Lemons

Everyone can recognize a lemon. However, most people don’t realize how good they are for you. They contain Vitamin C, B-complex vitamins, calcium, fiber and 22 anti-cancer compounds.

When shopping choose a lemon that feels heavy for its size and will give slightly as you gently apply pressure. It should be bright yellow with no wrinkles or signs of mold.

They will store in a plastic bag in the fridge for up to a month or at room temperature for a week or so. You should be able to extract 2 or 3 tablespoons of juice from each fruit.

Always wash them before slicing and especially before zesting.

Lemon Chicken and Rice Casserole

Ingredients:

• 1 1/2 pounds chicken
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped or pressed
• 1 1/2 cups uncooked white rice
• 1 can (10 1/2 ounce) cream of chicken soup
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon chopped tarragon
• 1/4 teaspoon crushed red pepper or to taste, optional
• 2 cups chicken broth
• 1 lemon cut into 1/8 inch thick slices
• 1 teaspoon chopped flat leaf parsley

Directions:

• Season chicken with salt and pepper. Heat oil in a large oven-safe skillet. Add chicken (skin side down) and cook until golden brown on both sides. Set aside. Do not wipe out skillet.
• Add garlic to the skillet. Cook until fragrant. Add rice, cream of chicken soup, lemon juice, zest, tarragon, and crushed red pepper. Whisk to combine.
• Gradually add broth, whisking until smooth.
• Add chicken, skin side up, and place lemon slices. Cover tightly.
• Bake in an oven preheated to 350 about 30 minutes or until chicken is thoroughly cooked.
• Remove from oven. Stir. Garnish with parsley.

Greek-style Lemon Roasted Potatoes

Ingredients:

• 3 pounds potatoes, peeled and cut into wedges
• 1/3 cup olive oil
• 2 lemons, juiced
• salt and pepper to taste
• 1 teaspoon oregano
• 3 cups chicken broth

Directions:

• Put potato wedges in a large bowl. Drizzle olive oil and lemon juice. Toss to coat. Season with salt, pepper, and oregano and toss again.
• Spread potatoes in a single layer in a 2 inch deep baking dish. Pour chicken broth over them.
• Roast in an oven preheated to 350 until golden brown. They can also be roasted in a foil pan on the grill for 30 or 40 minutes.

Lemon Tahini Dressing

Ingredients:

• 1/2 lemon juiced
• 3 tablespoons tahini paste
• 2 tablespoons olive oil
• 2 tablespoons water
• 1 clove roughly chopped or pressed
• salt and pepper to taste

Directions:

• Combine all ingredients in a blender or small food processor until smooth. Add water to thin if necessary. Alternately, you can whisk the ingredients until combined.
• Store in a jar in the refrigerator.

Strawberry Lemon Cheesecake Rolls

Ingredients:

• 1 cup plus 3 tablespoons milk, divided
• 1/4 cup granulated sugar
• 1 envelope (1/4 ounce) active dry yeast or about 2 1/4 teaspoons
• 4 cups all-purpose flour, plus more for coating surface
• 2 eggs
• 1/3 cup butter, cubed and softened, plus for to grease pan
• 1 teaspoon salt
• 2 teaspoons grated lemon zest, divided
• 1 3/4 cups strawberry preserves, divided
• 3/4 cup no-bake cheesecake filling, purchased or your own
• 1/3 cup lemon curd, purchased or your own
• 1 tablespoon lemon juice

Directions:

• In a small saucepan, heat milk to 110 degrees over low heat. Transfer to a measuring cup and add sugar and yeast. Allow to sit until foamy.
• Meanwhile using a dough hook, beat flour, eggs, butter, salt, and 1 teaspoon lemon zest until crumbly. Slowly stream in milk and yeast mixture until fully combined. Increase mixer speed to medium-low, and beat until smooth dough forms. Add additional flour if necessary.
• Transfer to a greased bowl, cover and allow to rise until doubled in size.
• Turn dough onto a lightly floured work surface. Roll into an 18 X 15 inch rectangle about 1/4 inch thick.
• Spread 1 1/2 cups of preserves evenly over the bottom two-thirds of the dough starting at the long side and leaving a 1/2 inch border.
• Roll dough into a log starting with the preserves side. Slice into 12 equal pieces and arrange in a greased baking pan. Cover and allow to double in size.
• Bake in an oven preheated to 350 for about 25 minutes or until golden brown.
• Brush remaining 1/4 cup preserves evenly over the rolls. Allow to cool slightly.
• Meanwhile, combine cheesecake filling, lemon curd, lemon juice, 3 tablespoons milk, and remaining 1 teaspoon lemon zest. Stir until smooth.
• Drizzle lemon cheesecake mixture over warm rolls. Serve any remaining on the side.