Type what you have

Ingredients

• ✓ lemon wedge
• oil
• lemon juice
• potato
• ground beef
• onion
• bread crumb
• parsley
• mint
• cinnamon
• lemon zest
• egg
• salt
• black pepper

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
2. 2 Place the lemon juice in a large bowl. Coarsely grate the potatoes into the lemon juice, stirring well to prevent browning. Stir in the ground beef, onion, bread crumbs, parsley, mint, cinnamon, lemon zest, eggs, and salt and pepper. Mix well, and shape into oblong balls about 1 inch thick and 2 inches wide.
3. 3 Place meatballs in hot oil in batches; do not crowd. Fry until golden brown, and cooked through, about 6 to 7 minutes per batch. Serve with lemon wedges.

By Constantina

Ingredients

• ✓ lemon wedge
• 7up
• vodka
• lime wedge

Instructions

1. 1 Fill a glass with 1 cup ice. Pour in 7UP and vodka; stir gently.
2. 2 Garnish the glass with a wedge of lemon and lime.

By 7UP

Ingredients

• ✓ lemon wedge
• olive oil
• brussels sprout
• grape
• garlic
• rosemary
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a very large oven-safe skillet over high heat until shimmering. Arrange Brussels sprouts cut sides down in the skillet. Cook until cut sides are browned, 2 to 3 minutes. Stir in grapes and garlic. Top with rosemary sprigs.
3. 3 Roast in the preheated oven until sprouts are tender, about 15 minutes.
4. 4 Season with salt and black pepper. Squeeze lemon wedges over sprouts. If desired, remove rosemary before serving. Garnish with additional pepper.

By VirginiaWillis

Ingredients

• ✓ lemon wedge
• salmon filet
• olive oil
• garlic
• dill
• salt
• black pepper
• lemon zest

Instructions

1. 1 Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
2. 2 When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
3. 3 Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ lemon wedge
• butter
• parsley flakes
• seafood seasoning
• lobster tail
• bamboo skewer
• olive oil
• salt
• black pepper

Instructions

1. 1 Whisk melted butter, parsley, and seafood seasoning together in a bowl. Refrigerate until ready to use.
2. 2 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
3. 3 Using kitchen shears, cut the top portion of each lobster shell lengthwise down the middle. Crack shells open to expose meat. Separate meat from sides of shell. Insert a skewer in each tail lengthwise (this will prevent curling as it is grilled). Brush 1/2 teaspoon of olive oil on the exposed meat of each tail. Season with salt and pepper.
4. 4 Place tails on the grill grate, flesh-side down, and grill for 6 minutes. Using tongs, flip tails, and spoon reserved seasoned butter over the top. Grill for 4 minutes more. Serve with lemon wedges.

By Soup Loving Nicole

Ingredients

• ✓ lemon wedge
• lemon juice
• garlic
• canola oil
• rosemary
• kosher salt
• black pepper
• dijon mustard
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Stir lemon juice, garlic, oil, rosemary, salt, pepper, and mustard together in a bowl until well combined. Using a fork, prick each chicken breast all over 8 to 10 times.
3. 3 Add chicken breasts to bowl with lemon juice mixture and toss to coat completely, using your hands to gently massage lemon juice mixture into each chicken breast. Cover bowl with plastic wrap and refrigerate for 1 hour.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Place chicken breasts on oiled grates; grill, covered, until chicken breasts are lightly charred, no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
6. 6 Transfer chicken breasts to serving platter; serve with lemon wedges.

By John Somerall

Ingredients

• ✓ lemon wedge
• egg
• mayonnaise
• green onion
• chesapeake seasoning
• hot red pepper sauce
• crabmeat
• milk
• saltine cracker
• olive oil

Instructions

1. 1 Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
2. 2 Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
3. 3 About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ lemon wedge
• rainbow trout fillet
• kosher salt
• black pepper
• all-purpose flour
• ghee
• butter
• shallot
• lemon juice
• flat-leaf parsley

Instructions

1. 1 Preheat the oven to 200 degrees F (93 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
2. 2 Season trout fillets evenly with 1/2 teaspoon salt and pepper. Lightly dredge each fillet in flour, shaking off excess flour.
3. 3 Heat ghee over medium-high in a large skillet. When butter shimmers, add fish fillets skin-side down, cooking in batches if necessary. Cook for 2 to 3 minutes, flip, and continue cooking until the outside is lightly golden brown, and fish is just cooked through and opaque, 1 to 2 minutes. Remove cooked fish to the prepared baking sheet and place in the preheated oven to keep warm.
4. 4 Pour excess ghee or clarified butter from skillet; wipe skillet clean. Add unsalted butter and shallot to the skillet and cook briefly over medium heat until butter is melted and shallot has softened a bit, about 1 minute. Stir in lemon juice and season with remaining 1/4 teaspoon salt. Allow mixture to cook for about 30 seconds. Remove from heat, and stir in parsley.
5. 5 Place fish fillets on plates or a platter; top with sauce from skillet and serve immediately with lemon wedges on the side.

By Karen Rankin

Ingredients

• ✓ lemon wedge
• parmesan cheese
• paprika
• garlic powder
• salt
• black pepper
• tilapia fillet
• cooking spray
• parsley

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Combine Parmesan cheese, paprika, garlic powder, salt, and pepper in a bowl.
3. 3 Pat tilapia filets dry with paper towels. Spritz both sides with cooking spray, then press both sides of the filets into the Parmesan mixture. Shake off any excess, then spray again with cooking spray. Place in the basket of the air fryer.
4. 4 Cook until the fish flakes easily with a fork, 6 to 8 minutes. You may need to cook the fish in 2 batches, depending on the size of your air fryer.
5. 5 Sprinkle with parsley and serve with lemon wedges.

By France Cevallos

Ingredients

• ✓ lemon wedge
• bacon
• chicken breast
• salt
• pepper
• tomato ketchup
• maple syrup
• dijon mustard
• lemon juice
• garlic
• chive

Instructions

1. 1 Cook bacon until just opaque. Blot on paper towels. Sprinkle chicken evenly with salt and pepper. Wrap each chicken breast in bacon, securing strips in place with toothpicks. Set aside.
2. 2 Preheat the grill to medium-high.
3. 3 Blend ketchup with maple syrup, mustard, lemon juice, and garlic. Brush half the sauce all over chicken.
4. 4 Place chicken on the grill and turn heat down to medium. Grill, turning and basting twice with remaining sauce until bacon is almost crisp or until chicken is cooked through, about 15 minutes.
5. 5 Squeeze lemon wedges over chicken and sprinkle with chives. Remove toothpicks before serving.

By Heinz

Ingredients

• ✓ lemon wedge
• olive oil
• chicken breast
• mushroom
• green onion
• marsala wine
• salt
• pepper
• heavy cream
• milk
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning once halfway through, until golden brown on both sides and no longer pink in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
3. 3 Add mushrooms and green onions to the skillet; sauté until softened and lightly browned, about 5 minutes. Pour in Marsala wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan; bring to a boil.
4. 4 Stir in cream and milk; cook over low heat until cream has just heated through; do not boil after adding cream to prevent curdling. Season to taste with salt and pepper and garnish with fresh parsley and lemon wedges.
5. 5 Serve and enjoy.

By Sara

Ingredients

• ✓ lemon wedge
• sea scallop
• butter
• garlic
• shallot
• nutmeg
• salt
• pepper
• bread crumb
• olive oil
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
4. 4 Combine bread crumbs and olive oil in a separate bowl. Sprinkle on top of scallops.
5. 5 Bake in the preheated oven until crumbs are brown and scallops are done, 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

By Christine Laliberte

Ingredients

• ✓ lemon wedge
• water
• farro
• celery
• feta cheese
• cherry
• green onion
• pecan
• lemon zest
• lemon juice
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
2. 2 Drain, spread on a baking sheet, and chill 5 minutes.
3. 3 Mix celery, feta, dried cherries, green onion, pecans, lemon zest, lemon juice, olive oil, salt, and pepper in a bowl. Add farro; toss to combine. Serve with lemon wedges.

By VirginiaWillis

Ingredients

• ✓ lemon wedge
• pork loin chop
• salt
• black pepper
• all-purpose flour
• garlic powder
• onion powder
• egg
• milk
• panko breadcrumb
• canola oil
• butter
• thyme

Instructions

1. 1 Place 1 pork chop between 2 sheets of plastic wrap on a clean work surface or cutting board. Pound pork chop using a meat mallet until 1/4-inch thick. Transfer to a clean plate. Repeat with remaining pork chops. Evenly sprinkle pork chops with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper.
2. 2 Mix together flour, garlic powder, onion powder, 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in a shallow dish. Place eggs and milk in a separate shallow dish and whisk to combine. Place breadcrumbs in a separate shallow dish. Dip a pork chop in flour, dusting off excess flour; dip in egg mixture, allowing excess to drip off. Place into breadcrumbs; flip and press pork into breadcrumbs until well covered. Repeat with remaining pork chops.
3. 3 Place prepared pork chops on a plate or sheet tray and transfer to the refrigerator, uncovered, for 5 to 10 minutes.
4. 4 Heat 3 tablespoons of the oil and 1 tablespoon of the butter in a large skillet over medium-high. Add 2 pork chops and cook, flipping once, until golden brown on each side and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Adjust heat to prevent burning.
5. 5 Transfer to a clean plate or sheet tray. Pour off and discard oil from pan; wipe skillet clean and place back on stovetop over medium-high. Add remaining 3 tablespoons oil and 1 tablespoon butter and repeat with remaining 2 pork chops. Sprinkle cooked pork chops with remaining 1/4 teaspoon salt and thyme.
6. 6 Serve chops with lemon wedges. Recipe developed by Adam Dolge

By Ita Mac Airt

Ingredients

• ✓ lemon wedge
• paprika
• garlic powder
• onion powder
• salt
• oregano
• black pepper
• cayenne pepper
• thyme
• shrimp
• olive oil
• butter
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine smoked paprika, garlic powder, onion powder, salt, oregano, pepper, cayenne pepper, and thyme in a small bowl. Pat shrimp dry and place in a large bowl. Sprinkle with Cajun seasoning mixture and drizzle with olive oil. Toss to coat evenly.
3. 3 Place shrimp in a single layer on a sheet pan without overcrowding.
4. 4 Cook in the preheated oven until shrimp are opaque in the middle, about 8 minutes. Immediately add butter to the hot pan and toss with shrimp until butter is melted. Sprinkle with parsley, if desired and serve with lemon wedges.

By France Cevallos

Ingredients

• ✓ lemon wedge
• parsley
• egg
• pea
• bay leaf
• green olive
• sofrito sauce
• red kidney bean
• chicken broth
• saffron
• paprika
• salt
• medium-grain white rice
• garlic
• chorizo
• red bell pepper
• onion
• olive oil

Instructions

1. 1 Heat oil in a paella pan or large cast iron skillet over medium heat. Add onion, bell pepper, and chorizo. Cook, stirring frequently, until vegetables soften, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice, salt, paprika, and saffron. Cook, stirring frequently, until rice is lightly toasted, about 1 minute.
2. 2 Add broth, beans, sofrito, olives, and bay leaves. Bring to a boil. Reduce heat and simmer, covered, shaking pan occasionally (do not stir) until rice is almost done but still toothsome, 12 to 15 minutes. Remove and discard bay leaves.
3. 3 Gently fold in peas, being careful not to disturb the bottom of the skillet. Make 4 indentations in the rice. Add one egg into each indentation. Simmer, covered, until whites are set and yolks are thickened, 7 to 10 minutes. Sprinkle with parsley and serve with lemon wedges (if using).

By dinehaus

Ingredients

• ✓ lemon wedge
• salmon
• salt
• black pepper
• mayonnaise
• mustard
• oregano
• basil
• dill weed
• lemon zest
• thyme
• feta cheese
• spinach
• puff pastry
• egg white
• water

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; set aside.
2. 2 Pat salmon fillet dry with paper towels. Sprinkle salt and pepper on both sides of salmon fillet.
3. 3 Mix mayonnaise, mustard, oregano, basil, dill, lemon zest, and thyme in a small bowl. Set aside ½ of the mixture for serving.
4. 4 Spread remaining mixture on the top of salmon fillet.
5. 5 Unfold puff pastry on a lightly floured surface. Use your fingers to even out the folds in the pastry.
6. 6 Spread spinach in center of pastry in a rectangle the size of the fillet, and sprinkle with feta cheese.
7. 7 Place salmon, mayonnaise-side down, on top of feta cheese.
8. 8 Beat egg and water together in small bowl. Brush the edges of pastry with egg wash to ensure the puff pastry is “glued” together.
9. 9 Lift edges of pastry and slightly stretch to enclose the salmon.
10. 10 Pinch edges to seal. Place the bundle, seam-side down, on prepared baking sheet. Brush egg wash on tops and sides of pastry.
11. 11 Cut several small slits in top of pastry to allow steam to escape.
12. 12 Bake in preheated oven until pastry is golden brown, about 40 minutes. An instant-read thermometer inserted into the center of the salmon should be at least 145 degrees F (62 degrees C). Let stand for a few minutes before serving.
13. 13 Serve with reserved herb Dijon mixture and lemon wedges.

By Valerie Roman

Ingredients

• ✓ lemon wedge
• seafood stock
• green onion
• butter
• garlic
• salt
• black pepper
• arborio rice
• thyme
• white wine
• shrimp
• pea
• parmesan cheese
• parsley

Instructions

1. 1 Heat seafood stock in a microwave-safe container for about 3 minutes on High. Leave in the microwave until ready to use.
2. 2 Slice green onions. Separate green and white parts.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt 1 tablespoon butter. Add garlic and white part of the green onions. Season with salt and pepper and cook, stirring, until onion has softened and garlic is fragrant, about 2 1/2 minutes. Add rice and thyme. Saute, stirring occasionally, until rice begins to have a little color, about 3 minutes.
4. 4 Pour in wine and cook, stirring, until wine evaporates, about 30 seconds. Stir in the heated seafood stock, making sure contents of the pot move freely. Turn off Saute function.
5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add shrimp, peas, and reserved green onion tops. Close the lid and allow the shrimp to cook using the Keep Warm function, about 7 minutes. Open lid and check to see if shrimp are done.
7. 7 Add grated Parmesan cheese and remaining 1 tablespoon butter, stirring until butter is melted. Serve with fresh parsley and lemon wedges.

By Bibi

Ingredients

• ✓ lemon wedge
• whole grain penne pasta
• olive oil
• onion
• asparagus
• mushroom
• yellow summer squash
• cherry tomato
• carrot
• garlic
• oregano
• black pepper
• salt
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
3. 3 Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

By Jill Andersen

Ingredients

• ✓ lemon wedge
• onion
• tomato
• lettuce
• butter
• hamburger bun
• vegetable oil
• paprika
• cayenne pepper
• salt
• seafood seasoning
• black pepper
• crabmeat
• cracker crumb
• bread crumb
• parsley
• red onion
• egg
• mayonnaise
• pepper
• salt
• hot pepper sauce
• garlic granules
• horseradish
• white wine vinegar
• ketchup
• parsley
• grainy mustard
• green onion
• mayonnaise

Instructions

1. 1 Whisk ¾ cup mayonnaise, green onion, mustard, 1 tablespoon chopped parsley, ketchup, vinegar, horseradish, garlic granules, and hot pepper sauce together in a medium bowl; season with salt and black pepper. Cover sauce; refrigerate until ready to serve.
2. 2 Combine ¼ cup mayonnaise, egg, red onion, and 1 ½ teaspoons minced parsley in a large bowl, stirring well with a fork.
3. 3 Add 1 cup bread crumbs, crabmeat, 2 tablespoons black pepper, seafood seasoning, ½ teaspoon sea salt, cayenne pepper, and paprika; stir until combined, the mixture will be fairly loose and wet.
4. 4 Shape crabmeat mixture into 8 equal-sized patties. Coat patties in remaining 1 cup bread crumbs to make a crust.
5. 5 Heat oil in a large skillet over medium heat; cook patties until uniformly golden brown, about 8 minutes, flipping halfway through cooking.
6. 6 Meanwhile, preheat the oven to 400 degrees F (205 degrees C). Arrange hamburger buns, split sides up, on a baking sheet.
7. 7 Brush buns with melted butter. Toast in the preheated oven until edges begin to brown.
8. 8 Place 1 crab cake on each bun, top with remoulade sauce and desired toppings. Serve with extra sauce and lemon wedges.

By Ball Park Buns