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At the venerable San Francisco market, owner Sam Mogannam blends tahini with lemon juice, garlic and olive oil to create a bright, nutty dressing for steamed carrots.

Lemon Dill Chicken Skewers - My hubs loves lemon juice in his water so we have a TON around. This would be a great alternative use (and a chance to use the dill I have lying around).

Fettuccine with Wild Mushrooms & Artichoke Hearts - Vegan!

Lemon-Crab Spaghetti - 1 lb of pasta. Heat olive oil in a big skillet, stir in cooked crab, and warm it through. Pour in ¼ cup white wine. Bring the liquid just to a boil, turn the heat way down, and stir in ½ cup lemon juice and a good amount of salt and pepper. Pour pasta into the skillet and toss in about ¼ cup grated Parmesan and a big handful of chopped parsley. If the pasta needs more liquid, add some of the reserved pasta water. Serve with more Parmesan.