lemon – Kacey Tess

Panko-Lemon Cod

Lemon-Panko Cod

Lemon on lemon on lemon kind of night. I can never get enough lemon, I add it to almost everything. I decided instead of adding it as an afterthough tonight I would spotlight it. I put lemon in the panko breading for this fish and added it to the jasmine rice. I have a garden full of mint and wanted to include that also. This meal leaves you feeling refreshed but satisfied. I hope you enjoy it as much as I did!

Ingredient List:

4 pieces of cod fish

1 C panko

1 lemon (juice + zest)

2 tbsp olive oil

1 tsp sea salt

1 tsp lemon pepper

1 tsp dried parsley

1 tsp dried thyme

Method:

Pre-heat oven to 350

Mix panko, oil, salt, pepper, parsley + thyme in a medium bowl

Press panko mixture firmly into each piece of cod

Place on metal rack

Bake for 15-18 minutes until golden brown and cooked all the way through

Enjoy!

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Lemon-Almond & White Chocolate Cookies

Lemons may be my favorite thing! I love anything that has them in it, I even like to eat them plain. So a lemon cookie is right up my ally and these don’t dissapoint. You can leave out the white chocolate for a more tart cookie. I hope you enjoy these as much as my husband did (you can see a few bite marks in my pictures).

Ingredient List:

Lemon Box Cake Mix

2 Eggs

1/3 C Canola Oil

1 Lemon (Juice & Zest)

1 tsp Almond Extract

1/4 C Shredded White Chocolate

1/2 C powdered sugar

Method:

Line a baking sheet with greased parchment paper

Heat oven to 375

Combine cake mix, eggs, oil, lemon, extract and chocolate

Refrigerate for 30-60 minutes

Spoon out 1 tbsp of dough, roll in powdered sugar, place on baking sheet and repeat

Bake for 10 minutes

Place on cooling rack

Enjoy!

Makes 2 dozen cookies

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King Salmon with Mango Salsa

What you’ll need: 4 servings

1 mango peeled and chopped

1 C pineapple chopped

1 C cherry tomatoes quartered

10 mint leaves

1 tbsp fresh basil chopped or basil paste

1/4 C red onion chopped finely

1 tsp sea salt

1/2 lemon (juice)

4 pieces king salmon (or any type of salmon you prefer)

4 tsp fresh dill or dill paste

1 tsp mustard seed

2 tsp sea salt

2 tsp black pepper

What you’ll do:

Mix mango, pineapple, tomatoes, mint, basil, red onions, salt and lemon juice together

Set aside

Top each piece of salmon with dill, mustard, salt and pepper

Grill for 10 minutes over medium-high heat (alternatively use your George Foreman grill)

Squeeze additional lemon juice over each piece if wanted

Top with mago salsa

Enjoy!!

Lemon-Leek & Potato Croquettes

What you’ll need:

4-5 Yukon gold potatoes roughly chopped (skins left on)

2 leeks roughly chopped (stems only)

1 bunch of green onions roughly chopped (light green-white parts only)

1/2 lemon (juice & rind)

1 ear of fresh corn (you can use frozen)

1 Tbsp fresh thyme

3 Tbsp goat cheese

4 Tbsp Parmesan cheese (grated)

2 large eggs separated (egg whites in one dish, yolks in another)

1/2 C unbleached all purpose flour

1/2 bread crumbs

1 Tbsp water

2 Tbsp olive oil

Sea salt

Ground black pepper

What you’ll do:

In a large pot boil potatoes and corn until soft about 10 minutes

Drain, remove from heat and let cool

In a food processed add leeks, onions, thyme, lemon juice and rind

Blend until combined about 10 seconds

Place potatoes in a large bowl and mash

Cut kernels from corn

Add corn, leek mixture, 1/2 Parmesan cheese, goat cheese and egg yolks to mashed potatoes

Season with sea salt and pepper about 1 Tsp of each

Combine well with your hands

Prepare 3 bowls: flour in the first, egg whites and water in the 2nd, bread crumbs and remainder of Parmesan cheese in the third

Make 6 patties out of the mixture, cover in flour, dip on the egg mixture and then dredge in the bread crumb mixture

In a large skillet, cover the bottom with olive oil and place the patties in the skillet

Cook for about 5 minutes over medium heat on each side or until golden brown

I placed mine on a bed of arugula and yellow cherry tomatoes

Enjoy!!

Summer Pasta Salad

What you need:
Pasta shells (or bowties) 2 cups
1/2 bunch of asparagus trimmed
1 yellow pepper chopped into small pieces
1/2 package of cherry or grape tomatoes
1/2 package of fresh dill or 1 TBLS of dried dill
10 fresh mint leaves (optional)
1/2 lemon (juice)
1 TSP sea salt
1 TSP black pepper

What you do:
Boil water and cook pasta according to directions on box
Drain pasta and rinse will cool water
Sautee the pepper and asparagus over medium heat with 1 TBLS olive oil until tender (try not to overcook)
In a large bowl combine pasta and veggies in 1 TBLS olive oil

Add cherry tomatoes, dill, salt, pepper, dill, mint and lemon
Toss everything well
Chill in fridge until cold

Enjoy!!

Fresh Salsa

What you’ll need:
1/2 large white onion chopped
4 large vine ripened tomatoes chopped
1 large ripe avocado chopped
1/2 bunch of cilantro (you can use less or more to taste)
1 lemon (juice)

1 jalapeno

1 lime (juice)

Splash of rice wine vinegar
2 TSP sea salt (adjust to taste)

What to do:
Combine all ingredients
You can use a food processor or chop all ingredients well and mix
Keep for up to one week in the fridge

Enjoy!!

Vegan Tacos on Romaine

What you’ll need:
1 1/2 Cups walnuts (unsalted)
1 /12 Tsp Chili Powder
3/4 Tsp Coriander
2 TBLS Soy Sauce
1 1/2 Cups Cashews
1/2 Cups Water
1/2 Tsp Salt
1 TBLS Lemon Juice
Romaine Lettuce
1 Avocado
1 Tomato
1/2 Red Onion

What you do:
For “Taco Meat” in a food processor combine:
Walnuts
Chili Powder
Coriander
Soy Sauce

For “Sour Cream” combine in blender until creamy:
Cashews
Water (if too thick add an additional 1/4 cup)
Salt
Lemon Juice

Spread the “Taco Meat” onto romaine lettuce
Top with Sour Cream
Add: Onion, Avocado(I squeeze any left over lemon on the avocado), Tomato and Salt to taste

I learned this recipe at a cooking class at Beehive Essentials in Spanish Fork Utah(www.healthyeatersclub.wordpress.com) and have loved it. I made a few small changes in seasonings so feel free to use your favorite spice in place of the chili powder or coriander. I make this recipe almost every week, it’s a staple in our home now. Enjoy!!