- Best Lemonade
- Lemon Orzo Primavera
- Lemon Spaghetti
- Light Lemon Tart
Best Lemonade - The secret to this lemonade recipe is to use simple syrup.
The sugar is completely dissolved and blends beautifully with the tart lemon.
Simple Syrup:
1 cup water
1 cup sugar
Blend well in small saucepan. Bring to a boil, stirring frequently, until sugar
dissolves completely. Let cool and refrigerate.
Mix the syrup well with the juice from 4-6 lemons (strained or not, as you like)
and stir well. Add 4 cups cold water and mix. Try using sparkling water for
some fizz! Pour into thermos or large jug, adding thin lemon slices if you'd like.
I like to make more lemonade and freeze it in ice cube trays, adding the cubes
to the lemonade so it's never diluted.
Lemon Orzo Primavera
From Laura’s kitchen
1 tbsp. Olive Oil
1 cup uncooked orzo pasta
1 clove garlic, minced
1 medium zucchini, shredded
1 medium carrot, shredded
14 ounces vegetable broth
1 lemon, juice and zest
1 tbsp. chopped fresh parsley
¼ cup grated parmesano reggiano
In a medium pot, heat the olive oil over medium heat. Stir in the orzo and cook
2 minutes, until golden. Stir in the garlic, zucchini, and carrot, and cook 2
minutes more. Pour in the broth, lemon juice, and lemon zest; bring to a boil.
Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed
and orzo is tender. Place in a serving dish, then sprinkle the top with parsley
and cheese.
Lemon Spaghetti
Salt
1 pound spaghetti
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
2 lemons, zested and juiced
1/2 to 3/4 cup heavy cream
1 cup grated Parmigiano Reggiano
Handful flat-leaf parsley, finely chopped
1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced
Bring a large pot of water to a boil. Salt the water and drop the spaghetti into
the pot.
Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and
crushed red pepper flakes.
When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of
the cooking water from the pasta and the cream to the garlic and oil. Raise
heat a bit to bring sauce to a bubble.
Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half
of the cheese to the cream sauce. Season the sauce with salt, to taste. Add
pasta to pan and turn off heat. Toss the pasta with sauce a minute or 2,
allowing it time to soak up the sauce.
Top the plates of pasta or platter with remaining cheese, parsley and basil.
The sugar is completely dissolved and blends beautifully with the tart lemon.
Simple Syrup:
1 cup water
1 cup sugar
Blend well in small saucepan. Bring to a boil, stirring frequently, until sugar
dissolves completely. Let cool and refrigerate.
Mix the syrup well with the juice from 4-6 lemons (strained or not, as you like)
and stir well. Add 4 cups cold water and mix. Try using sparkling water for
some fizz! Pour into thermos or large jug, adding thin lemon slices if you'd like.
I like to make more lemonade and freeze it in ice cube trays, adding the cubes
to the lemonade so it's never diluted.
Lemon Orzo Primavera
From Laura’s kitchen
1 tbsp. Olive Oil
1 cup uncooked orzo pasta
1 clove garlic, minced
1 medium zucchini, shredded
1 medium carrot, shredded
14 ounces vegetable broth
1 lemon, juice and zest
1 tbsp. chopped fresh parsley
¼ cup grated parmesano reggiano
In a medium pot, heat the olive oil over medium heat. Stir in the orzo and cook
2 minutes, until golden. Stir in the garlic, zucchini, and carrot, and cook 2
minutes more. Pour in the broth, lemon juice, and lemon zest; bring to a boil.
Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed
and orzo is tender. Place in a serving dish, then sprinkle the top with parsley
and cheese.
Lemon Spaghetti
Salt
1 pound spaghetti
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
2 lemons, zested and juiced
1/2 to 3/4 cup heavy cream
1 cup grated Parmigiano Reggiano
Handful flat-leaf parsley, finely chopped
1/2 cup (10 or 12 leaves) fresh basil, very thinly sliced
Bring a large pot of water to a boil. Salt the water and drop the spaghetti into
the pot.
Heat a large deep skillet over low heat. Add extra-virgin olive oil and garlic and
crushed red pepper flakes.
When the pasta has been cooking about 5 minutes, add lemon juice, a ladle of
the cooking water from the pasta and the cream to the garlic and oil. Raise
heat a bit to bring sauce to a bubble.
Drain pasta when it still has a good bite to it, al dente. Add lemon zest and half
of the cheese to the cream sauce. Season the sauce with salt, to taste. Add
pasta to pan and turn off heat. Toss the pasta with sauce a minute or 2,
allowing it time to soak up the sauce.
Top the plates of pasta or platter with remaining cheese, parsley and basil.
Lemon Recipes
Light Lemon Tart 1- 9 inch frozen deep dish crust-thawed 2/3 cup sugar 3 Tbsp. cornstarch 1 Tbsp. butter-flavored sprinkles 1 cup nonfat liquid egg substitute 2 tsp. grated lemon rind 1/4 cup fresh lemon juice 1 cup nonfat milk Fat Free whipped topping Preheat oven to 450 degrees. Carefully remove the thawed pie crust from the aluminum tin and place it in a 10 inch tart pan with a removable bottom or a 10 inch pie plate. Spread the crust up the sides of the pan using your fingers. Bake in the preheated oven for 6-8 minutes, or until golden brown. Cool on a rack. Combine all remaining ingredients, except milk and whipped topping, in a large saucepan and mix well. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until bubbly. Continue cooking until thick, about 3 more minutes. Remove from the heat and allow to cool for 20 minutes, stirring occasionally. Spoon the lemon filling into the cooled pie crust and refrigerate until chilled. Top with fat free whipped topping just before serving. Serves 8. |
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