Recipes for a Zesty planetThe Mighty Little Lemon

Soups

GINGER, LENTIL & LEMON SOUPINGREDIENTS1 Box Vegetarian Chicken Broth3/4 cup split red lentils, uncooked1 medium onion, chopped1 medium carrots, diced2 cloves garlic, finely chopped1 tsp grated fresh ginger root1/4 tsp ground black pepperLemon juice,½ lemon zest2 tbsp chopped fresh cilantroPREPARATION① Combine broth, lentils, onion, carrot, garlic, ginger and pepper in 2qt (2 L) saucepan. Heat to a boil. Reduce heat to low.② Cover and simmer until lentils are tender – about 15minutes,stirring occasionally. Stir in lemon juice.③ Ladle into soup bowls and sprinkle with lemon zest and cilantro.

ASPARAGUS, LEMON & PARMESAN SOUPINGREDIENTS2 1/4 lbs Asparagus (about 2 bunches) well rinsed, bottom ends trimmed3 Tbsp. Unsalted butter or Coconut Oil2 Medium yellow onions, chopped3 Coves of Garlic, peeled and smashed6 cups low-sodium broth - chicken or veggieSalt and freshly ground pepperFreshly squeezed lemon juice from one lemon1/2 cup shredded Parmigiano-Reggiano (optional)Handful of fresh herbs, such as thyme, dill or basil (optional for garnish)PRRPARATION① Melt butter in a large pot over medium heat. Add onions and garlic, stirfrequently until soft and translucent ~ 8 minutes. Do not brown.② Cut tips off half the asparagus and set aside. Cut all remaining spears into1/2” pieces.③ Add to the pot (keeping reserved tips off to the side), alone with broth andS&P. Bring to a boil, cover and turn heat to low. Simmer ~ 30 minutes, or untilvery tender.④ While soup is simmering bring a small pot of salted water to a boil. Cook thereserved tips for a few minutes, or until tender-crisp, bright green. Drain thetips, place gently into bowl of ice water to “shock” them. This preserves thebright green colour as well as the tender crisp texture. Once cooled, drain andset aside.⑤ Puree the soup with an immersion blender (blend in small batches if using ablender) until the desired consistency is reached, add fresh lemon juice.⑥ Ladle soup into bowls, top each bowl with asparagus tips, Parmigiano-Reggiano, herbs and freshly ground black pepper.

ROASTED GARLIC & LEMON SOUPINGREDIENTS1 large head garlic2 tablespoons olive oil (plus more to drizzle on garlic cloves)2 cups yellow onion (chopped)1 tablespoon parsley (flat leaf, finely chopped)1/2 tablespoon thyme (fresh, finely chopped)15 garlic cloves (peeled)4 cups vegetable stock (low sodium, divided)2 tablespoons lemon juice (fresh)1/2 cup soy milk (preferably a refrigerated variety)3/4 teaspoon salt (plus more to taste)black pepper to tasteGarnish: fresh chopped parsleyGarnish: lemon zestPREPARATION① Preheat the oven to 350 F.② Drizzle the garlic head with olive oil, wrap in foil and place in the oven for 1 hour, oruntil lightly golden and very soft and fragrant. Let garlic cool until it can be handled.Using your fingers, gently squeeze the cloves to release them from their skins into abowl, and set aside. Discard the skins.③ In a medium-sized, heavy-bottom stock pot or saucepan, heat the olive oil overmedium-high heat. Add the onions, parsley, and thyme and cook until the onions arejust softened - about 3 minutes. Add both the fresh and roasted garlic, and cook,stirring often, until the onions are translucent, about 3 to 4 minutes more. Add thevegetable stock and lemon juice, turn down the heat and let the soup simmer, covered,for 35 to 40 minutes, or until the garlic is very tender.④ Working 1 to 2 cups at a time, process the soup in a blender, transferring the soup toanother bowl or saucepan. (Note: be careful not to overwhelm the blender; never fill ablender with a hot liquid more than half-way full and make sure the lid is on securelybefore processing.) Transfer the pureed soup to the saucepan, add the dairy-free soymilk and salt, and return the mixture to a simmer. (Do not bring to a boil.)⑤ Add additional salt and pepper to taste, garnish with fresh parsley and lemon zest,and serve.

GREEK AVGOLEMONO SOUPINGREDIENTS2 Tbs. olive oil2 medium leeks, white parts finely chopped (4 cups)1 small onion, finely chopped (1 cup)2 small carrots, peeled and diced (3/4 cup)6 cups no-chicken broth1/2 cup orzo pasta2 large eggs3 Tbs. lemon juice1/4 cup chopped fresh parsley1 Tbs. chopped fresh mint1 Tbs. chopped fresh oreganoPREPARATION① Heat oil in large saucepan over medium heat. Add leeks, onion, carrots,and pinch of salt; cover and cook 5 to 7 minutes, or until vegetables aresoftened, stirring often.② Stir in broth. Season with salt and pepper. Cover, reduce heat to medium-low, and simmer 10 minutes. Add orzo, and cook 11 minutes more, or untilorzo is tender. Remove from heat.③ Whisk together eggs and lemon juice in bowl. Add 3 ladles soup broth toegg mixture, whisking constantly. Whisk egg mixture back into soup, andcook over low heat 2 to 3 minutes, or until soup is thickened, but withoutletting it come to a boil. Serve sprinkled with parsley, mint, and oregano, andgarnished with lemon wedges.

Salads

CLASSIC GREEK SALAD WITH GARLIC-LEMON DRESSINGINGREDIENTS1 head Romaine lettuce, chopped2 cups cherry or grape tomatoes, halved1 cucumber, sliced into half coins1/2 red onion, thinly sliced2/3 cup kalamata olives, pitted2/3 cup crumbled feta cheesegarlic lemon vinaigrette (see below)GARLIC LEMON DRESSING1/2 cup olive oil3 Tbsp. freshly-squeezed lemon juice3 Tbsp. red wine vinegar2 garlic cloves, pressed (or finely minced)1 tsp. dried oregano1/2 tsp. sugar1/4 tsp. salt1/4 tsp. black pepperPREPARATION① To make the Greek Salad, Toss all ingredients together with desiredamount of dressing until evenly mixed.② To make the vinaigretteWhisk all ingredients together until blended.Season with additional salt and pepper if needed. ORIGIN: MARTHASTEWART.COM

WILTED SPINACH SALADINGREDIENTS1 medium-sized very fresh, tart apple3 tablespoons fresh lemon juice1 small avocado, perfectly ripe1/4 cup extra-virgin olive oil2 cups sliced red onion (1/4-inch slices)1/2 teaspoon whole cumin seeds (or more, to taste)1 cup lightly toasted California walnuts, coarsely chopped10 ounces very fresh baby spinach leaves, thoroughly dried1/4 teaspoon kosher saltFreshly ground black pepperLemon wedges (squeezable!), for garnishPREPARATION① Cut the apple into thin slices onto a plate, and drizzle with about 2 teaspoons of the lemon juice.Cover the plate tightly, and refrigerate.② Pour the remaining lemon juice onto a second plate. Peel and slice the avocado, then place the slicesin the lemon juice, then turn them over until they are well coated. Set aside.③ Heat the olive oil in a medium-sized skillet or a ridged grill pan; add the onion and cook over highheat for 5 minutes. Sprinkle in the cumin seeds and walnuts, turn the heat down to medium, and cookwith minimal stirring for another 2 to 3 minutes, or until the seeds and nuts give off a toasty aroma. Becareful not to let them burn!④ Add the onion mixture to the spinach, and toss until thoroughly mixed. The spinach will wilt uponcontact with the hot oil and onion. To speed this process along–and to be sure you include every lastdrop of the flavorful oil– you can add some of the spinach directly to the pan and swish it around a little,then return it to the bowl. Sprinkle in the salt as you toss.⑤ Gently mix in the avocado, including all the lemon juice, and the apple. Grind in a generous amount ofblack pepper, and serve right away, garnished with lemon wedges to squeeze on top, if desired.

QUIONA TABOULEH WITH CHICKPEAS & FETAINGREDIENTS1 cup quinoa1 3/4 cups water1 1/2 teaspoon kosher salt, divided3 Tablespoons extra virgin olive oil2 Tablespoons lemon juice2 teaspoons lemon zest1/8 teaspoon pepper1 15 oz can chick peas, rinsed and drained1 cup halved grape tomatoes1 cup cucumber, seeded, diced2/3 cup minced red onion1/3 cup chopped fresh mint1/4 cup chopped fresh parsley6 Tablespoons crumbled feta cheeselemon wedges for servingPREPARATION① Combine quinoa, water, and 1/4 teaspoon salt in a smallsaucepan. Bring to a boil, cover, and simmer for 15 minutes oruntil quinoa is tender and water is absorbed② Place quinoa in a large bowl, fluff with a fork, and let cool.Whisk together olive oil, lemon juice, lemon zest, remaining 1 1/4teaspoon salt, and pepper. Pour over quinoa and toss to combine.Fold in chick peas, tomatoes, cucumber, onion, mint, and parsley.③ Serve garnished with feta cheese and a lemon wedge.

ARUGULA, CHERRY & GOAT CHEESE SALADINGREDIENTS1 6-ounce bag baby arugula16 cherries, halved and pittedScant 1/4 cup pistachios or almonds, (about 1 ounce), lightlytoasted and chopped1 tablespoon chopped fresh tarragon1 tablespoon sherry vinegar1 teaspoon balsamic vinegarSalt and freshly ground pepper3 tablespoons extra virgin olive oil2 ounces goat cheese, crumbledPREPARATION① Combine the arugula, cherries, half the nuts and the tarragonin a large bowl.Whisk together the vinegars, salt and pepper and olive oil. Tosswith the salad. Arrange on a platter, sprinkle the goat cheeseand remaining pistachios over the top, and serve.Advance preparation: You can have the salad and the dressingprepared a few hours ahead, but don't toss until just beforeserving.

Grains

LEMON GARLIC SPAGHETTIINGREDIENTS6 ounces (170 grams) spaghetti (whole wheat, gluten-free, or regular)1 tablespoon olive oil4 garlic clovesa little less than 1/2 cup grated Parmesan (35 grams)15 small basil leaves (5 grams or 1 tablespoon chiffonaded [= cut intostrips] and packed)1 tablespoon lemon juice (for me, this was 1/2 a small lemon)~1/4 tsp saltPREPARATION① Boil the spaghetti according to the directions on the package.② Meanwhile, in a small saucepan over medium heat, heat the olive oiland garlic. Mix around occasionally until the garlic starts to brown. Takeoff the heat and set aside.③ When the pasta is done, drain it in a colander and let it sit there whiledoing the next step.④ In the pot that you had the spaghetti in, add the Parmesan, basil,lemon juice and the garlic olive oil. Stir in the spaghetti and salt to taste.Stir thoroughly and be sure to get all the cheese that likes to stick to thebottom of the pot. Serve immediately.

LEMON GARLIC RICEINGREDIENTS1.5 cups basmati rice (soaked for 30 minutes with enough waterto cover by two inches. Drain and rinse a couple of times beforeusing in recipe.)1 tsp vegetable oil1 tsp cumin seeds2 tbsp cilantro (chopped)1/2 tsp turmeric1/4 cup raw cashews12 medium to large cloves garlic (smashed, peeled and thensliced)1/3 cup lemon juiceZest of one lemon16 oz baked tofu cubesSalt and ground black pepper to tastePREPARATION① Heat the oil and add the cumin seeds. When they start todarken, add the cilantro and turmeric and stir for a few secondsto mix. Add the garlic and cashews and stir-fry until the garlicbegins to turn a light blonde.② Add the drained rice along with salt and ground black pepperto taste and cook, stirring, until the rice starts to turn opaque.③ Add the lemon juice and zest and two cups of water and mixwell. Cover with a tight lid and let the rice cook over a medium-low flame for 20 minutes, undisturbed.④ Let the rice stand 10 minutes after cooking. Then open andfluff the rice with a fork. Add the baked tofu cubes and garnishwith more cilantro, if you wish.

BARLEY BOWL WITH KALE PESTOINGREDIENTS1 cup (160 g) pearl barley, cooked, cooled2 Tablespoons pine nuts, toasted½ cup + 2 Tablespoons (150 ml) olive oil½ cup (70 g) dried currants1 Tablespoon shallot, chopped2½ cup (175 g) kale, stems removed, torn into pieces2 Tablespoon lemon juice3 cloves garlicPREPARATION① In a small skillet, heat 2 Tablespoons of the olive oil. Add the currantsand shallot and cook over moderate heat, stirring, until the shallot isgolden, about 3 minutes. Scrape into the barley and add the pine nuts.② Place kale and lemon juice and pressed garlic into a food processor inthe order listed and secure lid.③ Turn machine on and off 8 to 10 times to chop the kale, using the tamperif needed to push the ingredients into the blades.④ Remove lid plug and slowly drizzle in the olive oil. Replace lid plug.⑤ Blend for 15 seconds or until desired consistency is reached.⑥ Toss with the barley mixture and serve.

PRESERVED LEMON & GRAIN BOWLINGREDIENTS1 cup dried chickpeas1 cup tri-color quinoa1/3 cup sunflower seeds, toasted3 preserved lemons, rinds only & diced small (save pulp for anotheruse)4-5 kale leaves, de-stemmed and chopped1 small bunch of parsley, roughly chopped (about 1/2 cup chopped)5-6 sprigs of fresh mint, chopped8 dried apricots, diced3 oz. feta, crumbledBlack sesame gomasio, to top (optional)Sea salt to tastefreshly ground pepperTAHINI MISO DRESSING:2/3 cup tahini1 tablespoon white miso paste1/2 lemon, juiced1 teaspoon tamari1/3-1/2 cup water, depending on desired consistencyPREPARATION① In a saucepan, add chickpeas and enough water to cover byabout 4 inches. Bring to a boil, then cover and let sit for one hour.This method is a quick way to eliminate soaking overnight. Once thehour is up, bring to a boil then simmer until tender, about 45minutes. Drain, rinse in cold water and set aside to cool.② In another saucepan, add quinoa, 2 cups of water and a pinch ofsalt. Bring to a boil, then simmer for 14-16 minutes or until fluffy. Setaside to cool.③ In a small bowl, whisk all dressing ingredients together untilsmooth & desired consistency.④ In a large serving bowl, add chickpeas, cooled quinoa, sunflowerseeds, diced preserved lemons, kale, herbs, and dried apricot.Season to taste with sea salt and pepper and mix well to combine.Top the grain bowl with crumbled feta and gomasio (optional).Finish each serving with a generous drizzle of tahini miso dressing.Serve immediately!

Vegetables

LEMON PARMESAN ZUCCHINIINGREDIENTS3 tablespoons unsalted butter2 cloves garlic, minced4 zucchinis, thinly sliced to 1/2-inch thick rounds1/2 teaspoon dried thymeZest of 1 lemonKosher salt and freshly ground black pepper, to taste1/4 cup freshly grated Parmesan2 tablespoons freshly squeezed lemon juice, or more, to tastePREPARATION① Melt butter in a large skillet over medium high heat. Add garlic to theskillet, and cook, stirring frequently, until fragrant, about 1 minute.② Working in batches, add zucchini, thyme and lemon zest. Cook, flippingonce, until golden, about 1-2 minutes on each side; season with salt andpepper, to taste.③ Serve immediately, sprinkled with Parmesan and lemon juice.

LEMON THYME ROAST VEGETABLESIngredients1 head of garlic cloves split apart, unpeeled3 large carrots1/2 pound asparagus1/2 head cauliflower12 brussels sprouts1 fresh lemon3 tablespoons olive oilKosher saltFresh ground pepper3-4 sprigs fresh thyme or 1/2 tsp dried thyme leavesInstructions①Preheat oven to 375 degrees.②Line a baking pan with foil for easier cleanup.③Place the garlic cloves in a small piece of foil, and wrap lightly to enclose them, but don't seal thepackage. Drizzle with 1-2 teaspoons olive oil. Place on the foil packet on the baking sheet and let roastfor 30 minutes while you prepare the remaining vegetables.④While garlic cloves are roasting, clean, peel and trim vegetables:Slice carrots into strips, 1/2 inch wide by 3 to 4-inches long.Snap tough ends off asparagus.Trim tough ends off of brussels sprouts, and cut in half if they are large.Trim cauliflower into 2-inch florets.Keep tomatoes whole.Slice half the lemon into slices, and reserve the remaining half.⑤Place all vegetables and lemons into a large mixing bowl, and drizzle with remaining olive oil, andsprinkle with salt and pepper.⑥Spread vegetables onto the baking pan in a single layer, and leave packet of garlic cloves on thepan.⑦Increase the oven temperature to 400 degrees.⑧Roast vegetables and garlic for 20 minutes, or until tender, turning them occasionally, so they cookevenly.⑨When vegetables are tender, remove from the oven, and sprinkle thyme leaves over all. Let garliccloves sit until cool enough to handle, and then remove the skins. Leave them whole, or gently mash.Toss garlic and thyme with vegetables, and if desired, add an additional squeeze of fresh lemon juice.NotesServe warm or at room temperature

KALE NIRVANAINGREDIENTS2 large bunches kale, any variety (about 1 1/2 pounds total)2 tablespoons olive oil3 cloves garlic, thinly slicedPinch red pepper flakes (optional)1/16 cup tamari soy sauce1/4 teaspoon freshly ground black pepperJuice of 1 small lemon1 Tsp butterINSTRUCTIONS①Use your hands to pull the kale leaves from their stems. Coarselychop the leaves. Rinse them, but do not dry.②Heat the oil in large, wide, high-sided sauté pan over medium heatuntil shimmering. Add the garlic and cook, stirring, until fragrant,about 1 minute (let the garlic begin to brown).③Add the kale a few handfuls at a time, stirring after each additionso that it starts to wilt, until all of the kale is added. Stir in the Tamaraand pepper. Cover and cook, stirring occasionally, until the kale is justtender, about 5 minutes. Remove from the heat, stir in the lemon juiceand add butter. Toss when melted and serve. Top with pepper flakes ifdesired.

Grilled Veggies with Lemon Herb VinaigretteThis recipe is a great way to add brightness and flavor to a simple sideof grilled veggies.Ingredients1 bunch asparagus trimmed1 in large zucchini sliced horizontally 1/2\" thick1 tbs olive oilLemon Herb Vinaigrette1 lemon juice and zest1 tbs olive oil4 scallions minced1 clove garlic grated1/4 c chopped herbs (mint,basil, parsley, etc.)1/2 tsp salt1/4 tsp red chili flakesInstructionsPre-heat grill on high.①In a glass bowl or resealable plastic bag, combine asparagus,zucchini and olive oil to coat.②Heat for 2-3 minutes per side then remove from grill.③While veggies are cooking, whisk together all of the vinaigretteingredients (lemon through chili flakes.)④When veggies come off the grill, pour vinaigrette on top and serve.

CRISPY CHIPOLTE LEMON TOFUINGREDIENTSfor the lemon marinated tofu2 lemons, zested and juiced1/4 cup water3 cloves garlic, minced2 teaspoons agave or maple syrup1/4 teaspoon salt1/4 teaspoon black pepper1 block (350g) extra-firm or firm tofu, drained, pressed, and sliced into 8 pieces(see notes)for the panko coating1/3 cup flour1/2 cup panko crumbs2 tablespoons nutritional yeast1/2 teaspoon dried parsley1/4 teaspoon garlic powder1/2 teaspoon chipotle powderPREPARATION① Marinate the tofu: In a large resealable bag or medium dish, mix together all ofthe marinade ingredients. Add in the slices of tofu and toss lightly to coat. Seal orcover and put in the fridge to marinate for a minimum of 30 minutes, but you canlet marinate in the fridge for up to 3 days.② Panko coat the tofu: Take three small bowls. Add the flour to one. Pour off theleftover lemon marinade into the second, leaving the tofu behind. Mix together thepanko, nutritional yeast, dried parsley, and garlic powder in the third.③ Take a slice of the marinated tofu and toss it into the flour to coat, then dip thetofu into the leftover marinate, and finally coat in the panko mixture. Repeat withall the tofu slices. You can bake or fry the tofu depending on your preference.④ To bake the tofu: Preheat your oven to 400F (200C). Line a baking sheet withparchment paper. Lay the panko coated tofu in a single layer and bake for 18 to 23minutes until lightly golden.⑤ To fry the tofu: heat a large skillet over medium-high heat with enough oil tocoat the bottom of the pan. When hot, carefully fry the tofu pieces until they aregolden brown on both sides, and heated through. About 3 to 6 minutes per side.The panko coating can be a little fragile and falls off easily, so I found the besttechnique was to use a large spatula (and not tongs) for flipping. Just be gentlewhen handling the tofu.

BLACK PEPPER & LEMON TEMPEHINGREDIENTS1/4 cup lemon juice2 tablespoons low sodium tamari1 teaspoon Dijon mustard2 teaspoons agave or maple syrup1 tablespoon olive oil1/4 teaspoon heaping black pepper, plus extra.1 8- ounce block tempeh cut into cubes (or strips)PREPARATION① Whisk all of the ingredients except for the tempeh together in a smallbowl. Place the tempeh cubes in an airtight storage container and pour themarinade over them. Cover and shake the container so that the tempeh iscoated on all sides. Allow the tempeh to marinate for at least two hours inthe fridge, or up to a day (I usually do it overnight).② Preheat your oven to 350F. Place the tempeh cubes on a parchment linedbaking sheet and give them an extra turn of black pepper. Bake the tempehfor 15-20 minutes, or until the edges of the cubes are golden brown, flippingthe cubes over halfway through baking. Serve.

Sweet Treats

TORTA DELLA NONNAINGREDIENTSPastry300g of 00 flour1 tsp baking powder130g of caster sugar150g of unsalted butter, cold, cut into small cubes (plus extra for greasing the tin)1 large egg, plus 1 egg yolk, lightly whisked1 unwaxed lemon, zestedCustard filling5 large egg yolks100g of caster sugar30g of 00 flour600ml of whole milk1 unwaxed lemon, zest peeled into thin strips1/2 vanilla pod, seeds scrapedTo serve80g of pine nuts, rinsed in cold watericing sugar, for dustingPREPARATION① Start by preparing the pastry. Combine the flour, baking powder and sugar in a large bowl and rub the butterinto the flour using the tips of your fingers until you have a coarse, crumbly mixture. Add the egg, the yolk andthe grated lemon zest, and knead until the dough comes together into a smooth ball. Wrap it in cling film andleave to rest in the fridge for 1 hour② Meanwhile, make the custard. In a medium glass bowl, whisk the yolks with half of the sugar until the sugarhas dissolved completely. Slowly add the flour and keep whisking until fully combined. Pour over 60ml of the milk,whisk it in and set the bowl aside temporarily③ Place the rest of the milk in a saucepan with the rest of the sugar, the lemon zest strips and vanilla seeds. Setthe saucepan over a low heat and bring to a slow simmer. Remove from the heat, discard the lemon zest and pourthe hot milk over the custard base in the glass bowl in a thin stream, whisking continuously until smooth④ Place the custard back in the saucepan and set it over a low heat. Cook the custard until dense and glossy,stirring frequently and trying not to scorch it (don't let it boil). Once thickened, remove the custard from the heatand place in a clean glass bowl⑤ Set the bowl over an ice bath so the custard can cool more quickly. Cover the surface with cling film to preventa skin forming and leave to cool to room temperature⑥ Next, preheat the oven to 180°C/gas mark 4. Butter and flour a 26cm deep tart tin and set it aside⑦ Take the pastry out of the fridge and divide it into 2 pieces, one being 2/3 of the total. Roll the larger piece intoa 2mm-thick circle that is large enough to cover the bottom and sides of the tin. Flip it onto the tin, press it withyour fingertips so it sticks to the surface of the tin and cut off any overhanging. Pierce the surface all over with afork⑧ Fill the pastry shell with the cooled custard and level the top. Roll the remaining pastry into a thin circle that islarge enough to cover the top of the tart completely. Trim any excess, then pinch the top and bottom edgestogether⑨ Top the surface of the tart with the slightly damp pine nuts and press them down gently so as to make themadhere to the pastry⑩ Bake the tart for 45 minutes, or until deeply golden all around. Allow the tart to cool completely before dustingit with icing sugar, slicing and serving

LEMON RICOTTA GRANITAINGREDIENTS240ml water150g plus 1 tbsp granulated sugar180ml strained fresh lemon juice170g whole milk ricotta cheesePinch salt1 lemon, for zestingINSTRUCTIONS① Stir the water and 150g of sugar in a medium saucepan over high heatjust until the sugar dissolves. Whisk in the lemon juice. Pour the lemonmixture into an 20cm square glass dish. Cover and freeze, stirringoccasionally, until the liquid just becomes slushy, about 2 hours. Using afork, scrape the granita every 30 minutes until it is completely made upof ice crystals. (The granita can be prepared up to 2 days ahead. Coverand keep frozen, and scrape every so often so that the crystals stayloose.)② Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowlto blend. Spoon the granita into dessert bowls. Top with a dollop of thericotta. Zest the lemon peel over the desserts and serve.

LEMON BUTTERMILK CHESS PIEINGREDIENTScrust2 cups all-purpose flour plus more1 teaspoon kosher salt1 teaspoon sugar3/4 cup (1 1/2 sticks) chilled unsalted butter cut into 1/2” cubes1/2 cup (or more) cold buttermilkfilling1 1/2 cups sugar1/2 cup (packed) light brown sugar1 1/2 tablespoons yellow cornmeal1 tablespoon all-purpose flour5 large eggs, beaten to blend2/3 cup buttermilk1/2 cup (1 stick) unsalted butter, melted1 3/4 tablespoons fresh lemon juice1 tablespoon freshly grated lemon zest2 teaspoons vanilla extractPinch of kosher saltPREPARATIONcrust1. Mix flour, salt, and sugar in a food processor. Add butter; pulse until pea-sizepieces of butter form. Add 1/2 cup buttermilk; pulse until moist clumps form,adding more buttermilk by tablespoons if too dry. Form into a ball; flat into adisk. Wrap in plastic and chill for 1 hour.2. Preheat oven to 350°. Roll out dough on a lightly floured surface to a 14”round. Transfer to a pie pan; gently press onto bottom and up sides of pan.Trim dough leaving a 1” overhang; tuck overhang under. Crimp edgesdecoratively. Line with parchment paper or foil; fill with pie weights or driedbeans.3. Bake crust until edges begin to brown, 30–35 minutes. Remove paper andweights; bake until golden brown, 25–30 minutes longer. Let cool completely.filling4. Preheat oven to 350°. Whisk first 4 ingredients in a medium bowl until wellcombined. Whisk eggs and remaining 6 ingredients in a large bowl (mixturemay look curdled). Slowly whisk in dry ingredients. Pour filling into a cooledcrust and bake until custard is set around edges but jiggles slightly in center, 1hour–1 hour 15 minutes. Let cool completely on a wire rack. DO AHEAD: Can bemade 1 day ahead. Cover and refrigerate. Bring to room temperature beforeserving.

BASIL BERRIES WITH LEMON SHORTCAKESINGREDIENTSfor the shortcakes2 1/4 cups unbleached all-purpose flour, plus more for dusting1/3 cup granulated sugar, plus more for sprinkling1 teaspoon finely grated lemon zest2 1/2 teaspoons baking powder1/2 teaspoon coarse salt1 1/2 sticks cold unsalted butter, cut into pieces3/4 cup heavy cream, plus more for brushingfor serving1 pint blueberries1 pint raspberries1/4 cup granulated sugar3 tablespoons fresh lemon juice2 tablespoons thinly sliced fresh basil leaves, plus tiny leaves for serving1 cup heavy cream1 tablespoon confectioners' sugar1/2 teaspoon pure vanilla extractPREPARATION① Shortcakes: Preheat oven to 375 degrees. Place flour, granulated sugar,lemon zest, baking powder, and salt in a food processor; pulse to combine.Add butter and pulse until coarse crumbs form, with a few pea-size piecesremaining. Transfer to a bowl; refrigerate 10 minutes.② Stir in cream until clumps form; knead a few times until a dough forms. Ona lightly floured surface, roll dough into a log about 12 inches long and 2inches in diameter. Slice into eight 1 1/2-inch-thick rounds; transfer to aparchment-lined baking sheet. Brush tops with cream and sprinkle with sugar.Bake, rotating pan once halfway through, until light golden brown and cookedthrough, 18 to 20 minutes. Let cool on sheet 2 minutes; transfer to a wire rackand let cool completely.③ Serving: While shortcakes are cooling, toss berries with granulated sugar,lemon juice, and basil; let stand 15 minutes. Meanwhile, whisk cream withconfectioners' sugar and vanilla until soft peaks form. Serve shortcakes withberries and whipped cream, garnished with tiny basil leaves.

EARL GREY LAVENDER LEMON PIECRUST saucepan. Cook over low heat, stirring constantly, until12 tbsp. unsalted butter room temperature mixture coats back of a spoon, 12 to 14 minutes. Strain1/2 cup sugar into a small bowl. Add butter a little at a time, stirring1/2 teaspoon vanilla extract until smooth. Stir in lemon zest. Pour into room1 3/4 cups all-purpose flour temperature tart shell and smooth top with an offsetpinch sal spatula if necessary. If you are making the lemon curdLEMON CURD ahead of time, press parchment or plastic wrap directly2 eggs on surface of curd to prevent skin from forming. Store4 egg yolks in refrigerator for up to 2 days. Allow to come to room3/4 cup sugar temp before pouring into tart shell and smoothing top1 tablespoon grated lemon zest with an offset spatula. Place filled tart in refrigerator1/2 cup fresh lemon juice (from 2 to 3 lemons) until completely chilled, up to one day.4 tablespoons unsalted butter softened For Earl Grey-Lavender Buttercream:EARL-GREY LAVENDER BUTTERCREAM ① Bring milk to a simmer in a sauce pan, add the loose16 ounces Whole milk tea (in a tea ball if you have it), cover, and let steep 53 tablespoons Rishi Earl Grey Lavender loose tea (you minutes. Try not to let it go too long or the tea willcan substitute 3 earl grey tea bags and 1 tablespoon of become bitter. Give it a good stir and strain out the tea,lavender buds) squeezing the tea leaves to get out as much flavor as110 teaspoon vanilla extract possible.1 1/2 cups sugar ② Whisk the cornstarch, sugar, yolks, and eggs in a1/3 cup corn starch mixing bowl. Bring the milk to a simmer. Once the milk2 eggs comes to a simmer, whisk a ladle of the hot milk into2 egg yolks the eggs. I do about two ladles to temper the eggs and16 ounces unsalted butter completely softened, room then pour the warm egg mixture into the hot milk,temperature whisking constantly. Cook this mixture at a simmer until16 ounces mascarpone cheese room temperature thick and bubbly sluggishly. Cook for a full minute to1/2 teaspoon salt ensure the cornstarch is cooked out.juice of one lemon ③ Remove from heat and transfer to a large mixingPREPARATION bowl. At this point you're either going to need to cool itFor Tart Crust: in the fridge or cool it in a stand mixer. The latter is① Mix the butter and sugar together in the bowl of an faster and is what I usually do. To chill in the fridgeelectric mixer fitted with a paddle attachment until cover the surface of the pastry cream with plastic wrapthey are just combined. Add the vanilla. In a medium and refrigerate until completely cooled. To cool in abowl, sift together the flour and salt, then add them to mixer, mix constantly on medium until the bowl is roomthe butter-and-sugar mixture. Mix on low speed until temp to the touch. It should not be at all warm. If it is,the dough starts to come together. Dump onto a your butter and cheese will melt when you add them.surface dusted with flour and shape into a flat disk. And it will not be awesome. If you have put it in thePress the dough into a 10-inch-round or 9-inch-square fridge, mix for a few minutes on medium until creamyfalse-bottom tart pan, making sure that the finished before proceeding.edge is flat. Chill until firm. ④ Once your pastry cream is cool, add the very soft② Preheat the oven to 350 degrees F. butter one tablespoon at a time and then do the same③ Butter 1 side of a square of aluminum foil to fit with the mascarpone. Add the lemon and salt and whipinside the chilled tart and place it, buttered side down, to thoroughly combine. It should be smooth andon the pastry. Fill with beans or rice. Bake for 20 creamy. At this point the frosting can be used,minutes. Slowly lift the edge of the foil, if it sticks it refrigerated, or frozen. Bring to room temp and whipneeds to dry out more. Put back in oven and check until fluffy before using.every 2 minutes until the foil lifts off cleanly. Remove If the buttercream breaks (becomes curdled), use thethe foil and beans. Prick the tart all over with the tines tips in the link above to fix it.of a fork, and bake again for 20 to 25 minutes more, or To Assemble Tart:until lightly browned. If the edge is browning too ① Once filled tart is chilled, fit a pastry bag (or ziplock)quickly, cover it with a ring of foil or pie shield. Allow to with a 1M tip and fill with buttercream. Cover the top ofcool to room temperature. the tart with wide rosettes, filling in any gaps withFor Lemon Curd: small stars. You will have leftover frosting that can be① Whisk together eggs and yolks, then combine with refrigerated or frozen for another use. Place frostedsugar and lemon juice in a small heavy-bottomed tart in refrigerator and chill completely. When ready to serve take the tart out of the fridge for 10 or 15 minutes.

CHERRY PIE WITH GINGER & LEMONINGREDIENTS2 9-inch unbaked pie crust, thawed (Store bought or make your own)2 lbs fresh cherries (Or sub with 32-36 oz frozen)1 inch fresh ginger1 lemon1/4 cup sugar (More if desired)1 tsp corn starch (Optional)1/4 cup water1 egg1 tbs waterPREPARATION①refRrioglel rpaietodrofourgh1 into roughly 13 inch rounds, about 1/8 inch thick. Store in hour while prepping other ingredients.t②heWleamshona.nd pit the cherries, peel and grate the ginger, and zest and juice③waCteorminbianesatuhceecphaenr.riHees,agtitnhgeecr,olnetmeonntszoevset,rlemmeodniujmui-cheig, shuagnadr, and 1/4 cup bring to aboil. Reduce heat to let simmer for 20 minutes, until mixture thickens.Remove from heat.(If mixture doesn't become thick enough, whisk together 1 tsp corn starchand 1 tbs in a small bowl. Once combined, pour corn starch mixture intocherries. Stir to incorporate and cook for a minute more.)(If mixture isn't sweet enough, stir in another 1/4 cup to 1 cup sugar and letcook for about 5 minutes to dissolve completely.)For a smooth texture, pulse in a blender or food processor. Personally, I likethe cherry pieces so I often skip this step.④houLretinththeechreefrrriigeesrcaotoorl.to room temperature while the pastry finishes up it's⑤t⑥hePUorsetehhoeenraetinortovolel1en/d4top-a31s7/t52ryFin.tcohfostrrmiptshteopuiseecfrourstt.hTerilmatttihcee edges of excess. Slice top.p⑦ieOcnrcuestt,htehecnheforrrimesthhaevleatctoicoelewditehntohuegsht,ripposu. rSethael cherry mixture into the and crimp the edges.⑧⑨wit.ThoWpahavirsockihdtmhaeemnetgepsgaswypeiotrhv. eB1nat,kbpesuwpt itaehteuernp.tBiielrcudrsiushshtthoisengetoogplgdeomnfiaxbtrbuoarweknionangntosdhttehheeetcfilirnluleisndtg.bubbles, about 50-60 minutes. If the crust starts to brown too quickly, tent itwith foil.⑩leaLset t3choooul rcso, mupplteoteolvyeartnriogohmt. temperature on wire rack before serving, at

LEMON & MEJOOL DATE BARSINGREDIENTSfor the crust1 1/2 sticks unsalted butter, cut into pieces, plus more, room temperature, forbaking dish1 3/4 cups all-purpose flour3/4 cup confectioners' sugar, plus more for dusting1 teaspoon coarse saltfor the filling8 ounces medjool dates, pitted1 cup boiling water1 1/4 cups granulated sugar1/4 cup all-purpose flour3/4 teaspoon coarse salt4 large eggs1 tablespoon finely grated lemon zest, plus 3/4 cup fresh juice (from 4 to 5lemons)PREPARATION① Shortcakes: Preheat oven to 375 degrees. Place flour, granulated sugar, lemonzest, baking powder, and salt in a food processor; pulse to combine. Add butterand pulse until coarse crumbs form, with a few pea-size pieces remaining.Transfer to a bowl; refrigerate 10 minutes.② Stir in cream until clumps form; knead a few times until a dough forms. On alightly floured surface, roll dough into a log about 12 inches long and 2 inches indiameter. Slice into eight 1 1/2-inch-thick rounds; transfer to a parchment-linedbaking sheet. Brush tops with cream and sprinkle with sugar. Bake, rotating panonce halfway through, until light golden brown and cooked through, 18 to 20minutes. Let cool on sheet 2 minutes; transfer to a wire rack and let coolcompletely.③ Serving: While shortcakes are cooling, toss berries with granulated sugar,lemon juice, and basil; let stand 15 minutes. Meanwhile, whisk cream withconfectioners' sugar and vanilla until soft peaks form. Serve shortcakes withberries and whipped cream, garnished with tiny basil leaves. ORIGIN: NY TIMES COOKING

LEMON VICTORIA SPONGE CAKEINGREDIENTS200g caster sugar4 medium eggs220g self-raising flourseeds of ½ vanilla pod or 1 tsp vanilla extractzest of 1 lemon¼ tsp baking powder7 tbsp lemon curd stingFOR THE BUTTERCREAM90g butter, softened180g icing sugarseeds of ½ vanilla pod or 1 tsp vanilla extractEQUIPMENT2 x 20cm round loose-bottomed cake tinshand-held electric whisk or stand mixer (optional)PREPARATION①thePrreeahdeay.tLtihneeotvheenctaoke18t0inCs (fan 160C/350F/gas 4) and get the centre shelf at with baking parchment.②witChraeawmootodgeentshpeor othne, pbuusthteinrgatnhdetmheixstuugrearoinntao large bowl. I prefer to do this the side of the bowl until it iscombined and then beating it hard until the mixture from yellow to a paler shadeof yellow. You could also use a ha nd-held electric whisk or a stand mixer. Addtwo of the eggs to the butter mixture with half the flour and beat together untiljust combined. Then add the remaining eggs and the rest of the flour along withthe vanilla, lemon zest and baking powder and beat like mad to get lots of airinto it.t③heDoivviedne the mixture between the lined cake tins and bake on the centre shelf of for 25-30 minutes, or until the cakes have shrunk slightly from the sidesof the tin, are springy to the touch and a skewer inserted in the centre comes outclean. If you’re using an old-style gas oven, I recommend rotating the cakestwo-thirds of the way through, as this gives a more even bake. Once the cakesare baked, remove them from the oven and leave them to cool completely in thetins.b④utWtehri,leictinhge cakes are cooling, make the buttercream. Cream together the sugar and vanilla in a bowl until light and fluffy. Once the cakes arecooled down completely, place one of the layers on a plate and spread over thebuttercream. Spoon the lemon curd over the top of the buttercream and gentlyplace the other cake layer on top. Dust with icing sugar to serve.Recipe from Bake by Lorraine Pascale. Text © Lorraine Pascale 2017.Photographs © Myles New 2017 ORIGIN: NY TIMES COOKING

Beverages

VINTAGE LEMONADEINGREDIENTS10-15 lemons3 cups cane sugar1 gallon waterINSTRUCTIONS① Peel the rinds from the lemons and cut them into 1/2 inch slices. Set thelemons aside.② Place the rinds in a bowl and sprinkle the sugar over them. Let this standfor about one hour, so that the sugar begins to soak up the oils from thelemons.③ Bring water to a boil in a covered saucepan and then pour the hot waterover the sugared lemon rinds. Allow this mixture to cool for 20 minutes andthen remove the rinds.④ Squeeze the lemons into another bowl. Pour the juice through a strainerinto the sugar mixture. Stir well, pour into pitcher and pop it in the fridge!Serve with ice cubes

HOT OR ICED GREY PALMERINGREDIENTSLemonade1 cup sugar1 3/4 cups water4 large, juicy lemonsEarl Grey Tea1 5 earl grey tea bags, any brand4 cups waterArnold PalmerIce cubes1 cup Black Tea (above)3/4 cup Lemonade (above)Lemon Simple Syrup, to taste (from Lemonade, above)Lemon round, for garnishPreparation① To make the lemonade: In a small saucepan, combine the sugar with 1 cup of the water. Use a vegetablepeeler to remove the peel from one of the lemons. Add the peel to the sugar mixture. Place the saucepan overmedium-high heat and bring to a boil, stirring to dissolve the sugar. As soon as the mixture comes to a boil,remove the saucepan from the heat and let cool to room temperature. Once cool, remove the lemon peels.② Meanwhile, halve the peeled lemon and the remaining three lemons. Squeeze the juice out into a mediumpitcher; you should have about 1 cup of juice. Stir in the remaining 3/4 cup water. Once the syrup is cool, stir 3tablespoons of the syrup into the lemonade. Add more, to taste, if desired.Reserve the remaining syrup for the Arnold Palmers.③ To make the black tea: Place the tea bag in a medium teapot or heatproof pitcher. Bring 2 cups of the waterto a boil; pour the boiling water over the tea. Let steep for 5 minutes, then remove the tea bag. Stir in theremaining 2 cups water and let the mixture cool to room temperature.④ To make an Arnold Palmer: Fill a Collins or other tall glass with ice. Add the tea and lemonade and stir tocombine. Taste, and add additional simple syrup, if desired. Garnish with the lemon round and drinkimmediately.or④ For a Hot Grey Palmer, skip the ice and heat the tea in a microwave or stovetop..

HIBISCUS LEMONADEINGREDIENTSHibiscus Tea1/2 cup dried hibiscus flowershandful of torn mint leaves4 cups water1/3 cup - 3/4 cup mint syrup*Lemonade1 cup fresh squeezed lemon juice4 1/2 cup water3/4 cup - 1 cup mint syrup*Mint Syrup1 1/2 cup granulated sugar1 1/2 cup water1/4 cup torn mint leavesPREPARATIONHibiscus Tea① Place dried hibiscus and torn mint leaves in a large pitcher. Pour in 4 cupswater. Cover with lid and place in the fridge to steep overnight, or up to 24hours.② Strain tea and discard hibiscus and mint.③ Sweetened tea as desired with mint syrup. Start with 1/3 cup syrup for alightly sweetened tea. Store in the fridge until ready to serve.Lemonade① Stir together lemon juice, water, and mint syrup. Add more syrupdepending on taste preferences. Chill until ready to serve.Mint Syrup① In a medium sauce pot, combine sugar, water, and mint leaves. Bring to aboil until sugar has dissolved. Remove from heat. Cover sauce pot and letmint steep for 10-15 minutes. Taste, if syrup has enough mint flavor, strainout mint leaves, otherwise steep for another 5 minutes or so. Allow syrup tocool to room temperature. Transfer to air tight container and keep chilled inthe fridge until ready to use.

MINT MEYER LEMONADEINGREDIENTS7 Meyer lemons, juiced3 cups water1/2 cup confectioners' sugar1/4 cup chopped fresh mintPREPARATION① Strain the lemon juice into a pitcher, and add the water, powdered sugar,and mint. Stir until the sugar has dissolved. Refrigerate at least 2 hoursbefore serving.

OLD HOLLYWOODINGREDIENTS1 oz. Amaro Lucano0.5 oz. fresh lemon juice2 oz. San Pellegrino LimonataBisol Jeio ProseccoLemon wheel for garnishIcePREPARATION① Mix Lucano, fresh lemon, and San Pellegrino. Add 3 1/2 oz. mix to wineglass, fill with ice, and top with prosecco. Garnish with two lemon wheels.Recipe courtesy of Amaro Lucano

OLIVETOINGREDIENTS2 oz dry gin1 oz fresh lemon juice.25 oz simple syrup.25 oz Licor 43.5 oz extra virgin olive oil1 fresh egg white4 very large ice cubesPREPARATION:① In a cocktail shaker, combine all incredients, including ice. Shake untilmost of the ice is gone. Strain into a stemless wine glass and serve.By Peder Schweigert of Marvel Bar in Minneapolis, MN.

SMOKEY MEZCAL MARGARITAINGREDIENTSLemon Simple Syrup1 cup sugar4 lemons, zest peeled1½ cups freshly squeezed lemon juiceCocktail2 cups lemon simple syrup, chilled (recipe above)12 ounces tequila, chilled6 ounces orange liqueur, like Cointreau, chilledOrange rounds, coarse sea salt, and frozen lemon wedges or ice, for servingPREPARATIONFor the lemon simple syrup:① In a saucepan, combine sugar, lemon zest, and 1 cup water. Bring to a boilover medium heat, stirring until sugar has dissolved. Remove from heat; let coolcompletely. Strain, discard zest; stir in lemon juice.② Cover and refrigerate in an airtight container until cold, at least one hour andup to two weeks.For the cocktail:① In a pitcher, stir together syrup, tequila, and liqueur. Cover and refrigerate upto one day, if desired. Run an orange round along the rim of each serving glass;dip each rim in salt. Add orange rounds and frozen lemon wedges to pitcher.② Pour drinks into prepared glasses; serve with more orange rounds and frozenlemon wedges.