Lemon, Thyme and Garlic Marinated Olives Recipe

Lemon, Thyme and Garlic Marinated Olives Recipe

Lemon, Thyme and Garlic Marinated Olives Recipe

Ingredients
  • 1½ cups Sicilian olives
  • peel and juice of 1 lemon
  • 1 clove of garlic, chopped
  • 3 tbs good extra virgin olive oil
  • pinch of sea salt (smoked sea salt is great here)
  • a few sprigs of thyme
Instructions
  1. Drain the olives to remove the brine they come in and give them a quick rinse.
  2. Grab a dish that is large enough to fit the olives in a single layer. Toss all of the ingredients together in the dish, cover and refrigerate for a minimum of 4 hours, preferably overnight.
  3. Remove from the refrigerator 30 minutes before serving so that the oil can liquefy again.

Lemon, Orzo, and Meatball Soup

Ingredients
1 pound ground chicken
1 large egg, lightly beaten
1/4 cup fine, dry breadcrumbs
1 teaspoon kosher salt
4 teaspoons loosely packed lemon zest, divided
1 teaspoon dried crushed rosemary, divided
3 tablespoons olive oil, divided
1 medium-size sweet onion, chopped
3 carrots, thinly sliced
2 garlic cloves, minced
2 (32-oz.) containers chicken broth
5 to 6 Tbsp. lemon juice
3/4 cup orzo pasta
1/4 cup freshly grated Parmesan cheese
1/2 cup fresh flat-leaf parsley leaves

Directions
1. Combine first 4 ingredients, 2 tsp. lemon zest, and 1/2 tsp. rosemary in a medium bowl. Shape into 30 (1-inch) meatballs (about 1 level tablespoonful each).
2. Sauté meatballs, in 2 batches, in 1 Tbsp. hot oil per batch in a Dutch oven over medium heat 3 to 4 minutes or until browned. Remove using a slotted spoon.
3. Sauté onion and next 2 ingredients in remaining 1 Tbsp. hot oil in Dutch oven over medium-high heat 3 to 5 minutes or until tender. Stir in broth, lemon juice, and remaining 2 tsp. zest and 1/2 tsp. rosemary. Bring to a boil, stirring occasionally. Add orzo. Reduce heat to medium; simmer, stirring occasionally, 7 to 9 minutes or until pasta is almost tender.
4. Stir in meatballs; simmer, stirring occasionally, 5 to 7 minutes or until meatballs are thoroughly cooked. Add salt and pepper to taste. Top with cheese and parsley.

Strawberry-Lemon Shortbread Bars

Ingredients
2 cups all-purpose flour
1/2 cup powdered sugar
3/4 teaspoon lemon zest, divided
3/4 cup cold butter
2 (8-oz.) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon fresh lemon juice
1 cup strawberry preserves
Garnishes: sweetened whipped cream, fresh strawberry slices

Directions
1. Preheat oven to 350°. Stir together flour, powdered sugar, and 1/2 tsp. lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13- x 9-inch pan.
2. Bake at 350° for 20 to 22 minutes or until lightly browned.
3. Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 tsp. lemon zest, beating well.
4. Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges. Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours. Cut into bars; garnish, if desired.
Note:
Refrigerate leftovers. Store them in an airtight container up to 2 days.

Lemon Bars

 

Ingredients:
For Base
2 cups sifted flour
1/2 cup powdered sugar
1 cup butter
For top
4 large beaten eggs
2 cups white sugar
1/3 cup lemon juice
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon fresh lemon rind (optional)

Directions:
For the base mix the butter into the flour and sugar.
Mix with hands until it clings together.
Press into a 13 x 9 x 2-inch pan.
Bake at 350°F for 20-25 minutes or until lightly browned.
For the filling, beat together eggs, sugar and lemon juice.
Sift together flour and baking powder.
Stir into egg mixture.
Pour over baked, cooled crust.
Bake at 350°F for 25 minutes.
Cool and sprinkle with powdered sugar.
Cut into bars.

Zucchini-Lemon Muffins

Ingredients
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup coarsely shredded zucchini
3/4 cup skim milk
3 tablespoons vegetable oil
1 large egg
Cooking spray

Preparation
Combine the first 6 ingredients in a bowl, and make a well in center of mixture. Combine zucchini, milk, oil, and egg; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until golden. Remove from pans immediately, and let cool on a wire rack.