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Puff pastry topped with almond paste, apple slices, and a scoop of fresh apple ice.
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A bit of parsley, a smidgen of garlic powder, a splash of lemon juice, and of course, tuna, celery, onion, and mayonnaise. This is a great tuna salad that works for a sandwich, stuffed into a plump tomato, or spooned onto fresh salad greens.
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Chopped kale and thinly sliced Brussels sprouts are tossed with sweet-spicy hazelnuts, cooked quinoa, and pomegranate seeds in a lemon-maple vinaigrette.
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This Havana Cocktail, which is made up of rum, pineapple juice, and lemon juice, will instantly put you in vacation mode!
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This simple recipe for fish cooked under the broiler uses lemon slices, paprika, salt, and pepper to season fresh Spanish mackerel.
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Cranberries, apples, pears, and onion are seasoned with cinnamon and finished with lemon zest and almonds.
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A simple lemon juice dressing coats spaghetti squash, cucumber, red onion, cherry tomatoes, and kalamata olives in this refreshing salad.
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Blackberries and mint are muddled with lemon and lime juice in this summery blackberry mojito, a perfect way to use up extra blackberries.
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This tangy artichoke and mayonnaise sauce is perfect on sandwiches. It stores well in the refrigerator for several days.
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An earthy, tangy lentil salad with parsley and lemon juice makes the perfect backdrop for seared fresh tuna steaks.