Hello and welcome to Kelly's Kitchen. Do you love lemons as much as I do? Then you're in luck. Below, I've collected 6 recipes to use your lemons this summer. If you're interested in making any or all, just follow the links for the full recipe card.
Kelly is sharing 6 recipes to use your lemons this Summer.
You can get the full recipe card for a dish by clicking the link at the end of each section
Today’s Brussels Sprout Salad with Lemon Vinaigrette incorporates some of that leftover preserved lemon paste into a savory, sweet vinaigrette that will gently wilt shredded Brussels sprouts, coating toasted pecans and dried cranberries.
Toss in fresh mint and parsley, top with fluffy grated Parmesan and we have a wonderful salad for your Thanksgiving table. Let’s get to it!
Every so often we do a sweet treat here on Djalali Cooks and today I wanted to share with you this Lemon Cake with Lemon Cream Cheese Frosting. I think it’s a perfect Mother’s Day dessert. But you don’t have to get fancy with it!
I recently purchased a couple 6-inch cake tins that I wanted to try out, so I though this would be the perfect time for it. This cake recipe makes enough batter for a 13×9-inch baking pan.
You can make it sheet cake-style, cut the sheet cake in half to make a layer cake, or you can do what I did and make a small layer cake, and then make cupcakes with the remaining batter. Are you ready? Let’s do it!
I was in the mood for a lemon version of the Orange Chicken we made here last June. Just when I was thinking about it, the email newsletter from NYT Cooking came into my inbox and it featured Yotam Ottolenghi’s recipe for Double Lemon Chicken. I recognized quickly that while this recipe was inspired by takeout Chinese Lemon Chicken, it is something else quite entirely.
My curiosity was piqued, and so today we are making Double Lemon Chicken, but we are using actual preserved lemons, instead of the “cheater’s” preserved lemon called for in the recipe. So I have dubbed this version, Preserved Lemon Chicken. Let’s do it!
I happen to love scones, but I think in America, they don’t get the same love as they do in say… the UK. I can’t help but think of the running joke on season 10 of Curb Your Enthusiasm when Larry tries to sell his friends on scones; they don’t go for it, and the joke culminates with a woman choking on a dry scone.
But I digress, like I said, I love a scone – especially a lemon scone, with tart lemon icing. So let’s do these Quick and Easy Lemon Poppy Seed Scones.
Today I have a quick and simple recipe for Lemon and Herb Butter Beans. This recipe is a great side. It could be served over greens as a salad topping, you can even make toasts – which is how I served them. A generous serving of the Lemon and Herb Butter Beans heaped on a large piece of toasted crusty bread, with a poached egg.
No matter how you serve them, these butter beans are fresh and bright. They’re a deliciously savory serving of protein. Let’s do it!
Today’s vegetarian pie is so flavorful and texturally beautiful; with zing from fresh lemon and umami richness from black truffle paste. We are skipping the Mozzarella today in favor of nutty Gruyére. One of the superior melting cheeses, Gruyére gives this pizza an extra level of flavor with a smooth and creamy texture.
Yesterday, Beth showed us the sandals Jackie Kennedy loved. If you missed our normal Sunday Post, make sure to click the title or image below to read the article.
is our 40s+ fashion & food contributor. She posts a Daily Look on Tuesdays, writes about Fashion on Thursdays, and shares a recipe on Saturdays.
She’s 45, 5’0, and a petite 0/XS.
She also runs her own food blog, Djalali Cooks, which you can find by clicking the world icon below.
What is the required baking time to make the Lemon Cake in a 13×9 pan?
Hello Leslie, In a 13×9-inch pan, bake the cake for 30-35 minutes. Thanks so much! xo Kelly
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