Citrus!: A Lemon Cookbook with Delicious Lemon Recipes [2 ed.] 9798374171211

Table of contents :
Table of Contents
Lemon Squares Mesa
Sedona Style Tea
Orange Chicken
Spicy Chili Mango
Chipotle Coleslaw I
Lemony Chipotle Bars
How to Make Hummus
Mediterranean Red Hummus
Black Bean Hummus
Dolmas
Chicken Souvlaki
Easiest Greek Chicken
Parsley Pasta Salad
Orzo Salad II
Lebanese Chicken and Potatoes
Lebanese Red Lentil Soup
Chard Lentil Soup
Georgia Omelet
Lemony Jicama Stir Fry
Beef Meatloaf with Lemon Sauce
Tamari Veggies and Chicken Stir Fry
Scallion Mushroom Chicken Stir Fry
Carrot, Cabbage, and Chicken Skillet
Potato Salad Bavarian
Sweet and Zesty Chicken Stew
Sweet Lemon and Chicken Stew
Shish Veggies and Lamb Kebab
Pecan Couscous Salad
Quinoa Pilaf Style
Traditional Lemon Chicken Stew
Saffron & Parsley Lamb
Egyptian Veggies Soup
Tuscano Mussels with Linguini
Chicken Kale Skillet
Lemon Steak with Parmesan Salad
Zesty Chicken Roast
Capers and Tilapia
Middle Eastern Hummus of Cannellini and Artichoke
Italian Inspired Aioli
French Inspired Artichokes
Roasted Mediterranean Artichokes
Cookout Artichokes
Meatless Monday Farfalle
Seafood Linguine Restaurant Style
Mediterranean Lunch Time Salad
Authentic Francesca
Redwood Pesto
How to Make Jerk Chicken
Fluffy Banana Pie
Peach Yogurt Salad
Lemon Bread
Crab Salad Sandwich
Wedding Lentils Soup
Bulgur Salad II
Baklava
Turkish Vanilla Cake
Spicy Chicken Kabobs with Pomegranate
Classical Mexican Ceviche
American Fajitas

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Citrus! A Lemon Cookbook with Delicious Lemon Recipes

By BookSumo Press All rights reserved

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Table of Contents Lemon Squares Mesa 9 Sedona Style Tea 10 Orange Chicken 11 Spicy Chili Mango 14 Chipotle Coleslaw I 15 Lemony Chipotle Bars 16 How to Make Hummus 18 Mediterranean Red Hummus 19 Black Bean Hummus 22 Dolmas 23 Chicken Souvlaki 24 Easiest Greek Chicken 26 Parsley Pasta Salad 27 Orzo Salad II 30 Lebanese Chicken and Potatoes 31 Lebanese Red Lentil Soup 32 Chard Lentil Soup 33 Georgia Omelet 34 Lemony Jicama Stir Fry 35 Beef Meatloaf with Lemon Sauce 38 Tamari Veggies and Chicken Stir Fry 39

Scallion Mushroom Chicken Stir Fry 40 Carrot, Cabbage, and Chicken Skillet 41 Potato Salad Bavarian 42 Sweet and Zesty Chicken Stew 43 Sweet Lemon and Chicken Stew 45 Shish Veggies and Lamb Kebab 46 Pecan Couscous Salad 47 Quinoa Pilaf Style 50 Traditional Lemon Chicken Stew 51 Saffron & Parsley Lamb 52 Egyptian Veggies Soup 53 Tuscano Mussels with Linguini 54 Chicken Kale Skillet 55 Lemon Steak with Parmesan Salad 56 Zesty Chicken Roast 57 Capers and Tilapia 58 Middle Eastern Hummus of Cannellini and Artichoke 59 Italian Inspired Aioli 60 French Inspired Artichokes 61 Roasted Mediterranean Artichokes 62 Cookout Artichokes 63 Meatless Monday Farfalle 64 Seafood Linguine Restaurant Style 65

Mediterranean Lunch Time Salad 68 Authentic Francesca 69 Redwood Pesto 70 How to Make Jerk Chicken 71 Fluffy Banana Pie 72 Peach Yogurt Salad 74 Lemon Bread 75 Crab Salad Sandwich 78 Wedding Lentils Soup 79 Bulgur Salad II 80 Baklava 81 Turkish Vanilla Cake 83 Spicy Chicken Kabobs with Pomegranate 84 Classical Mexican Ceviche 86 American Fajitas 87

Lemon

Squares Mesa

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 12 Calories 133.8 Fat 6.2g Cholesterol 11.6mg Sodium 155.3mg Carbohydrates 16.4g Protein 3.5g

Ingredients 1/2 C. butter, whipped to double 2/3 C. Splenda granular 1 2/3 C. all-purpose flour 1 tsp salt 1 2/3 C. oats 1/4 C. almonds, chopped fine 3/4 C. lemon juice

zest of 2 large lemons 1 (14 oz.) cans fat-free sweetened condensed milk

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 13x9inch baking dish. 2. In a bowl, add the butter and Splenda and beat till creamy. 3. Add the flour, salt, oats, almonds and lemon zest and mix till a crumbly mixture is formed. 4. In another bowl, add the condensed milk and lemon juice and beat till well combined. 5. Place 1/2 of the crumbly mixture in the prepared baking dish and press lightly to smooth the surface. 6. Spread the milk mixture over the crumb mixture evenly. 7. Sprinkle with the remaining crumb mixture evenly and press lightly to smooth the surface. 8. Cook in the oven for about 25-30 minutes. 9. Remove from the oven and keep onto the wire rack to cool for about 1 hour. 10. Cut into 1 1/2-inch squares. 11. Serve warm.

Lemon Squares Mesa

9

SEDONA STYLE

Tea

Prep Time: 5 mins Total Time: 1 hr Servings per Recipe: 4 Calories 262.3 Fat 0.0g Cholesterol 0.0mg Sodium 30.0mg Carbohydrates 68.8g Protein 0.1g

Ingredients 8 C. water 1 bag regular-size lipton green tea 1/2 C. granulated sugar 2 tbsp honey

3 tbsp lemon juice 1/4 tsp american ginseng extract

Directions 1. 2. 3. 4. 5. 6. 7.

10

In a pan, add water and bring to a boil. Remove the pan from the heat and place the tea bag into the water. Cover the pan and steep for about 1 hour. In a large pitcher, place the sugar and honey. Add the steeped tea and stir till the sugar dissolves completely. Add remaining ingredients and stir to combine well. Refrigerate to chill before serving.

Sedona Style Tea

Orange

Chicken

Prep Time: 20 mins Total Time: 9 hrs 5 mins Servings per Recipe: 12 Calories 348 kcal Fat 15.2 g Carbohydrates 36.3g Protein 17.1 g Cholesterol 48 mg Sodium 307 mg

Ingredients 1/2 C. frozen orange juice concentrate, thawed and undiluted 3 tbsps fresh lemon juice 1/4 C. hoisin sauce 1 tbsp vegetable oil 1/4 C. sugar 3 tbsps diced peeled fresh ginger

3 cloves fresh garlic, diced 2 lbs chicken wings 3 medium green onions, thinly sliced

Directions 1. Combine orange juice concentrate, fresh garlic, lemon juice, ginger, hoisin sauce, sugar, and veggie oil in a resealable plastic bag with your chicken wings. Place in the fridge for 8 hrs. 2. Cover a baking sheet with some foil. Then set your oven to 400 degrees before doing anything else. 3. Cook your wings in the oven for 50 mins on the sheet. Then before enjoying them, top with some green onions.

Orange Chicken

11

SPICY

Chili Mango

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 2 Calories 85 kcal Fat 0.9 g Carbohydrates 21.7g Protein 1.1 g Cholesterol 0 mg Sodium 237 mg

Ingredients 1/4 C. water 1 tbsp chili powder 1 pinch salt 3 tbsp lemon juice

1 mango - peeled, seeded, and sliced

Directions 1. 2. 3. 4.

14

In a pan, add the water and bring to a boil. Add the chili powder, salt and lemon juice and mix till smooth and hot. Add the sliced mango and toss to coat. Keep aside for a few minutes before serving.

Spicy Chili Mango

Chipotle

Coleslaw I

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe:8 Calories 101 kcal Fat 9g Carbohydrates 4.8g Protein 1g Cholesterol 7 mg Sodium 82 mg

Ingredients 1 head green cabbage, shredded 1 onion, chopped 2 carrots, shredded 2 jalapeno chili peppers, chopped 1 egg 1 small lemon, juiced 1 tbsp white vinegar 1/4 tsp salt

1 C. vegetable oil 2 tbsps prepared mustard 2 tbsps white sugar 1 tbsp cider vinegar 1/2 tsp ground chipotle chili pepper 1/2 tsp celery salt

Directions 1. In a large bowl, mix together the carrots, cabbage, onion and jalapeno peppers. 2. For the Mayonnaise, in a food processor, add egg, lemon juice white vinegar and salt and pulse till smooth. 3. While the motor is running slowly, add the oil and pulse till smooth and thick and transfer into a large bowl. 4. Add all the dressing ingredients and mix till well combined. 5. Pour dressing over salad and stir till well combined. 6. Cover and refrigerate to chill for at least 2 hours before serving.

Chipotle Coleslaw I

15

LEMONY

Chipotle Bars

Prep Time: 30 mins Total Time: 1 hr 35 mins Servings per Recipe: 16 Calories 314 kcal Fat 13 g Carbohydrates 47.3g Protein 3.7 g Cholesterol 77 mg Sodium 169 mg

Ingredients 2 C. all-purpose flour 1 C. butter or margarine, chilled 1/2 C. confectioners' sugar 1/2 tsp chipotle chili powder 1/3 C. apricot preserves, or preserves of your choice 1/2 tsp chipotle chili powder 4 eggs 1 3/4 C. white sugar

3/8 C. lemon juice 1/3 C. all-purpose flour 1 tsp baking powder 1/4 tsp salt 1/3 C. confectioners' sugar for dusting 1/2 tsp chipotle chili powder

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9-inch square baking pan. 2. For the crust in a food processor, add 2 C. flour, 1/2 C. of confectioner's sugar, butter and 1/2 tsp of chipotle powder and pulse till a coarse crumb forms. 3. Transfer the mixture into the prepared baking pan, pressing gently. 4. Cook everything in the oven for about 30 minutes or till golden brown and firm. 5. Remove everything from the oven and keep it aside to cool for about 20 minutes. 6. Now, set your oven to 325 degrees F. 7. In a small bowl, add the preserve and 1/2 tsp of chipotle powder and mix till well combined and spread on crust mixture evenly. 8. In a second bowl, crack the eggs and beat till foamy. 9. Add the lemon juice, sugar and salt and beat till the sugar dissolves completely. 10. In a third bowl, mix together the flour and baking powder and combine it with the egg mixture till smooth. 11. Spread the flour mixture onto the preserve layer evenly. 16

Lemony Chipotle Bars

12. Cook the dish in the oven for about 35-40 minutes or till the center becomes set. 13. In a small bowl, sift the remaining confectioner's sugar and chipotle powder and mix. 14. Sprinkle the baked lemon bars with the chipotle mixture evenly. 15. Keep aside to cool completely before cutting.

17

HOW TO MAKE

Hummus

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 16 Calories 77 kcal Fat 4.3 g Carbohydrates 8.1g Protein 2.6 g Cholesterol 0 mg Sodium 236 mg

Ingredients 2 C. canned garbanzo beans, drained 1/3 C. tahini 1/4 C. lemon juice 1 tsp salt 2 cloves garlic, halved

1 tbsp olive oil 1 pinch paprika 1 tsp minced fresh parsley

Directions 1. Blend the following in a food processer until paste-like: garlic, garbanzos, salt, tahini, and lemon juice. 2. Add this to a bowl with olive oil, paprika, and parsley. 3. Enjoy.

18

How to Make Hummus

Mediterranean

Red Hummus

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 64 kcal Fat 2.2 g Carbohydrates 9.6g Protein 2.5 g Cholesterol 0 mg Sodium 370 mg

Ingredients 1 (15 oz.) can garbanzo beans, drained 1 (4 oz.) jar roasted red peppers 3 tbsps lemon juice 1 1/2 tbsps tahini 1 clove garlic, minced

1/2 tsp ground cumin 1/2 tsp cayenne pepper 1/4 tsp salt 1 tbsp chopped fresh parsley

Directions 1. Blend the following until smooth: salt, chickpeas, cayenne, red peppers, cumin, lemon juice, garlic, and tahini. 2. Add everything to a bowl and place a covering of plastic over it. 3. Now place it all in the fridge for 60 mins. 4. Before serving the mix top the hummus with parsley. 5. Enjoy.

Mediterranean Red Hummus

19

BLACK BEAN

Hummus

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 16 Calories 81 kcal Fat 3.1 g Carbohydrates 10.3g Protein 3.9 g Cholesterol 0 mg Sodium 427 mg

Ingredients 1 clove garlic 1 (15 oz.) can black beans; drain and reserve liquid 2 tbsps lemon juice 1 1/2 tbsps tahini 3/4 tsp ground cumin

1/2 tsp salt 1/4 tsp cayenne pepper 1/4 tsp paprika 10 Greek olives

Directions 1. Blend your garlic in a blender with a few pulses to mince it then add in: half of your cayenne, black beans, salt, 2 tbsps of black bean juice, half tsp cumin, tahini, and lemon juice. 2. Blend this mix until it has the consistency of hummus. 3. Add everything to a bowl and top it all with olives and paprika. 4. Enjoy.

22

Black Bean Hummus

Dolmas

(Stuffed Grape Leaves)

Prep Time: 40 mins Total Time: 1 hr 40 mins Servings per Recipe: 12 Calories 303 kcal Fat 18.7 g Carbohydrates 30.9g Protein 3.6 g Cholesterol 0 mg Sodium 573 mg

Ingredients 2 C. uncooked long-grain white rice 1 large onion, chopped 1/2 C. chopped fresh dill 1/2 C. chopped fresh mint leaves 2 quarts chicken broth

3/4 C. fresh lemon juice, divided 60 grape leaves, drained and rinsed hot water as needed 1 C. olive oil

Directions 1. Stir fry the following for 7 mins: onions, rice, and dill. 2. Now add in half of the broth and cook the mix for 17 mins with low level heat and a gentle boil. 3. Add in half of the lemon juice and shut the heat. 4. Layer 1 tsp of rice mix into the center of one grape leaf. 5. Now roll this leaf into the shape of a burrito. 6. Continue for all of your rice mix and then place all of the rolls into a big pot. 7. Top everything in the pot with olive oil, broth, and lemon juice. 8. Now place a lid on the pot and cook the mix for 65 mins with a low level of heat. 9. You want to avoid boiling this mix. 10. Shut the heat and let the rolls sit for 40 mins before layering them in a casserole dish to serve. 11. Enjoy.

Dolmas

23

CHICKEN

Souvlaki

Prep Time:30 mins Total Time: 1 hr 50 mins Servings per Recipe: 4 Calories 764 kcal Fat 40.5 g Carbohydrates 55.9g Protein 44.4 g Cholesterol 133 mg Sodium 3170 mg

Ingredients Marinade: 3/4 C. balsamic vinaigrette salad dressing 3 tbsps lemon juice 1 tbsp dried oregano 1/2 tsp freshly ground black pepper 4 skinless, boneless chicken breast halves White Sauce: 1/2 C. seeded, shredded cucumber 1 tsp kosher salt 1 C. plain yogurt 1/4 C. sour cream 1 tbsp lemon juice 1/2 tbsp rice vinegar 1 tsp olive oil

1 clove garlic, minced 1 tbsp chopped fresh dill 1/2 tsp Greek seasoning kosher salt to taste freshly ground black pepper to taste 4 large pita bread rounds 1 heart of romaine lettuce, cut into 1/4 inch slices 1 red onion, thinly sliced 1 tomato, halved and sliced 1/2 C. kalamata olives 1/2 C. pepperoncini 1 C. crumbled feta cheese

Directions 1. Get a bowl, combine: chicken, black pepper (1/2 tsp), balsamic, oregano, and the juice of half of a lemon. 2. Place a covering on the bowl and place the contents in the fridge for 2 hrs. 3. Get a 2nd bowl and add in your cucumbers after shredding them and also some kosher salt. 4. Let this stand for 10 mins. 5. Get a 3rd bowl, combine: olive oil, garlic, yogurt, dill, rice vinegar, Greek seasoning, sour cream, and 1 tbsp of lemon juice. 24

Chicken Souvlaki

6. Place this mix in the fridge. 7. Now grill your chicken pieces for 9 mins then flip them and cook the chicken pieces for 9 more mins. 8. Let the chicken cool and then julienne it. 9. Grill your pieces of pita for 3 mins and flip them throughout the entire grilling time. 10. Fill each piece of pita with: pepperoncini, chicken, olive, lettuce, tomato, and onions. 11. Add a topping of white sauce from the fridge and some feta on the side. 12. Enjoy.

25

EASIEST

Greek Chicken

Prep Time: 10 mins Total Time: 8 hrs 30 mins Servings per Recipe: 4 Calories 644 kcal Fat 57.6 g Carbohydrates 4g Protein 27.8 g Cholesterol 68 mg Sodium 660 mg

Ingredients 4 skinless, boneless chicken breast halves 1 C. extra virgin olive oil 1 lemon, juiced 2 tsps crushed garlic 1 tsp salt

1 1/2 tsps black pepper 1/3 tsp paprika

Directions 1. 2. 3. 4.

Slice a few incisions into your pieces of chicken before doing anything else. Now get a bowl, combine: paprika, olive oil, pepper, lemon juice, salt, and garlic. Now add in the chicken and place the contents in the fridge for 8 hrs. Grill your chicken until fully done with indirect heat on the side of the grill with the grilling grates oiled. 5. Enjoy.

26

Easiest Greek Chicken

Parsley

Pasta Salad

Prep Time: 15 mins Total Time: 2 hrs 30 mins Servings per Recipe: 8 Calories 486 kcal Fat 30.3 g Carbohydrates 35.7g Protein 19.8 g Cholesterol 196 mg Sodium 836 mg

Ingredients 2 (9 oz.) packages cheese tortellini 1/2 C. extra virgin olive oil 1/4 C. lemon juice 1/4 C. red wine vinegar 2 tbsps chopped fresh parsley 1 tsp dried oregano 1/2 tsp salt

6 eggs 1 lb. baby spinach leaves 1 C. crumbled feta cheese 1/2 C. slivered red onion

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Boil your pasta in water and salt for 9 mins then remove all the liquids. Get a bowl, mix: salt, olive oil, oregano, lemon juice, pasta, parsley, and vinegar. Stir the contents and then place everything in the fridge for 3 hrs. Get your eggs boiling in water, place a lid on the pot, and shut the heat. Let the eggs stand for 15 mins. Then peel, and cut them into quarters. Take out the bowl in the fridge and add in: onions, eggs, feta, and spinach. Stir everything before serving. Enjoy.

Parsley Pasta Salad

27

ORZO

Salad II

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 329 kcal Fat 19.6 g Carbohydrates 28.1g Protein 10.9 g Cholesterol 37 mg Sodium 614 mg

Ingredients 1 C. uncooked orzo pasta 1/4 C. pitted green olives 1 C. diced feta cheese 3 tbsps chopped fresh parsley 3 tbsps chopped fresh dill 1 ripe tomato, chopped

1/4 C. virgin olive oil 1/8 C. lemon juice salt and pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7.

30

Cook your orzo in boiling water with salt for 9 mins. Then remove the liquid and run the pasta under cool water. Now get a bowl, combine: tomato, olive, dill, feta, parsley, and orzo. Get a 2nd bowl, mix: lemon juice pepper, salt, and oil. Combine both bowls and toss everything. Place the mix in the fridge until cold. Enjoy.

Orzo Salad II

Lebanese

Chicken and Potatoes

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 592 kcal Carbohydrates 53.9 g Cholesterol 65 mg Fat 30.5 g Protein 26.7 g Sodium 81 mg

Ingredients 8 cut up chicken pieces 8 medium potatoes, peeled and quartered salt (your preferred amount) ground white pepper (your preferred amount) 4 cloves garlic, crushed

1/2 cup extra virgin olive oil one cup fresh lemon juice

Directions 1. Start this recipe by heating the oven to 425 degrees Fahrenheit or 220 degrees Celsius. 2. Now grab a nice sized container safe for baking and put your potatoes and chicken in it. You want to now add a good amount of white pepper and salt to the meat. 3. Now grab another container good for mixing, preferably a bowl, and combine the following items: juiced lemon, garlic, and olive oil. Take care to mix everything graciously and coat your meats with this seasoning. 4. Now you should take some aluminum foil and cover the dish containing the meats with it. 5. Place the meats into the oven for about 30 mins. 6. After 30 mins you want to remove the aluminum cover and increase the temperature of the oven to 475 degrees Fahrenheit or 245 degrees Celsius. 7. Continue to allow the potatoes and meat to bake until they are nice and brown and crispy. This should take about 30 more mins. 8. Allow food to cool and plate. 9. Enjoy.

Lebanese Chicken and Potatoes

31

LEBANESE

Red Lentil Soup

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 276 kcal Carbohydrates 39.1 g Cholesterol 1 mg Fat 7g Protein 16.7 g Sodium 524 mg

Ingredients 6 cups chicken stock one lb red lentils 3 tbsps olive oil one tbsp minced garlic one large onion, chopped one tbsp ground cumin

1/2 tsp cayenne pepper 1/2 cup chopped cilantro 3/4 cup fresh lemon juice

Directions 1. Grab a nice sized pan and combine lentils and chicken stock. We want to get the lentils and chicken stock to a boiling state before proceeding. 2. Once the stock is boiling, lower the heating source to medium to low-ish level, and place a lid on the pan. 3. For 20 mins allow the lentils to lightly simmer. 4. Now let the lentils continue to simmer and grab a frying pan or skillet. 5. Place some olive oil in the pan and heat it with a medium to high level of heat. 6. Once the oil is hot combine onions and garlic. Fry these onions and garlic for approx. 3 mins. You will notice the onions become see through. 7. Once the onions and garlic are ready combine them with the lentils. 8. Also combine the lentils with some cayenne and cumin for extra tastiness. 9. Allow the lentils to keep cooking until you find them soft. The lentil cooking process should take ten mins. 10. Now for the final step we need a blender. Prep your blender and puree the soup. The puree can also be done by using a stick or wooden spoon. Make sure your soup is nice and smooth before adding lemon juice and some cilantro. 11. Serve. 32

Lebanese Red Lentil Soup

Chard

Lentil Soup

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 361 kcal Carbohydrates 50.7 g Cholesterol 0 mg Fat 14 g Protein 10.5 g Sodium 931 mg

Ingredients 8 cups water one cup large brown lentils, rinsed 4 cups thinly sliced Swiss chard 4 large potatoes, cut into cubes one cup freshly squeezed lemon juice 6 cloves garlic, crushed (or more (your preferred amount))

one tbsp salt, or (your preferred amount) 1/2 cup olive oil

Directions 1. This next lentil based dish is great. Let’s start with a big cooking pot. Add some water to this pot, enough to cover your lentils, and get it boiling. 2. Once you have the water boiling we want to add the lentils and cook them for about 10 mins. After 10 mins of boiling you should notice your lentils are getting softer. 3. Once the lentils have been boiling for about 10 mins mix in your chards. We want to get the chards nice and soft. So let them boil for about 5 mins. 4. After the chards are soft. Combine everything with the potatoes and lower the heating temperature to a medium to low level and put a lid on the cooking pot. 5. Allow the contents to boil for twelve mins or until you find that the potatoes are soft. 6. Grab a bowl for mixing and combine some salt, lemon juice, and crushed garlic. Make sure to combine the contents evenly and then mix it in with the potatoes. 7. Allow the potatoes to continue simmering for about five more mins, given that they are already soft and basically done. 8. We now want to combine the potatoes with olive oil and increase the heating source to a high level for about 2 more mins. 9. Let the contents cool. Plate. Serve. Enjoy. Chard Lentil Soup

33

GEORGIA

Omelet

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 3 Calories 345 kcal Fat 26.8 g Carbohydrates 8.9g Protein 17 g Cholesterol 397 mg Sodium 647 mg

Ingredients 1 C. peeled, sliced peaches 2 tbsp lemon juice 4 slices turkey bacon 2 tbsp water 6 eggs 1 tsp chopped fresh chives

1/4 tsp salt 1 tbsp white sugar 1/8 tsp ground black pepper 1 pinch paprika

Directions 1. In a bowl, mix together the peaches and lemon juice and keep aside. 2. Heat a large, deep skillet on medium-high heat and cook the bacon till browned completely. 3. Transfer the bacon onto a paper towel lined plate to drain and then crumble it. 4. Reserve 1 tbsp of the bacon grease in the skillet. 5. In a large bowl, add the water, crumbled bacon, eggs, chives, sugar, chives, salt and black pepper and mix till well combined. 6. Reheat the bacon grease on medium-high heat and cook the egg mixture till set slightly. 7. Arrange the peach slices over the egg mixture. 8. Reduce the heat to medium and cook, covered for about 1 minute. 9. Uncover and cook till set completely. 10. Sprinkle with the paprika and remove from the heat. 11. Keep aside to cool slightly before serving.

34

Georgia Omelet

Lemony

Jicama Stir Fry

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 109.6 Fat 4.8g Cholesterol 0.0mg Sodium 167.1mg Carbohydrates 16.3g Protein 2.4g

Ingredients 2 tbsp sugar 1/2 tsp lemon, zest of, grated 1 tbsp low sodium soy sauce 3 tbsp lemon juice, freshly squeezed 2 tsp cornstarch 1/2 C. water

4 tsp olive oil 3 C. broccoli florets 1 red bell pepper, cut into 1 inch pieces 1 C. jicama, peeled and julienned lemon, zest of, if desired ( to garnish)

Directions 1. In small bowl, mix together the sugar, lemon zest, lemon juice, soy sauce, water and cornstarch. 2. In large, non-stick skillet, heat the oil on high heat and stir fry the broccoli and red for about 2 minutes. 3. Stir in the jicama and cook till vegetables are crisp tender. 4. stir in the mixture and cook till thickened. 5. Serve with garnishing of the additional lemon zest.

Lemony Jicama Stir Fry

35

BEEF MEATLOAF

with Lemon Sauce

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 589 kcal Fat 41.7 g Carbohydrates 25.2g Protein 27.9 g Cholesterol 160 mg Sodium 500 mg

Ingredients 1/2 C. ketchup 1/3 C. brown sugar 1/4 C. lemon juice, divided 1 tsp mustard powder 2 lb ground beef 3 slices bread, broken up into small pieces

1/4 C. chopped onion 1 egg, beaten 1 tsp beef bouillon granules

Directions 1. Before you do anything preheat the oven to 350 F. 2. Get a small mixing bowl: Mix in it the ketchup, brown sugar, 1 tbsp lemon juice and mustard powder to make the lemon sauce. 3. Get a large mixing bowl: Mix in it the beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the lemon sauce. 4. Shape the mix into a loaf and place it in a greased casserole dish. Cook it in the oven for 1 h 5 min. 5. Spread the remaining sauce over the meatloaf and cook it in the oven for 12 min. Serve your meatloaf warm. 6. Enjoy.

38

Beef Meatloaf with Lemon Sauce

Tamari

Veggies and Chicken Stir Fry

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 849 kcal Fat 17.5 g Carbohydrates 112.5g Protein 67.6 g Cholesterol 129 mg Sodium 1838 mg

Ingredients 1 (16 oz) package dry whole-wheat noodles 1/2 C. chicken stock 1/2 C. orange marmalade 1/3 C. tamari sauce 1 (1 inch) piece ginger root, peeled ground black pepper to taste 1 lemon, juiced

3 tbsp peanut oil 2 lb skinless, boneless chicken breast halves, cut into thin strips 1 (16 oz) bag frozen stir-fry vegetables, thawed

Directions 1. Cook the noodles according to the directions on the package. Remove it from the water and place it aside. 2. Place a large saucepan over medium heat. Stir in it the stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper to make the sauce. 3. Cook them until they start boiling. Lower the heat and cook the sauce until it becomes thick for 22 min. 4. Turn off the heat and add the lemon juice. Place the sauce aside. 5. Place a large pan or wok over medium heat. Heat the oil in it. Cook in it the chicken for 8 min. Drain it and place it aside. 6. Add the veggies to the pan and cook them for 6 min. Discard the ginger root. Add the chicken back with sauce and stir them. Cook them for 3 min. 7. Serve your chicken stir fry with noodles warm. 8. Enjoy.

Tamari Veggies and Chicken Stir Fry

39

SCALLION

Mushroom Chicken Stir Fry

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 256 kcal Fat 7.7 g Carbohydrates 16.5g Protein 31.1 g Cholesterol 70 mg Sodium 614 mg

Ingredients 1 lemon 1/2 C. reduced sodium chicken broth 3 tbsp reduced-sodium soy sauce 2 tsp cornstarch 1 tbsp canola oil 1 lb boneless skinless chicken breasts, trimmed and cut into 1-inch pieces 10 oz mushrooms, halved or quartered

1 C. diagonally sliced carrots (1/4-inch thick) 2 C. snow peas, stem and strings removed 1 bunch scallions, cut into 1-inch pieces, white and green parts divided 1 tbsp chopped garlic

Directions 1. Reserve 1 tbsp of grated lemon zest from the lemon. 2. Get a mixing bowl: Whisk in it 3 tbsp of the juice with broth, soy sauce and cornstarch. 3. Place a wok or pan over medium heat. Heat the oil in it. Brown in it the chicken for 6 min. Drain it and place it aside. 4. Stir in the mushroom with carrot and cook them for 6 min. Stir in the snow peas, scallion whites, garlic and lemon zest. Cook them for 30 sec. 5. Stir in the lemon juice mix and cook them for 4 min until the sauce becomes thick. Stir in the scallions with cooked chicken. Cook them for 3 min then serve it warm. 6. Enjoy.

40

Scallion Mushroom Chicken Stir Fry

Carrot, Cabbage,

and Chicken Skillet

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 369 kcal Fat 4.9 g Carbohydrates 65.1g Protein 18.1 g Cholesterol 35 mg Sodium 789 mg

Ingredients 1 (12 oz) package dried rice noodles 1 tsp vegetable oil 1 onion, finely diced 3 cloves garlic, minced 2 C. diced cooked chicken breast meat 1 small head cabbage, thinly sliced

4 carrot, thinly sliced 1/4 C. soy sauce 2 lemons - cut into wedges, for garnish

Directions 1. Get a large bowl: Fill it with hot water. Place it in the noodles and place it aside until it becomes soft. 2. Place a large pan over medium heat. Heat the oil in it. Add the garlic with onion and cook them for 3 min. 3. Stir in the carrot with chicken and cabbage. Cook them for 6 min. Stir in the noodles and cook them for 3 min while stirring constantly. Serve your chicken stir fry hot. 4. Enjoy.

Carrot, Cabbage, and Chicken Skillet

41

POTATO SALAD

Bavarian

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 318.8 Fat 17.2g Cholesterol 24.4mg Sodium 729.8mg Carbohydrates 31.0g Protein 10.3g

Ingredients 4 C. potatoes, peeled and sliced 1/4 inch thick 2 C. chicken broth 1 C. turkey bacon, chopped 1/2 C. onion, minced 1 tsp sugar

2 tbsp lemon juice 1 tbsp Dijon mustard 1/2 C. flat leaf parsley, chopped

Directions 1. 2. 3. 4. 5. 6.

In a small pan, add the stock and potatoes and bring to a gentle boil. Cook till the potatoes become tender but still retain their shape. Drain the potatoes, reserving some stock in a bowl. Meanwhile, heat a skillet and cook the bacon till crisp. Transfer the crisp onto a plate, reserving the bacon fat. In a large bowl, add the lemon juice, sugar, Dijon mustard and 4 tbsp of the warm bacon fa and beat till smooth. 7. Add the bacon, potatoes, onions, parsley, salt and pepper and toss to coat. (You can add a little of the reserved chicken broth to moisten the mixture). 8. Keep aside in the room temperature for about 2 hours before serving.

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Potato Salad Bavarian

Sweet

and Zesty Chicken Stew

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 312.3 Fat 7.2g Cholesterol 76.8mg Sodium 206.1mg Carbohydrates 30.7g Protein 30.5g

Ingredients 1/4 C. fresh lemon juice 2 tbsp honey 2 garlic cloves, crushed 1 tsp ground turmeric 1 tsp ground cumin 1 tsp ground cinnamon 1/4 tsp cayenne pepper 8 large skinless chicken breasts 8 wedges preserved lemons 1 1/2 C. chicken stock 1/3 C. slivered almonds

2 tsp olive oil 1 small yellow onion, halved, finely chopped 1 small red Chile, deseeded, finely chopped 1 C. couscous 1/3 C. currants 1/3 C. fresh coriander leaves, firmly packed

Directions 1. Get a casserole dish: mix in it the lemon juice, honey, garlic. Turmeric, cumin, cinnamon and cayenne pepper. 2. Place the chicken in the casserole and coat it with the mix. Cover it with a plastic wrap and place it in the fridge for 3 to 8 h. 3. Before you do anything preheat the oven to 360 F. 4. Drain the chicken from the marinade and reserve it. Place the chicken in a roasting pan and place the preserved lemon on it. 5. Place it in the oven to cook for 22 min. 6. Pour 1/2 C. of stock with the reserved marinade in a large pan. Cook them until they start boiling. Keeps it boiling for 6 min until it thickens? 7. Place a small skillet over medium heat. Toast in it the almonds for 3 min. place them aside. 8. Heat the oil in the same pan then cook in it the onion with chili for 3 min. 9. Stir in the rest of the stock then cook them until they start boiling. Sweet and Zesty Chicken Stew

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10. Turn off the heat and combine in the couscous. Put on the lid and let it sit for 6 min. 11. Fluff the couscous with a fork then pour the thick marinade on it. Stir in the almonds and currants. Cook them for 3 min over low heat. 12. Turn off the heat then serve your couscous warm with the roasted chicken. 13. Enjoy.

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Sweet Lemon

and Chicken Stew

Prep Time: 30 mins Total Time: 6 hrs 30 mins Servings per Recipe: 4 Calories 313.6 Fat 4.3g Cholesterol 68.9mg Sodium 516.6mg Carbohydrates 44.5g Protein 26.8g

Ingredients 4 carrots, peeled and sliced 2 large onions, halved and thinly sliced 2 lbs skinless chicken pieces 1/2 C. raisins 1/2 C. dried apricot, coarsely chopped 1 (14 oz) cans chicken broth 2 tbsp tomato paste 2 tbsp all-purpose flour 2 tbsp lemon juice 2 garlic cloves, minced

1 1/2 tsp ground cumin 1 1/2 tsp ground ginger 1 tsp ground cinnamon Ground black pepper Hot cooked couscous (whole wheat preferred) Pine nuts, toasted Fresh cilantro (optional)

Directions 1. Season the chicken with 1/2 tsp of salt. 2. Get a mixing bowl: mix in it the broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon and the ground black pepper. 3. Place the chicken in the slow cooker with carrots, onion and the broth mix. 4. Put on the lid and let it cook for 8 h on low. Once the time is up, serve it warm. 5. Enjoy.

Sweet Lemon and Chicken Stew

45

SHISH VEGGIES

and Lamb Kebab

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 6 Calories 505.2 Fat 28.5g Cholesterol 109.6mg Sodium 120.2mg Carbohydrates 30.1g Protein 33.6g

Ingredients 8 oz plain yogurt 2 tbsp lemon juice 1 tsp olive oil 1 large onion, minced 1/2 C. chopped mint leaf 2 tbsp chopped fresh cilantro or 2 tbsp fresh parsley Salt and pepper 1/4 tsp cayenne pepper

2 lbs boneless leg of lamb or 2 lbs beef sirloin, cut into cubes 18 cherry tomatoes 2 green peppers cut into chunks 18 small white onions, peeled 18 medium mushrooms

Directions 1. Get a large mixing bowl: whisk in it the yogurt, lemon juice, olive oil, onion, mint, cilantro, salt, pepper and cayenne pepper. 2. Add the lamb pieces and stir them well. Cover the bowl with a piece of plastic wrap. Place it in the fridge for 6 to 8 h. 3. Before you do anything preheat the grill and grease its grates. 4. Drain the meat from the marinade. Thread it into skewers with mushroom, onion, cherry tomatoes and peppers. 5. Grill the kabobs for 4 to 7 min on each side. Serve them warm. 6. Enjoy.

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Shish Veggies and Lamb Kebab

Pecan

Couscous Salad

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 211.9 Fat 11.3g Cholesterol 0.0mg Sodium 197.9mg Carbohydrates 23.7g Protein 4.3g

Ingredients 6 oz instant couscous 2 tbsp lemon juice (or to taste) 3 tbsp olive oil 1/2 tsp salt 1/8 tsp white pepper

1/4 C. finely chopped of fresh mint 1/3 C. chopped pecans, toasted if desired

Directions 1. Cook the couscous by following the instructions on the package. 2. Transfer the couscous to a mixing bowl. Stir in the rest of the ingredients then serve it. 3. Enjoy.

Pecan Couscous Salad

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QUINOA

Pilaf Style

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 385.9 Fat 14.0g Cholesterol 0.0mg Sodium 7.1mg Carbohydrates 54.8g Protein 12.7g

Ingredients 1 tbsp olive oil 1 Spanish onion, cut into chunks 2 garlic cloves, crushed 1/2 tsp turmeric 1/2 tsp cumin powder 1 1/2 C. quinoa 1 lime, juice and zest of 1/2 C. slivered almonds

1/4 C. currants 1/2 C. fresh coriander, roughly chopped Lime wedge, to serve

Directions 1. Place a large saucepan over medium heat. Heat the oil in it. Add the onion and cook it for 4 min. 2. Stir in the spices with garlic and cook them for 2 min. 3. Stir in the quinoa with lemon zest. Stir the lemon juice with enough water to make 2 C. in total. 4. Pour the mix into the quinoa mix. Cook them until they start boiling. Put on the lid and cook them for 16 min over low heat. 5. Once the time is up, fold in the currents, coriander and almonds. Serve your quinoa pilaf. 6. Enjoy.

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Quinoa Pilaf Style

Traditional

Lemon Chicken Stew

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 677.0 Fat 16.5g Cholesterol 241.1mg Sodium 626.9mg Carbohydrates 33.0g Protein 93.2g

Ingredients

Directions

1 medium onion, peeled and quartered 2 medium garlic cloves, peeled and minced 2 1/2 lbs skinless chicken 2 tbsp flour 1 tbsp olive oil 2 1/2 C. water, divided 1/8 tsp saffron 1/2 tsp ground ginger 1/2 tsp ground cumin 1/2 tsp paprika 1/4 tsp salt 3 tbsp lemon juice 2 grated lemons, rind of 1/2 C. green olives, pitted and coarsely chopped 2 tbsp minced fresh cilantro 3/4 C. couscous Fresh ground black pepper

1. Get a food processor: combine in it the garlic with onion. Pulse it several times until they become finely chopped. 2. Dust the chicken pieces with some flour. 3. Place a large pan over medium heat. Heat the oil in it. Cook in it the chicken with garlic and onion mix for 12 min. 4. Combine in 1 C. water, saffron, ginger, cumin, paprika, salt and lemon peel. 5. Cook them until they start boiling. Lower the heat and cook the stew for 37 min over low heat with the lid on. 6. Drain the chicken and place it aside. Discard the bones and shred the chicken. 7. Stir it back into the pot with the lemon juice, olives, cilantro and pepper. Cook them for 6 min. 8. Prepare the couscous according to the directions on the package. 9. Serve your chicken stew warm with couscous. 10. Enjoy.

Traditional Lemon Chicken Stew

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SAFFRON

& Parsley Lamb

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 547.7 Fat 31.6g Cholesterol 191.2mg Sodium 152.5mg Carbohydrates 5.5g Protein 58.1g

Ingredients 1/4 C. vegetable oil 1 1/2 lbs cubed lamb stew meat 1 1/2 tsps saffron salt, to taste pepper, to taste 1 large onion, chopped 1 C. water 1/2 C. chopped fresh parsley

1 tbsp butter 1 lemon, cut into wedges

Directions 1. 2. 3. 4. 5.

In a large skillet, heat the oil on medium-high heat and sear the lamb for about 5 minutes. Stir in the saffron, salt, black pepper, water and onion, reserving 1/4 C. and bring to a boil. Reduce the heat to medium-low and simmer, covered for about 15 minutes. Uncover and stir in the butter and simmer for about 5-10 minutes. Transfer the lamb mixture into serving plates and top with the parsley and remaining onion. 6. Serve hot with a garnishing of the lemon wedges.

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Saffron & Parsley Lamb

Egyptian

Veggies Soup

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 6 Calories 214.5 Fat 8.3g Cholesterol 20.3mg Sodium 75.1mg Carbohydrates 26.7g Protein 9.5g

Ingredients 5 C. vegetable stock 1 C. brown lentils, washed and drained 2 large onions, chopped 2 medium tomatoes, finely chopped 4 garlic cloves, crushed

4 tbsp butter 2 tsp cumin 1 pinch salt and pepper, to taste 4 tsp lemon juice

Directions 1. Place a large saucepan over medium heat. Pour in it the stock and cook it until it starts boiling. Stir in the lentils and 2/3 of the onions, tomatoes, and garlic. 2. Cook them until they start boiling again. Lower the heat and cook them for 15 to 25 min until the lentils are done. 3. Place a large skillet over medium heat. Place in it the butter and heat it until it melts. Add the rest of the onion and cook it for 4 min. 4. Get a food processor: Allow the soup to cool down slightly then blend it smooth in batches. Pour the soup back into the saucepan. 5. Cook the soup for 5 min. Add the cumin, salt, pepper, lemon juice and remaining 2 tbsp of butter. Serve your soup hot and top it with the sautéed onion. 6. Enjoy.

Egyptian Veggies Soup

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TUSCANO MUSSELS

with Linguini

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 304 kcal Fat 5.4 g Carbohydrates 52.8g Protein 13 g Cholesterol 9 mg Sodium 188 mg

Ingredients 1 tbsp olive oil 1 clove garlic, minced 1 (14.5 oz.) can crushed tomatoes 1/2 tsp dried oregano 1/2 tsp dried basil 1 pinch crushed red pepper flakes 1/4 C. white wine 1 lb. mussels, cleaned and debearded

8 oz. linguini pasta 1 lemon - cut into wedges, for garnish

Directions 1. In a pan of lightly salted boiling water, cook the pasta for about 8-10 minutes and drain well. 2. Meanwhile in a large pan, heat the oil on medium heat and sauté the garlic till tender. 3. Stir in the tomatoes, herbs and red pepper flakes and reduce the heat to low. 4. Simmer for about 5 minutes. 5. Add the mussels and wine and increase the heat to high. 6. Cook for about 3-5 minutes. 7. Place the mussels mixture over pasta and drizzle with the lemon juice. 8. Serve with a garnishing of the parsley and lemon wedges.

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Tuscano Mussels with Linguini

Chicken

Kale Skillet

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 355 kcal Fat 10.1 g Cholesterol 19.3g Sodium 28.9 g Carbohydrates 59 mg Protein 164 mg

Ingredients 1 lb boneless, skinless chicken breasts, sliced 2 tbsps I Can't Believe It's Not Butter!(R) Spread, divided 4 C. LIGHTLY packed chopped kale leaves 2 cloves garlic, finely chopped 1 package Knorr(R) Rice Sides(TM) Cheddar Broccoli

1/4 C. sun-dried tomatoes, thinly sliced Lemon wedges

Directions 1. Place a large skillet on medium heat. Add to it 1 tbsp of spread and cook it until it melts. 2. Season the chicken with some salt and pepper then cook it in the skillet for 5 min. Drain it and set it aside. 3. Add the remaining spread to the skillet and cook it unit it melts. Add the garlic with kale and cook them for 4 min. 4. Stir in the water and coo them until they start boiling. Add the knorr rice with sun-dried tomatoes and prepare then cook them according the manufacturer’s instructions. 5. Add the chicken and combine them completely. Serve your chicken kale skillet warm and enjoy.

Chicken Kale Skillet

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LEMON STEAK

with Parmesan Salad

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 265 Fat 24.4 g Cholesterol 18.7 mg Sodium 337.7 mg Carbohydrates 3.3 g Protein 9.4 g

Ingredients 5 tbsps extra virgin olive oil, plus 1 tsp extra virgin olive oil 1 tbsp fresh-squeezed lemon juice 2 garlic cloves, minced 1 tbsp chopped fresh parsley 1 tbsp chopped fresh oregano salt fresh coarse ground black pepper

4 boneless strip steaks, 1 to 1 1/4 inches thick 8 C. loosely packed arugula, washed and dried 3 oz parmesan cheese, cut into thin shavings

Directions 1. To make the dressing: 2. Get a mixing bowl: Whisk the 5 tbsps of olive oil with lemon juice, garlic, parsley, oregano and a pinch each of salt and pepper. 3. Place a large skillet on medium to high heat. Add 1 tsp of oil to it and heat it. 4. Season the steaks strips with some salt and pepper. Cook them in the skillet for 7 min on each side. 5. Lay the arugula leaves in 4 serving plates then top them with the steaks strips, lemon dressing and cheese. Serve your salads right away. 6. Enjoy.

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Lemon Steak with Parmesan Salad

Zesty

Chicken Roast

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 2 Calories 172.3 Fat 6.5 g Cholesterol 75.5 mg Sodium 137.8 mg Carbohydrates 1.9 g Protein 25.4 g

Ingredients 1⁄2 tbsp olive oil 2 garlic cloves, finely minced 1⁄2lemon, zest of 1⁄2 tbsp lemon juice 2 boneless skinless chicken breasts fresh ground black pepper salt 2 tbsps fresh oregano (rosemary, thyme or

sage would probably work as well)

Directions 1. Before you do anything set the oven to 375 F. Cover a baking sheet with a piece of parchment paper. 2. Get a small mixing bowl: Mix the oil with garlic, lemon zest and juice. Season the chicken with some salt and pepper then massage the lemon mix into it. Place it in the fridge until ready to cook. 3. Place the chicken on the baking sheet and cook it in the oven for 22 min. Sprinkle the herbs all over the chicken the cook it in the oven for 27 min. 4. Place the chicken aside to rest for 5 min then serve it. 5. Enjoy.

Zesty Chicken Roast

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CAPERS

and Tilapia

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 262 kcal Fat 14.2 g Carbohydrates 5g Protein 24.2 g Cholesterol 57 mg Sodium 222 mg

Ingredients 2 tbsps extra virgin olive oil 2 tbsps butter 1 tbsp minced garlic 1 lb tilapia fillets salt and ground black pepper to taste 1/2 C. sliced fresh button mushrooms 2 tbsps drained capers

1/2 C. white wine 1 lemon, juiced

Directions 1. Stir fry your garlic in butter and olive oil then add the pieces of fish to pan. 2. Top the fish with pepper and salt and fry everything for 3 mins. Flip the fish then coat the opposite side with pepper and salt as well and fry it for 3 mins. 3. Now combine in the wine, capers, and mushrooms. 4. Place a lid on the pot, set the heat to low, and simmer the mix for 8 mins. 5. Take off the lid, add in the lemon juice, and continue cooking everything for 2 more mins. 6. Enjoy.

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Capers and Tilapia

Middle Eastern

Hummus of Cannellini and Artichoke

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 12 Calories 92 kcal Fat 2.1 g Carbohydrates 14.3g Protein 4.3 g Cholesterol 0 mg Sodium 459 mg

Ingredients 3 cloves garlic, chopped 2 tbsp chopped fresh basil 2 tbsp lemon juice 2 (15 oz.) cans cannellini beans, drained (reserve juice) 1 tbsp olive oil 1 tbsp water

1 tbsp tahini 1/2 tsp salt 1/2 tsp ground cumin 1 (15 oz.) can artichoke hearts, drained and quartered

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Cook the chopped garlic in the oven for about 5-7 minutes. 3. In a food processor, add the baked garlic, basil and lemon juice and pulse till the basil leaves are minced. 4. Add the cannellini beans, olive oil, water, tahini, salt and cumin in the food processor and process and pulse till the hummus is smooth. 5. Add the artichoke hearts and pulse till smooth.

Middle Eastern Hummus of Cannellini and Artichoke

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ITALIAN INSPIRED

Aioli

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 105 kcal Fat 8.7 g Carbohydrates 6.9g Protein 2.8 g Cholesterol 5 mg Sodium 287 mg

Ingredients 1 (6.5 oz.) jar marinated artichoke hearts, drained 2 tbsp mayonnaise 2 tbsp grated Parmesan cheese 1/2 lemon, juiced 1 tsp lemon zest 1/4 tsp red pepper flakes

salt and freshly ground black pepper to taste

Directions 1. In a food processor, add the artichoke hearts, mayonnaise, Parmesan cheese, lemon juice, lemon zest, red pepper flakes, salt, and black pepper and pulse till smooth. 2. Refrigerate, covered before serving.

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Italian Inspired Aioli

French Inspired Artichokes

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 360 kcal Fat 27.6 g Carbohydrates 21g Protein 6.9 g Cholesterol 80 mg Sodium 611 mg

Ingredients 1/2 C. all-purpose flour 1 egg 1 (14 oz.) can artichoke hearts, drained and halved 1/4 C. vegetable oil 1/4 C. butter 1 lemon, juiced

3 tbsp Parmesan cheese 1/4 C. dry sherry salt and ground black pepper to taste 1 tbsp chopped fresh parsley

Directions 1. 2. 3. 4.

In a shallow dish, place the flour. In another shallow dish, beat the egg. Coat the artichoke hearts with the flour and then dip in the egg. In a skillet, heat the vegetable oil on medium heat and stir fry the artichoke for about 5 minutes. 5. Transfer the cooked artichoke hearts into a bowl. 6. Remove the oil from the skillet and with a paper towel, wipe clean the skillet. 7. In the same skillet, melt the butter on medium heat. 8. Add the lemon juice, artichoke hearts, Parmesan cheese, sherry, salt and pepper and stir to combine. 9. With a slotted spoon, transfer the artichoke hearts into a serving dish. 10. Boil the sauce for about 2-3 minutes. 11. Place the sauce over the artichoke hearts and serve with a garnishing of the parsley.

French Inspired Artichokes

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ROASTED

Mediterranean Artichokes

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 198 kcal Fat 11.8 g Carbohydrates 17g Protein 6.9 g Cholesterol 6 mg Sodium 733 mg

Ingredients 1 serving cooking spray 1/2 C. Italian-seasoned bread crumbs 1/2 C. grated Parmesan cheese 1/4 C. chopped fresh parsley 1/4 C. extra-virgin olive oil 1/4 C. lemon juice 2 tsp lemon zest

2 cloves garlic, minced 2 (14 oz.) cans artichoke hearts, rinsed and drained

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a baking dish with the cooking spray. 2. In a bowl, add the bread crumbs, Parmesan cheese and parsley and mix till well combined. 3. In another bowl, add the olive oil, lemon juice, lemon zest, and garlic and mix till well combined. 4. In the bottom of prepared baking dish, place the artichoke hearts evenly. 5. Place the olive oil mixture over the artichokes and stir to combine. 6. Top with the bread crumb mixture evenly. 7. Cook in the oven for about 15-20 minutes.

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Roasted Mediterranean Artichokes

Cookout

Artichokes

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 402 kcal Fat 40.7 g Carbohydrates 10g Protein 2.9 g Cholesterol 0 mg Sodium 659 mg

Ingredients 2 large artichokes 1 lemon, quartered 3/4 C. olive oil 4 cloves garlic, chopped

1 tsp salt 1/2 tsp ground black pepper

Directions 1. In a large bowl of cold water, squeeze the juice from one lemon wedge. 2. Trim the tops from the artichokes and then cut in half lengthwise. 3. Place the artichoke halves into the bowl of lemon water to prevent them from turning brown. 4. Set your outdoor grill for medium-high heat and lightly, grease the grill grate. 5. In a large pan of boiling water, cook the artichokes for about 15 minutes. 6. Drain well. 7. In a bowl, squeeze the remaining lemon wedges. 8. Add the olive oil, garlic, salt and pepper and stir to combine. 9. Coat the artichokes with the garlic mixture evenly. 10. Cook the peppers on the grill for about 5-10 minutes, flipping occasionally and coating with the garlic mixture. 11. Serve immediately with the remaining garlic mixture as a dip.

Cookout Artichokes

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MEATLESS MONDAY

Farfalle

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 6 Calories 459 kcal Fat 15.7 g Carbohydrates 67.5g Protein 15.1 g Cholesterol 2 mg Sodium 333 mg

Ingredients 1 (16 oz.) package farfalle (bow tie) pasta 2 (6.5 oz.) jars marinated artichoke hearts, drained and chopped 1/4 C. chopped walnuts 3 tbsp shredded Parmesan cheese 3 tbsp extra-virgin olive oil

1 lemon, juiced 1 tbsp dried basil 1 tsp dried oregano salt and ground black pepper to taste

Directions 1. In a large pan of lightly salted boiling water, cook the pasta for about 12 minutes, stirring occasionally. 2. Drain well and keep aside. 3. In a large bowl, add the artichoke hearts, walnuts, Parmesan cheese, olive oil, lemon juice, basil, oregano, salt and black pepper and mix till well combined. 4. Add the pasta and gently, stir to combine.

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Meatless Monday Farfalle

Seafood

Linguine Restaurant Style

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 556 kcal Fat 23.2 g Carbohydrates 49.3g Protein 39 g Cholesterol 189 mg Sodium 952 mg

Ingredients 8 oz. whole wheat linguine 1/4 C. extra-virgin olive oil 1 (16 oz.) package frozen fully cooked salad shrimp, thawed 6 cloves garlic, minced 1 tsp crushed red pepper flakes 1 (14 oz.) can quartered artichoke hearts,

drained 1/2 C. sliced black olives 1/4 C. lemon juice 1/8 tsp salt 1/2 C. grated Parmesan cheese

Directions 1. In a large pan of lightly salted boiling water, cook the egg noodles for about 8 minutes. 2. Drain well. 3. Meanwhile in a large skillet, heat the olive oil on medium heat and cook the shrimp, garlic and red pepper flakes for about 5 minutes. 4. Stir in the artichoke hearts, black olives, lemon juice and salt and cook till heated completely. 5. In a serving dish, add the artichoke mixture and pasta and toss to coat. 6. Serve with a topping of the Parmesan cheese.

Seafood Linguine Restaurant Style

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MEDITERRANEAN

Lunch Time Salad

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 6 Calories 128 kcal Fat 5.1 g Carbohydrates 16g Protein 5.4 g Cholesterol 9 mg Sodium 506 mg

Ingredients 1 (15 oz.) can chickpeas, drained 1 (14 oz.) can artichoke hearts, drained and chopped 1 stalk celery, chopped 1/4 C. crumbled feta cheese 1/4 C. chopped fresh flat-leaf parsley 1/2 lemon, juiced

1 tbsp extra-virgin olive oil 1/4 tsp minced garlic 1/4 tsp chopped fresh mint 1/4 tsp chopped fresh oregano 1/4 tsp chopped fresh thyme

Directions 1. In a bowl, and all the ingredients and toss to coat well.

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Mediterranean Lunch Time Salad

Authentic

Francesca

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 391 kcal Fat 25.2 g Carbohydrates 18.2g Protein 23.6 g Cholesterol 236 mg Sodium 940 mg

Ingredients 1 lb. uncooked large shrimp, peeled and deveined 1 (8 oz.) can (8 to 10 count) artichoke hearts in water, drained 1/2 C. Italian seasoned bread crumbs 1 tbsp chopped fresh parsley 1 lemon, juiced

1/2 C. butter 1 1/2 tbsp minced garlic 1 tbsp finely shredded imported Romano cheese

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease a 13x9inch baking dish. 2. In the bottom of the prepared baking dish, place the shrimp. 3. Gently squeeze any excess liquid from the artichoke hearts and break the hearts into quarters. 4. Place the artichoke quarters in the spaces between the shrimp. 5. Spread the bread crumbs and parsley on top and drizzle with the lemon juice. 6. In a small, pan, add the butter and garlic and melt on medium-low heat. 7. Drizzle the butter mixture over the bread crumbs evenly and sprinkle with the Romano cheese. 8. Cook in the oven for about 10-12 minutes. 9. Serve hot.

Authentic Francesca

69

REDWOOD

Pesto

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 8 Calories 386 kcal Fat 39.2 g Carbohydrates 6.2g Protein 5.7 g Cholesterol 6 mg Sodium 111 mg

Ingredients 1/4 C. chopped fresh cilantro 8 medium garlic cloves 4 tbsp lemon juice 1/2 tsp cayenne pepper 1 C. walnuts 1/2 C. canola oil 1/2 C. olive oil

salt to taste 1 (8 oz.) package frozen artichokes, thawed and chopped 1/2 C. grated Parmesan cheese

Directions 1. In a food processor, add cilantro, garlic, lemon juice, cayenne pepper, walnuts, canola oil, olive oil and salt and pulse till smooth. 2. Transfer the mixture into a large bowl. 3. Gently stir in the chopped artichokes and Parmesan cheese.

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Redwood Pesto

How to Make

Jerk Chicken

Prep Time: 10 mins Total Time: 8 hrs 30 mins Servings per Recipe: 4 Calories 834 kcal Carbohydrates 4.8 g Cholesterol 284 mg Fat 57.2 g Protein 71.1 g Sodium 568 mg

Ingredients 1/2 green onion, minced 1/4 C. orange juice 1 tbsp minced fresh ginger root 1 tbsp minced jalapeno peppers 1 tbsp lime juice, or lemon 1 tbsp soy sauce 1 clove garlic, minced

1 tsp ground allspice 1/4 tsp ground cinnamon 1/2 tsp ground cloves 1 (2 to 3 lb) whole chicken, cut into pieces

Directions 1. For marinade mix the following evenly: cloves, onions, cinnamon, orange juice, allspice, ginger, garlic, pepper, soy sauce, and lemon juice. 2. Cover your chicken with the marinade. Place lid on the container. Put everything in the frig for 7 to 8 hrs. 3. Get a grill hot. Grill the chicken until fully done, time depends on heat level. 7-8 mins each side. Boil extra marinade for 5 mins and use as a coating or discard. 4. Enjoy. 5. NOTE: Traditional jerk chicken in Jamaica is prepared with an open flame.

How to Make Jerk Chicken

71

FLUFFY

Banana Pie

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 522 kcal Fat 25.4 g Carbohydrates 63.3g Protein 8.4 g Cholesterol 115 mg Sodium 206 mg

Ingredients 1 1/2 cups graham cracker crumbs 1/4 cup butter, melted 2 tablespoons brown sugar 2 (1 ounce) squares bittersweet chocolate 2 tablespoons heavy whipping cream 3 cups low-fat milk 3/4 cup white sugar 2 eggs

1/2 cup all-purpose flour 2 tablespoons apple juice 4 bananas 2 tablespoons lemon juice 1 cup heavy whipping cream 2 tablespoons cranberry juice

Directions 1. 2. 3. 4.

Set your oven to 375 degrees before doing anything else. Get a bowl, mix: the brown sugar and butter. Place the mix as a crust in a 10 inch pie dish. Cook the mix in the oven for 12 mins then shut the heat and let everything cool completely. 5. Get a pot of water boiling then place a metal bowl into the pot. 6. Add your chocolate and 2 tbsps of cream to the bowl and begin to melt and stir everything completely. 7. Once everything is melted and combined evenly, shut the heat then place the mix into the pie dish. 8. Let the dish to sit for 20 mins. 9. At the same time begin to heat up your milk just until it begins to simmer then shut the heat. 10. Get a 2nd bowl, combine: flour, eggs, and sugar. 72

Fluffy Banana Pie

11. Pour in the warm milk gradually and keep stirring then add the mixture to the pot you warmed the milk in. 12. Get everything boiling while stirring and let it cook for 4 mins. 13. Now shut the heat then add in the cranberry juice and let everything sit for 25 mins. 14. Cut your banana into pieces and place it into a 3rd bowl and mix in the lemon juice. 15. Layer your banana into the pie dish evenly then pour the milk mix over everything. 16. Place everything in the fridge for about 3 hrs. 17. Before serving the dish begin to beat 1 cup of cream until it begins to peak then combine in 2 tbsps of apple juice and beat everything again. 18. Place the mix on top of the pie when serving. 19. Enjoy.

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PEACH

Yogurt Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 141 kcal Fat 0.5 g Carbohydrates 33.2g Protein 3.3 g Cholesterol < 1 mg Sodium < 32 mg

Ingredients 3 large peaches, peeled and cut into chunks 1 1/2 C. blueberries 1 1/2 C. sliced strawberries 2 bananas, sliced 3 tsps lemon juice Orange-Yogurt Sauce:

1 C. vanilla nonfat or low-fat yogurt 2 tbsps frozen orange juice concentrate

Directions 1. 2. 3. 4.

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Get a bowl, combine: lemon juice and fruit. Get a 2nd bowl, combine: concentrate and yogurt. Combine both bowls and add a garnishing of mint. Enjoy.

Peach Yogurt Salad

Lemon

Bread

Prep Time: 10 mins Total Time: 3 hrs Servings per Recipe: 12 Calories 153 kcal Fat 1.2 g Carbohydrates 31g Protein 4.3 g Cholesterol 0 mg Sodium 196 mg

Ingredients 1 C. water 1 tsp salt 1 1/2 tsps canola oil 1 tsp lemon juice 3 C. bread flour 1/2 tsp ground cinnamon 1 tsp ground ginger

3 tbsps white sugar 1 tsp active dry yeast 1/4 C. diced crystallized ginger 1 tbsp white sugar

Directions 1. Place all the ingredients into your bread machine except the crystallized ginger. 2. Set the machine to the dough cycle and let it finish. 3. Take out the dough and knead it on a working surface coated with flour and then shape it into a ball. 4. Place the dough into a bowl and place a towel over the bowl. 5. Let the dough sit for 20 mins. 6. Now get your crystallized ginger and knead it into the dough and place everything into the bread pan. 7. Let the mix sit for 50 mins. 8. Now set your oven to 375 degrees before doing anything else. 9. Cut an incision into the top of the loaf and add in 1 tbsp of sugar. 10. Cook the bread in the oven for 35 mins. 11. Enjoy.

Lemon Bread

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CRAB SALAD

Sandwich

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 2 Calories 478 kcal Fat 30 g Carbohydrates 39.7g Protein 13 g Cholesterol 48 mg Sodium 1413 mg

Ingredients 1 (8 oz.) package imitation crab or lobster meat 1/4 C. mayonnaise 1 tbsp finely chopped red onion 1 tsp lemon juice 1/4 tsp seafood Seasoning 1 tbsp butter, softened

2 hot dog buns

Directions 1. 2. 3. 4. 5.

Get a bowl, combine: seafood seasoning, crab (flaked), lemon juice, mayo, and onions. Place a covering of plastic around the bowl and put everything in the oven for 35 mins. Now get your oven's broiler hot before continuing Place your buns in a broiler pan after coating them with the butter. Broil the bread until it is nicely toasted for a few mins then top each one evenly with the crab salad. 6. Enjoy.

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Crab Salad Sandwich

Wedding

Lentils Soup

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 442 kcal Fat 14 g Carbohydrates 64.2g Protein 18.7 g Cholesterol 31 mg Sodium 1080 mg

Ingredients 1/4 C butter 2 onions, finely chopped 1 tsp paprika 1 C red lentil 1/2 C fine bulgur 2 tbsp tomato paste 8 C vegetable stocks

1/8 tsp cayenne pepper 1 tbsp dried mint leaves 4 slices lemon 1/2 tsp chopped fresh mint

Directions 1. Place a large a large pot over low heat. Heat the butter in it. Add the onion and cook it for 16 min. 2. Add the paprika, lentils, and bulgur, tomato paste, vegetable stock, and cayenne pepper. Cook them until they start boiling. Lower the heat and put on the lid. 3. Keep cooking the soup for 1 h. crush the mint leaves and add them to the soup with then turn off the heat. Serve your soup warm. 4. Enjoy.

Wedding Lentils Soup

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BULGUR

Salad II

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 216 kcal Fat 9.8 g Carbohydrates 30.4g Protein 5.3 g Cholesterol 0 mg Sodium 19 mg

Ingredients 1 C fine bulgur 1 C boiling water 2 tbsp olive oil 1 onion, finely chopped 2 large tomatoes, finely chopped 1 cucumber, diced 2 green bell peppers, finely chopped 1 red bell pepper, finely chopped 7 green onions, finely chopped

1/2 C minced fresh parsley 1/2 C minced fresh mint leaves 1 tsp red pepper flakes, or to taste 2 tbsp olive oil Juice of 1 fresh lemon 2 tbsp pomegranate molasses

Directions 1. Get a large bowl: combine in it the bulgur with the boiling water. Put on the lid and let sit for 22 min. 2. Place a large pan over medium heat and heat 2 tbsp of olive oil in it. Sauté in it the onion for 6 min. 3. Pour the bulgur into a piece of cheesecloth and press it to remove the excess water. 4. Combine it in another large mixing bowl with the onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes, 2 tbsp olive oil, the lemon juice, and the pomegranate molasses. 5. Stir them well and adjust their seasoning then serve it. 6. Enjoy.

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Bulgur Salad II

Baklava

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 24 Calories 434 kcal Fat 27 g Carbohydrates 45.1g Protein 7.5 g Cholesterol 31 mg Sodium 93 mg

Ingredients 2 C white sugars 2 C water 1 C honey 1 cinnamon stick 1/4 lemon 1 tsp vanilla extract 1 1/2 lbs chopped almonds

2 tbsp white sugar 1 tsp ground cinnamon 1/2 tsp ground cloves 1 1/2 C unsalted butter, melted 1 (16 oz) package frozen phyllo pastry, thawed

Directions 1. Before you do anything preheat the oven to 350 f. 2. Place a large saucepan over medium heat. Stir in 2 C sugar, water, honey, cinnamon stick, lemon and vanilla. Cook them until they start boiling. 3. Lower the heat and let them cook for 16 min while discarding any foam that rise on top to make the syrup. 4. Mix the chopped almonds, 2 tbsp sugar, ground cinnamon and cloves in a small mixing bowl. Place it aside. 5. Grease a 9 inches baking dish with some butter. Cut each phyllo sheet into half. Place a phyllo sheet in the bottom of the dish then coated with melted butter on top. 6. Do the same thing with another 7 phyllo sheets to make a layer with 8 sheets in total. Top it with 1/4 C of almonds mix. 7. Cover the nuts layer with 4 phyllo sheets while brushing each one with melted butter after placing it then top them with 1/4 to 1/3 C of the almonds mix. 8. Repeat the process to make more layers until you are left with 8 sheets. 9. Place the 8 sheets on top the same as the other while brushing them with butter then tuck their edges down. Drizzle the rest of the melted butter on top. Baklava

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10. Use a sharp knife to make 5 slashes in the phyllo layers diagonally then cut the same way from the other side to make them look like diamonds. 11. Place the pan in the oven and cook it for 1 h until it becomes golden brown. Pour the hot syrup on top of the hot baklava right away then go over the diamond shapes with a knife to cut. 12. Place the baklava pan aside to lose heat then serve it with some ice cream. 13. Enjoy.

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Turkish

Prep Time: 15 mins

Vanilla Cake

Total Time: 45 mins Servings per Recipe: 24 Calories 157.4 Fat 7.4g Cholesterol 23.2mg Sodium 59.6mg Carbohydrates 20.9g Protein 2.0g

Ingredients 150 -200 g spinach 3/4 C. extra virgin olive oil 2 tbsp lemon juice 1 tsp vanilla essence 3 eggs 1 1/2 C. sugar 2 C. flour

3 tsp baking powder

Directions 1. Before you do anything preheat the oven to 350 F. 2. Get a blender: combine in it the spinach, olive oil, vanilla and lemon juice. Process them until they become smooth. 3. Combine in the sugar with eggs and process them again. 4. Mix the flour with baking powder in a large mixing bowl. Pour in the vanilla and spinach mix. Stir them until no lumps are found. 5. Grease a 9 inches cake pan with some butter and flour it. Pour the cake batter into it and bake it for 32 min. 6. Allow the cake to cool down completely then serve it with your favorite toppings. 7. Enjoy.

Turkish Vanilla Cake

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SPICY

Chicken Kabobs with Pomegranate

Prep Time: 35 mins Total Time: 1 hr 35 mins Servings per Recipe: 4 Calories 530.9 Fat 35.5g Cholesterol 75.5mg Sodium 154.1mg Carbohydrates 23.8g Protein 33.3g

Ingredients TAHINI YOGURT 3 1/2 tbsp fresh lemon juice 1 tbsp baharat seasoning 1 large garlic clove, pressed 1/2 C. plain whole-milk Greek yogurt 1/4 C. tahini POMEGRANATE RELISH 1 1/4 C. pomegranate seeds 2/3 C. pistachios, coarsely chopped, shelled unsalted natural 1/3 C. fresh Italian parsley, coarsely chopped 2 1/2 tbsp olive oil 2 1/2 tsp fresh lemon juice

CHICKEN 1/2 C. coarsely grated onion 2 tbsp fresh lemon juice 2 tbsp olive oil 2 tsp baharat seasoning 4 boneless skinless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces SERVE WITH warm pita bread

Directions 1. To make the yogurt sauce: 2. Get a mixing bowl: pour in it the lemon juice, Baharat seasoning, and garlic. Mix them with a fork and stir in the tahini with a pinch of salt. Place it aside. 3. To make the relish: 4. Get a mixing bowl: stir in it the pomegranate seeds with parsley, lemon juice, olive oil and pistachios with a pinch of salt. Place it aside to sit for 2 h. 5. To make the chicken kabobs: 6. Get a large mixing bowl: mix in it the onion with oil, Baharat seasoning and lemon juice. 7. Add the chicken and place it aside to sit for 2 h. 8. Before you do anything else preheat the oven broiler. 84

Spicy Chicken Kabobs with Pomegranate

9. Thread the chicken pieces into skewers and then season them with some salt and pepper. 10. Place them on a greased baking sheet and cook them in the oven for 7 min on each side. Serve them warm with the pomegranate relish and yogurt sauce. 11. Enjoy.

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CLASSICAL

Mexican Ceviche

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 387 kcal Fat 12.4 g Carbohydrates 57.6g Protein 17.7 g Cholesterol 86 mg Sodium 733 mg

Ingredients 5 large lemons, juiced 1 lb. jumbo shrimp, peeled and deveined 1/4 C. chopped fresh cilantro tomato and clam juice cocktail 2 white onions, finely chopped 1 cucumber, peeled and finely chopped 1 large tomatoes, seeded and chopped 3 fresh jalapeno peppers, seeded and minced

1 bunch radishes, finely diced 2 cloves fresh garlic, minced tortilla chips

Directions 1. 2. 3. 4. 5. 6. 7.

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In a bowl, add the shrimp and enough lemon juice to cover the shrimp completely. Refrigerate, covered for about 30 minutes. Remove the bowl of shrimp from the refrigerator. Add the tomatoes, onions, cucumber, radishes and garlic and toss to coat. Slowly, stir in the cilantro and jalapeño peppers. Stir in the tomato and clam juice and refrigerate, covered for about 1 hour. Serve chilled with the tortilla chips.

Classical Mexican Ceviche

American Fajitas

Prep Time: 20 mins Total Time: 2 hrs 40 mins Servings per Recipe: 4 Calories 896 kcal Fat 37.8 g Carbohydrates 103.9g Protein 37.8 g Cholesterol 76 mg Sodium 1182 mg

Ingredients 1 lb. lean steak, cut into strips 1/2 C. fresh lime juice 1/2 tbsp ground black pepper 1 tbsp chopped fresh cilantro 2 tbsp vegetable oil 1 large onion, cut into thin strips 1 julienned green bell pepper

2 lemons, quartered salt and pepper to taste 6 (12 inch) flour tortillas

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a shallow dish, mix together the lime juice, ground pepper and cilantro. Add the steak strips and coat with marinade generously. Refrigerate to marinate for about 2-4 hours. In a large skillet, heat 1 tbsp of the vegetable oil on medium-high heat and stir fry the steak strips till desired doneness. Transfer the steak into a plate and keep aside. In the same skillet, heat the remaining oil on medium-low heat and sauté the onions till tender. Stir in the green peppers and steak and the juice of 1 lemon over the top and cook till the green bell peppers are just tender. Remove the pan from the heat and stir in the salt and pepper. Serve the steak fajitas with the tortillas and lemon wedges on the side.

American Fajitas

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