Blanched Spinach with Olive Oil and Lemon

Recipe courtesy of Martha Stewart

Ingredients

• 1 1/2 pounds baby spinach leaves, washed, with water still clinging to leaves
• 2 tablespoons extra virgin olive oil
• 1 minced garlic clove
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 lemon

Cape Cod and Collins Jiggle Shots

Recipe courtesy of Martha Stewart

Makes thirty-two 2-ounce shots

Ingredients

• 1 1/2 cups lemonade
• 1 1/2 cups pure cranberry juice (no sugar added)
• 2 envelopes gelatin
• 2 1/4 cups simple syrup, hot
• 2 cups vodka, divided
• Juice of 1 lemon
• 32 (3-ounce) disposable plastic cups

Grapefruit-Thyme Cocktail

Recipe courtesy Martha Stewart

Ingredients

• 1 1/2 cups water
• 1 cup sugar
• 1/2 bunch fresh thyme, plus more for garnish
• 2 tablespoons black peppercorns, crushed
• 4 grapefruits, juiced
• 2 cups vodka
• Club soda
• Freshly ground black pepper, for garnish (optional)

Limoncello Spritzer

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Makes 1 drink

Ingredients

• Limoncello, chilled
• Dry white wine, chilled
• Seltzer
• Ice
• Lemon wedge

Lemon Meringue Tartlets

Recipe courtesy Claire Robinson, Food Network

Ingredients

• Ready-made mini pastry shells
• Lemon curd, recipe follows
• Meringue, recipe follows

Meyer Lemon Curd:

• 4 egg yolks (pasteurized)
• 4 whole eggs
• 6 1/2 ounces granulated sugar
• 1 cup Meyer lemon juice
• 3 Meyer lemons, zested
• 1 sheet gelatin
• 6 ounces butter, cut into cubes

Meringue:

• 1 part egg white
• 1 1/2 parts sugar

Lemon Polenta Cake

Recipe courtesy Nigella Kitchen, Food Network

Prep: 15 min
Cook: 45 min

Ingredients

Cake:

• 1 3/4 sticks (14 tablespoons) soft unsalted butter, plus extra for greasing 
• 1 cup superfine sugar 
• 2 cups almond meal/flour 
• 3/4 cup fine polenta/cornmeal 
• 1 1/2 teaspoons baking powder (gluten-free if required) 
• 3 eggs 
• Zest 2 lemons (save the juice for the syrup)

Syrup:

• Juice 2 lemons (see above) 
• Heaping 1 cup confectioners' sugar 
• Special Equipment: 1 (9-inch) springform pan

Lamb Chops with Mint Almond Pesto

Recipe courtesy Claire Robinson, Food Network

Prep: 15 min
Inactive Prep: 5 min
Cook: 6 min
Total: 26 min

Ingredients

• 1 1/2 cups packed fresh mint leaves, from about 2 large bunches
• 1/4 cup sliced almonds, toasted
• 1 lemon, zested, plus juice of 1/2 lemon, about 2 tablespoons
• Kosher salt
• 1/4 cup extra-virgin olive oil, plus more for grilling
• 2 tablespoons water
• Freshly cracked black pepper
• 12 lamb rib chops, Frenched, about 2 pounds

Frozen Lemon Whip with Blueberry Sauce

Recipe courtesy Claire Robinson, Food Network

Prep Time:15 min
Inactive Prep Time: 4 hr 40 min
Cook Time: 25 min

Ingredients

• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/2 cup fresh lemon juice
• 3 lemons, zested, plus thin slices for serving
• 2 cups heavy cream
• Blueberry Sauce, recipe follows
• Blueberries, for garnish

Quickie Quinoa Salad

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 1 cup quinoa
• 1/2 English cucumber, seeded and chopped
• 2 tablespoons roughly chopped fresh cilantro leaves
• 1/2 cup pine nuts, toasted
• 2 tablespoons lemon infused olive oil

Lemon Chicken Soup

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 1 large head garlic, cut in 1/2 horizontally through cloves
• 6 cups low-sodium chicken stock
• 1/2 cup fresh lemon juice, plus thin slices for garnishing
• 2 tablespoons chopped fresh tarragon leaves, plus more for garnishing
• Sea salt and freshly cracked black pepper
• 2 boneless skinless chicken breasts, preferably organic, cut into bite-size pieces

Lemon Pie Cookies

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 2 sticks unsalted butter, room temperature
• 2 cups confectioners' sugar, divided, plus more for garnish
• 1/2 teaspoon salt
• 2 lemons, zested and juiced, divided (about 2 tablespoons zest and 2 tablespoons juice)
• 2 cups unbleached all-purpose flour
• 4 ounces cream cheese, room temperature

Red Hot Shot

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 16 whole cinnamon sucking candies, divided
• 2 teaspoons kosher salt
• 1 lemon wedge
• 1/2 cup cinnamon schnapps
• 1/2 cup silver tequila
• Hot sauce