Lemon

Farro with Toasted Fennel, Lemon, and Basil

This accidentally vegan springy farro gets better as it sits, making it an ideal candidate to have on hand for lunch for the week.

Spicy Caramelized Leeks with Fresh Lemon

Leeks are criminally slept-on, and this recipe really lets them shine. The frizzled ends gets as crispy as a potato chip, the middle gets tender and creamy, and you’re going to want to make them once a week.

Peas with Anchovy, Lemon, and All the Radishes

This is a great recipe for switching up your salad routine. It’s filled with peppery radishes, green garlic, sweet, crunchy peas, and a dressing so good you’ll want to keep a jar in your fridge.

Pantry Pasta

Would strongly recommend anyone follow this recipe, but equally recommended you going rogue and adding your own pantry flair.

Shrimp Cocktail

Shrimp cocktail is the best part about holiday party season, and you should make it for yours.

Little Gems with Garlicky Lemon and Pistachio

This salad goes with everything, but it’s especially nice for a chicken dinner.

Leafy Herb Salad

This salad is more an idea than a recipe. Perfectly paired with big meals.

Spicy Caramelized Squash With Lemon and Hazelnuts

As we enter the period where the farmers market is mostly just squash, lean into it by making this bright, spicy side dish.

Lentils (Daal) with Fried Lemon and Garlic

While red, yellow or brown lentils/daal would work here (black and green will never fully achieve that porridge-like texture, so I would not use them here), I prefer yellow or red because I am superficial and I think those are the most gorgeous quick-cooking lentils.

Charred Citrus Chicken

This is simply an excellent chicken, and is a very fun way to switch up your summer grilling routine.

Shrimp Scampi

To me, Shrimp Scampi is decidedly about the shrimp. The important thing here is that you have a lot of saucy, glossy businesses all over whatever you’re serving it on or sopping it up with.

One-Pot Chicken with Caramelized Lemon and Dates

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