. Pour dressing over the cabbage mixture, and toss to coat. Chill until serving.

By STARFLOWER

Ingredients

• ✓ lemon juice
• mayonnaise
• white sugar
• milk
• buttermilk
• white wine vinegar
• salt
• black pepper
• coleslaw mix
• onion

Instructions

1. 1 Stir mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper together in a bowl until smooth.
2. 2 Combine coleslaw mix and onion in a large bowl. Pour mayonnaise mixture over top and stir until well combined. Chill for 1 hour before serving.

By mrasdon

Ingredients

• ✓ lemon juice
• olive oil
• curry powder
• salt
• black pepper
• cauliflower

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine olive oil, curry powder, lemon juice, salt, and pepper in a bowl. Add cauliflower and toss until well coated. Transfer to the prepared baking sheet and spread in a single layer.
3. 3 Bake in the preheated oven until golden and crispy, about 25 minutes.

By Allrecipes Member

Ingredients

• ✓ lemon juice
• cucumber
• salt
• butter
• mint
• black pepper

Instructions

1. 1 Place cucumbers in a shallow baking dish and sprinkle kosher salt over the top; toss to coat and let rest, 30 minutes to 1 hour. Drain cucumbers and discard any accumulated liquid.
2. 2 Melt butter in a large skillet over medium-high heat. Cook and stir cucumbers in hot butter until cucumbers are heated through and color starts to change, 5 to 10 minutes.
3. 3 Transfer cucumbers to a serving dish; season with lemon juice, mint, and black pepper.

By clk103197

Ingredients

• ✓ lemon juice
• water
• garlic
• bay leaf
• salt
• artichoke

Instructions

1. 1 Combine water, garlic, bay leaf, and salt inside a multi-functional pressure cooker (such as Instant Pot®). Place steamer in the pot. Add artichokes, trimmed top facing up; drizzle with lemon juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
3. 3 Cool until easily handled. Pull off outer petals one at a time. Pull through teeth to remove the soft portion of the petal. Discard remaining petal. Spoon out fuzzy center near the stem and discard. Eat the bottom whole or cut into pieces.

By Fioa

Ingredients

• ✓ lemon juice
• butter
• olive oil
• brussels sprout
• salt
• pepper

Instructions

1. 1 Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
2. 2 Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
3. 3 Season with salt and pepper and serve.

By John Mitzewich

Ingredients

• ✓ lemon juice
• apple
• grape
• celery
• green onion
• mayonnaise
• yogurt
• apple juice
• celery seed
• watercress
• walnut

Instructions

1. 1 In a large bowl, combine the apples and lemon juice. Add the grapes, celery, and green onions; toss.
2. 2 In a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery seeds. Spoon over the apple mixture, and toss gently.
3. 3 Wash the watercress, and dry thoroughly. Arrange greens on individual salad plates. Mound the apple mixture on top, and sprinkle with the walnuts.

By Barrett

Ingredients

• ✓ lemon juice
• seashell pasta
• brown sugar
• salad dressing
• white vinegar
• salt
• celery
• green bell pepper
• onion
• chicken breast
• cashew

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain and rinse with cold water.
2. 2 In a large bowl, combine brown sugar, salad dressing, lemon juice, vinegar, and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion, and chicken. Chill until ready to serve. Mix in cashews just before serving.

By Mary

Ingredients

• ✓ lemon juice
• sour cream
• horseradish
• salt
• paprika
• garlic salt
• onion

Instructions

1. 1 In a medium bowl, stir together sour cream, horseradish, and lemon juice. Season with salt, paprika, garlic salt, and minced onion. Mix and then chill for about 20 minutes to let the flavors blend before you start dipping.

By Connie Wilcoxson Shinpaugh

Ingredients

• ✓ lemon juice
• fiddlehead fern
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes. Drain.
3. 3 Heat olive oil in a large skillet over medium-high heat. Stir in prepared fiddlehead ferns, garlic, salt, and pepper. Cook and stir until ferns are lightly browned and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

By A Korean

Ingredients

• ✓ lemon juice
• butter
• granulated garlic
• leek
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Melt butter in a small microwave-safe dish in 10-second increments until melted. Stir in lemon juice and granulated garlic and set aside in a warm place.
3. 3 Trim dark green parts from the leeks and discard (or save for other use such as vegetable stock). Trim roots off, but leave root end intact. Cut leeks in half lengthwise, and remove any tough outer layers. Rinse thoroughly between the layers to remove any dirt.
4. 4 Place leeks into a large baking dish. Drizzle with olive oil and season with salt and pepper, turning leeks so they are evenly covered with oil. Roast leeks, cut side down, for 15 minutes. Turn leeks so they are cut side up, and continue roasting for 10 more minutes. Drizzle with lemon butter and roast 3 to 5 minutes more.

By France Cevallos

Ingredients

• ✓ lemon juice
• rhubarb stalk
• white sugar
• water
• salt
• egg yolk
• butter

Instructions

1. 1 Combine diced rhubarb, sugar, water, lemon juice, and salt in a medium-sized saucepan. Bring to a boil over medium heat, then reduce heat to medium-low and cook, stirring occasionally, until rhubarb is soft, about 10 minutes.
2. 2 Pour rhubarb mixture into a mini food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup rhubarb mixture; return remaining mixture to saucepan over low heat.
3. 3 Whisk egg yolks together in a small bowl. Slowly add reserved 1/3 cup rhubarb mixture, whisking constantly. Slowly whisk egg-rhubarb mixture back into the saucepan; continue whisking until mixture thickened and curd coats the back of a metal spoon, about 5 minutes. Whisk in butter until melted and fully incorporated.
4. 4 Pour into a sterile jar, cool, and cover. Store curd in the refrigerator for up to 1 week.

By France Cevallos