Luscious Lemon: Easy Recipes & Ideas

Lemons. Boring? Never! This sunny, brightly colored fruit can boost so many recipes and drinks. One should always keep a fresh lemon (or two) on hand. Here’s why:

– When making scrambled eggs or an omelet: squeeze a little fresh lemon into the mixture to bring out flavors. Also adding a pinch of dill can enhance the eggs.

– Squeeze some fresh lemon juice into chicken or vegetable soup to give it an extra zing.

– Squeeze some lemon juice over freshly steamed broccoli or asparagus.

– Squeeze some fresh lemon juice or add lemon slices into your favorite plain or flavored seltzer water for extra flavor.

– Squeeze a mix fresh lemon, lime and/or orange juice into plain water for a refreshing low-cal beverage and don’t forget to float plenty of colorful slices!

– Got a fresh lemon that has seen better days? Don’t waste it! Squeeze the lemon juice down your garbage disposal for a clean scent! (rinds can be tough, so just squeeze the juice down the disposal).

–  Squeeze fresh lemon into your favorite tuna salad to enhance the flavor.

EASY LEMON RECIPES:

EASY FRESH SPINACH: Coat a skillet or fry pan with olive oil. Add a touch of garlic (more or less for your personal taste). Add fresh spinach. Squeeze some lemon juice over the spinach along with salt and pepper. Cover the pan and simmer for a short time on very low heat, stirring once until spinach is wilted – then serve!

LEMONED CHICKEN: For a whole chicken, salt and pepper the cavity. Stuff the cavity with 1 whole lemon cut into 4 quarters (rind and all) and 1 small onion cut into 4 quarters. Squeeze some extra lemon on top of chicken and sprinkle salt and pepper. Paprika (optional). Bake the chicken as you usually would. Note, if the chicken is small you may not be able to use all the lemon and onion quarters. When chicken is done, discard the lemon/onions inside cavity. This recipe is so easy that it’s silly!

BRUNCHY SPINACH & EGGS: In an 8″ or 9″ skillet/fry pan, coat the pan with cooking spray or olive oil. Layer the bottom of the pan with a generous amount of Fresh spinach leaves.  Spinach wilts to a fraction of its size after cooking, so don’t be afraid to layer the pan with an abundance of fresh spinach leaves.  Break 2-4 whole eggs over the bed of spinach. Season the whole thing with freshly squeezed lemon juice, salt and pepper. Separately mix approx. 2 tablespoons of mayo and 2 teaspoons of Dijon mustard in small glass/bowl and set aside. Cover pan and cook until eggs are done the way you like them, and the spinach is wilted. Serve with a dollop of the mayo/mustard on top of the eggs.

TIP: Store bought lemon curd is great when spread over toaster waffles instead of syrup. (butter optional).

ANOTHER TIP: When squeezing lemon juice to enhance flavors, it’s up to you. If you want it more lemony, just squeeze in more lemon. If you want a hint of lemon, then squeeze less. Free-style your use of lemon to your own personal taste.

ONE MORE: Wash and cut a whole lemon in half. Put each half CUT side DOWN in a small, short glass or container. Keep in refrigerator. If you use a lot of lemon juice, it’s handy to just grab it out of the fridge, squeeze a bit into your recipe and put it back in the refrigerator for the next time you need it.

Enjoy all the possibilities of lemon! Lemon is a natural flavor enhancer! Get creative with this happy-go-lucky festive fruit!!