Type what you have

Ingredients

• ✓ lemon zest
• salmon fillet
• salt
• black pepper
• all-purpose flour
• butter
• olive oil
• butter
• lemon juice
• parsley

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Season salmon with salt and pepper. Place flour in a small dish and lightly dredge the salmon pieces, shaking off any excess.
3. 3 Heat butter and oil in a skillet over medium-high heat. Place salmon, flesh-side down, into the pan and brown for 3 minutes. Gently flip pieces over and cook an additional 3 minutes. Remove salmon to a plate and keep warm in the oven. Wipe out the skillet with a paper towel.
4. 4 Return the skillet to medium-high heat. Melt butter for sauce, then whisk in lemon juice and lemon zest. Cook and stir until warmed and slightly reduced, 1 to 2 minutes. Remove from heat and stir in parsley. Drizzle sauce over salmon and serve.

By France Cevallos

Ingredients

• ✓ lemon zest
• chicken breast
• white wine
• lemon
• shallot
• olive oil
• garlic
• lemon
• red wine vinegar
• olive oil
• salt
• black pepper
• arugula
• cherry tomato

Instructions

1. 1 Marinate the chicken: Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to a thickness of 1/4 inch. Whisk wine, lemon juice, shallot, olive oil, and garlic together in a shallow bowl. Add chicken breasts to the bowl and marinate for 15 minutes.
2. 2 Meanwhile, make the salad: Whisk lemon juice, vinegar, olive oil, lemon zest, and 1/4 teaspoon each salt and pepper together in a large bowl. Add arugula and tomatoes; toss to combine.
3. 3 Cook the chicken: Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
4. 4 Remove chicken from marinade; discard remaining marinade. Season chicken with remaining 1/4 teaspoon each salt and pepper.
5. 5 Cook chicken on the preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

By Megan

Ingredients

• ✓ lemon zest
• butter
• shallot
• white button mushroom
• salt
• black pepper
• white wine
• sea scallop
• heavy cream
• egg yolk
• tarragon
• cayenne pepper
• scallop shell
• gruyere cheese
• paprika
• tarragon leaf

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large skillet over medium heat; add shallots and sauté until translucent, 5 to 8 minutes. Stir in mushrooms, salt, and black pepper; increase heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon; bring to a simmer.
3. 3 Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side; transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately.
4. 4 Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook, stirring often, until cream sauce is reduced by about half, about 10 minutes. Turn off heat and let mixture cool for 1 minute.
5. 5 Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir 2 in teaspoons tarragon, lemon zest, and cayenne pepper.
6. 6 Divide mushroom mixture into scallop shells, spreading it out to cover the bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyère cheese and paprika.
7. 7 Preheat the oven's broiler. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.
8. 8 Broil in the preheated oven until bubbling and cheese is lightly browned, 5 to 6 minutes.
9. 9 Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.

By John Mitzewich

Ingredients

• ✓ lemon zest
• salt
• olive oil
• egg yolk
• cayenne pepper
• paprika
• garlic
• anise-flavored liqueur
• tarragon
• kielbasa sausage
• white wine
• water
• tomato
• yukon gold potato
• chicken thigh
• herbes de provence
• fennel seed
• saffron
• black pepper
• salt
• garlic
• olive oil
• carrot
• celery
• onion

Instructions

1. 1 Combine onion, celery, carrot, 1 tablespoon olive oil, chopped garlic, lemon zest, 3/4 teaspoon salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl; add chicken and turn to coat. Cover bowl and refrigerate until flavors combine, at least 15 minutes.
2. 2 Transfer chicken mixture to a stainless steel pot; add potatoes, tomatoes, water, and white wine. Cover and bring to a boil; reduce heat to low and simmer for 25 minutes. Add sausage and cook for 5 minutes. Stir tarragon and liqueur into pot.
3. 3 Remove half of a cooked potato and 1/4 cup liquid from the pot and place in a food processor; add peeled garlic, paprika, and cayenne pepper. Process until smooth, about 10 seconds. Add egg yolk and keep processor running; pour in 1/2 cup olive oil slowly until incorporated and rouille is smooth. Season with salt.
4. 4 Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.

By Jacques Pepin

Ingredients

• ✓ lemon zest
• orange zest
• sugar substitute
• pomegranate juice
• vodka
• lime

Instructions

1. 1 Muddle lemon and orange zest with sugar substitute in a cocktail shaker. Add pomegranate juice and vodka. Fill the shaker halfway with ice and shake vigorously. Strain into a chilled stemmed glass. Garnish with lime slice.

By Sweet'NLowR

Ingredients

• ✓ lemon zest
• asparagus
• prosciutto
• lemon juice

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook asparagus in boiling water until tender but still crisp, about 4 minutes. Quickly drain asparagus and plunge into a bowl of ice water to stop cooking and maintain the bright green color. Drain again and pat dry with paper towels.
2. 2 Separate asparagus into 5 small bundles and wrap each one with a prosciutto slice. Sprinkle each bundle with lemon juice and zest.

By Lisa K

Ingredients

• ✓ lemon zest
• butter
• chicken breast
• lemon juice
• half and half
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
3. 3 Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

By Jess Staldine

Ingredients

• ✓ lemon zest
• ramp
• olive oil
• black peppercorn
• salt
• apple cider vinegar
• honey

Instructions

1. 1 Clean and trim ramps. Place the ramps in a 12-inch skillet. Add 3 tablespoons of the olive oil and toss with tongs to fully coat. Heat the skillet over medium-high heat and cook the ramps until the stems and leaves are gently wilted, 3 to 4 minutes. Sprinkle with the lemon zest and toss to combine. Remove from heat.
2. 2 Meanwhile, inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ramps are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Using the tongs, transfer to the two sterile glass jars with sealable lids. Tuck the leaves and stems into the jars with a table knife or spoon. Divide the remaining olive oil between the jars, followed by peppercorns and salt. Set aside.
4. 4 Place vinegar and honey in a small saucepan. Whisk well. Simmer over medium heat for 7 to 10 minutes. Remove from heat. Pour over the ramps to cover. Let cool to room temperature. Seal and place in the refrigerator for up to 2 months.

By Darcy Lenz

Ingredients

• ✓ lemon zest
• olive oil
• butter
• lemon juice
• green bean
• garlic salt
• black pepper

Instructions

1. 1 Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.

By Kris Swiggum

Ingredients

• ✓ lemon zest
• cooking spray
• tilapia fillet
• bread crumb
• parsley
• garlic powder
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
2. 2 Place tilapia pieces into the prepared baking dish. Combine bread crumbs, parsley, lemon zest, and garlic powder in a small bowl. Mix in melted butter and sprinkle mixture over fish fillets.
3. 3 Bake in the preheated oven until tilapia flakes easily with a fork, about 15 minutes.

By JONILEWIS

Ingredients

• ✓ lemon zest
• chicken breast
• all-purpose flour
• butter
• chicken stock
• lemon juice
• basil

Instructions

1. 1 Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
2. 2 Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
3. 3 Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.

By Lillian's Kitchen

Ingredients

• ✓ lemon zest
• carrot
• prune
• orange juice
• white sugar
• butter
• ginger

Instructions

1. 1 Place carrot and prunes in a pot. Cover the vegetables with orange juice. Bring the mixture to a boil, let boil 10 minutes.
2. 2 Stir in sugar and butter. Simmer gently for 1 hour or until the liquid is almost absorbed.
3. 3 Sprinkle with lemon zest and ginger and let simmer another 5 minutes.

By Ellen Finkelstein

Ingredients

• ✓ lemon zest
• brussels sprout
• balsamic vinegar
• olive oil
• salt
• black pepper
• bacon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 15x10-inch baking pan with foil.
2. 2 Place Brussels sprouts into the prepared pan. Drizzle 1 tablespoon balsamic vinegar and olive oil on top. Season with salt and pepper; toss to coat.
3. 3 Roast in the preheated oven, stirring every 5 minutes, until Brussels sprouts are crisp-tender and brown, 15 to 20 minutes.
4. 4 While Brussels sprouts roast, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
5. 5 Drizzle roasted Brussels sprouts with remaining 1 tablespoon balsamic vinegar and sprinkle with crumbled bacon and lemon zest.

By Kisspookies

Ingredients

• ✓ lemon zest
• feta cheese
• chile pepper
• herbes de provence
• olive oil

Instructions

1. 1 Place feta cheese in a glass jar. Add chile pepper, herbes de Provence, and lemon zest. Fill jar with olive oil so feta is completely covered and seal.
2. 2 Marinate in a cool place, but not in the refrigerator, for 3 to 4 days. Remove chile pepper before serving.

By mannkochtgut

Ingredients

• ✓ lemon zest
• shrimp
• creole seasoning
• thyme
• butter

Instructions

1. 1 Set up a large pot or water bath and place your sous vide cooker into the water. Set temperature to 135 degrees F (57 degrees C) according to manufacturer's directions.
2. 2 Combine shrimp and Creole seasoning in a bowl and toss to coat. Place shrimp in a single layer inside a large vacuum bag. Place lemon peel, thyme, and butter evenly on top. Seal the bag using a vacuum sealer.
3. 3 Place bag into the water and set timer for 30 minutes.
4. 4 Remove cooked shrimp from bag and serve. Sprinkle additional Creole seasoning on top, if desired.

By France Cevallos

Ingredients

• ✓ lemon zest
• lemon pepper seasoning
• harissa paste
• chicken wing drumette
• chicken wing flat
• honey

Instructions

1. 1 Mix together lemon-pepper seasoning and 1 tablespoon harissa paste in a bowl. Pat dry the wings and place in a resealable plastic bag. Add seasoning mix, close bag, and shake, massaging the seasoning until every part of wings is well coated. Refrigerate for 1 hour or more.
2. 2 Preheat the oven to 400 degrees F (200 degrees C) and cover a large baking sheet with parchment paper.
3. 3 Remove chicken wings from refrigerate and allow to come to room temperature while oven preheats.
4. 4 Whisk remaining harissa paste and honey in a small bowl until fully mixed.
5. 5 Place wings, meaty-sides up, on the prepared baking sheet, leaving at least 1 inch between each wing. Baste exposed sides with harissa-honey sauce.
6. 6 Bake in the preheated oven for 15 minutes. Turn each wing and baste with remaining sauce. Bake until wings are cooked throughout and the internal temperature reaches 165 degrees F (74 degrees C), 10 to 15 minutes more.
7. 7 Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Crisp wings under the broiler for 1 to 2 minutes, if desired. Top with fresh lemon zest before serving.

By Buckwheat Queen

Ingredients

• ✓ lemon zest
• olive oil
• butter
• garlic
• salt
• black pepper
• russet potato
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet with cooking spray, or line with foil and grease the foil. Set aside.
2. 2 Whisk olive oil, butter, garlic, salt and pepper together in a large bowl. Cut each unpeeled potato into 8 wedges, add to the bowl, and toss to coat. Spread potato wedges out on the baking sheet.
3. 3 Bake until potatoes are crispy on the outside and tender on the inside, 25 to 30 minutes.
4. 4 Remove the potatoes from the oven. Combine lemon zest and parsley in a small bowl, sprinkle over the potatoes, and serve.

By lutzflcat

Ingredients

• ✓ lemon zest
• radish
• onion
• thyme
• dill
• garlic powder
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place radishes and onion in a medium bowl. Sprinkle with lemon zest, thyme, dill, garlic powder, salt, and pepper. Drizzle with olive oil and toss to coat. Spread on the baking sheet in an even layer.
3. 3 Roast in the preheated oven, stirring every 5 to 10 minutes, until edges are beginning to brown and radishes are fork-tender, 20 to 25 minutes. Taste and season with additional salt, if desired.

By France Cevallos

Ingredients

• ✓ lemon zest
• asparagus
• butter
• garlic
• green olive
• lemon juice
• salt
• black pepper

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 asparagus cover, and steam until desired tenderness is achieved, 6 to 9 minutes.
2. 2 Meanwhile, melt butter in a small saucepan over medium-low heat. Add garlic and heat until fragrant, about 2 minutes. Stir in olives and lemon juice; heat thoroughly, but do not boil, 3 to 4 minutes. Season with salt and pepper and set aside.
3. 3 Place steamed asparagus in a serving dish and pour sauce on top. Garnish with lemon zest and serve warm.

By Bibi

Ingredients

• ✓ lemon zest
• sweet potato
• butter
• brown sugar
• milk
• salt
• marshmallow
• corn flake cereal

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
2. 2 Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
3. 3 Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.

By Michele O'Sullivan

Ingredients

• ✓ lemon zest
• beef london broil steak
• lemon juice
• olive oil
• sugar
• green onion
• worcestershire sauce
• mustard
• salt
• black pepper

Instructions

1. 1 Prick the London broil on both sides several times with a fork; place into a resealable plastic bag. Whisk together the lemon zest, lemon juice, olive oil, sugar, green onions, Worcestershire sauce, Dijon mustard, salt, and black pepper in a bowl. Pour into the bag with the meat, coat with the marinade, squeeze out excess air, and seal. Marinate in the refrigerator at least 3 to 4 hours, but overnight is best.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove the beef from the marinade, and shake off excess. Discard the remaining marinade.
4. 4 Cook the beef until it is beginning to firm, and is hot and slightly pink in the center, about 17 to 20 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing thinly across the grain.

By Skunkee

Ingredients

• ✓ lemon zest
• green bean
• bacon
• butter
• garlic

Instructions

1. 1 Gather the ingredients.
2. 2 Place green beans in a pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 10 minutes. Drain water, leaving beans in the pot.
3. 3 Place bacon strips on a microwave-safe plate and cook in the microwave until crisp, about 2 minutes. Cool and crumble bacon.
4. 4 Stir butter and bacon into beans in the pot and return to medium heat; cook and stir until butter melts, 2 to 3 minutes.
5. 5 Add garlic; cook and stir until fragrant, 3 to 4 minutes. Top with lemon zest and stir.

By markfernandez

Ingredients

• ✓ lemon zest
• baby carrot
• water
• butter
• honey
• lemon juice
• ginger
• walnut

Instructions

1. 1 Bring baby carrots and water to a boil in a saucepan. Reduce heat to medium-high and simmer, uncovered, stirring occasionally, until carrots are tender, about 10 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat; stir in honey, lemon juice, and ground ginger. Increase heat to medium-high, then stir in carrots until well coated. Cook, stirring occasionally, until glaze is thickened, about 5 minutes. Garnish with walnuts and lemon zest.

By Allrecipes Magazine

Ingredients

• ✓ lemon zest
• egg yolk
• heavy cream
• lemon juice
• butter
• jasmine rice
• chicken broth
• parmesan cheese
• parsley

Instructions

1. 1 Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
2. 2 Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.

By LemonLush

Ingredients

• ✓ lemon zest
• chicken
• parsley
• thyme
• rosemary
• garlic
• black pepper
• olive oil
• white wine

Instructions

1. 1 To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.
2. 2 Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to 36 hours.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Remove chickens from marinade dish, discarding any remaining marinade. Place in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.

By Beverly Auguadro

Ingredients

• ✓ lemon zest
• red bell pepper
• shrimp
• mint
• lemon juice
• olive oil
• salt
• black pepper
• fettuccini pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.
2. 2 In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.
3. 3 Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.

By Dondre'

Ingredients

• ✓ lemon zest
• olive oil
• balsamic vinegar
• lemon
• garlic
• baby bella mushroom
• butter
• baby spinach
• salt
• black pepper

Instructions

1. 1 Whisk olive oil, balsamic, lemon zest, juice, and garlic together in a large bowl. Add sliced mushrooms and marinate for at least 1 hour.
2. 2 Melt butter in a skillet over medium-low heat; cook, stirring frequently, until browned and fragrant, 5 to 8 minutes. Drain mushrooms, reserving the marinade, and add to skillet. Cook until starting to soften, 2 to 3 minutes. Add spinach and 2 tablespoons marinade. Reduce heat to medium-low and saute for 20 minutes. Season with salt and pepper.

By Brian Genest

Ingredients

• ✓ lemon zest
• penne pasta
• butter
• red bell pepper
• garlic
• shrimp
• lemon juice
• parmesan cheese
• parsley

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. Drain and set aside.
2. 2 Meanwhile, melt butter in a 10-inch skillet over medium heat. Add red pepper strips and garlic; cook until peppers are tender and crisp, 2 to 3 minutes. Add shrimp and lemon juice; stir constantly until shrimp turn bright pink on the outside and the meat is opaque, 4 to 6 minutes.
3. 3 Add cooked pasta and lemon zest and toss lightly to coat. Serve sprinkled with Parmesan cheese and parsley.

By TGRAHAM4

Ingredients

• ✓ lemon zest
• rosemary
• salt
• black pepper
• chicken thigh
• olive oil cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rosemary, lemon zest, salt, and pepper in a bowl. Rub over chicken thighs and place into a baking dish. Spray with cooking spray.
3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Arlene Tallman

Ingredients

• ✓ lemon zest
• asparagus
• balsamic vinaigrette salad dressing
• parsley
• kosher salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
2. 2 Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

By J Carter Lebshier