Tzatziki Sauce

8 oz plain yogurt
1 cucumber, shredded
juice from 1/2 lemon
1 - 2 tsp chopped fresh dill, or 1/4 - 1/2 tsp dried
1 - 2 cloves garlic, minced
salt and pepper to taste

Combine all ingredients; chill before serving. Serve with falafel, pita, fresh veggies, Greek food, meats, whatever you like.

NOTES
Adapted from various online recipes.
To reduce wateriness -- strain yogurt in a paper-towel lined strainer before making, and/or squeeze water out of shredded cucumber. Sometimes I skip these and it's still pretty good.

Lemon Risotto with Asparagus and Salmon

4 - 41/2 c chicken or vegetable broth
1 Tbsp oil
1 clove garlic, minced
1 medium onion, finely chopped
1 1/2 c arborio rice
2 tsp finely grated lemon zest
3/4 c dry white wine, room temperature
3/4 lb asparagus, ends trimmed, cut into 1" lengths
1/4 tsp sea salt
1/4 tsp black pepper
18 oz salmon, cut into 1" square pieces
3 Tbsp grated Parmigiano Reggiano cheese
3 Tbsp fresh lemon juice
6 Tbsp chopped fresh chives

In a small saucepan, heat broth to a simmer over medium heat, about 5 minutes. Reduce heat to low and continue to simmer. In a large pot, heat oil over medium heat until hot, about 1 minute. Add onion and cook until translucent, stirring frequently, about 3 minutes. Add garli, rice and lemon zest and stir to coat rice. Cook until edges of rice begin to turn translucent, about 2 minutes.

Add wine, reduce heat to medium low and cook, stirring frequently, until wine is absorbed, about 2 minutes. Add 1 c warm broth and cook, stirring frequently, until it has been absorbed, about 5 minutes. Make 2 more additions of 1 c broth, cooking until it has been absorbed between each addition and rice is moist and creamy, but still a little chewy, 12-15 minutes total. If rice is not chewy at this point, add 1/4 c broth or water and stir until it's absorbed.

Add asparagus to pan with remaining broth and simmer gently for about 3 minutes. Add broth with asparagus to rice, along with salt, pepper and salmon. Stir to mix and continue to cook, stirring occasionally (and gently, to prevent fish from breaking up too much) until asparagus is tender-crisp, salmon is cooked through, and rice is tender and drier but still saucy and creamy, about 5 minutes. Add cheese, lemon juice, and 4 Tbsp of the chive, stirring gently to incorporate. Serve immediately, garnished with remaining 2 Tbsp chives.

NOTES
From Hannaford.
Untried.

Baba Ghanoush

1 large eggplant (about 1 1/2 lb)
1 Tbsp mayonnaise
2 Tbsp plain yogurt
2 Tbsp tahini
2 Tbsp fresh lemon juice
2 cloves garlic
1/2 tsp salt, or to taste
parsley sprigs for garnish
fresh vegetables, pita chips, or pita bread wedges

Preheat broiler. Line a baking sheet with foil and spray with cooking spray. Cut eggplant in half lengthwise and place face down on foil. Broil for 14-16 minutes, until skin is blackened and flesh is cooked and softened. Turn eggplant over and let cool on baking sheet for 15 minutes.

When eggplant is cool enough to handle, use a teaspoon to remove as many seeds as you can, but try to retain juices. If seeds are tiny, keep them. Discard charred skin and scoop flesh and any tiny seeds into a bowl or food processor or blender for a smoother texture. For a chunkier dip, mash eggplant with fork.

Mix or process eggplant with mayonnaise, yogurt, tahini, lemon juice, garlic (mince if mixing by hand) and salt until well combined. Transfer to a bowl and serve cold or at room temperature, garnished with parsley, with veggies, pita chips or pita bread wedges for dipping. Dip may be frozen.

NOTES
From Hannaford.
Untried.

Blueberry Ice

2 c blueberries
1/4 c sugar
1/4 c thawed lemonade concentrate
1 1/2 c ginger ale

Bring blueberries, 1/2 c water and sugar to a boil over medium heat. Cover; simmer 5 minutes; let cool. Puree mixture, then stir in lemonade and ginger ale. Pour into a 9"x9" baking pan; freeze for 1/2 hour.

Remove from freezer. Scrape ice crystals into mixture; refreeze. Rescrape every 20-30 minutes. Mound slush into dishes to serve. May serve with vanilla ice cream.

NOTES
Original source unknown.
Untried.

Carrot Soup

1 Tbsp butter, divided
1/2 tsp fennel seeds
1 apple, peeled, cored, diced
1 1/2 lbs carrots, sliced
1/2 lb sweet potatoes, peeled, cubed
2 Tbsp rice (white or brown basmati or regular long-grain)
1/4 tsp turmeric or curry powder
5 1/2 c vegetable stock or water
1 bay leaf
salt and pepper to taste
fresh lemon juice to taste
2 Tbsp minced fresh cilantro or fresh parsley

In a large pot heat 1/2 Tbsp butter over medium heat. Toast fennel seeds until darkened (2-3 minutes). Add apple, carrot and potato and cook 5 minutes, stirring occasionally. Add rice, turmeric or curry, stock or water and bay leaf. Bring to a boil, lower heat, cover and simmer until rice and vegetables are tender, about 30 minutes.

Drain soup, reserving broth. Remove and discard bay leaf. Transfer mixture and small amounts of reserved broth in batches to a food processor or blender and puree until smooth. Return pureed soup and any remaining broth to soup pot.

Simmer 5 minutes. Season with salt, pepper, and lemon juice. Melt remaining butter and drizzle over soup; sprinkle with cilantro or parsley.

NOTES
I think this is from Vegetarian Times.
I like this a lot, but no one else in my family likes it quite as well as I do.
I usually skip the fennel, lemon juice and herbs in the interest of making the soup more kid-friendly.
I always use turmeric, never curry powder.
We like to eat this with croutons on top.

Braised Chicken with Baby Potatoes

3 Tbsp flour, plus additional for dusting
3 lbs chicken (breasts, drumsticks and/or thighs)
2 Tbsp oil
3 Tbsp chopped shallots
8 oz mushrooms
1/2 c dry white wine
2 c chicken stock
3/4 pound baby potatoes (white, dutch or red, left whole)
1/2 lb escarole, chopped
2 Tbsp chopped fresh tarragon
2 roasted peppers, diced
1 Tbsp capers
juice of one lemon (2-3 Tbsp)
salt and pepper to taste

Dust chicken with flour; pat off excess. Heat oil in large oven-safe pan on medium; add chicken. Brown lightly on all sides, 8-10 minutes total. Transfer to clean platter; set aside. Pour off all but 1 Tbsp oil.

Add shallots; cook and stir 1-2 minutes. Add mushrooms; cook and stir 3-4 minutes. Add wine; cook, stirring to loosen browned bits on bottom of pan. Simmer 3-5 minutes to reduce liquids by two-thirds. Stir in remaining 3 Tbsp flour; add chicken stock. Return chicken to pan and add potatoes. Bring to a simmer.

Cover and place on center rack of oven. Braise for 1 hour at 350 degrees.

Remove pan from oven. Remove chicken from sauce and set aside. Add escarole to pan; simmer 5 minutes on medium on stove top. Stir in tarragon, peppers and capers. Return chicken to pan and add lemon juice. Season to taste with salt and pepper.

NOTES
From Wegmans.
Untried.

Lemon-Cheese Stuffed French Toast with Blueberry Syrup

6 thick (1 1/2") slices bakery cinnamon bread or challah

Filling:
4 oz cream cheese, softened
2 Tbsp sugar
1 tsp lemon extract
1 tsp finely chopped lemon zest
3/4 c ricotta cheese

Egg Mixture:
6 large eggs
1/2 c heavy cream

butter
oil

Blueberry Syrup:
2 c blueberries
1/2 c sugar
2 tsp fresh lemon juice

Create a pocket in each slice of bread by inserting a sharp knife into center of top crust and working in both directions, to within 3/4" of bottom and sides. Be careful not to puncture the sides.

Combine first 4 filling ingredients with an electric mixture and beat until smooth (about 1 minute). Stir in ricotta until just combined. Squeeze bread from the sides to part the opening and fill each slice of bread with a few tablespoons of filling. Don't overstuff or tear!

Whisk eggs and cream together. Dunk stuffed bread into the egg mixture and coat both sides. Place bread in a baking dish and cover with plastic wrap; chill in the fridge overnight.

Preheat oven to 375 degrees and lightly grease a cookie sheet. Heat a mixture of half butter, half oil in a skillet over medium-low heat and saute each slice of bread for about 2 minutes per side. After sauteing, place bread on cookie sheet and bake until heated through (about 6-8 minutes).

While toast bakes, combine syrup ingredients in a medium saucepan over low heat and cook, stirring constantly, until sugar dissolves (2-3 minutes). Increase heat to medium and simmer 2 minutes, stirring constantly. Remove from heat and serve over toast.

NOTES
I think this comes from a Best American Recipes-type cookbook.
Untried, but now that I've just discovered it among my recipes I think I'm going to try it very soon.

Creamy Chicken Pasta Soup

3 Tbsp butter
4 oz sliced mushrooms
1 c sliced celery
1 c shredded carrots
1 medium chopped onion
3 Tbsp flour
6 c chicken stock
1 1/2 c half and half
2 Tbsp chopped fresh parsley
1/2 lbs chicken, cut into 1/2" pieces
1 c penne pasta
1/4 lb sugar snap peas, halved
3 Tbsp lemon juice
salt and pepper

Melt butter in a large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook about 5 minutes until celery and onion are tender. Add flour; cook 3 minutes, stirring frequently. Gradually mix in chicken stock and bring to a simmer. Stir frequently.

Add half and half and parsley; simmer 5 minutes. Add chicken pieces; cook until chicken is cooked through, about 5 minutes.

Cook penne separately and add to simmering soup along with peas; simmer 2 minutes. Add lemon juice and salt and pepper to taste before serving.

NOTES
Original source unknown.
I liked this, but it was not a universal hit with my family.

Pasta Verde

2 c orzo
1 Tbsp olive oil
1 bunch asparagus, sliced
2 garlic cloves, minced
1 pinch thyme
10 oz frozen peas
5 oz baby spinach
1/2 tsp grated lemon peel
1 Tbsp butter
1 Tbsp lemon juice
feta cheese
mint

Cook orzo according to package directions; drain, reserving 1 1/4 c cooking water.

Heat oil in large skillet; add asparagus and cook for 2 minutes. Add garlic and thyme; cook 30 seconds. Stir in peas, spinach, lemon peel and reserved water. Bring to a boil. Stir in orzo, butter and lemon juice; remove from heat.

Top with crumbled feta cheese and chopped fresh mint.

NOTES
I think this originally came from Parents magazine.
I make many variations on this, using any green vegetables I have on hand, and any type of pasta. Usually skip the lemon peel though.

Thai Shrimp Soup

1 tsp grated ginger
1 minced garlic clove
2 tsp vegetable oil
32 oz chicken broth
1 c water
1/2 tsp anchovy paste
4 oz angel hair pasta
2 c shredded carrots
1/2 box (5 oz?) frozen peas
1/4 c coconut milk
1 Tbsp lemon juice
1/2 lb peeled, cooked shrimp

Saute ginger and garlic in oil for 20 seconds in a soup pot. Stir in broth, water and anchovy paste. Bring to a boil. Add past and carrots; cook until tender. Stir in peas, coconut milk, lemon juice and shrimp; cook until shrimp are heated through.

NOTES
Original source unknown.
Untried.

Blackberry Lemon Upside-Down Cake

2 tsp butter, melted
1/3 c packed brown sugar
1 1/2 tsp grated lemon rind
2 c fresh blackberries
1 1/4 c all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2/3 c granulated sugar
2 Tbsp butter, softened
1 egg
3/4 tsp vanilla extract
1/2 c milk

Pour 2 tsp melted butter into bottom of 9" round cake pan; sprinkle with brown sugar and lemon rind and top with blackberries.

Combine flour, baking powder and salt in a small bowl. Beat sugar and butter in a large bowl with a mixer on medium speed until well-blended. Add egg and vanilla; beat well. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour; mix well.

Spoon batter over berries. Bake in a 350 degree oven for 40 minutes. Cool in pan 5 minutes. Loosen edges with knife; invert onto plate.

NOTES
From Cooking Light.
Untried.

Lemon Poppy Seed Cake

Cake:
2 c all-purpose flour
1 1/2 tsp baking powder
1/8 tsp salt
1 1/2 c granulated sugar
6 oz cream cheese
1/2 c butter, softened
3 eggs
1/4 c poppy seeds
1 Tbsp grated lemon rind
1 1/2 tsp vanilla extract

Frosting:
2 oz cream cheese, chilled
2 Tbsp butter, chilled
1 tsp grated lemon rind
1 1/2 c powdered sugar

Preheat oven to 325 degrees; grease 9" tube pan.

To make cake: Combine flour, baking powder and salt; whisk well. Beat sugar, cream cheese and butter with a mixer on medium speed until well-blended. Add eggs, one at a time, beating well after each. Add flour mixture; beat on low until just blended. Stir in poppy seeds, lemon rind and vanilla.

Spoon batter into prepared pan; bake 40 minutes at 325 degrees or until a wooden pick inserted in center comes out clean. COol in pan 10 minutes on wire rack; remove from pan and cool completely on wire rack.

To make frosting: Beat cream cheese, butter and lemon rind until light and fluffy. Gradually add powdered sugar, beating until just blended (do not overbeat). Spread over cake.

*Cake may also be baked in a 9"x5" loaf pan for 1 hour at 325 degrees.

NOTES
From Cooking Light.
Untried.

Salmon with Dill-Citrus Sauce

4 (6 oz) skinned salmon fillets, 1 1/2" thick
1/2 tsp salt
1/4 tsp pepper
2/3 c julienne-cut red bell peppers
1/2 c thickly-sliced shallots
1/2 c fresh orange juice (about 2 oranges)
2 tsp fresh lime juice
2 tsp fresh lemon juice
2 tsp chopped fresh dill (1/2 tsp dried)
4 lemon wedges

Sprinkle salmon with salt and pepper. Heat a large nonstick skillet over medium-high heat. Place fillets flat-side up in pan; cook 2 minutes on each side or until browned. Add bell pepper and shallots; reduce heat and cook 2 minutes. Add juices; cover and simmer 8 minutes or until fish flakes easily with a fork. Remove fish from the pan; keep warm. Bring vegetable mixture to a boil; cook, uncovered, 3 minutes or until slightly thickened. Top each fillet with 3 Tbsp vegetable mixture, sprinkle with dill, and serve with lemon wedges.

NOTES
From Cooking Light.
Untried.

Potatoes Primavera

2 lb small red potatoes, quartered
1 1/2 c chicken broth
1/2 c dry white wine
2 Tbsp fresh lemon juice
2 garlic cloves, minced
1/2 tsp salt, divided
3 c (8 oz) sugar snap peas, trimmed
3 c (1 lb) diagonally-sliced asparagus
2 c (8 oz) baby carrots, halved lengthwise
1 Tbsp olive oil
2 tsp grated lemon rind
1/8 tsp black pepper
1/3 c small fresh mint leaves
1/3 c fresh cilantro leaves
1/3 c fresh flat-leaf parsley leaves

Combine first 5 ingredients in a large saucepan and bring to a boil. Reduce heat; simmer 5 minutes. Remove potatoes with a slotted spoon. Bring liquid back to a boil; cook until reduced to 1/2 c (about 8 minutes). Combine liquid with potatoes and 1/4 tsp salt in a bowl; set aside.

Steam peas, covered, 2 minutes or until crisp-tender. Rinse peas with cold water; drain. Steam asparagus, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain. Steam carrots, 4 minutes or until crisp-tender. Rinse with cold water; drain.

Combine 1/4 tsp salt, peas, asparagus, carrots, oil, lemon rind and pepper in a large bowl.

Combine potato mixture, vegetable mixture and herbs, tossing well to coat.

NOTES
From Cooking Light.
Untried.

Sour Cream Lemon Pound Cake

cooking spray
3 Tbsp bread crumbs
3 1/4 c all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 c butter, softened
2 1/2 c granulated sugar
2 tsp lemon extract
3 eggs
1 1/2 Tbsp grated lemon rind (about 2 lemons)
1/4 c fresh lemon juice, divided
8 oz sour cream
1 c powdered sugar

Preheat oven to 350 degrees. Spray a 10" tube pan with cooking spray and dust with breadcrumbs.

Combine flour, baking soda and salt with a whisk. Beat butter with electric mixer at medium speed in large bowl until light and fluffy. Gradually add sugar and lemon extract; blend well. Add eggs, one at a time; beat well after each. Add lemon rind and 2 Tbsp lemon juice; beat for 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating on low speed, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350 degrees for 1 hour 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; then remove from pan and cool completely on wire rack.

Combine 2 Tbsp lemon juice and powdered sugar. Drizzle glaze over top of cake.

NOTES
From Cooking Light.
Untried.