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Super Lemony Linguini

When I peeked into my CSA box at the drop off site, the smell of the lemon basil hit me with full force.  Man, I love lemon basil.  On the way home I was brainstorming on what I could do with it (Yes! I actually have time for dinner tonight! woot!).  At first I was thinking lemon basil infused lemonade (Which I still might make this weekend).  The rumbles in my belly told me I was more hungry than thirsty, so I thought some more.  Then I remembered I had a small container of greek yogurt and a couple of lemons in my refrigerator…DING!

What I came up with was a wonderful summer dish.  Very light and very lemony.  I love it and I hope you do too.

Look how gorgeous this basil is!

I rushed home, opened my box, took a picture for you fine folks and got right to cooking.

Supplies:

  • 1 small container greek yogurt
  • the rind of 1 lemon
  • juice of 1 lemon
  • A small handful of lemon basil (chopped)
  • 2 tablespoons low-fat sour cream
  • S&P
  • Cooked linguini.  (Save some of the cooking water)

In a mixing bowl I whisked together all the ingredients except the pasta.  Set aside

Cook and drain your pasta according to package directions (saving some of the cooking water).

Add lemon sauce to pasta and mix thoroughly.  This will thicken up so loosen with a little bit of the pasta water ( I did it by ladle fulls).

Garnish with some whole lemon basil leaves and enjoy.

 
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Posted by on August 4, 2011 in Uncategorized

 

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Lemony Lamb Meatballs w/ Lemon Chive Butter Sauce & Herbed Rice

There were some beautiful baby beet greens in my CSA box this week.  I normally don’t make greens on a regular basis but wanted to do something with these.  I had some ground lamb in my refrigerator and a lemon leftover from making lemonade. I figure I would put it all together and see how it turn out.  Noting short of fabulous.

I paired the meatballs with some herbed rice using the oregano that was in my CSA box as well.

This dish was easy to make, easy to clean up and most of all fantastic.  Perfect weekday meal.

Lemony Lamb Meatballs

  • 1 lb ground lamb
  • 1 bunch baby beet greens, chopped
  • 3 pieces of bread, toasted
  • 1 egg
  • 2 cloves of garlic, grated
  • 3 green onions, finely chopped
  • S & P to taste
  • 3 tablespoons olive oil
  • rind of 1 lemon, grated
  • Juice of 1/2 a lemon

Lemon Chive Butter Sauce

  • 2 tablespoons butter
  • 1 handful of chives, chopped
  • 1/2 C heavy cream
  • S & P to taste
  • Juice of 1/2 lemon

Herbed Rice

  • 1 C long grain brown rice
  • 2 C water
  • 1 tablespoon butter
  • 1 clove of garlic, grated or finely chopped
  • 2 tablespoons fresh oregano, finely chopped

For the meatballs:

In a mixing bowl combine all ingredients but the oil. Mix well with hands until all ingredients are mixed in well.

Roll into 1-2 inch balls.

Heat oil in frying pan and cook meatballs until brown on all sides. Don’t worry about the inside, they will cook in the sauce.

Take meatballs out of pan and let drain on some paper towel.

For the sauce:

De-glaze the pan with the lemon juice making sure you get all the good bits from the bottom of the pan.  Add in the butter until melted.  Add in the garlic, chives and heavy cream.  Stir until well blended and heated through.

Add back the meatballs. Cover and cook 15-20 minutes.

Herbed Rice

In a sauce pan melt the butter then add the rice. Let the rice sauté until lightly browned.

Add the water, garlic and oregano.  Bring water to a boil then turn the heat down and let the rice simmer for 20-30 minutes or until rice is tender and there is no longer water in the pot.

Inside:

     
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    Posted by on June 23, 2010 in Uncategorized

     

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    Lemon, Lime & Mint Sorbet

    CSA2 011

    I think I’ve outdone myself.  I made sorbet last season.  It was my first time, and I didn’t have an ice cream attachment for the kitchen aid mixer.  Heck, I didn’t even have a kitchen aid mixer last season. 

    I love lemons and I love limes.  I especially love the mint that grows at HighCross Farm.  Put all three together and you get something that is completely sublime.  I love the flecks of mint and zest in the sorbet.

    You should be warned, this recipe calls for the use of raw beaten egg whites.  They are crucial.  Trust me when I tell you they give the sorbet a wonderfully creamy texture.

    Supplies

    • 2 c granulated sugar
    • 2 c water
    • 1 cup of lemon and lime juice (It took me about four lemons and five limes to get a cup)
    • zest of 2 lemons and 2 limes
    • 1 good handful of fresh mint
    • 2 egg whites beaten to stiff peaks

    In a medium sauce pan add the water and sugar.  Heat to boiling, stirring occasionally.  Once the mixture gets to boiling, take off the heat and let cool to room temperature.

    In a blender or food processor, chop the zest and the mint.  Set aside.

    In a large bowl, add the simple syrup, lemon/lime juice and zest/mint mixture.  Stir.  You might want to pour the juice into the syrup in batches and taste before you add more.  I say this because some people like their sorbet on the sweet side, some on the sour.  Myself, I prefer mine on the sour side. 

    Ok, if you do not have an ice cream maker you can put in the freezer.  Stir with a wisk every thiry mins for a couple of hours to incorporate some air. Add the beaten egg whites at your last stir.  Let freeze over night.

    If you have an ice cream maker, chill the mixture over night.  Once thoroghly chilled, churn in your ice cream maker using instructions for whichever ice cream maker you have. 

    During the last 10-15 of churing, add the beaten egg whites.  Transfer to a container and let freeze for at least 8 hours.

    Scoop out into your favorite dish and enjoy! I sure did.  (It will not last long, trust me!)

    One more picture..close up.

    CSA2 013

     
    1 Comment

    Posted by on June 11, 2009 in lemon, lime, mint, sorbet

     

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    Lemon Herb Butter

    I had some lemons, fresh Rosemary and super fresh Basil (courtesy of HighCross Farm) in my fridge and decided to make a lemon herb butter.

    Please don’t mind my cutting board. It was stained green after chopping my herbs.

    I chopped up a good handful of Basil and about two sprigs of Rosemary (Rosemary is a strong herb). I took about a tablespoon of fresh lemon juice and added it to 1 stick of room temperature butter.  I then added my chopped herbs, mixed until well blended and chilled in the refridgerator until needed.

    Finished product…

     
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    Posted by on August 17, 2008 in basil, butter, herbs, lemon, rosemary

     

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