Luscious Lemon Recipes


by Sunny Baker and Michelle Sbraga (page 2)

Lemonade is so much more thirst-quenching than other drinks because of the abundance of citric acid in the lemons.

1. In a large pitcher, combine the lemon juice, concentrated fruit sweetener, and cold water. Stir until thoroughly mixed. More lemon juice can be added to taste.
2. Refrigerate the mixture for 1 hour, or until chilled.
3. Pour the lemonade into tall ice-filled glasses, garnish with the mint, and serve immediately. Serves 4.
* Available in health food stores.

Take advantage of all that lovely fresh spinach now available almost all year long. Lemon and spinach are a great combination.

Salad: 1. To make the dressing, heat the oil in a small saucepan and sautˇ the onion until transparent, about 5 minutes. Remove the pan from the heat and stir in the lemon juice. Set aside.
2. To make the salad, place the spinach leaves in a large bowl along with the oranges. Add the warm dressing and mix well.
3. Garnish the salad with the egg and nuts, and serve immediately. Serves 4.

This salad is perfect for a buffet table or as a main meal served with fresh fruit and crusty Italian bread. Dried mint doesn't have much flavor, so use fresh leaves.

Salad: 1. Make the dressing by combining the lemon juice, garlic, and oil in a small bowl. Add the mint, oregano, and black pepper, and mix thoroughly. Set aside.
2. Combine the vegetables and farfalle in a large serving bowl. Add the dressing, mix well, and serve. Serves 4.

The sesame seeds add a nutty crunch to this oven-fried chicken, while the yogurt keeps it moist.

1. Rinse the chicken pieces under cold water and pat dry with paper toweling.
2. In a large bowl, combine the lemon zest, lemon juice, and yogurt, mixing well. Set aside.
3. On a large plate, combine the bread crumbs, seasonings, and sesame seeds. Coat the chicken pieces with the yogurt mixture, then roll in the bread crumbs.
4. Place the coated chicken pieces on an ungreased medium-sized baking pan and bake in a 350F oven for 1 hour, or until the chicken is cooked through. Serves 4.

A few tablespoons of sherbet between courses cleanse the palate of lingering aftertastes and get the mouth ready for the next delicious course.

1. Mix all the ingredients except the mint in an 8-inch-square baking pan. The soymilk may look curdled, but this will disappear in freezing. Cover and freeze until partially frozen, approximately 2 hours.
2. Scrape down the sides of the pan and stir the partially frozen mixture with a spoon. Cover and return to the freezer until firm.
3. Scoop the sherbet into serving dishes, garnish with the mint, and serve immediately. Serves 4.

There is nothing in the world that brings back childhood memories like the spicy smell of fresh gingerbread. The only thing better is our updated version with lemon-coated raisins.

1. Toss the lemon zest and raisins together in a small bowl and set aside.
2. Mix the flour and spices together in a large bowl. Set aside.
3. Mix all the remaining ingredients together in a small bowl. Add the liquid mixture to the flour mixture, stirring until just blended.
4. Stir the raisin mixture into the batter. Mix only until the raisins are distributed throughout the batter.
5. Pour the batter into a greased 9-inch-square baking pan and bake in a 350F oven for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for at least 20 minutes. Cut into squares and serve. Serves 6.

From Lemon Tree Very Healthy Cookbook, by Sunny Baker and Michelle Sbraga. Illustrated by John Wincek. © 1995 by Sunny Baker and Michelle Sbraga. Excerpted by arrangement with Avery Publishing Group. $13.95. Available in local bookstores, or call 800-548-5757.