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Zucchini and yellow squash are tossed with lemon, butter, salt, and pepper for a nice light summer side dish.
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Use your Instant Pot(R) to turn frozen chicken breasts into a filling and delicious dinner in under an hour.
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Salmon seasoned with lemon and dill is baked in aluminum foil packets and topped with a creme fraiche sauce in this company-worthy dish.
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A lemon-mint yogurt brings refreshing flavor to Chef John's red lentil soup that's so satisfying, it doesn't need meat.
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Only slightly more involved than Andreas Viestad's simple tomato salad, this version is inspired by Middle Eastern cuisine. A sprinkling of toasted cumin seeds ground with salt gives the summery salad a warm depth of flavor.
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This Thai-inspired recipe braises monkfish in Madras curry-infused coconut milk to produce a delicate, flavorful, elegant dish.
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A zesty shake of vinegar, cilantro, garlic salt, lemon juice, oil and sugar dances with pasta tossed with onion, bell pepper, olives, tomatoes and green chilies. Let the salad chill for a while to bring out all the festive flavors.
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These grilled chicken breasts are marinated in a simple citrus marinade made with lime, orange juice, honey, and red pepper flakes.
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Marinated olives--with a decidedly Italian flavor--are chilled for one hour prior to serving.
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Make your own Cajun seasoning with salt, oregano, paprika, cayenne pepper, and black pepper.
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Have dinner ready in less than 30 minutes with this quick and easy one-pan roasted lemon butter shrimp and asparagus seasoned with garlic.