Type what you have

Ingredients

• ✓ lemon
• chicken broth
• lemon juice
• carrot
• onion
• celery
• chicken soup base
• white pepper
• margarine
• all-purpose flour
• egg yolk
• white rice
• chicken

Instructions

1. 1 Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.
2. 2 Blend butter and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
3. 3 Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through.
4. 4 Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.

By Shelley Ross

Ingredients

• ✓ lemon
• ✓ lemon
• parmesan cheese
• spinach
• chicken breast
• lemon juice
• chicken broth
• bay leaf
• black pepper
• salt
• oregano
• thyme
• garlic
• onion
• celery
• carrot
• olive oil
• orzo pasta

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Stir in orzo and return to a boil. Cook pasta uncovered until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
3. 3 Meanwhile, heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; cook and stir until vegetables begin to soften and onion becomes translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, bay leaf, salt, and black pepper; continue cooking another 30 seconds before pouring chicken broth into the pot.
4. 4 Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes.
5. 5 Stir orzo, lemon juice, and lemon zest into broth; add chicken. Cook until chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until spinach wilts into broth and orzo is tender, 2 to 3 minutes.
6. 6 Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
7. 7 Enjoy!

By ReneePaj

Ingredients

• ✓ lemon
• vegetable broth
• rice
• egg
• salt
• black pepper

Instructions

1. 1 Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low and stir in rice. Cover the saucepan; simmer until rice is tender, about 20 minutes.
2. 2 Beat eggs and lemon juice together in a small bowl. Slowly add 1 ladle of hot soup, stirring constantly. Repeat with another ladle of soup, if necessary, to bring egg mixture up to the temperature of soup.
3. 3 Stir egg mixture into broth and rice. Reduce heat to low and cook until soup is hot, about 5 minutes. Season with salt and pepper.

By SARAHLIZZ3

Ingredients

• ✓ lemon
• chicken broth
• egg yolk
• egg white
• salt
• pepper
• orzo pasta

Instructions

1. 1 Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
2. 2 In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.

By PHAMBABE

Ingredients

• ✓ lemon
• water
• potato
• onion
• parsley
• cod
• salt
• pepper

Instructions

1. 1 Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.

By Byakin

Ingredients

• ✓ lemon
• water
• yellow onion
• carrot
• cashew
• garlic
• salt
• black pepper
• red lentil

Instructions

1. 1 Combine water, onion, carrot, cashews, garlic, salt, and pepper in a high-speed blender; blend until completely smooth.
2. 2 Pour the blended mixture into a multi-functional pressure cooker (such as Instant Pot). Stir in red lentils. 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.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice.

By Deb C

Ingredients

• ✓ lemon
• chicken
• onion
• salt
• pepper
• water
• bay leaf
• thyme
• all-purpose flour
• shortening
• salt
• water

Instructions

1. 1 In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
2. 2 Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
3. 3 To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.

By Teresa C. Rouzer

Ingredients

• ✓ lemon
• vegetable oil
• onion
• ginger root
• butternut squash
• carrot
• apple
• vegetable broth
• coconut milk
• salt
• pepper
• maple syrup

Instructions

1. 1 Heat oil in a large pot over low heat. Add onion and ginger; cook and stir until soft and translucent without browning onion, about 10 minutes. Add butternut squash and carrot; cook and stir, about 3 minutes. Add apple and cook for 2 minutes. Pour in broth, increase heat to medium, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 20 minutes. Puree soup with an immersion blender until smooth.
2. 2 Puree soup with an immersion blender until smooth.
3. 3 Pour in coconut milk and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.

By kochbiene

Ingredients

• ✓ lemon
• water
• cornstarch
• olive oil
• garlic
• carrot
• celery
• salt
• chicken thigh
• chicken soup base
• sage
• black pepper

Instructions

1. 1 Mix 1 cup water and cornstarch in a bowl until cornstarch dissolves.
2. 2 Heat olive oil and garlic in a large pot over medium heat for 1 minute. Add carrots, celery, and salt; cook until tender, 5 to 10 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, about 7 minutes. Add remaining 7 cups water and chicken soup base.
3. 3 Bring to a boil, stirring any browned bits off the bottom with a spatula. Boil for 20 minutes. Add cornstarch mixture, sage, and pepper; mix well and continue to boil for 5 minutes. Remove from the heat and add lemon juice.

By Robyn Stone

Ingredients

• ✓ lemon
• brown lentil
• onion
• carrot
• cabbage
• vegetable oil
• onion soup mix
• cumin
• black pepper
• cinnamon
• allspice
• clove
• nutmeg
• salt

Instructions

1. 1 Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 ½ inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.
2. 2 Puree soup with an immersion blender or food processor until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.

By ALMA-LOU

Ingredients

• ✓ lemon
• pork
• soy sauce
• pork liver
• olive oil
• potato
• olive oil
• onion
• garlic
• tomato
• green bell pepper
• salt
• black pepper

Instructions

1. 1 Place the pork in a large pot; pour enough water into the pot to cover the pork. Stir the soy sauce and lemon juice into the water. Bring the mixture to a boil for 5 minutes. Remove the meat and set aside. Discard the liquid.
2. 2 Refill the pot with fresh water; add the pork liver and bring to a boil for about 5 minutes. Remove the liver and allow to cool; cut into bite sized pieces. Set aside.
3. 3 Heat 3 tablespoons olive oil in a large skillet over medium-high heat; fry the potatoes in the hot oil until golden brown and cooked through, 7 to 10 minutes. Remove the potatoes to a plate lined with paper towels. Add 2 more tablespoons olive oil to the skillet and allow to get hot. Cook and stir the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the pork and pork liver to the skillet; cover and cook for 5 minutes. Stir the tomatoes into the mixture; cook together, stirring occasionally, another 5 minutes. Return the potatoes to the skillet with the green bell pepper. Season with salt and pepper. Cook and stir another 5 minutes.

By lola

Ingredients

• ✓ lemon
• olive oil
• mushroom
• onion
• carrot
• garlic
• chicken broth
• basil
• kale
• red curry paste
• salt
• black pepper
• shrimp
• tomato
• kidney bean

Instructions

1. 1 Heat olive oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in hot oil until tender, 5 to 7 minutes. Pour in chicken broth and add basil. Bring to a boil, reduce heat to low, cover, and simmer until basil seasons broth, about 10 minutes.
2. 2 Stir kale, curry paste, salt, and pepper into broth; return to a boil. Reduce heat to low and simmer until kale softens, about 10 minutes.
3. 3 Stir in shrimp, tomatoes, kidney beans, and lemon juice. Simmer until shrimp is bright pink on the outside and no longer transparent in the center, about 10 minutes.

By Bethie

Ingredients

• ✓ lemon
• beef stock
• lentil
• olive oil
• onion
• cinnamon stick
• ginger root
• turmeric
• cumin
• black pepper
• chickpea
• red kidney bean
• tomato
• quinoa
• flat-leaf parsley
• cilantro

Instructions

1. 1 Stir together beef stock and lentils in a large pot. Bring to a boil, reduce heat to low, and keep at a simmer while preparing onion.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in hot oil until onion is translucent, about 5 minutes; add to stock mixture.
3. 3 Pour garbanzo beans, kidney beans, tomatoes, and quinoa into stock mixture; stir and bring to a boil. Stir in parsley and cilantro; reduce heat to low and cook at a simmer until lentils are tender, about 45 minutes.
4. 4 Drizzle lemon juice over soup to serve.

By modestalmond

Ingredients

• ✓ lemon
• black pepper
• salt
• dill
• white sugar
• tomato
• savoy cabbage
• paprika
• garlic
• onion
• vegetable oil
• peppercorn
• bay leaf
• celery
• onion
• carrot
• water
• beef shank

Instructions

1. 1 Combine beef shanks and water in a large stock pot. Bring to a boil and reduce heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
2. 2 Strain the stock. Discard the vegetables but reserve meat. Allow stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When beef shanks are cool, remove meat from the bones. Discard bones and gristle. Dice meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
3. 3 The next day, heat vegetable oil in a stock pot or Dutch oven over medium heat. Stir in garlic and 1 diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add paprika and cook 1 additional minute, stirring constantly. Gradually add cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
4. 4 Remove beef stock from the refrigerator; skim and discard any fat. Pour stock into the pot; stir in reserved chopped beef. Add tomatoes with their juice. Bring soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until cabbage is quite soft, about 1 hour.
5. 5 Stir in lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

By JOHNTHEBEAR

Ingredients

• ✓ lemon
• egg
• vermicelli pasta
• chickpea
• green lentil
• water
• tomato
• cayenne pepper
• ginger
• cinnamon
• turmeric
• black pepper
• margarine
• cilantro
• celery
• red onion
• onion
• lamb meat

Instructions

1. 1 Combine lamb, onions, celery, cilantro, margarine, pepper, turmeric, cinnamon, ginger, and cayenne in a large soup pot over low heat. Cook, stirring frequently, for 5 minutes. Pour in tomatoes (without juice) and simmer for 15 minutes.
2. 2 Add water, reserved tomato juice, and lentils. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour 50 minutes.
3. 3 Increase the heat to medium-high and add garbanzo beans and vermicelli pasta. Cook until noodles are tender yet firm to the bite, about 10 minutes. Stir in eggs and lemon juice and cook for 1 minute.

By Tali

Ingredients

• ✓ lemon
• kale
• vegetable bouillon
• yellow squash
• green lentil
• water
• vegetable broth
• tomato paste
• chile powder
• fennel seed
• white pepper
• salt
• turmeric
• coriander
• cumin
• garlic
• celery
• carrot
• onion
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Warm olive oil for 3 minutes. Add onion, carrot, celery, and garlic. Cook until onion is soft and translucent, 4 to 5 minutes. Season with cumin, coriander, turmeric, salt, white pepper, fennel, and chili powder. Cook for 2 more minutes. Stir in tomato paste.
2. 2 Pour in broth and water. Stir in lentils and squash. Crumble bouillon cube over the top and mix well, scraping the bottom of the pan to remove any browned bits. Cancel Sauté mode.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Open valve to vent remaining steam, about 5 minutes. Unlock and remove the lid.
5. 5 Mix in lemon juice and toss kale leaves just on top of the soup. Replace lid and allow kale to steam for about 5 minutes. Remove lid and adjust seasonings, if desired, before serving.

By Diana71

Ingredients

• ✓ lemon
• cayenne pepper
• vermicelli
• parsley
• cilantro
• water
• flour
• green lentil
• chickpea
• water
• celery
• tomato
• chicken broth
• tomato paste
• garlic
• cinnamon
• black pepper
• ginger
• cumin
• coriander
• paprika
• kosher salt
• yellow onion
• lamb shoulder
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered, about 5 minutes.
3. 3 Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant, 30 seconds to 1 minute.
4. 4 Add tomato paste and cook and stir for about 1 minute.
5. 5 Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.
6. 6 Once soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
7. 7 Mix flour and 2 tablespoons cold water in a small bowl and drizzle slurry into the soup to thicken.
8. 8 Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.
9. 9 Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened, about 20 more minutes.
10. 10 Stir in vermicelli pasta and cook until tender, 10 to 15 minutes. Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.
11. 11 Serve immediately with a drizzle of olive oil.

By John Mitzewich

Ingredients

• ✓ lemon
• butter
• long-grain white rice
• chicken broth
• salt
• bay leaf

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a pot over low heat. Pour in rice and stir to coat in butter. Let simmer on low heat, stirring occasionally, until toasted but not burnt, about 10 minutes.
3. 3 Pour chicken broth, lemon juice, salt, and bay leaves into rice mixture. Bring to a rapid boil; continue to boil for 5 minutes.
4. 4 Reduce heat to a simmer, cover, and let simmer for 20 minutes.
5. 5 Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.

By BlutoNYC

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
• chicken
• white rice
• salt
• black pepper
• egg

Instructions

1. 1 Rinse chicken and remove any organs that may be inside. Place in a pot large enough for it to move around, but not too big or the broth will be watery. Add the chicken neck if that is included with your chicken.
2. 2 Fill the pot with enough water to cover by about 1 inch. Cover and bring to a boil. When it boils, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects. The meat should pull from the bones easily.
3. 3 Transfer the chicken to a large bowl and set aside to cool.
4. 4 Add rice to the broth and season with salt and pepper. Simmer over low heat until rice is tender, about 20 minutes.
5. 5 While the rice is cooking, whisk eggs and lemon juice together in a bowl. Remove chicken meat from the bones.
6. 6 When rice is finished, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Pour the hot egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy-looking soup. Season with salt, pepper, or lemon juice as needed.
7. 7 Add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

By dimitra

Ingredients

• ✓ lemon
• olive oil
• garlic
• rosemary
• thyme
• oregano
• chicken

Instructions

1. 1 Mix olive oil, lemon juice, garlic, rosemary, thyme, and oregano in a glass dish. Place chicken pieces in the mixture; cover and marinate in the refrigerator for 2 to 3 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place chicken on the grill, and discard the marinade. Cook until chicken is no longer pink at the bone and the juices run clear, about 15 minutes per side (smaller pieces will not take as long). An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Karen

Ingredients

• ✓ lemon
• kasseri cheese
• water
• all-purpose flour
• olive oil
• brandy
• parsley

Instructions

1. 1 Brush each side of kasseri cheese with water; dredge both sides in flour, making sure the surface is completely covered.
2. 2 Preheat a well-seasoned cast iron skillet on medium-high heat until smoking; pour in olive oil. Carefully place floured cheese in hot oil and cook until cheese begins to ooze and a golden-brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until the bottom is golden brown, about 30 seconds more.
3. 3 Remove from the heat and place skillet onto a napkin-lined plate. Pour brandy into the skillet over the cheese. Light the brandy using a fireplace lighter. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.

By John Mitzewich

Ingredients

• ✓ lemon
• chicken breast
• olive oil
• garlic
• black pepper
• salt
• paprika

Instructions

1. 1 Cut three slits in each chicken breast to allow marinade to penetrate. Place chicken into a large bowl.
2. 2 Whisk oil, lemon juice, garlic, pepper, salt, and paprika together for about 30 seconds. Pour over chicken; use your hands to work marinade into chicken. Cover and refrigerate, 8 hours to overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Cook chicken on the preheated grill until meat is no longer pink and juices run clear, 10 to 12 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Michael

Ingredients

• ✓ lemon
• potato
• olive oil
• salt
• oregano
• black pepper
• chicken broth

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Put potato wedges in a large bowl. Drizzle with olive oil and lemon juice and toss to coat. Season with salt, oregano, and black pepper; toss again to coat.
3. 3 Spread potato wedges in a single layer in a 2-inch-deep pan. Pour chicken broth over potatoes.
4. 4 Roast potatoes in the preheated oven until tender, crispy, and golden, about 1 hour.
5. 5 Enjoy!

By koko

Ingredients

• ✓ lemon
• olive oil
• onion
• white rice
• dill
• parsley
• pine nut
• grape leaf

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Sauté onions in oil until tender. Stir in rice and cook until lightly browned. Pour in 3 1/2 cups water and 1/2 of the lemon juice. Reduce heat, cover, and simmer until all liquid is absorbed and rice is tender, about 20 minutes. Stir in dill, parsley, and pine nuts; remove from heat.
3. 3 Remove stems from grape leaves and place 1 tablespoon rice mixture in the center of each. Fold in the sides and roll tightly. Place seam-side down in a baking dish and cover with remaining olive oil, lemon juice, and enough water to cover 1/2 of the dolmathes.
4. 4 Cover with aluminum foil and bake in the preheated oven for 45 minutes.

By creed

Ingredients

• ✓ lemon
• chicken leg quarter
• olive oil
• oregano
• basil
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken legs in a deep, large baking dish. Massage 1 tablespoon olive oil onto each chicken leg. Squeeze lemon juice over the chicken. Arrange lemons around the chicken.
3. 3 Mix oregano, basil, garlic powder, salt, and pepper together in a bowl; sprinkle evenly over each chicken leg, flipping the chicken to season both sides.
4. 4 Cook chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By GatorJess

Ingredients

• ✓ lemon
• olive oil
• soy sauce
• garlic
• oregano
• pork tenderloin
• yellow onion
• green bell pepper
• skewer

Instructions

1. 1 Gather all ingredients.
2. 2 Mix oil, soy sauce, lemon juice, garlic, and oregano together in a large glass bowl.
3. 3 Add pork, onions, and bell peppers, and stir until coated. Cover and refrigerate for 2 to 3 hours.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Remove pork and vegetables from marinade and shake off excess; thread onto skewers. Discard remaining marinade.
6. 6 Cook on the preheated grill, turning frequently, until pork is no longer pink in the middle, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Abby J Benner

Ingredients

• ✓ lemon
• butter
• garlic
• flat-leaf parsley
• grape tomato
• dry white wine
• shrimp
• feta cheese
• flat-leaf parsley

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir in garlic, chopped parsley, tomatoes, and wine. Bring to a simmer; reduce heat to medium-low and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened.
2. 2 Preheat the oven to 250 degrees F (120 degrees C).
3. 3 Stir shrimp into tomato sauce and cook for 2 minutes; remove from the heat. Pour shrimp mixture into a shallow baking dish; sprinkle with crumbled feta cheese. Bake in the preheated oven until feta has softened and shrimp are no longer translucent, 45 minutes to 1 hour. Squeeze lemon halves over shrimp and garnish with parsley sprigs to serve.

By Lisawas

Ingredients

• ✓ lemon
• feta cheese
• egg
• oregano
• all-purpose flour
• olive oil
• black pepper
• tomato

Instructions

1. 1 Slice feta into 2x3/8 inch squares, about 8 slices. In a small bowl, beat the egg with the oregano. Dip each slice of feta in egg, shake off excess, and coat in flour.
2. 2 Heat olive oil in a frying pan over medium heat. Quickly cook cheese in olive oil until golden, turning once. Pat dry with paper towels.
3. 3 Arrange feta on a plate with thick tomato slices, season with black pepper, and garnish with lemon wedges.

By Elizabeth Chorley

Ingredients

• ✓ lemon
• cucumber
• plain greek yogurt
• garlic
• olive oil
• dill
• salt
• black pepper

Instructions

1. 1 Peel cucumbers; remove seeds with a spoon. Grate cucumber on the large holes of a box grater, then squeeze to drain excess liquid.
2. 2 In a food processor combine the grated cucumber with Greek yogurt, garlic, olive oil, dill, lemon juice, salt, and pepper. Blend until smooth.
3. 3 Serve immediately or for best flavor cover and refrigerate for at least 1 hour before serving.

By Dinah