Type what you have

Ingredients

• ✓ lemon zest
• greek seasoning
• salt
• black pepper
• potato
• olive oil
• feta cheese
• mint

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix Greek seasoning, lemon zest, salt, and pepper together in a small bowl.
3. 3 Spread potatoes into a single layer on a baking sheet; drizzle with oil and stir until coated. Sprinkle seasoning mixture evenly over top.
4. 4 Bake in the preheated oven until tender when pierced with a fork, about 20 minutes.
5. 5 Remove from the oven and immediately sprinkle feta cheese and mint over top.

By cheesemite

Ingredients

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

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 zest
• pepperoncini pepper
• kalamata olive
• garlic
• chicken leg quarter
• paprika
• salt
• black pepper
• lemon juice
• sour cream
• paprika

Instructions

1. 1 Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
2. 2 Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika, the salt, pepper and lemon zest. Slowly pour in lemon juice.
3. 3 Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm.
4. 4 Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.

By beverlyb

Ingredients

• ✓ lemon zest
• lemon pepper
• marjoram
• basil
• thyme
• rosemary
• white wine
• water
• olive oil
• salad dressing
• garlic
• lemon
• 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 zest
• bison skirt steak
• olive oil
• lemon juice
• garlic
• salt
• oregano
• black pepper
• skewer
• greek yogurt
• cucumber
• green onion
• garlic
• salt
• black pepper

Instructions

1. 1 Cut bison skirt steak across the grain into 1-inch wide strips. Place bison strips in a resealable plastic bag set in a shallow bowl.
2. 2 For marinade, combine oil, lemon juice, lemon zest, the 3 cloves garlic, the 1 teaspoon salt, the oregano, and the 1/4 teaspoon pepper in a small bowl. Pour marinade over bison strips. Seal bag; turn to coat bison strips. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
3. 3 Drain bison strips; discard marinade. Thread bison strips accordion-style onto skewers, trimming as necessary.
4. 4 For a charcoal or gas grill, place bison skewers on the rack of a covered grill directly over medium heat. Grill for 4 to 6 minutes, turning once halfway through grilling. (Or place skewers on the unheated rack of a broiler pan. Broil for 3 to 4 inches from the heat for 5 to 7 minutes, turning once.) Serve with Yogurt-Cucumber Sauce.
5. 5 Yogurt-Cucumber Sauce: Combine yogurt, cucumber, green onion, the 2 cloves minced garlic, the 1/2 teaspoon salt, and the 1/8 teaspoon pepper in a small bowl. Cover and chill until ready to serve.

By The Bison Council

Ingredients

• ✓ lemon zest
• tomato
• olive oil
• garlic
• egg
• salt
• black pepper
• feta cheese
• oregano
• brown rice
• chickpea
• kalamata olive
• parsley
• lemon juice
• tahini

Instructions

1. 1 Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).
2. 2 Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.
3. 3 Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.
4. 4 Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.

By dinehaus

Ingredients

• ✓ lemon zest
• olive oil
• baking powder
• all-purpose flour
• carrot
• nutmeg
• black pepper
• parsley
• dill
• mint
• bread crumb
• potato
• onion
• flaxseed meal
• water
• salt
• zucchini

Instructions

1. 1 Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
2. 2 At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
3. 3 Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
4. 4 Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
5. 5 Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
6. 6 Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
7. 7 Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.

By gus

Ingredients

• ✓ lemon zest
• chicken breast
• red wine vinegar
• kosher salt
• black pepper
• thyme
• oregano
• rosemary
• garlic powder
• cayenne pepper
• olive oil
• greek yogurt
• feta cheese
• mint
• garlic
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Cut chicken breasts in half lengthwise.
3. 3 Whisk vinegar, salt, black pepper, thyme, oregano, rosemary, garlic powder, and cayenne pepper together in a large glass or ceramic bowl. Add chicken and toss to thoroughly and evenly coat. Add ¼ cup olive oil; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 to 12 hours (2 to 3 hours is ideal).
4. 4 Place Greek yogurt in a separate bowl; crumble in feta cheese. Add 1 tablespoon mint, minced garlic, and lemon zest; whip with an electric mixer or whisk until light and fluffy. Taste; adjust seasonings. Cover the bowl with plastic wrap; refrigerate until needed.
5. 5 Preheat an outdoor charcoal grill until coals are white and very hot; lightly oil the grate.
6. 6 Cook chicken on the preheated grill over hot coals for about 4 minutes per side; continue flipping and grilling until chicken is no longer pink in centers and an instant-read thermometer inserted into centers reads at least 150 degrees F (65 degrees C). Off heat, rest for about 5 minutes.
7. 7 Spread whipped feta onto a serving platter or plate; place chicken over top.
8. 8 Sprinkle chicken and feta with parsley and remaining 2 tablespoons mint.

By John Mitzewich

Ingredients

• ✓ lemon zest
• cucumber
• salt
• red onion
• greek yogurt
• kalamata olive
• dill
• red wine vinegar
• lemon juice
• garlic
• oregano
• black pepper
• chicken
• feta cheese
• tomato
• bibb lettuce

Instructions

1. 1 Place cucumbers in a colander; set onto a plate. Toss cucumbers with 1 teaspoon salt. Let rest to draw about liquid, about 30 minutes. Pat dry with paper towels.
2. 2 Place red onion and 1 cup cold water in a bowl. Let soak until the strong onion flavor is weakened, 5 to 10 minutes. Drain and rinse.
3. 3 Combine cucumbers, red onions, Greek yogurt, Kalamata olives, dill, vinegar, lemon juice, garlic, lemon zest, oregano, and black pepper in a bowl. Fold in chicken, feta cheese, and tomatoes. Cover with plastic wrap; refrigerate salad for at least 1 hour.
4. 4 Stir salad and serve on lettuce leaves.

By janet

Ingredients

• ✓ lemon zest
• butter
• egg
• black pepper
• oregano
• beef broth
• olive oil
• feta cheese
• mint
• parsley
• egg
• potato
• lemon
• lamb
• garlic
• white rice
• phyllo dough

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. 2 Lightly brush a 9x13 inch pan with melted butter. Place 1 phyllo sheet in pan and lightly brush with butter. Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don't need to completely cover each phyllo sheet with butter).
3. 3 Spread cooked rice over phyllo, then sprinkle with minced garlic. Add lamb in an even layer, and sprinkle with lemon juice. Place 1 cup diced potatoes over lamb.
4. 4 Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. Add crumbled feta cheese.
5. 5 Pour on olive oil and beef broth. Sprinkle with oregano and pepper. Finally, add beaten egg.
6. 6 Top with remaining 12 phyllo sheets brushed lightly with melted butter.
7. 7 Bake for 40 to 50 minutes at 325 degrees F (165 degrees C). during the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C). Remove from the oven and cool on a rack for 15 minutes. Cut into diamonds or squares and serve warm.

By Christine L

Ingredients

• ✓ lemon zest
• lemon juice
• milk
• black pepper
• salt
• all-purpose flour
• butter
• vegetable oil
• ground lamb
• black pepper
• salt
• garlic
• dill
• onion
• parsley
• mint
• bread crumb
• egg
• milk

Instructions

1. 1 Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
2. 2 Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
3. 3 Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
4. 4 Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.

By Kerri

Ingredients

• ✓ lemon zest
• black pepper
• salt
• white rice
• russet potato
• bay leaf
• thyme
• black pepper
• celery leaf
• salt
• parsley
• lemon juice
• anchovy
• garlic
• celery
• carrot
• onion
• olive oil
• swordfish steak
• seafood stock

Instructions

1. 1 Pour stock into a large stockpot and bring to a boil. Boil swordfish until cooked through and easily flaked with a fork, 5 to 6 minutes. Remove fish from stock, reserving all liquid. Coarsely chop/tear fish.
2. 2 Heat 2 tablespoons olive oil in a separate pot and heat to medium. Add onion, carrots, and celery. Saute for 5 minutes, then add garlic. Saute for 1 minute more. Pour in reserved stock. Add in anchovies, lemon juice and zest, parsley, 1/2 tablespoon salt, celery leaves, 1 teaspoon pepper, thyme, and bay leaf. Increase heat and bring to a boil, then reduce to medium-low. Let simmer for flavors to marry, about 20 minutes.
3. 3 Stir in potatoes and rice; let simmer until rice and potatoes are tender, about 20 minutes more, adding swordfish in during the last 5 minutes of cooking time. Season with more salt and pepper to taste.
4. 4 Ladle soup into bowls and drizzle remaining olive oil over it.

By Brian Genest

Ingredients

• ✓ lemon zest
• ✓ lemon zest
• pita bread
• salt
• dill
• lemon juice
• plain greek yogurt
• black pepper
• kosher salt
• olive oil
• cherry tomato
• green bean
• black pepper
• salt
• ground turkey
• oregano
• garlic
• parsley
• egg
• bread crumb
• feta cheese
• onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Whisk together onion, feta cheese, bread crumbs, eggs, parsley, garlic, oregano, and lemon zest in a large bowl. Add turkey, salt, and pepper; mix until well combined.
3. 3 Use wet hands to form mixture into twenty 1 ½- to 2-inch meatballs. Transfer to the prepared baking sheet.
4. 4 Bake in the preheated oven until browned and slightly firm, 10 to 12 minutes; meatballs will not be fully cooked at this point. Let meatballs cool completely, about 20 minutes.
5. 5 Combine cooled meatballs and green beans in a large, resealable freezer bag. Tightly seal the bag, allowing as much air to escape as possible. Freeze for up to one month.
6. 6 When ready to cook, preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
7. 7 Empty frozen meatballs and beans onto a large, rimmed baking sheet. Add cherry tomatoes and toss with olive oil, salt, and pepper.
8. 8 Bake in the preheated 425 degree F (220 degree C) oven until veggies are tender and meatballs are cooked through, about 20 minutes.
9. 9 Meanwhile, stir together Greek yogurt, lemon juice, lemon zest, dill, and salt for tzatziki sauce.
10. 10 Serve meatballs and veggies with pita rounds and tzatziki sauce.

By Nicole McLaughlin

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