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Creamy Kiwi Sandwich
Lunch

Creamy Kiwi Sandwich

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a small bowl, mix together Neufchatel cheese, lemon zest, and honey. Refrigerate for 1 day to allow the flavors to develop.
  2. 2 Spread about 2 tablespoons of the sweetened Neufchatel cheese over one side of a slice of bread. Top with about 2 tablespoons of chopped kiwi fruit, and another slice of bread. Repeat with remaining ingredients to make 8 sandwiches in all.

By Sydny

Watermelon Salad with Grapes and Citrus
Lunch American

Watermelon Salad with Grapes and Citrus

4.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine watermelon and red grapes in a large bowl; toss in lemon zest and lime zest until evenly dispersed. Cover the bowl with plastic wrap; chill in the refrigerator, about 1 hour.

By Joeitalian

Grilled Tomato and Feta Sandwich
Lunch

Grilled Tomato and Feta Sandwich

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices.
  2. 2 Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.
  3. 3 Heat a large skillet over medium heat. Cook sandwiches in the hot skillet until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden and toasted, about 3 minutes more. Serve immediately.

By NicoleMcmom

Lemon-Dill Tuna Melt Sandwiches
Lunch

Lemon-Dill Tuna Melt Sandwiches

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread in a single layer on a baking sheet.
  2. 2 Toast bread lightly on both sides in preheated oven, about 1 minute per side.
  3. 3 Mix tuna, mayonnaise, lemon juice, lemon zest, and dill in a bowl. Spread tuna mixture evenly over each slice of bread. Arrange tomato slices over tuna mixture and top with Swiss cheese.
  4. 4 Return baking sheet to oven and broil until cheese is melted, 3 to 5 minutes more.

By Anna Babcock Prodin

Fruit Salad with Lemon-Cinnamon Syrup
Lunch

Fruit Salad with Lemon-Cinnamon Syrup

4.7

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
  2. 2 Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.

By ASHLEY_S

Homemade Cream of Asparagus Soup
Lunch

Homemade Cream of Asparagus Soup

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt butter in a stockpot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add asparagus and bone broth; cover and simmer until asparagus is tender, about 20 minutes.
  2. 2 Remove from the heat and puree with an immersion blender until smooth.
  3. 3 Stir in cream, Marsala wine, lemon zest, salt, Aleppo pepper, and black pepper until well blended. Return to low heat and simmer (do not boil) until flavors are mixed and soup is hot, about 5 minutes.
  4. 4 Ladle into bowls. Garnish with sour cream and croutons.

By Dan Toomey

Sweet Potato Holiday Cookies
Lunch

Sweet Potato Holiday Cookies

4.0

Prep
20 min
Cook
8 min
Total
43 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Sift flour, baking powder, cinnamon, baking soda, nutmeg, allspice, ginger, and salt into a bowl.
  3. 3 Beat butter, white sugar, and brown sugar in a bowl until smooth and creamy. Mix in honey, egg, and lemon zest until well blended. Fold in sweet potato. Stir in flour mixture with a large spoon until dough is just blended.
  4. 4 Shape tablespoonfuls of dough into balls and place 2 inches apart on ungreased baking sheets.
  5. 5 Bake in the preheated oven until edges start to brown, about 8 minutes. Cool on the baking sheets for 5 minutes; transfer to wire racks to cool completely, about 10 minutes.

By purrplenesss

Instant Pot Lentil Vegetable Soup
Lunch

Instant Pot Lentil Vegetable Soup

4.5

Prep
20 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Place oil in a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.
  2. 2 Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.

By peloquinswife

Lemon Almond Bread
Lunch

Lemon Almond Bread

4.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  2. 2 In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
  3. 3 In a separate medium bowl, combine the almond milk, oil, eggs, 1 teaspoon lemon juice, vanilla, and almond extract.
  4. 4 Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
  5. 5 Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
  6. 6 While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, 1 1/2 tablespoons lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze over the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.

By Almond Breeze

Grilled Salmon Sandwich with Dill Sauce
Lunch American

Grilled Salmon Sandwich with Dill Sauce

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat salmon with olive oil.
  3. 3 Cook on the preheated grill, skin-side down, about 5 minutes; flip and cook on other side until skin easily lifts off flesh, about 5 minutes more. Flip again; continue cooking until salmon flakes easily with a fork, 2 to 3 minutes more.
  4. 4 Whisk mayonnaise, dill, and lemon zest together in a small bowl; divide and spread onto 2 toasted bread slices. Top each with 1 portion salmon, 2 tomato slices, 2 bacon strips, 1 lettuce leaf, and 1 remaining toasted bread slice.

By cathy a

Asparagus, Lemon, and Mint Soup
Lunch American

Asparagus, Lemon, and Mint Soup

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
  2. 2 Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
  3. 3 Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
  4. 4 Blend soup using a hand blender or a food processor until smooth.
  5. 5 Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

By fromgardentosoupbowlcom

Blueberry Pie Pops
Lunch American

Blueberry Pie Pops

4.4

Prep
40 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.
  3. 3 Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.
  4. 4 Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.

By ScandoGirl

Refreshing Summer Squash Salad
Lunch American

Refreshing Summer Squash Salad

4.7

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Toss yellow squash and zucchini with salt in a large bowl until well combined.
  2. 2 Whisk mint, olive oil, lemon zest, lemon juice, and black pepper in a small bowl until well combined; pour over squash mixture and toss to coat.
  3. 3 Heat a small nonstick skillet over medium heat. Add prosciutto; cook and stir until crisp, about 2 minutes.
  4. 4 Divide squash salad among 4 plates; sprinkle with prosciutto and feta cheese.

By TJ Lombard

Chicken Salad With Pine Nuts and Raisins
Lunch

Chicken Salad With Pine Nuts and Raisins

3.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with olive oil or non-stick cooking spray.
  2. 2 Prepare the croutons by spreading bread cubes over prepared baking sheet. Lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown. Remove from oven and cool.
  3. 3 Prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Cover and refrigerate until ready to serve.
  4. 4 Prepare the salad by placing the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through. Remove from heat, drain and cool; dice or pull into shreds.
  5. 5 Combine the chicken with the celery, raisins and lemon peel.
  6. 6 When ready to serve, stir together the lemon juice and olive oil. Tear the lettuce into small pieces and toss with the lemon and oil mixture. Divide between plates and top with the chicken salad. Garnish with onion rings, a sprinkling of pine nuts and the croutons.

By MARBALET

Refreshing Spaghetti Squash and Cucumber Salad
Lunch Italian

Refreshing Spaghetti Squash and Cucumber Salad

4.1

Prep
30 min
Cook
30 min
Total
180 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place squash halves into a large baking dish with cut-sides facing down.
  2. 2 Bake in the preheated oven until you can easily cut into skin side with a knife, about 30 minutes; remove from oven and set aside to cool.
  3. 3 Toss cooled spaghetti squash, tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed.
  4. 4 Stir lemon juice and lemon zest together in a small bowl; slowly pour olive oil into lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.

By Wei Zheng

Creamy Garlic Shrimp Toast
Lunch American

Creamy Garlic Shrimp Toast

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
  2. 2 Trim most of the crusts off of the bread.
  3. 3 Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
  4. 4 Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
  5. 5 Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
  6. 6 Turn off the heat and stir in parsley. Taste and add salt if needed.
  7. 7 Divide shrimp and sauce evenly over each piece of toasted bread.

By John Mitzewich

Lemony Quinoa with Chickpeas and Huckleberries
Lunch American

Lemony Quinoa with Chickpeas and Huckleberries

5.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is soft and water has been absorbed, about 25 minutes.
  2. 2 Heat a small skillet over medium heat; toast sunflower kernels in hot skillet until fragrant, 3 to 5 minutes.
  3. 3 Transfer quinoa to a large bowl and fluff with a fork; add sunflower kernels, chickpeas, huckleberries, carrot, onion, lemon juice, and lemon zest. Gently stir the salad until thoroughly mixed; season with salt and pepper.

By ALZ

Instant Pot Salmon Sandwiches with Aioli
Lunch American

Instant Pot Salmon Sandwiches with Aioli

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 For aioli, stir together mayonnaise, lemon zest, 2 teaspoons lemon juice, and a pinch of salt in a small bowl.
  2. 2 Add water and remaining 1/4 cup lemon juice to a multi-functional pressure cooker (such as Instant Pot). Put a steamer rack inside and spray with cooking spray. Arrange salmon fillets, skin sides down, on the prepared rack (fillets may overlap slightly).
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Salmon should flake easily with a fork.
  5. 5 Sprinkle salmon with remaining salt and pepper. Spread cut sides of buns with aioli. Serve salmon in buns with arugula.

By Caitlyn Diimig, RD

Gee-Gee's Chicken Salad with Cantaloupe
Lunch American

Gee-Gee's Chicken Salad with Cantaloupe

4.7

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Whisk mayonnaise, sour cream, lemon zest, lemon juice, sugar, ginger, and salt together in a large bowl.
  2. 2 Fold chicken, blueberries, celery, grapes, and almonds into dressing until well combined. Cover the bowl and refrigerate for 1 hour.
  3. 3 Spoon salad into cantaloupe halves.

By Sue

Spiralized Yellow Squash-Ricotta Naan
Lunch American

Spiralized Yellow Squash-Ricotta Naan

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Cut squash into spirals using a spiralizer (fitted with the large shredding blade).
  3. 3 Combine squash, bell pepper, onion, and olive oil in a medium bowl; toss. Set aside.
  4. 4 Stir ricotta cheese and lemon zest together in a small bowl. Spread mixture evenly over naan, leaving a 1/2-inch border. Sprinkle Gruyere cheese over ricotta mixture. Add squash mixture, spreading evenly on naan. Sprinkle with red pepper flakes, salt, and pepper. Place on a baking sheet.
  5. 5 Bake in the preheated oven until bottom is crisp and edges are golden brown, about 12 minutes. Garnish with bail and serve with lemon wedges.

By lutzflcat

Madame Cristo - Grilled Ham and Cheese
Lunch French

Madame Cristo - Grilled Ham and Cheese

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine heavy cream, 2 eggs, lemon zest, salt, 1 pinch cayenne pepper, and nutmeg in a bowl until batter is thin and runny. (Add 2 tablespoons more cream if needed.)
  2. 2 Toast bread until lightly browned; place on a flat surface. Divide and place Havarti cheese onto toast; divide and place ham onto cheese. Bring 2 pieces toast together to make 2 sandwiches. Place 1 sandwich into batter. Flip several times to coat evenly; place on a plate. Repeat with second sandwich.
  3. 3 Melt butter in a skillet over medium heat. Add sandwiches; cook until outside browned and cheese melted, about 4 minutes per side.
  4. 4 Meanwhile, fill a large saucepan with 2 inches water; bring to a boil. Reduce heat to medium-low; add vinegar and keep water at a gentle simmer. Crack 1 egg into a small bowl, then gently slip it into the simmering water, holding the bowl just above the surface of the water. Repeat with remaining 1 egg. Cook until egg whites are firm and yolks are thickened but not hard, 2 1/2 to 3 minutes.
  5. 5 Transfer sandwiches to plates; dust with 1 pinch cayenne pepper. Transfer eggs to a kitchen towel with a slotted spoon to remove excess water; place onto each sandwich. Dust with 1 pinch cayenne pepper.

By John Mitzewich

Tea Room Chicken Salad Sandwiches
Lunch American

Tea Room Chicken Salad Sandwiches

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix sour cream, mayonnaise, lemon juice, lemon zest, salt, and pepper together in a bowl until thoroughly combined. Add cucumber, dill, cilantro, chives, and almonds and combine. Add chicken and combine thoroughly with dressing.
  2. 2 Create sandwiches with your bread; cut sandwiches into fourths.

By Godiva Goddess

Summery Black-Eyed Pea Salad
Lunch American

Summery Black-Eyed Pea Salad

5.0

Prep
30 min
Cook
Total
270 min

Instructions

  1. 1 Mix black-eyed peas, celery, bell peppers, onion, and cilantro together in a bowl.
  2. 2 Whisk olive oil, lemon juice, garlic, garlic powder, salt, and pepper together in a separate bowl. Toss dressing into beans and vegetables.
  3. 3 For best flavor, refrigerate for at least 4 hours before serving.

By KOHLSMOMMY

Shrimp and Avocado Tzatziki Pockets
Lunch American

Shrimp and Avocado Tzatziki Pockets

4.8

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Cut cooked shrimp into small pieces and mix with avocado in a bowl. Set aside in the refrigerator.
  2. 2 Combine yogurt, cucumber, oil, garlic, lemon juice, lemon zest, salt, dill, parsley, and pepper in a bowl and mix well. Chill for at least 30 minutes.
  3. 3 Mix shrimp and avocado in tzatziki dip gently. Divide mixture among pita pockets. Top with sliced almonds.

By A Day In the Kitchen

Roasted Beet, Goat Cheese and Fennel Salad
Lunch American

Roasted Beet, Goat Cheese and Fennel Salad

4.9

Prep
20 min
Cook
90 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (205 degrees C).
  2. 2 Scrub beets; wrap each beet in aluminum foil and place on a baking sheet.
  3. 3 Bake in the preheated oven until a knife can easily be inserted into beets, about 1 1/2 hours.
  4. 4 Meanwhile, whisk lemon juice, shallot, Dijon mustard, lemon zest, and honey together in a medium bowl. Slowly whisk in 1/3 cup olive oil in a steady stream. Cover and set aside.
  5. 5 Cool beets until able to handle, about 20 minutes. Remove and discard foil. Trim off stems and root ends; peel and cut into 1-inch pieces.
  6. 6 Combine beets, 3 tablespoons vinaigrette, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.
  7. 7 Combine fennel, 3 tablespoons vinaigrette, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a separate bowl.
  8. 8 Line 8 salad plates with lettuce; drizzle with remaining vinaigrette. Layer on beets, fennel, goat cheese, walnuts, and chives.

By Reynolds KitchensR