(Goes great with Pulled Pork and Peaches) 8 ounces elbow macaroni (2 cups)½ pound green beans, trimmed and cut in 1 inch lengths (2 cups)¼ cup lemon juice1 tablespoon Dijon style mustard1 teaspoon kosher salt¼ teaspoon ground black pepper1/3 cup olive oil1/3 cup plain yogurt1 ¼ cups shredded cheddar cheese1 cups fresh spinach leaves1 large… Continue reading Macaroni Salad with Green Beans and Spinach
Tag: lemon
Lemony Herb Pasta
1 container (15 ounces) part skim ricotta cheese5 tablespoons lemon juice2 teaspoons lemon zest¼ cup grated cheese1/3 cup chopped parsley1 tablespoon olive oil½ teaspoon salt¼ teaspoon pepper1 pound penne pasta1 pound asparagus, trimmed and cut into 1" pieces8 slices bacon, cooked and crumbled Bring a large pot of salted water to a boil. In a… Continue reading Lemony Herb Pasta
Pasta with Peas and Ham
We made this for the first time the other night, all because of my blogging these recipes. I used extra virgin olive oil and a ham slice in it. We all liked it, with one criticism, that the taste of the olive oil clashed with the taste of the ham. My advice is to either… Continue reading Pasta with Peas and Ham
Lemon Meringue Pie
You could always use a package of lemon pie filling, but there is nothing so tart and lemony as a filling you made yourself out of fresh lemon juice. 1 cup sugar3 tablespoons cornstarch1 ½ cups cold water3 egg yolks, slightly beatengrated rind of one lemon¼ cup lemon juice1 tablespoon corn oil margarine1 baked 9… Continue reading Lemon Meringue Pie
Banana Bread (Laurel’s Kitchen)
This is a recipe that came out of a book and, slightly altered, has persisted as a regular part of our family’s cooking repertoire. It’s a really good banana bread, and has a far, far better flavor than any banana bread mix available in supermarkets. Juice of 1 lemon3 very ripe bananas½ cup brown sugar½… Continue reading Banana Bread (Laurel’s Kitchen)
Split-pea Medley with Lemon and Thyme
1 medium onion, chopped2 cloves garlic, minced1 tablespoon olive oil1 strip lemon peel (3" x 1")3-4 sprigs fresh thyme, or ¼ teaspoon dry1 bay leaf¾ cup dried split peas1 ¾ cup vegetable broth1 cup water1/8 teaspoon white pepper3 stalks celery, cut diagonally into ½ inch slices2-3 carrots cut into ½ inch chunks1 tablespoon cornstarch mixed… Continue reading Split-pea Medley with Lemon and Thyme
Mock-a-molé, or Green Pea “Guacamole”
Based on “mushy peas”, that they serve alongside Fish and Chips in the U.K. I came up with this for someone who’s a low-fat Vegan – avocados are too full of fat for her. 8 ounces dried split peas½ teaspoon baking sodajuice of 1 lemonjuice of 1 lime2 cloves garlic¼ teaspoon salt¼ teaspoon pepper½ of… Continue reading Mock-a-molé, or Green Pea “Guacamole”
Improved Hummus
I clipped this recipe out of Vegetarian Times magazine, probably 20 years ago. It had a monthly column where less-healthy recipes would be improved by reducing salt or fat while improving the flavor. Back then, it seemed more of a counter-cultural magazine, sticking vegetarianism into the face of a meat-eating consumer culture. Sort of a… Continue reading Improved Hummus
Recipes out of the Blond Box 