Type what you have

Ingredients

• ✓ lemon juice
• olive oil
• garlic
• yellow mustard
• oregano

Instructions

1. 1 Whisk lemon juice, olive oil, garlic, mustard, and oregano in a bowl.

By Ginger Paro

Ingredients

• ✓ lemon juice
• chicken breast
• honey
• olive oil
• garlic
• oregano

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place chicken breast halves into prepared baking dish. Whisk lemon juice, honey, olive oil, garlic, and oregano together in a bowl and pour the mixture over chicken breasts.
3. 3 Bake in the preheated oven until chicken is no longer pink inside, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads 180 degrees F (80 degrees C), about 45 minutes. Baste chicken with pan juices every 15 minutes while baking.

By samanathon

Ingredients

• ✓ lemon juice
• olive oil
• oregano
• salt
• black pepper
• cauliflower
• feta

Instructions

1. 1 Preheat an air fryer to 375 degrees F (190 degrees C).
2. 2 Whisk together olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
3. 3 Place cauliflower florets into a large resealable bag. Drizzle with oil mixture, then shake gently to lightly coat evenly. Transfer cauliflower to the air fryer basket in a single layer, working in batches if necessary.
4. 4 Air-fry cauliflower, shaking basket every 4 to 5 minutes, until cauliflower is browned and edges are crispy, 12 to 15 minutes total. Place hot cauliflower in a serving bowl and top with feta cheese; toss gently to combine.

By France Cevallos

Ingredients

• ✓ lemon juice
• chickpea
• garlic
• lemon
• vegetable bouillon
• water
• tamari

Instructions

1. 1 Combine chickpeas, garlic, lemon zest, lemon juice, and bouillon in a food processor. Process until smooth. Add water as needed if hummus is too thick. Add tamari to taste.

By Mary Maynard

Ingredients

• ✓ lemon juice
• chickpea
• olive oil
• garlic
• cumin
• salt
• sesame oil

Instructions

1. 1 Gather all ingredients.
2. 2 Blend chickpeas, lemon juice, olive oil, garlic, cumin, salt, and sesame oil in a food processor.
3. 3 Stream reserved chickpea liquid into the mixture as it blends until desired consistency is achieved.
4. 4 Serve with pita chips or veggies.

By Chelsey

Ingredients

• ✓ lemon juice
• vegetable broth
• brown rice
• egg
• dill weed
• granulated garlic
• salt
• black pepper

Instructions

1. 1 Bring broth to a boil in a large saucepan. Add rice. Reduce heat and simmer, stirring soup occasionally, until rice is very tender, about 10 minutes.
2. 2 Whisk eggs in a large bowl; add lemon juice. Ladle about 1 cup of hot soup into the egg-lemon mixture; pour slowly and stir constantly so that the eggs do not curdle.
3. 3 Stir egg mixture into the soup in the saucepan. Season with dill, garlic, salt, and pepper. Cook and stir over low heat until eggs are cooked, about 3 minutes more.

By Just Joely

Ingredients

• ✓ lemon juice
• orange
• blood orange
• onion
• olive oil
• salt
• black pepper
• black olive

Instructions

1. 1 Slice a little piece off the top and bottom of each orange so you have a stable cutting surface. Trim away all skin and pith with a small sharp knife without taking too much off the fruit. Slice oranges horizontally and arrange on a serving platter.
2. 2 Combine onion, olive oil, lemon juice, and salt in a bowl and pour over the oranges. Grind fresh pepper over the salad and arrange black olives on top.

By Barbara Sauermann

Ingredients

• ✓ lemon juice
• chickpea
• olive oil
• oregano
• lemon zest
• parsley
• garlic
• sea salt

Instructions

1. 1 Place chickpeas in a bowl. Add olive oil, oregano, lemon juice, lemon zest, parsley, garlic, and sea salt and mix well. Marinate chickpeas in the refrigerator, 8 hours to overnight.

By Rita Spangler

Ingredients

• ✓ lemon juice
• water
• olive oil
• whole wheat couscous
• kale
• tomato
• mushroom
• sumac
• salt

Instructions

1. 1 Pour water, lemon juice, and olive oil over couscous in a bowl; cover with plastic wrap and let stand until liquid is absorbed and couscous is softened, about 5 minutes.
2. 2 Mix kale, tomatoes, mushrooms, sumac, and salt into couscous mixture; refrigerate until cold, at least 30 minutes.

By orangejellybean

Ingredients

• ✓ lemon juice
• olive oil
• yogurt
• paprika
• garlic
• black pepper
• cayenne pepper
• white sugar
• feta cheese

Instructions

1. 1 Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple of feta cubes at a time, processing between batches until mixture is thick and smooth.
2. 2 Transfer dip to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.

By Evie

Ingredients

• ✓ lemon juice
• chunk light tuna
• red onion
• parsley
• olive oil
• lemon zest
• salt
• black pepper

Instructions

1. 1 Combine tuna, onion, and parsley in a medium bowl.
2. 2 Whisk oil, lemon juice, lemon zest, salt, and pepper together in a small bowl; toss with tuna mixture.

By Mareefer09

Ingredients

• ✓ lemon juice
• chickpea
• olive oil
• sesame seed
• jalapeno pepper
• garlic
• sesame oil
• salt
• cumin

Instructions

1. 1 Blend chickpeas, about half the reserved liquid from the chickpeas, olive oil, lemon juice, sesame seeds, ground dried jalapeno pepper, garlic, sesame oil, sea salt, and cumin in a blender until smooth and creamy. Blend more reserved liquid or olive oil into the mixture until the hummus reaches your desired consistency.

By Erin

Ingredients

• ✓ lemon juice
• cream cheese
• garlic
• italian seasoning
• hummus
• roma tomato
• cucumber
• kalamata olive
• red onion
• feta cheese

Instructions

1. 1 Mix cream cheese, garlic, lemon juice, and Italian seasoning together. Spread mixture onto the bottom of a round 10-inch dish. Spread hummus on top.
2. 2 Mix tomatoes, cucumbers, olives, and red onion together in a bowl; spread over the hummus. Sprinkle feta cheese on top. Refrigerate for at least 1 hour.

By Debbie

Ingredients

• ✓ lemon juice
• kalamata olive
• green olive
• anchovy fillet
• garlic
• thyme
• rosemary
• olive oil
• feta cheese
• black pepper

Instructions

1. 1 Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.

By Richard Elsom

Ingredients

• ✓ lemon juice
• olive oil
• orange bell pepper
• red onion
• salt
• halloumi cheese
• low-carb flour tortilla
• hummus
• spinach
• kalamata olive

Instructions

1. 1 Preheat an outdoor grill for medium-high heat. Set a grill pan on top of the grate.
2. 2 Whisk together olive oil and lemon juice in a small bowl until well combined; set aside.
3. 3 Toss together bell pepper and onion in a small bowl until combined. Mix in 1/2 of the oil mixture and season with salt. Transfer to the hot grill pan.
4. 4 Cook vegetables on the preheated grill until lightly charred but still firm to the bite, 5 to 6 minutes. Remove the pan from the grill and allow vegetables to cool. Lower the grill temperature to medium.
5. 5 Brush halloumi cheese slices with remaining oil mixture.
6. 6 Cook on the preheated grill, flipping carefully, until grill marks appear and cheese has softened slightly, 2 to 3 minutes per side. Remove from the grill and place on an aluminum foil-covered plate to keep warm.
7. 7 Spread tortillas with hummus and top with spinach. Divide grilled peppers and onions between tortillas, add 2 halloumi slices to each tortilla, then top with olives. Roll up and serve immediately.

By France Cevallos

Ingredients

• ✓ lemon juice
• pine nut
• chickpea
• olive oil
• tahini
• garlic
• cumin
• paprika
• salt
• peppercorn

Instructions

1. 1 Heat a small skillet over medium heat. Toast pine nuts in a skillet, frequently stirring, until fragrant and beginning to brown, 3 to 5 minutes.
2. 2 Blend chickpeas, reserved liquid, lemon juice, 1/4 cup olive oil, tahini, garlic, cumin, paprika, salt, and crushed peppercorns in a food processor until smooth.
3. 3 Stir toasted pine nuts into the hummus or sprinkle on top. Drizzle a little olive oil on top before serving.

By JOEKLUGER

Ingredients

• ✓ lemon juice
• turkey breast
• onion
• kalamata olive
• sun dried tomato
• oil
• chicken broth
• greek seasoning
• salt
• black pepper
• all-purpose flour

Instructions

1. 1 Place turkey breast, onion, kalamata olives, sun-dried tomatoes, 1/4 cup chicken broth, lemon juice, Greek seasoning, salt, and pepper in the crock of a slow cooker.
2. 2 Cover and cook on Low for 7 hours.
3. 3 Combine remaining 1/4 cup chicken broth and flour in a small bowl; whisk until smooth. Stir into the slow cooker.
4. 4 Cover and cook on Low for 30 more minutes.

By Chris Dede

Ingredients

• ✓ lemon juice
• eggplant
• kosher salt
• olive oil
• garlic
• tahini
• cumin
• paprika
• feta cheese
• parsley
• lemon zest

Instructions

1. 1 Sprinkle cut sides of eggplant with salt. Let stand for 20 to 30 minutes. Blot dry with paper towels.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Brush cut sides of eggplant with 1 tablespoon olive oil. Cut off the top 1/4 inch from the garlic bulb, exposing the cloves. Brush cloves with 1/2 tablespoon olive oil and wrap bulb in aluminum foil. Place eggplant and garlic in the air fryer basket.
4. 4 Cook in the preheated air fryer until eggplant and garlic are tender and eggplant is deep golden brown, 15 to 20 minutes. Remove and allow to cool, about 10 minutes.
5. 5 Scoop flesh from eggplant and place into the bowl of a food processor. Add tahini, lemon juice, 4 cloves of roasted garlic (reserve remaining roasted garlic for another use), remaining 4 tablespoons olive oil, cumin, and paprika; pulse to a moderately smooth consistency. Top with feta cheese, parsley, and lemon zest.

By Allrecipes

Ingredients

• ✓ lemon juice
• mezze penne pasta
• cucumber
• cherry tomato
• shallot
• pink salmon
• olive oil
• white wine vinegar
• lemon pepper seasoning
• dijon mustard
• salt
• dill weed

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 10 minutes. Drain, rinse in cold water, drain well, and place in a serving bowl.
2. 2 Top pasta with cucumber, tomatoes, and shallot. Break up salmon and sprinkle on top.
3. 3 Make vinaigrette: Whisk olive oil, vinegar, lemon juice, lemon-pepper seasoning, mustard, salt, and dill in a small bowl until well combined.
4. 4 Drizzle vinaigrette over the salad and toss gently to combine.

By Kim's Cooking Now

Ingredients

• ✓ lemon juice
• tzatziki sauce
• lemon
• salmon fillet
• garlic
• olive oil
• oregano
• green bell pepper
• grape tomato
• red onion
• feta cheese
• tzatziki sauce

Instructions

1. 1 Combine tzatziki sauce, lemon juice, and lemon zest in a bowl. Add salmon, toss to coat, and marinate in the refrigerator for 15 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Combine garlic, oregano, and olive oil in a bowl. Add green peppers, red onions, and grape tomatoes.
4. 4 Beginning and ending with salmon, thread salmon, grape tomatoes, red onions, and green peppers onto 8 skewers.
5. 5 Cook salmon skewers on the hot grill until fish is opaque in color, turning every 5 minutes, about 15 minutes total. Top with feta cheese and extra tzatziki sauce.

By Chef Mo

Ingredients

• ✓ lemon juice
• olive oil
• red onion
• salt
• black pepper
• branzino
• sea bass
• lemon
• rosemary
• white wine
• oregano
• flat-leaf parsley

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Drizzle 1 tablespoon olive oil into a large baking pan; add red onion and season with salt and pepper.
3. 3 Place 2 whole branzino fish into the baking pan. Stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion in the pan. Pour white wine and lemon juice over fish and sprinkle with oregano. Drizzle remaining 1 tablespoon olive oil over fish.
4. 4 Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes.
5. 5 Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter; garnish with parsley and 2 lemon wedges.

By Christala

Ingredients

• ✓ lemon juice
• chicken breast
• olive oil
• garlic
• lemon zest
• oregano
• salt
• black pepper
• baby red potato
• red bell pepper
• red onion
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place chicken breasts into a 9x13-inch baking dish.
2. 2 Whisk olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper together in a bowl. Brush some of the mixture onto chicken.
3. 3 Place potatoes, bell pepper, onion, and lemon slices into a bowl; pour in remaining lemon juice mixture and toss to coat. Arrange vegetables and lemon slices around chicken in the baking dish.
4. 4 Bake in the preheated oven for 30 minutes. Brush chicken and vegetables with the pan drippings. Continue to bake until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 165 degrees F (74 degrees C), about 30 more minutes.

By joecraig

Ingredients

• ✓ lemon juice
• cooking spray
• red potato
• four cheese alfredo sauce
• olive oil
• salt
• black pepper
• garlic
• chicken breast
• tomato
• garlic
• rosemary
• kalamata olive

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Place potatoes into a microwave-safe bowl, and cook in microwave oven on High setting for 2 minutes; turn potatoes over (watch for steam) and cook 2 more minutes on High. Set potatoes aside.
3. 3 Mix together the Alfredo sauce, lemon juice, olive oil, salt, black pepper, and garlic in a bowl. Place the chicken pieces into the prepared baking dish, and generously brush chicken with about 1 cup of the mixture. Arrange the potatoes, tomatoes, and garlic cloves around the chicken. Brush the vegetables with the remaining sauce mixture. Sprinkle the chicken and vegetables with rosemary and olives.
4. 4 Bake in the preheated oven until the chicken is cooked through and the potatoes are tender, about 25 minutes. An instant-read thermometer inserted into the chicken should read at least 160 degrees F (70 degrees C).

By IrisMac

Ingredients

• ✓ lemon juice
• greek yogurt
• garlic
• lemon
• lemon zest
• olive oil
• paprika
• herbes de provence
• salt
• black pepper
• chicken
• salt
• greek yogurt
• harissa

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together yogurt, garlic, lemon juice and zest, olive oil, paprika, herbes de Provence, salt, and black pepper in a medium bowl.
3. 3 Pour into a large resealable plastic bag. Add chicken; stir to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 3 hours.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Make sauce: Stir together yogurt, lemon juice, and harissa in a small bowl until combined. Set aside.
5. 5 Remove chicken to a plate or baking sheet lined with paper towels; discard marinade. Pat chicken dry with more paper towels. Season with a pinch of salt.
6. 6 Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn over each piece and move to indirect heat.
7. 7 Continue grilling, turning often, with the lid down until well browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
8. 8 Serve chicken with sauce on the side.

By John Mitzewich

Ingredients

• ✓ lemon juice
• olive oil
• onion
• garlic
• spinach
• kalamata olive
• feta cheese
• lemon rind
• salt
• oregano
• white pepper
• tilapia fillet
• butter
• paprika

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is soft, about 5 minutes. Add spinach to skillet; cook and stir until spinach is wilted and cooked down, 5 more minutes. Stir olives, feta cheese, lemon rind, salt, oregano, and white pepper into spinach. Cook until feta cheese has melted and flavors have blended, about 5 more minutes.
3. 3 Spread spinach mixture into a 9x13-inch baking dish. Arrange tilapia fillets over spinach mixture. Mix butter and lemon juice in a small bowl and drizzle over fish; sprinkle with paprika.
4. 4 Bake fish in the preheated oven until the flesh is opaque and flakes easily, 20 to 25 minutes.

By Eddie Riddell

Ingredients

• ✓ lemon juice
• water
• white sugar

Instructions

1. 1 In a large pan, combine water and sugar. Heat until the sugar just melts. Remove from heat and pour in lemon juice. Mix well and chill in refrigerator before serving. Garnish with lemon, lime or orange slices.

By Heather Fantasia

Ingredients

• ✓ lemon juice
• banana

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
2. 2 Spread banana slices out onto the prepared baking sheet, making sure slices are not touching. Brush with lemon juice.
3. 3 Bake in the preheated oven for 90 minutes. Check bananas, lifting slices up to separate from the paper once or twice. Continue baking until bananas are dried out, 30 to 90 minutes more.
4. 4 Let bananas cool until crispy, at least 5 minutes.

By moonwitchkitty

Ingredients

• ✓ lemon juice
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Pour milk into a bowl and add lemon juice.
3. 3 Stir to combine. Let sit for 5 minutes. Use immediately.

By noubeh

Ingredients

• ✓ lemon juice
• milk

Instructions

1. 1 Stir milk and lemon juice together in a bowl; let sit for 5 minutes.

By Tigerlilly

Ingredients

• ✓ lemon juice
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Pour heavy cream into a heavy-bottomed saucepan. Bring cream to 185 to 190 degrees F (85 to 88 degrees C) over medium heat, stirring occasionally.
3. 3 Reduce heat to medium-low and stir in lemon juice. Cook, stirring, for 3 minutes, maintaining the temperature at 185 to 190 degrees F (85 to 88 degrees C), then turn off the heat. The mixture should coat the back of a spoon.
4. 4 Whisk well and let cool for 30 minutes.
5. 5 Transfer into a clean towel-lined strainer. Cover top with plastic wrap, pressing down gently onto the surface of the cream, and let cool to room temperature, 20 to 30 minutes more.
6. 6 Chill in a refrigerator for 8 hours, or overnight.
7. 7 Remove plastic wrap and store in a sealed container or use immediately.

By Chef John