This is a very versatile lemon dressing and something that’s great to keep on hand during the warm summer months. Use it as a salad dressing with mixed baby greens. Or, use it as a dip with blanched, chilled artichokes, asparagus spears, or broccoli. It also stands in nicely as a faux hollandaise sauce, when...Read More

The original recipe for these muffins came from a clipping from the magazine, Taste of Home. These muffins are an old family favorite with their zingy-lemony taste and cake-like texture. The batter will last several days in the fridge, so you can bake muffins “as needed” during the week. Or, bake them all off and...Read More

These Greek lemon potatoes are crispy on the outside, and fluffy on the inside and make a delicious side dish for roasted lamb, chicken, or beef. INGREDIENTS: 7 large russet potatoes, cut into wedges 3/4 cup olive oil 3/4 cup water 3 garlic cloves, minced 1 teaspoon dried Greek oregano 2 lemons, juiced 1-2 teaspoons...Read More

This dessert is very simple and quick to make and keeps in the freezer for over a week – it’s a great dessert to make ahead for a dinner party. INGREDIENTS: Crust 16 whole graham crackers 1/4 cup sugar 6 tablespoons melted butter Filling 2 (14-ounce) cans sweetened condensed milk 1 1/4 cups fresh lemon...Read More

Hollandaise is a tangy-lemony sauce that is delicious drizzled over young, tender spring veggies and is also the classic sauce for eggs benedict. This blender version is fool proof! INGREDIENTS: 6 egg yolks 4 tablespoons fresh lemon juice 1/2 teaspoon salt Pinch white pepper or cayenne 2 sticks unsalted butter (8 ounces), preferably Plugra or...Read More