Type what you have

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
• 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
• 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
• chicken
• salt
• onion
• carrot
• celery
• water
• orzo pasta
• egg

Instructions

1. 1 Place the chicken, salt, onion, carrots, celery, and water into a stock pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the chicken is tender, about 1 1/2 hours. Skim away any scum that forms as the chicken simmers.
2. 2 Strain and reserve the broth in a clean pot. Pick the meat from the chicken, discarding the bones, skin, and vegetables. Cut the meat into small pieces, and set aside. Bring the broth to a boil over medium heat and stir in the orzo pasta. Let simmer 20 minutes.
3. 3 While the orzo is cooking, beat the egg whites to stiff peaks, then whisk in the egg yolks until completely incorporated. Measure out 2 cups of the simmering broth, and combine it with the lemon juice. Slowly pour the lemon mixture into the eggs while whisking continuously until incorporated.
4. 4 When the orzo is nearly done, return the chicken meat to the soup, and cook until reheated. Stir in the egg mixture, stirring gently until incorporated into the soup. Serve immediately.

By deuxbebes

Ingredients

• ✓ lemon
• olive oil
• garlic
• oregano
• salt
• black pepper
• chicken thigh
• potato
• lemon zest

Instructions

1. 1 Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl; pour over chicken thighs in another bowl. Cover and marinate in the refrigerator for at least 30 minutes to overnight.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Remove chicken from marinade and place in a roasting pan. Add potatoes.
3. 3 Bake in the preheated oven for 30 minutes. Turn chicken over and baste with marinade. Bake until chicken is no longer pink at the bone and the juices run clear, about 35 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken and potatoes to a serving platter and sprinkle with lemon zest.

By Kimberly D B Woodward

Ingredients

• ✓ lemon
• olive oil
• white wine
• garlic
• oregano
• salt
• black pepper
• pork tenderloin
• bay leaf

Instructions

1. 1 Whisk oil, wine, lemon juice, garlic, oregano, salt, and pepper together in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 24 hours, or up to 5 days.
2. 2 When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove pork from marinade and shake off excess. Thread pork onto metal skewers, placing broken bay leaves between some pieces. Reserve marinade for basting.
4. 4 Cook skewers on the preheated grill for 10 minutes, turning and basting frequently. Discard marinade. Continue to cook until pork is cooked through and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By alsoanurse

Ingredients

• ✓ lemon
• salt
• black peppercorn
• wine cork
• octopus
• olive oil
• parsley
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.
3. 3 Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize.
4. 4 Dip tentacles into boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
6. 6 Grill octopus until charred on all sides, 3 to 4 minutes per side.
7. 7 Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra virgin olive oil and squeeze lemon over the top. Sprinkle with parsley and season with salt and pepper. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ lemon
• russet potato
• garlic
• salt
• white wine vinegar
• olive oil
• cayenne pepper
• olive oil
• oregano

Instructions

1. 1 Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
2. 2 While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
3. 3 Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
4. 4 Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
5. 5 Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

By John Mitzewich

Ingredients

• ✓ lemon
• garlic
• oregano
• red pepper flakes
• black pepper
• lemon juice
• olive oil
• white vinegar
• chicken leg quarter

Instructions

1. 1 Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
2. 2 Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
3. 3 Transfer chicken to paper-towel-lined sheet pan to drain slightly.
4. 4 Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.

By John Mitzewich

Ingredients

• ✓ lemon
• olive oil
• carrot
• celery
• onion
• vegetable broth
• orzo
• egg
• salt
• black pepper

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add carrots, celery, and onion; cook until veggies soften and flavors have mingled, about 3 minutes.
2. 2 Add vegetable broth and bring to a boil. Cook for at least 20 minutes, until vegetables are tender, or longer for a more flavorful broth.
3. 3 Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot.
4. 4 Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
5. 5 Meanwhile, whisk eggs and lemon juice in a bowl. Add a few tablespoons of hot broth to the lemon-egg mixture, whisking constantly to avoid curdling the eggs. Continue until lemon-egg mixture is hot, then add to the broth.
6. 6 Reduce heat and cook, without boiling, until soup thickens a bit, about 3 minutes. Allow soup to cool slightly before serving; it will become even thicker. Season with salt and pepper to taste.

By IEatWhatILike

Ingredients

• ✓ lemon
• pork chop
• greek seasoning
• olive oil
• cherry tomato
• kosher salt
• black pepper
• kalamata olive
• feta cheese
• parsley

Instructions

1. 1 Place pork chops between sheets of plastic wrap or parchment paper and pound to flatten to 1/2-inch thickness. Season both sides of the chops evenly with Greek seasoning.
2. 2 Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Place 2 chops in the hot skillet and sear for 2 minutes. Flip and cook until chops are no longer pink in the center, or to desired degree of doneness, 2 to 4 more minutes. Set aside and keep warm. Add 1 tablespoon oil to the skillet and repeat to cook remaining 2 chops.
3. 3 Add remaining 1 tablespoon oil to the skillet. Add tomatoes and sprinkle with salt and pepper. Cook, stirring occasionally, until tomatoes are slightly blistered and softened, about 3 minutes. Add olives and lemon juice and cook for 2 minutes.
4. 4 Serve tomato mixture over pork chops and sprinkle each serving with feta cheese and parsley.

By Nicole McLaughlin

Ingredients

• ✓ lemon
• cooking spray
• olive oil
• onion
• garlic
• chicken thigh
• white wine
• tomato sauce
• black pepper
• hot pepper sauce
• cinnamon

Instructions

1. 1 Prepare a Dutch oven or large pot with cooking spray. Heat 1 tablespoon olive oil in Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until onion soft and translucent, about 5 minutes. Remove onion mixture to a bowl.
2. 2 Heat remaining olive oil in the pot again over medium heat. Cook chicken in hot oil, turning a few times, until browned, about 5 minutes.
3. 3 Pour wine over the chicken; bring to a simmer and cook until chicken is no longer pink in the center, about 15 minutes.
4. 4 Stir onion mixture, tomato sauce, black pepper, lemon juice, hot pepper sauce, and cinnamon with the simmering chicken; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is easily pulled apart, about 1 hour.

By Craig Chandler

Ingredients

• ✓ lemon
• olive oil
• onion
• garlic
• spinach
• feta cheese
• kalamata olive
• salt
• black pepper
• chicken breast
• toothpick
• all-purpose flour

Instructions

1. 1 Zest lemon; remove pith with a sharp knife. Slice flesh horizontally; reserve lemon slices.
2. 2 Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion; cook until translucent, 3 to 5 minutes. Add lemon zest and garlic; cook until fragrant, about 1 minute.
3. 3 Add spinach to skillet; cook and stir until heated through, about 3 minutes. Transfer spinach-onion mixture to a bowl. Wipe skillet clean; set aside. Stir feta cheese and olives into spinach-onion mixture; season with salt and black pepper.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Lay 1 chicken breast flat onto your work surface. Cut a 2-inch slit, lengthwise, along edge of thick side of chicken breast using the tip of a sharp boning or paring knife to create a pocket, being careful not to cut through the bottom or opposite edge. Season pocket with salt and black pepper. Repeat with remaining chicken breast.
6. 6 Stuff each pocket with ½ spinach-feta mixture; close slits with toothpicks. Dust chicken lightly with flour, salt, and black pepper.
7. 7 Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Add chicken, rib sides facing up; cook until browned, 3 to 5 minutes. Flip chicken, rib-sides down; place lemon slices on top and cook until browned, 3 to 5 minutes more.
8. 8 Bake in the preheated oven until an instant-read thermometer inserted into centers registers 165 degrees F (74 degrees C), about 35 minutes.

By Bibi

Ingredients

• ✓ lemon
• chicken breast
• oregano
• rosemary
• feta cheese
• brine
• water
• garlic
• olive oil
• black pepper

Instructions

1. 1 Pound chicken to an even 1-inch thickness and place in a gallon-sized resealable bag.
2. 2 Lightly crush oregano and rosemary sprigs using the back of a knife or a meat mallet so they are lightly bruised but still whole. Place on top of chicken.
3. 3 Combine feta cheese, brine, water, and garlic in a blender and process until smooth. Pour brine mixture over chicken, seal the bag, and refrigerate for 8 hours to overnight.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Remove chicken from brine and pat dry. Brush with olive oil place in a large baking dish. Season with black pepper and place a lemon slice on each breast.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 22 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By France Cevallos

Ingredients

• ✓ lemon
• chickpea
• cucumber
• black olive
• cherry tomato
• red onion
• salad dressing
• garlic
• feta cheese
• garlic salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine beans, cucumbers, olives, tomatoes, red onion, salad dressing, garlic, lemon juice, feta cheese, garlic salt, and pepper in a large serving bowl.
3. 3 Toss together until well combined. Refrigerate for 2 hours before serving. Serve chilled.

By Kim Fusich

Ingredients

• ✓ lemon
• french fry
• salt
• black pepper
• tzatziki sauce
• red onion
• banana pepper
• kalamata olive
• grape tomato
• feta cheese
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spread French fries on a baking sheet.
2. 2 Bake in the preheated oven until golden brown and crispy, 10 to 12 minutes. Sprinkle salt on potatoes when they come out of the oven.
3. 3 Divide French fries evenly among plates and drizzle with tzatziki sauce. Top with red onion, banana peppers, olives, tomatoes, and feta cheese. Garnish with fresh parsley, season with salt and pepper, and serve immediately with fresh lemon wedges.

By lutzflcat

Ingredients

• ✓ lemon
• chicken breast
• potato
• red bell pepper
• red onion
• garlic
• olive oil
• oregano
• salt
• pepper
• kalamata olive

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss chicken, potatoes, bell peppers, onion, oil, and garlic together in a large bowl until well combined. Transfer mixture to a large sheet pan and spread into a single layer. Squeeze lemon wedges over top, then place spent wedges onto the sheet pan. Sprinkle oregano over top, then season with salt and pepper. Add Kalamata olives.
3. 3 Bake in the preheated oven until potatoes are fork-tender and chicken breasts are no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center of chicken breasts should read at least 165 degrees F (74 degrees C).

By fabeveryday

Ingredients

• ✓ lemon
• bow tie pasta
• olive oil
• salmon
• kosher salt
• broccoli floret
• grape tomato
• chicken broth
• garlic
• feta cheese
• dill
• red pepper flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Set aside.
2. 2 Meanwhile, heat a large sauté pan over medium-high, 2 to 3 minutes. Add oil to the pan; season salmon with salt. Add salmon to the pan; cook until browned, 1 to 2 minutes per side.
3. 3 Add broccoli, tomatoes, broth, and garlic to the pan; break salmon up into bite-sized pieces as it cooks, 3 to 4 minutes.
4. 4 Stir in pasta, feta, lemon zest, lemon juice, dill, and pepper flakes; toss to combine.

By Publix Aprons

Ingredients

• ✓ lemon
• leg of lamb
• tomato
• onion
• olive oil
• oregano
• salt
• black pepper
• water
• orzo pasta
• feta cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place lamb in a roasting pan. Add mashed tomatoes, onion, olive oil, oregano, salt, pepper, and lemon juice. Combine and make sure lamb is well coated. Cover pan with a lid or aluminum foil.
3. 3 Bake in the preheated oven for about 3 hours. Remove from the oven and remove aluminum foil; leave oven on.
4. 4 Add water and orzo directly to the roasting pan. Return to the hot oven and bake until pasta is cooked and very little liquid remains, 30 minutes to 1 hour. Add feta cheese and mix until melted and combined.

By CartoonJunkie33

Ingredients

• ✓ lemon
• lemon juice
• wok oil
• red wine vinegar
• onion flake
• garlic
• greek seasoning
• poultry seasoning
• oregano
• black pepper
• thyme
• chicken breast
• bamboo skewer

Instructions

1. 1 Whisk lemon juice, oil, vinegar, onion flakes, garlic, lemon zest, Greek seasoning, poultry seasoning, oregano, pepper, and thyme together in a bowl and pour into a resealable plastic bag.
2. 2 Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Remove chicken from the marinade and shake off excess; thread onto skewers. Discard the remaining marinade. Place the skewers on a baking sheet.
5. 5 Roast in the preheated oven until golden brown, about 20 minutes.

By Alexis Rimes

Ingredients

• ✓ lemon
• lemon pepper
• marjoram
• basil
• thyme
• rosemary
• white wine
• water
• olive oil
• salad dressing
• garlic
• lemon zest
• potato

Instructions

1. 1 In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

By MADDIE

Ingredients

• ✓ lemon
• olive oil
• greek seasoning
• garlic
• chicken breast
• tzatziki sauce
• olive oil
• lemon juice
• salt
• romaine
• red bell pepper
• cucumber
• cherry tomato

Instructions

1. 1 Combine 1 tablespoon olive oil, Greek seasoning, lemon juice, and garlic in a large glass bowl; mix well. Add chicken to marinade and turn to coat. Marinate in the refrigerator for at least 2 hours, but not longer than 4 hours.
2. 2 Mix together tzatziki, 2 tablespoons olive oil, 2 tablespoons lemon juice, and salt in a small bowl until well combined. Refrigerate salad dressing until needed.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove chicken from marinade and place on the preheated grill. Cook for 5 minutes. Flip chicken over and continue grilling until no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Discard excess marinade.
5. 5 Combine romaine lettuce, bell pepper, cucumber, and cherry tomatoes in a salad bowl. Drizzle with tzatziki dressing and toss to coat. Divide salad into 4 equal portions and top with cooked chicken.

By Bren

Ingredients

• ✓ lemon
• linguine pasta
• red onion
• olive oil
• garlic
• chicken breast
• artichoke heart
• tomato
• feta cheese
• parsley
• lemon juice
• oregano
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
3. 3 Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

By Lorna

Ingredients

• ✓ lemon
• olive oil
• medium-grain white rice
• kosher salt
• black pepper
• cayenne pepper
• green onion
• dill
• mint leaves
• spinach
• water
• kosher salt
• feta cheese
• pickled red onion
• hot chili flake
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons large-grain kosher salt, pepper, cayenne, and green onions and cook for about 1 minute.
3. 3 Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
4. 4 Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
5. 5 Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
6. 6 Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.

By John Mitzewich