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Ingredients 1 cup finely chopped Swiss chard leaves (ribs removed) 1 garlic clove 1/4 teaspoon salt 1 cup plain yogurt 1 Tbsp extra virgin olive oil 1 Tbsp freshly squeezed lemon juice A dash of cayenne 3 (9-inch diameter) pita breads, cut like a pie into triangles Olive oil for drizz

Ingredients: 3/4 cup finely grated ricotta Finely grated zest of one lemon Juice of 1-2 lemons 3/4 teaspoon coarse salt Freshly ground black pepper 1/2 cup extra-virgin olive oil Method: In a medium bowl, combine finely grated  ricotta, lemon zest and juice, salt, and pepper to taste.

Ingredients: 1 tsp lemon peel (finely grated) 3 tbsp lemon juice
1 tsp Dijon mustard 1 tsp anchovy paste 1 tsp Worcestershire sauce 2 cloves garlic, minced 1/2 cup olive oil 1 tbsp sour cream Salt and pepper to taste
 Method: In a bowl, whisk all ingredients except oil and sour cream.

Ingredients Pasta, of choice 4 tablespoons butter 8 sage leaves 1/2 lemon, juiced 1/4 cup grated Parmigiano-Reggiano Directions While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color appears in the thinnest liquid of the butter.

Ingredients 3 cups  flour (optional use part whole wheat pastry flour) 2 teaspoons baking soda 1/2 teaspoon baking powder 2 Tbsp minced fresh rosemary 2 eggs 1/2 cup melted unsalted butter 1/4 cup olive oil 1/2 teaspoons salt (omit if using salted butter) 1 1/4 cup evaporated cane jui

Ingredients 2 1/4 cups water a 10-ounce box couscous (about 1 1/2 cups) 1/2 teaspoon salt 3 tablespoons fresh lemon juice, or to taste 1/4 cup olive oil 1 small bunch spinach, coarse stems discarded and leaves washed thoroughly, spun dry, and shredded fine (about 2 cups) 3 large bunch

Ingredients 1/2 cup chopped walnuts 1 pound green beans, trimmed and cut into 2 inch pieces 2 1/2 tablespoons unsalted butter, melted 1 lemon, juiced and zested salt and pepper to taste Directions Preheat oven to 375 degrees F (190 degrees C). Arrange nuts in a single layer on a bakin

Ingredients 1 lb shrimp, uncooked, peeled and deveined 1 lb spinach leaves, fresh 2 Tbs olive oil 3 cloves garlic, minced 1 medium tomato, chopped coarsely 1/2 cup lemon juice, freshly squeezed 1 tsp lemon zest 1/2 tsp sea salt 1/2 tsp pepper Directions Rinse shrimp well. Wash spinach

Ingredients: 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks 6 cloves garlic, crushed 3 tablespoons fresh rosemary leaves stripped from stems 3 tablespoons extra-virgin olive oil, eyeball it 1 lemon, zested and juiced 1 tablespoon grill seasoning blend (recommen

Ingredients: 1/2 cup butter, softened 2 eggs 1-3/4 cups cake flour (can mix with some whole wheat pastry flour) 2 tsp. finely chopped fresh rosemary 1-1/2 tsp. baking powder 1/2 tsp. salt 1 cup granulated sugar 1-1/2 tsp. lemon extract 1/2 tsp. vanilla 2/3 cup milk 2 tsp. finely shred

Ingredients 2 tablespoons coarse sea salt plus more for serving 1 1/2 cups orzo 3 tablespoons unsalted butter 1 bunch red mustard greens, chopped grated zest of 1 lemon Freshly ground black pepper 1 cup freshly grated Asiago cheese, for garnish Directions Bring a large pot of water to

Makes 4 servings Ingredients: 1/2 pound carrots, washed, trimmed, and thinly sliced lengthwise 3/4 pound string beans, trimmed 2 teaspoons extra virgin olive oil 1/4 teaspoon orange zest 1/4 cup blood orange juice 1/4 teaspoon lemon zest 2 teaspoons Meyer lemon juice (or other variety

Green Smoothies combine a sweet fruit with sometimes not so sweet greens and make a very tasty combination. Green Smoothies are also an excellent way to get more nutrient dense greens into the diet. Ingredients 2 cups of chopped kale OR spinach 1/2 avocado 1 ripe banana Juice of one l

Ingredients: 1⁄2 cup fresh orange juice 3 tbsp. fresh lemon juice 2 tsp. soy sauce 1 clove garlic, smashed and chopped into a paste 4 tbsp. extra-virgin olive oil 3 avocados, halved, pitted, and peeled 2 tbsp. raw hemp seeds (optional) 1 bunch kale (about 3⁄4 lb.), stemmed and finely

Ingredients: 8 ounces of pasta, best fresh 16 kalamata olives, pitted 1/2 cup fresh Italian parsley leaves 2 tablespoons extra-virgin olive oil 1 tablespoon fresh thyme leaves Zest of 1 lemon, coarsely chopped (find out how to make lemon zest at Lemon Profile) 1 three-inch piece orang