Squeeze the Day.Unknown
Pucker up, Buttercup!
Muah! The mouth-puckering reflex is instant once a lemon kisses your lips. Lemons are bright and beautiful and altogether sun-shiny! They add a pop of color and class on any kitchen counter. In addition to natural decor, their unmistakable flavor is showcased well in summertime lemonades and infused waters. But their talents show out beautifully beyond refreshing drink options.
Let me share with you a few hidden health benefits and some of my favorite lip-licking lemon-y recipes, so, you too, can get a little lemon love in your life!
Lemons are bursting with more than just flavor! Get this:
- One lemon contains just over HALF of your recommended daily Vitamin C. Vitamin C helps protect cells from the damage caused by things like smoke, polution, UV light from the sun. It also supports wound healing and aids the absorption of iron from plant-based foods.
- Lemons support heart health, reduce stroke risk, and lower cholesterol.
- They can prevent kidney stones and help protect against anemia.
- They improve gut health by reducing inflammation.
- And they even guard against some cancers.
You can find even more power-packed health benefits at Simply Health.
Now those are some stats I can get my teeth around. How about you?!
Enjoy some of my tried and true lemon recipes that I know your entire family will just looooove. They’re all perfect for summer Sunday dinners and family gatherings.
And the best part….they’re “Easy Peasy Lemon Squeezy!”
Immune Boosting Lemon Mint Ice Cubes
- Standard ice cube tray
- 1 cup lemon juice freshly squeezed
- 1/2 cup filtered water
- 12 mint leaves
- In a standard ice cube tray, distribute one mint leaf – roughly torn – into each cube slot.
- Fill each cub halfway with lemon juice and the rest of the way with water.
- Pop out each ice cube as needed and enjoy!
- Small Bowl
- Lemon Juicer
- Small Lidded Jar
- 1/4 cup lemon juice freshly squeeze
- 1 clove garlic finely grated
- 1 teaspoon dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper freshly ground
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon fresh thyme
- In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, honey.
- Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine in a jar with a tight-fitting lid and shake to combine.
- If your dressing is too tangy, add more olive oil, to taste.
- Add the thyme, if desired, and season to taste. Store in the fridge for up to one week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temperature for a few minutes before using.
Italian Lemony Chicken & Orzo Soup
- Large Soup Pot
- Kitchen Twine
- 1 whole chicken
- 4 whole carrots cut in large chunks, crosswise
- 1 medium white onion chopped
- 1 28 ounce canned San Marzano whole tomatoes
- 1 whole turnip cut into large pieces
- 1 whole lemon cut into slices
- 4 sprigs fresh dill
- 3 tablespoons fresh Italian parsley chopped
- 8 cups chicken broth preferably homemade or Kitchen Basics
- 3 stalks celery chopped
- 2 tablespoons extra virgin olive oil
- Wash chicken or chicken pieces thoroughly. Fill large pot nearly full with water. Insert whole chicken or chicken pieces into water and boil until chicken is cooked through.
- Remove from heat. Reserve 1 cup of broth. Cut or tear chicken into bite-sized pieces, removing the skin and bones along the way. Clean and wash stock pot.
- In clean stock pot, add 2 tablespoons EVOO and chopped white onion. Once it starts to melt, add in cut celery, and allow to melt with onions, approximately 10-15 minutes over a low simmer. Add in cut carrots and reserved chicken broth. Cook for approximately 20 minutes.
- Add in canned tomatoes. (I cut the whole tomatoes by hand into smaller pieces – I prefer larger pieces than a pomodoro cut.) Add in cut turnip pieces.
- Fill pot with 4-6 cups of chicken broth. Bring pot to boil, and then lower heat. Continue to cook gently with lid partially on pot for several hours, stirring frequently. Season to taste with salt and pepper.
- Thirty minutes prior to serving, add in desired amount of orzo. Add in additional chicken broth, as needed, to keep soup brothy.
- Just prior to serving, combine chopped parsley and dill and 1 tablespoon or so of fresh lemon juice in a small bowl. When soup is ready to serve, ladle into warm bowls and sprinkle with lemon parsley mixture on top.
Chicken Thighs with Lemon
- Large Skillet
- 4 chicken thighs boneless, skin on (if you can get from butcher)
- 1/2 teasoon salt
- 1/2 teaspoon black pepper
- 1 yellow onion
- 2 tablespoon extra virgin olive oil
- 1 clove garlic sliced
- 2 tablespoon white wine vinegar
- 1 cup chicken broth
- 1/3 cup kalamata olives optional
- 1 lemon thinly sliced
- 4 sprigs fresh dill coarsley chopped
- Trim excess skin from chicken. Season well with salt and pepper. Cut onion into 1/2 inch wedges, leaving root end intact.
- Heat oil in a skillet over medium-high heat. Add chicken, skin side down and cook until crisp, about 8 minutes. Flip and cook one minute longer. Transfer to plate. Pour all but 1 tablespoon fat from pan. Add onion wedges and cook until crisp tender, approximately six minutes. Add garlic and cook one minute. Add vinegar, scraping browned bits from skillet. Add broth. When simmering, return chicken to skillet, skin side up, with olives and lemon.
- Reduce heat to medium low and cook until chicken registers 160 degrees on meat thermometer, approximately 10 minutes. Top with dill and serve.
Lemon Roasted Asparagus
- Rimmed baking sheet
- 1 pound fresh asparagus trimmed and shaved
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 2 tablespoon parmesan grated
- 1 lemon thinly sliced
- 2 tablespoons lemon juice freshly squeezed
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
- Add the asparagus, lemon slices, olive oil, freshly squeezed lemon juice, sea salt, ground black pepper, minced garlic and parmesan to the baking sheet.
- Toss evenly to coat.
- Place in the oven and roast 8-10 minutes or until the asparagus is crisp on the outside and tender in the center.
- 2 tablespoon finely grated lemon zest
- 1 cup freshly squeezed lemon juice
- 3/4 cup sugar
- 6 large eggs
- 1 pinch kosher salt
- 1 cup chilled unsalted butter cut into pieces
- 2 cups mixed berries
- Bring lemon zest, lemon juice, and 1/4 cup sugar to a bare simmer in a large heavy saucepan over medium heat, whisking to dissolve sugar, then remove from heat.
- Whisk eggs, salt, and 1/2 cup sugar in a large bowl until light and thick, about 1 minute. Whisking constantly, gradually pour about one-quarter of hot lemon mixture into egg mixture, then, whisking constantly, incorporate egg mixture into remaining lemon mixture in saucepan. Cook over medium heat, whisking constantly, until lemon curd is opaque and thick enough to hold the marks of the whisk, about two minutes.
- Scrape lemon curd into a blender. With motor on medium speed, add butter a piece at a time, waiting until each piece is fully incorporated before adding the next, until the butter is emulsified and curd is light and thick.
- Transfer lemon curd to a large nonreactive bowl and cover with plastic wrap, pressing directly against surface so a skin doesn't form. Chill until cold, at least 2 hours.
- Toss berries and remaining 1-2 tablespoons sugar in another large bowl. Let sit until some juices have accumulated, 25-30 minutes. Spoon curd into bowls and top with berries and their juices