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Sage and lemon balm flavor this delicious, moist chicken.
Sage and lemon balm flavor this delicious, moist chicken.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Celia Barbour and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Try making some mint and lemon balm sorbet. Its good and refreshing, especially on a hot summer day.
Try making some mint and lemon balm sorbet. Its good and refreshing, especially on a hot summer day.
www.chowhound.com
Makes a refreshing summer apéritif.
Makes a refreshing summer apéritif.
cooking.nytimes.com
This cold-brewed iced tea comes from Maricel Presilla, who serves it at her Latin restaurant Zafra in Hoboken, N.J Oolong tea scented with osmanthus flowers, or with a sliced peach and its pit, suggests the sweet aroma of white rum Fresh mint, lime and lemon balm are added and it sits for at least 4 hours or overnight
This cold-brewed iced tea comes from Maricel Presilla, who serves it at her Latin restaurant Zafra in Hoboken, N.J Oolong tea scented with osmanthus flowers, or with a sliced peach and its pit, suggests the sweet aroma of white rum Fresh mint, lime and lemon balm are added and it sits for at least 4 hours or overnight
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Get Valerian Hot Chocolate for Anxiety Recipe from Food Network
Get Valerian Hot Chocolate for Anxiety Recipe from Food Network
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Get Peach Sangria Recipe from Food Network
Get Peach Sangria Recipe from Food Network
www.delish.com
We can't think of a better way to eat your greens; this fresh and tangy salad is topped with a creamy avocado buttermilk dressing.
We can't think of a better way to eat your greens; this fresh and tangy salad is topped with a creamy avocado buttermilk dressing.
Ingredients:
sorrel, cucumber, lemon balm, chives, avocado, anchovy, garlic, lemon juice, fat buttermilk
cooking.nytimes.com
This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Celia Barbour and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
fava beans, vegetable broth, butter, spring garlic, shallots, arborio rice, dry white wine, lemon, zucchini, pecorino cheese, lemon juice
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Chickpea pasta is tossed with marinated vegetables, goat cheese, and chickpeas then dressed in a gourmet saffron-infused herb pesto to make this potluck-perfect salad.
Chickpea pasta is tossed with marinated vegetables, goat cheese, and chickpeas then dressed in a gourmet saffron-infused herb pesto to make this potluck-perfect salad.
Ingredients:
red peppers, tomatoes, eggplant, pepperoncini, chickpeas, goat cheese, olives, red onion, olive oil, saffron, lemon balm, basil leaves, parsley, thyme, pine nuts, chickpea
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Plenty of lemon juice and lemon zest make these lemon brownies very refreshing and a crowd-pleasing dessert.
Plenty of lemon juice and lemon zest make these lemon brownies very refreshing and a crowd-pleasing dessert.
www.allrecipes.com
This alcoholic shot, a combination of vodka and lemon juice, tastes just like the classic lemon drop candy and is a fun drink for parties.
This alcoholic shot, a combination of vodka and lemon juice, tastes just like the classic lemon drop candy and is a fun drink for parties.